Lebanese Mujadara

Name: Lebanese Mujadara
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 cup (200 g) brown or green lentils, rinsed; 1 cup (200 g) long-grain white rice; 3 tbsp (45 ml) extra-virgin olive oil; 4 cloves (20 g) fresh garlic cloves, large, minced; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground coriander; 2½ cups (600 ml) vegetable or chicken stock, unsalted, hot; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¼ tsp (1 g) ground allspice (optional); 4 large (900 g) large yellow onions, halved lengthwise, thinly sliced; 2 tbsp (30 ml) extra-virgin olive oil; ¼ tsp (1½ g) kosher salt; plain yogurt (Greek or regular) (optional); fresh lemon, cut into wedges (optional); fresh mint or parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A treasured Levantine staple of tender lentils and rice infused with warm spices and crowned with deeply caramelized onions. This humble yet satisfying dish is savory, slightly sweet, and deeply comforting—perfect as a side or light main course. Served warm with cool yogurt and bright lemon juice, mujadara tastes even better the next day.

Prep: 15 min
Cook: 45 min
Wait: 5 min
Total: 1 hr 5 min
Makes: 4 servings (about 5 cups)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the mujadara base
1 cup (200 g) brown or green lentils, rinsed
1 cup (200 g) long-grain white rice
3 tbsp (45 ml) extra-virgin olive oil
4 cloves (20 g) fresh garlic cloves, large, minced
1 tsp (2 g) ground cumin
½ tsp (1 g) ground coriander
2½ cups (600 ml) vegetable or chicken stock, unsalted, hot
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¼ tsp (1 g) ground allspice (optional)
For the caramelized onion topping
4 large (900 g) large yellow onions, halved lengthwise, thinly sliced
2 tbsp (30 ml) extra-virgin olive oil
¼ tsp (1.5 g) kosher salt
For serving
plain yogurt (Greek or regular) (optional)
fresh lemon, cut into wedges (optional)
fresh mint or parsley, finely chopped (optional)

Equipment (4)

3-quart (3 L) saucepan with lid
10-inch (25 cm) skillet
Wooden spoon
Kettle or pot for heating stock

Steps

Before you start

Use brown or green lentils (red lentils break down too much); rinse before cooking
Have vegetable or chicken stock at a simmer in a kettle (hot stock ensures even cooking)
Slice all onions before beginning—they require constant attention while caramelizing
Have two pans ready: a 3-quart (3 L) saucepan for the base and a 10-inch (25 cm) skillet for the onions

