Mujaddara (lebanese Lentil And Rice Pilaf)

Mujaddara is a traditional Lebanese dish made with lentils, rice, and caramelized onions. It's a flavorful and comforting dish that is perfect for a hearty meal.

Mujaddara (lebanese Lentil And Rice Pilaf)

Ingredients

  • 1 cup brown or green lentils
  • 1 cup basmati rice
  • 4 large onions, thinly sliced
  • 4 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste

Instructions

  1. Rinse the lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are tender.
  2. While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
  3. Once the lentils are cooked, drain any excess water and set them aside.
  4. In a separate pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the rice, cumin, coriander, cinnamon, salt, and pepper. Cook for 2-3 minutes, stirring constantly.
  5. Add the cooked lentils to the pot with the rice and spices. Pour in 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
  6. Once the rice is cooked, fluff it with a fork and gently fold in half of the caramelized onions.
  7. Serve the mujaddara topped with the remaining caramelized onions. Enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
50g
Protein
15g
Fat
5g

Supplies

Pot Skillet

Tools

Fork Cooking spoon

Serving suggestions

Mujaddara can be served with a side of yogurt, a fresh salad, or pickled vegetables.

Tips & tricks

For extra flavor, you can add a squeeze of lemon juice or a sprinkle of sumac on top of the mujaddara before serving.

Cost

$5