Brown lentils and rice crowned with deeply caramelized onions, cumin, olive oil, and fresh lemon
Mujadara is a Lebanese lentil pilaf whose richness comes from onions rather than meat or dairy. Brown lentils are partly cooked before rice joins the pot, allowing both ingredients to become tender at the same moment. A large quantity of sliced onion is cooked patiently in olive oil until some pieces melt into the pilaf and others become dark, crisp ribbons for the top. Cumin and black pepper should support the earthy lentils without turning the dish into a heavily spiced curry. Served warm or at room temperature, it is a complete plant-based meal with salad, pickles, and lemon.
- Prep
- 25 mins
- Cook
- 1 hour 10 mins
- Rest
- 10 mins
- Total
- 1 hour 45 mins
- Serves
- 6
- Difficulty
- Intermediate
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Slice the onions evenly from root to stem so they cook at the same rate. Rinse lentils and rice separately, then drain the rice for at least 10 minutes. Use a wide frying pan for the onions and a heavy covered saucepan for the pilaf. Reserve the darkest crisp onions and some flavored oil before combining the remaining onions with the lentils.
Ingredients
For the onions
For the lentils and rice
For finishing
Quantities change with servings; cooking times stay the same.
Equipment
- Wide heavy frying pan paid link
- Heavy saucepan with lid paid link
- Fine-mesh strainer paid link
- Wire cooling rack paid link
- Slotted spoon paid link
- Fork paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Begin the onions. Heat olive oil in a wide frying pan, add sliced onions and 6 g salt, and cook over medium heat for 20 minutes, stirring regularly.
Deepen the color. Lower the heat and continue cooking for 20 to 25 minutes until most onions are deep brown and a portion is crisp but not burnt.
Reserve the topping. Lift out about 250 g of the darkest onion ribbons onto a rack, then measure 50 ml onion oil and leave the softer onions in the pan.
Part-cook the lentils. Put lentils and 1200 ml water in a heavy saucepan, bring to a simmer, and cook for 15 to 18 minutes until just half tender.
Combine the pilaf. Add rice, soft caramelized onions, reserved onion oil, cumin, black pepper, salt, and 700 ml water to the lentils.
Cook covered. Bring to a gentle boil, cover tightly, lower the heat, and cook for 18 minutes without lifting the lid.
Rest the grains. Remove from the heat and leave covered for 10 minutes so the rice finishes steaming.
Fluff carefully. Fold the pilaf from the edges toward the center with a fork, separating the rice without crushing the lentils.
Serve. Spoon onto a broad platter, crown generously with crisp onions, drizzle with olive oil, and add parsley and lemon wedges.
Chef’s notes
Onions shrink dramatically, so the large starting quantity is intentional.
Move onions more often as they darken because the final stage changes from caramelized to burnt very quickly.
Part-cook lentils before adding rice so neither ingredient becomes mushy while the other remains hard.
Keep the lid closed during rice cooking and resting to preserve the measured steam.
Use brown or green lentils rather than red split lentils, which dissolve into the rice.
Tips and variations
Coarse bulgur can replace rice for the Lebanese mujadara hamra family of preparations, with adjusted liquid and timing.
A pinch of Lebanese seven spice may be added, but the lentil, onion, and cumin profile should remain clear.
For firmer grains, soak rinsed rice for 15 minutes and reduce the added water slightly.
Mujadara is excellent at room temperature and can be cooked several hours before service.
Serve plant-based accompaniments instead of the yogurt that is often offered with the dish.
Serve with
Spread the pilaf in a shallow platter rather than a deep bowl, then cover the center with crisp onions while leaving some lentils and rice visible around the edge.
Storage
Refrigerate for up to 4 days. Keep extra crisp onions separate and re-crisp them at 160°C. Reheat the pilaf covered with a spoonful of water until at least 74°C. Freeze the pilaf without garnishes for up to 2 months.
Nutrition per serving (estimated)
- 700 kcal
- Calories
- 22 g
- Protein
- 92 g
- Carbohydrates
- 28 g
- Fat
- 18 g
- Fibre
Allergens
No major allergen is intentionally included. Check lentils, rice, spices, pickles, and bread served alongside for gluten, sesame, sulfites, or cross-contact warnings.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Which lentils are best for mujadara?
Brown or green whole lentils hold their shape and cook at a rate suited to the rice.
How dark should the onions be?
They should be deep mahogany with crisp edges, stopping before any black bitterness develops.
Can the dish be made ahead?
Yes. Mujadara keeps well and is good warm or at room temperature; refresh the onion topping before serving.
Why are the lentils cooked first?
Whole lentils need more cooking than rice, so a head start lets both finish together.
Is yogurt required?
No. Salad, pickles, lemon, and herbs keep the complete meal plant-based.