1
Caramelize the onions
- Heat 2 tbsp (30 ml) olive oil in the 10-inch (25 cm) skillet over medium heat for about 1 minute.
- Add the sliced onions and 1/4 tsp (1.5 g) salt, stirring gently to coat them evenly in oil.
- Cook for 35–40 minutes, stirring every 3–4 minutes with a wooden spoon.
- The onions will first release moisture and become soft and translucent, then gradually caramelize as their natural sugars brown.
- After 25–30 minutes, you'll notice them turning golden; continue cooking and stirring until they're deeply caramel-colored with some edges turning dark amber (but not black or charred).
- If they begin to stick to the bottom, add a splash of water and scrape gently.
- The finished onions should smell sweet and complex, be very soft, and have lost about two-thirds of their original volume.
- Transfer to a small bowl and set aside.
+ Show details− Hide details
Ready when: Onions are deeply golden with dark amber edges, very soft and sweet-smelling, reduced by about two-thirds in volume
Tip: Don't rush this step on high heat—slow caramelization develops deep sweetness and complexity. If onions brown too quickly, reduce heat to medium-low and add a splash of water.
2
Toast the spices
- In the 3-quart (3 L) saucepan, heat 3 tbsp (45 ml) olive oil over medium heat for about 30 seconds until shimmering.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browning (burned garlic becomes bitter).
- Add the ground cumin, ground coriander, and ground allspice (if using), stirring for another 15 seconds.
- You'll notice the spices darken slightly and smell more fragrant as their essential oils release—this is called blooming, and it deepens their flavor considerably.
+ Show details− Hide details
Ready when: Garlic is fragrant, spices are noticeably more aromatic and slightly darkened
Tip: Blooming spices in oil releases their full depth of flavor. Don't let the garlic brown, or it will taste acrid and bitter.
3
Add lentils and rice
- Pour the rinsed lentils and rice into the pan with the bloomed spices.
- Stir constantly for about 1 minute, coating every grain evenly with the spiced oil.
- The lentils and rice should glisten slightly and be lightly toasted.
- This step infuses them with flavor before liquid is added.
+ Show details− Hide details
Ready when: Lentils and rice are evenly coated and glossy, slightly golden in appearance
4
Add stock and bring to boil
- Pour in the hot stock (about 2.5 cups / 600 ml), then sprinkle in the salt and black pepper.
- Stir well to combine everything, making sure no grains are stuck to the bottom.
- Increase the heat to medium-high and bring the mixture to a boil, which should take 2–3 minutes.
- You'll see vigorous bubbling and steam rising from the pan.
- Once boiling, immediately reduce the heat to low.
+ Show details− Hide details
Ready when: Mixture reaches a rolling boil with visible bubbles
Tip: Using hot stock ensures even cooking without cooling the mixture down. If your stock was cold, it will take a minute or two longer to boil.
5
Simmer until tender
- Cover the saucepan with a lid and reduce the heat to low.
- Simmer for 15–18 minutes without lifting the lid or stirring.
- The grains need to settle and absorb the liquid evenly.
- After 15 minutes, carefully lift the lid (watch for steam) and check: the lentils should be soft and tender, the rice should be cooked through, and there should be no visible liquid pooling at the bottom of the pan.
- If you see liquid but the lentils look soft, uncover and let it simmer for another 1–2 minutes to evaporate the excess.
- If the pan looks dry but the lentils are still firm, add 1/4 cup (60 ml) of hot water and continue cooking for 2–3 minutes longer.
+ Show details− Hide details
Ready when: Lentils are tender and creamy, rice is cooked through, no liquid remains at the bottom
Tip: Don't stir during cooking—this allows the grains to settle and absorb liquid evenly, preventing them from breaking apart.
6
Rest and fluff
- Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
- This resting period allows the flavors to meld, the steam to distribute evenly, and the lentils to firm up slightly.
- After 5 minutes, carefully remove the lid (steam will escape), and gently fluff the mujadara with a fork, lifting it up from the bottom to separate the grains and let out any remaining steam.
7
Plate and top with onions
- Transfer the fluffy mujadara to a serving platter or wide shallow bowl, spreading it in an even layer.
- Generously mound the caramelized onions on top, pouring any golden oil from the bowl over them as well.
- Add a final drizzle of extra-virgin olive oil for richness if desired.
- The warm, earthy lentil mixture should be crowned with sweet, glossy caramelized onions.
8
Serve with accompaniments
- Serve the mujadara warm or at room temperature (it's equally delicious either way).
- Set out dollops of plain yogurt, lemon wedges, and finely chopped fresh mint or parsley on the side.
- Guests can squeeze lemon over their serving, dollop on yogurt, and garnish with herbs to taste.
- The cool, creamy yogurt and bright lemon juice contrast beautifully with the warm, savory, slightly sweet lentils and onions.

Good to know

Tips

The caramelized onions are the signature of mujadara—this is where the dish's depth comes from. Don't skip them or rush the process. They're worth every minute. If you're pressed for time, make the base and add simple sautéed onions, but save the caramelization for when you have leisure.
Mujadara is traditional street food in the Levant and is often eaten at room temperature, stuffed into pita bread with yogurt and pickles. It keeps well in the fridge and makes an excellent next-day lunch.
For extra warmth and spice, add 1/4 tsp (0.5 g) cayenne pepper or pinch of Aleppo pepper when blooming the cumin and coriander.
This recipe doubles easily: use a 5-quart (5 L) pot, cook the base in one large pot, and caramelize the onions in batches or in two skillets side by side.

Make ahead

Mujadara tastes even better the next day—the flavors deepen and meld. The base can be made up to 3 days ahead and refrigerated. Caramelize the onions fresh on the day of serving for the best texture and deepest flavor (they can soften if stored), or caramelize them ahead and reheat gently in a skillet.

Storage & reheating

Room temperature: 2 hours, covered. Refrigerator: 4 days in an airtight container; reheat gently on the stovetop over low heat with a splash of water to loosen, or serve at room temperature. Freezer: 2 months (best without the caramelized onions); thaw overnight in the fridge and reheat gently on the stovetop. Caramelized onions: store separately in the fridge for up to 5 days; add fresh when serving.

Substitutions

brown or green lentils → Red lentils. Reduce simmering to 10–12 minutes and stir occasionally—red lentils break down more easily and create a creamier texture. The dish will be softer and less defined in shape.
long-grain white rice → Short-grain or brown rice. Increase simmering time to 20–25 minutes for brown rice. Brown rice will give a nutty flavor and more texture; short-grain rice will be stickier and creamier.
vegetable or chicken stock, unsalted, hot → Water or chicken stock. Use equal amounts. Water will produce a milder, more neutral flavor; chicken stock will add richness. Unsalted is best so you can control the salt level.
large yellow onions → Shallots. Use 6–8 shallots (about 300 g total), sliced thin. Shallots caramelize faster and produce a more delicate, slightly sweeter topping.