Mujaddara (Lebanese Lentils and Rice with Caramelized Onions)
Local name: مجدرة
In short: A humble Lebanese pot of brown lentils and rice scented with cumin, topped with deeply caramelized onions and served with a sharp salad. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 10 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Mujaddara is the lentil and rice pot that Lebanese families make on fasting days and busy weeknights. Lentils are simmered until just tender, then cooked with rice and cumin, and the whole pot is crowned with onions fried slowly until dark and crisp. It costs very little and feeds a crowd. Serve it warm or at room temperature, with a sharp cabbage or tomato salad.
Instructions
- Put the lentils and water in a large pot, bring to a boil and skim off the foam. Reduce the heat, cover and simmer for 15 to 20 minutes, until the lentils are almost tender but still hold their shape.
- While the lentils cook, heat the olive oil in a wide pan over medium heat. Add the onions with a pinch of salt and cook for 35 to 40 minutes, stirring often, until deep brown with some crisp edges.
- Lift out about a third of the onions with a slotted spoon and set them aside on paper towels for the topping. Stir the cumin into the rest of the onions and oil.
- Add the rice, the cumin onions with their oil, the salt and pepper to the lentils and stir once. Cover and cook on low heat for 20 minutes, until the rice is tender and the liquid is absorbed.
- Take the pot off the heat, lay a clean towel under the lid and rest for 10 minutes.
- Fluff gently with a fork and spoon onto a platter. Top with the reserved crisp onions and serve with a salad.
Tips
- Slow caramelizing is the heart of the dish. Cook the onions over medium heat and stir often. If they brown too fast, lower the heat and add a splash of water.
- For mjadra hamra, replace the rice with 200 g (1 cup) coarse bulgur, which is not gluten-free, and reduce the water by 150 ml (2/3 cup). Add the bulgur when the lentils are almost tender.
Questions and answers
Can I freeze mujaddara?
Yes, without the onion topping, for up to 3 months. Reheat with a splash of water and top with freshly warmed or fried onions.
Why is my mujaddara mushy?
The lentils were probably overcooked or there was too much water. Cook the lentils only until nearly tender before adding the rice, and measure the water carefully.
What do you eat with mujaddara?
A cabbage salad dressed with lemon and olive oil, with pickles and olives on the side. It is also good cold the next day.
How long does it take to make Mujaddara (Lebanese Lentils and Rice with Caramelized Onions)?
About 1 h 25 min in total: 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Mujaddara (Lebanese Lentils and Rice with Caramelized Onions)?
About 420 kcal per serving, with 14 g of protein, 62 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 62 g |
| Fat | 13 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
