Simple Lebanese Lentils & Rice (Mujaddara) Recipe
If you’re searching for a warming, wholesome meal that truly embodies comfort food yet requires only pantry staples, look no further than Simple Lebanese Lentils & Rice (Mujaddara). This beloved dish brings together tender lentils, fluffy rice, and irresistibly sweet caramelized onions for a modest meal that bursts with earthy flavors and aromatic spices. Whether you’re new to Lebanese cuisine Main Course.
Ingredients You’ll Need
The beauty of Simple Lebanese Lentils & Rice (Mujaddara) is found in its humble and accessible ingredients—each element plays a starring role, from the creamy lentils to the golden, deeply caramelized onions. Here’s how each component adds to the dish’s irresistible taste and texture.
- Lentils: Brown or green lentils hold their shape and provide hearty texture and protein.
- Rice: Long-grain rice becomes tender and soaks up all the delicious flavors, ensuring each bite is perfectly seasoned.
- Water or Vegetable Broth: Cooking the lentils and rice in broth instead of water adds a lovely depth of flavor—vegetable broth is especially wonderful for a richer taste.
- Olive Oil: High-quality olive oil is essential for rich, caramelized onions and brings a subtle fruitiness to each spoonful.
- Onions: Slowly caramelized onions are the heart of mujaddara, delivering sweetness and a melt-in-your-mouth texture.
- Ground Cumin: Cumin lends a signature warmth and nutty aroma that shines through the earthy lentils.
- Ground Coriander: Coriander brings a hint of citrusy brightness to balance the savory richness.
- Ground Cinnamon: Just a touch of cinnamon provides that irresistible Middle Eastern aroma and a faint whisper of sweetness.
- Salt: Essential for bringing all the flavors forward and seasoning the lentils and rice just right.
- Black Pepper: Adds gentle heat and a final kick to finish the dish.
- Lemon Wedges (optional): Freshly squeezed lemon juice brightens everything and is a classic mujaddara companion.
How to Make Simple Lebanese Lentils & Rice (Mujaddara)
Step 1: Simmer the Lentils
Start by rinsing your lentils well under cold water, then add them to a medium saucepan along with the water or vegetable broth. Bring them to a gentle boil over medium-high heat. Once boiling, lower the heat to a simmer and let them cook uncovered for about 15 minutes—this softens the lentils just enough so they’ll finish perfectly with the rice later.
Step 2: Add Rice and Seasonings
Stir in the rinsed long-grain rice, salt, and black pepper. Fold these together gently with the simmering lentils. Let everything cook for another 20 minutes, or until both the lentils and rice are perfectly tender and have absorbed most of the liquid. If needed, add a splash more water to prevent sticking, but the goal is for this mixture to stay moist yet fluffy.
Step 3: Caramelize the Onions
While your lentils and rice are bubbling away, heat the olive oil in a large skillet over medium heat. Add your thinly sliced onions and let them cook slowly, stirring occasionally, for at least 20 to 25 minutes. Patience is key—let the onions get deep golden brown and jammy around the edges, which gives the classic mujaddara its signature sweetness.
Step 4: Spice it Up
In the final couple of minutes with the onions, sprinkle in the ground cumin, coriander, and cinnamon. Stir well so the spices warm up and release their fragrance, mingling with the golden onions. The aroma at this stage is absolutely irresistible and a true taste of Simple Lebanese Lentils & Rice (Mujaddara) at its best.
Step 5: Combine and Serve
Turn off the heat and divide the caramelized onions in half. Gently fold one half through the cooked lentil and rice mixture—this infuses the whole pot with flavor and gorgeous color. Transfer everything to a serving dish and top with the remaining onions for a beautiful, textural finish. Serve warm or at room temperature, and if you like, offer fresh lemon wedges at the table for a squeeze of bright citrus over each serving.
How to Serve Simple Lebanese Lentils & Rice (Mujaddara)
Garnishes
To add a fresh burst and a splash of color, surround your mujaddara with lemon wedges, a sprinkle of freshly chopped parsley, or even a pinch of extra black pepper. The contrast of the rich, caramelized onions and a little acidity is heavenly.
