Lebanese Mujadara with Caramelized Onions
Lebanese Mujadara
A comforting Lebanese lentil and rice dish topped with deeply caramelized onions and served with cool yogurt.
Mujadara is built from everyday pantry ingredients, but the finished dish depends on patience with the onions. Cooked slowly until mahogany brown, they bring the sweetness and savory depth that make lentils and rice feel complete.
This version starts the lentils first, then lets the rice finish in the same seasoned pot so the grains absorb the lentil broth, cumin, and allspice. The texture should be tender and cohesive, not soupy, with separate enough grains to scoop cleanly.
Serve the mujadara warm or at room temperature with a spoonful of plain yogurt, crisp cucumber, or a simple salad. A squeeze of lemon at the table brightens the earthy lentils and balances the rich onion topping.
Use brown or green lentils that hold their shape. Red lentils cook too quickly for this method and will turn the dish soft before the rice is done.
Nutrition (per serving)
Directions
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1
Heat the olive oil in a wide heavy skillet over medium heat. Add the sliced onions and 1/2 teaspoon salt, then cook, stirring often, until the onions soften and turn golden, about 15 minutes.
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2
Lower the heat to medium-low and keep cooking the onions, stirring every few minutes, until they are deeply brown and reduced, 20 to 25 minutes more. Transfer half to a plate for topping and leave the rest in the skillet.
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3
Meanwhile, combine the lentils and water in a medium saucepan. Bring to a boil, reduce to a steady simmer, and cook until the lentils are just tender but not falling apart, 18 to 22 minutes.
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4
Stir the rinsed rice, cumin, allspice, black pepper, and remaining 1 teaspoon salt into the lentil pot. Scrape in the onions left in the skillet, including their oil.
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5
Return the pot to a gentle simmer, cover tightly, and cook over low heat until the rice is tender and the liquid is absorbed, 17 to 20 minutes.
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6
Turn off the heat and let the covered pot rest for 10 minutes so the rice finishes steaming and the lentils settle.
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7
Fluff the mujadara gently with a fork, tasting for salt and pepper. If the mixture seems wet, leave it uncovered for a few minutes before serving.
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8
Spoon the mujadara onto plates or a shallow serving bowl. Top with the reserved caramelized onions, parsley, plain yogurt, and lemon wedges.
Ingredients
- Brown Lentils, rinsed:1 cup
- Long-Grain White Rice, rinsed until the water runs mostly clear:3/4 cup
- Yellow Onions, thinly sliced:3 large
- Olive Oil:1/4 cup
- Kosher Salt:1 1/2 teaspoons
- Ground Cumin:1 1/2 teaspoons
- Ground Allspice:1/2 teaspoon
- Black Pepper:1/2 teaspoon
- Water:3 1/2 cups
- Plain Yogurt, for serving:1 cup
- Lemon Wedges, for serving:4
- Fresh Parsley, chopped:2 tablespoons
Tips & Notes
- Slice the onions evenly so they brown at the same pace and do not burn at the edges.
- If the onions start scorching before they are fully caramelized, add 1 tablespoon of water and scrape the pan.
- For a more traditional serving style, offer yogurt on the side rather than stirring it into the lentils and rice.
- Leftovers reheat well with a splash of water in a covered skillet.
