green.recipes

Mujadara

Lentils and rice simmered together in the lentil cooking liquid with cumin and allspice, then topped with deeply browned onions.

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Platter of lentils and rice topped with browned onions and parsley, with plain yogurt and four lemon wedges, AI-generated imageAI-generated image
At a glance
  • 500 gyellow onions
  • 240 gwhole-milk yogurt
  • 200 gbrown or green lentils
  • 150 glong-grain white rice
  • 60 glemon
Serves 4

Mujadara is a humble pot of lentils, rice and onions, eaten across the Levant and the wider eastern Mediterranean, and often served with yogurt and a simple salad. It needs only a few pantry ingredients, and the flavor comes largely from how well the onions are browned.

This version part-cooks the lentils first, then drains them over a jug and uses their earthy cooking liquid, topped up to a measured weight with boiling water, to cook the rice. That keeps the two textures in step, keeps the lentil flavor in the pot and takes the guesswork out of the liquid. Part of the browned onion and a little of its oil goes into the pot, and the rest sits on top, so every spoonful tastes of onion without the dish turning greasy.

Take your time with the onions. A wide pan, steady medium heat and patience give you a mix of soft, sweet, dark and crisp edges, and that is what makes a plain pot of lentils and rice worth serving.

Mujadara

Formula & Method
Servings
4
Units
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Ingredients

Browned onions

Lentils and rice

To serve

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Preparation

  1. Step 013 min

    Put the sliced onions, the 60 g olive oil and 1.5 g salt in a large wide skillet and set over medium heat. Stir to coat the onions in the oil.

  2. Step 0235 min

    Cook the onions, stirring every few minutes, for 30 to 40 minutes in total. They are ready when most of them are a deep golden brown and some edges are dark and crisp. If they brown too quickly or start to stick or burn, lower the heat and add a splash of water. Keep the onions going on the stove while you start the lentils in the next step.

  3. Step 036 min

    When the onions have been cooking for about 15 minutes, put the rinsed lentils and the 550 g cold water in a medium heavy pot. Bring to a boil over high heat, skim off any foam, then reduce to a gentle simmer (about 95 C / 203 F).

  4. Step 0417 min

    Simmer the lentils uncovered for 15 to 18 minutes, until the outsides are tender and a lentil bitten in half still has a small firm core in the center. Set a sieve over a heatproof measuring jug and drain the lentils, keeping all the cooking liquid in the jug. Return the lentils to the pot, take it off the heat and leave it covered. If the lentils finish before the onions, they can wait like this for up to 15 minutes.

  5. Step 053 min

    When the onions are deep golden brown with crisp dark edges, turn off the heat. Lift them with a slotted spoon onto a plate, leaving the oil behind in the skillet. Put about one third of the onions in a small bowl for the pot and keep the other two thirds on the plate for the topping. Spoon 20 g (about 1 1/2 tablespoons) of the onion oil into the pot with the lentils.

  6. Step 062 min

    Boil the kettle. Weigh the lentil liquid in the jug and add just enough boiling water (about 60 g, depending on how much liquid the lentils kept) to bring it to 350 g. If you collected more than 350 g, use 350 g and discard the rest. Keep it hot.

  7. Step 072 min

    Add the drained rice, the one third of onions, the cumin, allspice, black pepper and 6 g salt to the lentils. Pour in the 350 g hot lentil liquid, stir once to combine, and set the pot over high heat.

  8. Step 0818 min

    As soon as the liquid comes to a full boil, cover with the tight lid and reduce the heat to the lowest setting. Cook for 15 to 18 minutes without lifting the lid for the first 15 minutes. It is ready when the liquid has been absorbed, small steam holes show on the surface, and the rice and lentils are both tender. If the rice or the lentils are still firm and the pot is dry, sprinkle over 30 to 50 g hot water, cover and cook 3 to 4 minutes more, repeating once if needed. If the pot looks wet when the grains are tender, uncover and cook on low for 3 to 5 minutes.

  9. Step 0910 min

    Turn off the heat and leave the pot covered and undisturbed for 10 minutes so the rice finishes steaming and the grains separate.

  10. Step 103 min

    While the pot rests, if the reserved onions have softened, return them to the skillet over medium-high heat for 2 to 3 minutes to re-crisp, stirring often.

  11. Step 112 min

    Fluff the lentils and rice gently with a fork, taste, and add a pinch more salt if needed. Spread onto a platter, pile the reserved onions on top, and scatter with parsley. Serve warm with yogurt and lemon wedges.

Kitchen notes

  • Storage: cool leftovers within 2 hours of cooking. Spread the lentils and rice in a shallow container so they cool quickly, then refrigerate at 4 C / 40 F or below. Eat within 2 days and reheat only once until steaming hot all the way through (74 C / 165 F).
  • Freezing: the lentils and rice freeze well for up to 2 months in airtight containers. Freeze without yogurt, and re-crisp the onions in a hot pan after reheating.
  • Make ahead: the onions can be browned a day in advance, cooled within 2 hours and refrigerated, then warmed in a skillet to re-crisp before serving. Lift them out as in step 5 and start the lentils when you are ready to cook.
  • Lentil liquid: the cooking liquid carries the earthy flavor and color of the lentils, which is why it goes into the pot with the rice. The lentils are cooked in unsalted water, and all the salt goes in with the rice.
  • Pan size matters: if the onions are piled too deep they steam rather than brown. Use the widest pan you have, or brown them in two batches.
  • Serving ideas: a chopped cucumber and tomato salad, or a shredded cabbage salad with lemon and olive oil, goes well alongside. Pickled vegetables also work.
  • Grains: this recipe is written for long-grain white rice only. Brown rice and bulgur need different amounts of water and different cooking times, and the lentils can break down while they finish, so they are not a simple swap. Bulgur is made from wheat and contains gluten.
  • Dairy and allergens: the yogurt contains milk. Leave it off, or serve with a dairy-free plain yogurt, if needed. Check the labels of any packaged spices if you are avoiding gluten.

Diet and allergens

Suitable for: Vegetarian, Gluten-free, Nut-free.

Contains: milk.

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Which lentils work best for mujadara?

Brown or green lentils work best because they hold their shape during cooking. Red lentils break down into a mush and are not suitable here.

Why are my onions not getting dark and crisp?

The pan is probably too crowded or the heat too low. Use a wide skillet, keep the heat at medium, and stir every few minutes. Expect 30 to 40 minutes.

Do I need to soak the lentils?

No. Brown and green lentils cook through without soaking, so only rinse them and check for small stones.

Why use the lentil cooking liquid for the rice?

It carries the flavor and color of the lentils, so the rice tastes of them too. Weigh it and top it up with boiling water to 350 g so the rice always gets the same amount of liquid.

Can I make mujadara in advance?

Yes. Cool it within 2 hours, refrigerate, and reheat until steaming hot. Re-crisp the onions in a hot skillet just before serving.

References and sources

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