Entree: Lebanon – Northern Lebanon – مجدرة ➤ mujaddara (Cooked lentils and rice crowned with deeply caramelized onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (185 g) long-grain white rice or basmati, rinsed
- 3 large onions, thinly sliced (about 1 lb / 450 g)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon (optional)
- 2 1/2 cups (600 ml) water or low-sodium vegetable broth
- 1 tsp (6 g) salt, or to taste
- Freshly ground black pepper to taste
- Juice of 1 lemon (about 2 tbsp / 30 ml), optional
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a medium saucepan, combine the rinsed lentils with 1 1/2 cups (360 ml) of the water or broth, bring to a boil, reduce heat, and simmer, uncovered, about 15 minutes until lentils are beginning to soften but not mushy; drain any excess liquid if needed.
2. While lentils cook, heat 1/4 cup (60 ml) of the olive oil in a wide skillet over medium-low heat and add the thinly sliced onions; cook slowly, stirring occasionally, until deeply golden brown and caramelized, about 25–35 minutes. Remove about half of the browned onions to a bowl and reserve for topping.
3. Add the partially cooked lentils back to the saucepan (if drained), stir in the rinsed rice, cumin, cinnamon (if using), remaining 1 cup (240 ml) water or broth, and salt; bring to a gentle simmer, cover, and cook on low until rice is tender and liquid is absorbed, about 18–20 minutes.
4. Fluff the lentil-and-rice mixture with a fork, fold in half of the reserved caramelized onions, adjust seasoning with salt and pepper, and stir in lemon juice if using.
5. Transfer to a serving platter, top with the remaining caramelized onions and chopped parsley, and drizzle with the remaining olive oil if desired. Serve warm or at room temperature.