Mujadara

Mujadara (Lentils and Rice with Caramelised Onions)

A humble Lebanese staple of green lentils and rice crowned with deeply caramelised onions. Traditionally eaten warm with a dollop of plain yoghurt or a simple cucumber-yoghurt salad.

Prep

15 min

Cook

60 min

Total

75 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •250 g (8½ oz / about 1¼ cups) whole green or brown lentils, do not use red or yellow lentils, they break down
• •150 g (5 oz / about ¾ cup) long-grain or medium-grain white rice, Egyptian or basmati are typical
• •600 g (about 1¼ lb / 3 large) yellow onions, halved and thinly sliced
• •120 ml (½ cup) olive oil, divided
• •5 ml (1 tsp) ground cumin, toasted if possible
• •5 g (1½ tsp) fine sea salt, or to taste
• •2 g (¾ tsp) black pepper
• •750 ml (3 cups) water or light stock, for simmering the lentils
• •250 g (about 1 cup) plain yoghurt, to serve, optional

Steps

1. 1 Rinse the lentils in cold water until it runs clear. Combine them in a saucepan with the 750 ml water and a small pinch of salt. Bring to a boil, skimming any foam, then reduce to a gentle simmer and cook 18 to 25 minutes, until the lentils are tender but still hold their shape. Drain and reserve.
2. 2 While the lentils cook, prepare the onions: heat 60 ml (¼ cup) of the olive oil in a wide skillet over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring often, for 25 to 35 minutes, lowering the heat as needed so they colour slowly and evenly. You want them deep mahogany brown and jammy, not burnt. Set aside about a third of the onions for the topping; the rest stay in the pan.
3. 3 Rinse the rice until the water runs clear. In a medium saucepan, heat the remaining 60 ml (¼ cup) olive oil with the cumin over medium heat for about 30 seconds until fragrant.
4. 4 Add the drained lentils, the rice, 500 ml (about 2 cups) of water, the remaining salt and the black pepper. Bring to a boil, cover, reduce the heat to the lowest setting, and cook 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
5. 5 Remove from the heat and let the pot rest, covered, for 10 minutes. Fluff gently with a fork.
6. 6 Spoon the lentils and rice onto a warm platter or into a shallow bowl, pile the reserved caramelised onions on top, and serve hot or at room temperature with yoghurt alongside.