Entree: Lebanon – Beirut & Coastal Lebanon – مجدّرة ➤ Mujaddara (A hearty dish of lentils and rice crowned with deeply caramelized onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 cup (200 g) brown or green lentils
- 1 cup (200 g) long-grain rice (such as basmati), rinsed
- 4 cups (960 ml) vegetable broth or water
- 1/2 cup (120 ml) extra-virgin olive oil
- 3 large onions, thinly sliced, approx. 18 oz (510 g) total
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 bay leaf (optional)
- Plain yogurt for serving (optional)
- Lemon wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the lentils under cold water. In a medium saucepan, combine lentils and 2 cups (480 ml) of the broth or water and bring to a simmer. Cook uncovered until lentils are just tender, about 15–20 minutes; drain and reserve cooking liquid.
2. While lentils cook, heat 1/4 cup (60 ml) of the olive oil in a large skillet over medium-high. Add the sliced onions and a pinch of salt and cook, stirring frequently, until deeply browned and caramelized, about 25–35 minutes. Reduce heat if they begin to burn; add a splash of water if needed to loosen browned bits. Transfer half the onions to a bowl for topping.
3. In the same skillet with remaining oil, stir in cumin and briefly toast (30 seconds). Add the par-cooked lentils, rice, remaining 2 cups (480 ml) of broth (or reserved lentil cooking liquid plus additional water/broth to total 2 cups (480 ml)), bay leaf, salt, and pepper. Bring to a gentle simmer.
4. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let rest covered 5 minutes, then fluff gently with a fork.
5. Transfer to a serving platter, mound the reserved caramelized onions on top, and drizzle with remaining olive oil. Serve warm with plain yogurt and lemon wedges if desired.

1. Rinse the lentils under cold water. In a medium saucepan, combine lentils and 2 cups (480 ml) of the broth or water and bring to a simmer. Cook uncovered until lentils are just tender, about 15–20 minutes; drain and reserve cooking liquid.
2. While lentils cook, heat 1/4 cup (60 ml) of the olive oil in a large skillet over medium-high. Add the sliced onions and a pinch of salt and cook, stirring frequently, until deeply browned and caramelized, about 25–35 minutes. Reduce heat if they begin to burn; add a splash of water if needed to loosen browned bits. Transfer half the onions to a bowl for topping.
3. In the same skillet with remaining oil, stir in cumin and briefly toast (30 seconds). Add the par-cooked lentils, rice, remaining 2 cups (480 ml) of broth (or reserved lentil cooking liquid plus additional water/broth to total 2 cups), bay leaf, salt, and pepper. Bring to a gentle simmer.
4. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let rest covered 5 minutes, then fluff gently with a fork.
5. Transfer to a serving platter, mound the reserved caramelized onions on top, and drizzle with remaining olive oil. Serve warm with plain yogurt and lemon wedges if desired.