Mujaddara
A timeless Levantine dish of lentils and rice crowned with deeply caramelised onions. Humble, filling, and far greater than its few ingredients suggest.
Ingredients
- 200gbrown or green lentils
- 200glong grain rice
- 4medium onions
- 60mlextra virgin olive oil
- 750mlvegetable broth
- 5mlground cumin
- 2.5mlsea salt
- 1.25mlblack pepper
- 30mlfresh lemon juice
How to make it
Rinse lentils and rice separately under cold water until water runs clear
Slice onions into thin rings, separating the layers
Heat 30ml olive oil in a large skillet over medium heat. Add half the onions and cook for 8-10 minutes, stirring frequently, until golden and crispy. Transfer to a paper towel-lined plate and set aside
In a large pot, heat remaining 30ml olive oil over medium heat. Add remaining raw onions and cook for 3 minutes until softened
Add lentils to the pot and stir for 1 minute to coat with oil
Pour vegetable broth into the pot and bring to a boil. Reduce heat and simmer for 15 minutes
Add rice, cumin, salt, and pepper to the pot. Stir well and return to a boil
Reduce heat to low, cover, and simmer for 20 minutes until rice and lentils are tender and liquid is absorbed
Remove from heat and let stand covered for 5 minutes
Stir in lemon juice and transfer to serving dish
Top with crispy caramelized onions and serve warm
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