Side Dishes
Traditionally, Simple Lebanese Lentils & Rice (Mujaddara) pairs beautifully with a cool tomato and cucumber salad drizzled with lemon and olive oil, or a dollop of plain yogurt. These sides add crunch, creaminess, and a fresh counterpoint that makes the meal unforgettable.
Creative Ways to Present
If you want to impress, you can shape mujaddara into neat rounds with a measuring cup, or serve family-style on a large platter topped with a mountain of shining onions. Sometimes, nestling slices of ripe tomato or crisp, peppery radish around the edges adds a playful, colorful twist.
Make Ahead and Storage
Storing Leftovers
Simple Lebanese Lentils & Rice (Mujaddara) is legendary for its flavor development overnight. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The scent of warm spices will greet you when you open the container for lunch the next day!
Freezing
This dish freezes remarkably well, making it perfect for meal prep. Let it cool completely, then pack into freezer-safe containers. Mujaddara keeps its flavor and texture for up to 2 months in the freezer—you can portion it easily for quick future meals.
Reheating
To reheat, simply microwave individual portions or warm gently in a skillet on the stovetop. Add a sprinkle of water or extra olive oil to help bring back the original creaminess. Freshen just before serving with a squeeze of lemon or extra black pepper.
FAQs
Can I use a different type of rice?
Absolutely. While long-grain rice is classic for Simple Lebanese Lentils & Rice (Mujaddara), you can substitute basmati, jasmine, or even short-grain rice. Just adjust the cooking time slightly depending on which rice you choose, and aim for tender, separate grains.
Is it possible to make mujaddara without oil?
You can caramelize onions with a splash of water or broth for a lighter version, but nothing quite matches the deep flavor and texture that olive oil brings. If needed, reduce the oil and add a tablespoon or two of water as the onions cook.
Do I need to soak the lentils first?
No soaking required! Brown or green lentils cook quickly enough right in the pot. Just rinse them well to remove any residue and you’re ready to go.
Can mujaddara be served cold?
Definitely! Many people love Simple Lebanese Lentils & Rice (Mujaddara) at room temperature or cold, especially during warmer weather. The flavors are just as bold, and it’s perfect for a packed lunch or picnic.
What makes the onions taste so sweet?
Long, slow caramelization breaks down the sugars in onions, turning them rich and sweet. There’s no need for added sugar—the key is patience and letting the onions take their time to reach the perfect golden-brown stage.
Final Thoughts
I hope you feel inspired to try Simple Lebanese Lentils & Rice (Mujaddara) in your own kitchen. This recipe is a testament to how a few wholesome, affordable ingredients can transform into something unforgettable and comforting. Give it a go—your taste buds (and maybe your weeknight dinner routine) will thank you!
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Simple Lebanese Lentils & Rice (Mujaddara) Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Simple Lebanese Lentils & Rice, known as Mujaddara, is a hearty and flavorful dish featuring caramelized onions mixed with lentils and rice, spiced with aromatic Middle Eastern flavors. A vegan dish that is satisfying and nutritious.
Ingredients
Lentils:
- 1 cup brown or green lentils, rinsed
Rice:
- 1/2 cup long-grain rice, rinsed
Broth:
- 4 cups water or vegetable broth
Seasonings:
- 3 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Serving:
- Lemon wedges for serving (optional)
Instructions
- Cook Lentils and Rice: In a medium saucepan, combine lentils and water or broth. Simmer for 15 minutes. Add rice, salt, pepper, and cook for another 20 minutes.
- Caramelize Onions: In a skillet, cook onions in olive oil until caramelized. Add cumin, coriander, and cinnamon.
- Combine Ingredients: Stir half of the onions into the lentil and rice mixture. Top with reserved onions.
- Serve: Transfer to a dish, top with onions, and serve warm or at room temperature with lemon wedges.
Notes
- For extra flavor, cook lentils and rice entirely in vegetable broth.
- Mujaddara is traditionally served with plain yogurt or a fresh tomato and cucumber salad.
- Leftovers taste even better the next day as the flavors develop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
