Description
Mujaddara is a traditional Lebanese dish featuring a comforting blend of lentils and rice topped with golden, caramelized onions. This simple, nutritious recipe uses basic ingredients and olive oil to create a flavorful one-pot meal that’s perfect for a wholesome, vegetarian dinner.
Ingredients
Scale
Rice and Lentils
- 2 cups dry rice
- 2 cups dry lentils
Onion Topping
- 1 large onion (or 2 medium onions), chopped
- 1 cup olive oil
- Salt and pepper to taste (2-3 teaspoons salt recommended)
Instructions
- Cook Rice and Lentils: Rinse the rice and lentils thoroughly. Cook them separately according to their package instructions, ensuring the lentils are tender and the rice is fluffy. Once cooked, drain any excess water.
- Sauté Onions: While the rice and lentils are cooking, heat the olive oil in a pan over medium heat. Add the chopped onions and sauté for about 20 minutes, stirring occasionally until the onions are golden brown and caramelized, developing deep flavor and sweetness.
- Combine Ingredients: Transfer the cooked rice and lentils into a large mixing bowl. Pour the sautéed onions along with the olive oil used for cooking over the rice and lentils.
- Season: Add salt and freshly ground black pepper to taste, typically 2 to 3 teaspoons of salt, then stir well to evenly incorporate all the flavors.
- Rest the Dish: Cover the bowl and let the mixture sit for 20 minutes. This resting step allows the flavors to meld and the dish to fully develop its savory taste.
- Serve: Serve the Mujaddara warm, either on its own or accompanied by warm flatbread, making for a satisfying and wholesome Lebanese meal.
Notes
- For a nuttier flavor, you can toast the rice and lentils briefly before cooking.
- Adjust the amount of olive oil for a richer or lighter dish.
- Leftovers can be refrigerated and reheated; the flavors often improve after resting overnight.
- Add a squeeze of lemon juice or a side of yogurt for extra brightness when serving.
- This dish is naturally vegetarian and vegan-friendly.
