Lentils and Rice (Mujaddara)

Lentils and Rice (Mujaddara)

Earthy lentils and rice topped with deeply caramelized onions for a comforting pantry staple.

Total 1 hr 20 min Makes 6 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This Levantine classic layers tender lentils and fluffy rice with heaps of slow-cooked, caramelized onions for a dish that's smoky, savory, and satisfying. A drizzle of lemon and a dollop of yogurt on the side balance the richness. It works equally well as a vegetarian main or a hearty side alongside grilled meats.

Ingredients

  • 1 cup brown or green lentils, rinsed
  • 1 cup long-grain white rice, rinsed
  • 4 large yellow onions, thinly sliced
  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 cups water
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • plain yogurt, for serving

Method

  1. In a 6-quart saucepan, combine the lentils with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered until just tender, 15 to 18 minutes. Drain and set aside.

  2. While the lentils cook, heat the olive oil in a 9-inch skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized, 30 to 35 minutes.

  3. Using a slotted spoon, transfer half of the caramelized onions to a plate lined with paper towels and set aside for topping; leave the remaining onions and oil in the skillet.

  4. Add the cumin, coriander, and cinnamon to the onions remaining in the skillet and stir for 30 seconds until fragrant.

  5. Stir in the rice, cooked lentils, remaining 1 cup water, 1 1/2 teaspoons salt, and black pepper. Bring to a boil.

  6. Reduce heat to low, cover tightly, and simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.

  7. Remove from heat and let stand, covered, for 10 minutes.

  8. Fluff the rice and lentils with a fork, season with the remaining 1/2 teaspoon salt and the lemon juice, and taste for seasoning.

  9. Transfer to a serving platter and top with the reserved crispy caramelized onions. Serve warm with yogurt on the side.

Related recipes

Rate this recipe

★ 4.2 (1)

Lentils and Rice (Mujaddara)

This Levantine classic layers tender lentils and fluffy rice with heaps of slow-cooked, caramelized onions for a dish that's smoky, savory, and satisfying. A drizzle of lemon and a dollop of yogurt on the side balance the richness. It works equally well as a vegetarian main or a hearty side alongside grilled meats.

1 hr 20 min 6 servings 410 cal

Ingredients

  • 1 cup brown or green lentils, rinsed
  • 1 cup long-grain white rice, rinsed
  • 4 large yellow onions, thinly sliced
  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 cups water
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • plain yogurt, for serving

Method

  1. 1

    In a 6-quart saucepan, combine the lentils with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered until just tender, 15 to 18 minutes. Drain and set aside.

  2. 2

    While the lentils cook, heat the olive oil in a 9-inch skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized, 30 to 35 minutes.

  3. 3

    Using a slotted spoon, transfer half of the caramelized onions to a plate lined with paper towels and set aside for topping; leave the remaining onions and oil in the skillet.

  4. 4

    Add the cumin, coriander, and cinnamon to the onions remaining in the skillet and stir for 30 seconds until fragrant.

  5. 5

    Stir in the rice, cooked lentils, remaining 1 cup water, 1 1/2 teaspoons salt, and black pepper. Bring to a boil.

  6. 6

    Reduce heat to low, cover tightly, and simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.

  7. 7

    Remove from heat and let stand, covered, for 10 minutes.

  8. 8

    Fluff the rice and lentils with a fork, season with the remaining 1/2 teaspoon salt and the lemon juice, and taste for seasoning.

  9. 9

    Transfer to a serving platter and top with the reserved crispy caramelized onions. Serve warm with yogurt on the side.