If you’re craving a comforting dish that’s both hearty and bursting with simple, soulful flavors, you’re going to fall in love with the Lebanese Lentils & Rice (Mujaddara) Recipe. This classic Middle Eastern recipe brings together perfectly cooked lentils and fluffy rice, lavishly topped with sweet, caramelized onions that add a deep, savory sweetness. It’s a humble meal but incredibly satisfying and nourishing, showcasing how a few quality ingredients can shine when prepared with love and attention. Whether you’re looking for a meatless main or a flavorful side, this dish is a must-try that feels like a warm embrace from a dear friend.
Ingredients You’ll Need
The beauty of Lebanese Lentils & Rice (Mujaddara) Recipe is in its simplicity. Each ingredient plays a crucial role in building layers of texture and flavor that come together effortlessly. You don’t need anything fancy, just pure, honest ingredients that highlight the magic of this timeless dish.
- 2 cups dry rice: Opt for a medium-grain rice for the perfect balance of fluffiness and slight chew.
- 2 cups dry lentils: Brown or green lentils work best—they hold shape well and offer a gentle earthiness.
- 1 large onion (or 2 medium onions), chopped: The star of the dish when caramelized, delivering sweetness and richness.
- 1 cup olive oil: Adds luxurious silkiness and is essential for the golden-brown onions.
- Salt and pepper to taste (2-3 teaspoons salt recommended): Enhances every component and brings the whole dish to life.
How to Make Lebanese Lentils & Rice (Mujaddara) Recipe
Step 1: Cook the Lentils and Rice Separately
Begin by cooking your lentils and rice separately. This ensures each is perfectly cooked without either becoming mushy or underdone. Follow the package instructions—typically, rinsing the rice beforehand helps it stay fluffy, while the lentils should be tender but still hold their shape.
Step 2: Caramelize the Onions
This is where the magic happens. Heat the olive oil in a wide pan over medium heat and add the chopped onions. Patience is key here—stir occasionally as the onions slowly transform over about 20 minutes into gorgeous golden-brown ribbons bursting with sweetness and depth. This step elevates the dish from simple to seriously spectacular.
Step 3: Combine the Ingredients
Once your lentils and rice are ready, transfer them into a large mixing bowl. Pour the fragrant, silky onion and olive oil mixture over the grains, ensuring every bit is coated with that lovely onion-infused oil.
Step 4: Season to Perfection
Add salt and pepper to taste—about 2 to 3 teaspoons of salt is a good guideline to balance the dish. Give everything a good stir so the flavors meld and the seasoning is evenly distributed. Every bite should greet you with well-rounded, comforting notes.
Step 5: Let the Flavors Marry
Cover your bowl gently and let the mixture rest for 20 minutes. This resting period allows the flavors to integrate deeply, resulting in a dish where the savory lentils, fluffy rice, and sweet caramelized onions taste like one harmonious melody.
Step 6: Ready to Serve
Serve your Lebanese Lentils & Rice (Mujaddara) Recipe warm, perfect as a fulfilling vegetarian main or a nourishing side. It’s delicious on its own but also pairs beautifully with warm flatbread or a fresh salad for a complete meal.
How to Serve Lebanese Lentils & Rice (Mujaddara) Recipe
Garnishes
Simple garnishes can add a lovely fresh contrast. Try a sprinkle of toasted pine nuts or slivered almonds for crunch, or a handful of chopped fresh parsley or cilantro to brighten the deep flavors. A dollop of creamy yogurt on the side also adds a satisfying creaminess that balances the dish beautifully.
Side Dishes
Lebanese Lentils & Rice (Mujaddara) Recipe shines equally well as a stand-alone meal or alongside other dishes. Consider serving it with a bright cucumber and tomato salad, some pickled vegetables, or a refreshing fattoush salad. Grilled vegetables or roasted eggplant make excellent companions too.
Creative Ways to Present
For a special touch, serve the Mujaddara in a rustic bowl topped with extra caramelized onions and a drizzle of olive oil. You can also layer it into a shallow baking dish and crisp the top under a broiler for a delightful textural twist. Another fun idea is to stuff roasted peppers or eggplants with the Mujaddara for an impressive yet simple presentation.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lebanese Lentils & Rice (Mujaddara) Recipe in an airtight container in the refrigerator for up to 4 days. As the flavors develop even more in the fridge, leftovers often taste even better the next day.
Freezing
For longer storage, Mujaddara freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to cool it completely before freezing to maintain texture and flavor.
Reheating
When reheating, sprinkle a bit of water over the Mujaddara to keep it moist, then heat gently on the stovetop or microwave until warmed through. Stir occasionally to ensure an even heat and prevent drying out. You might want to freshen it up with some extra caramelized onions or a squeeze of lemon juice for brightness.
FAQs
Can I use different types of lentils for this recipe?
Absolutely! Brown or green lentils are traditional and hold their shape well, but you can experiment with red lentils if you prefer a softer texture, though they tend to become mushy.
Is Mujaddara gluten-free?
Yes, Lebanese Lentils & Rice (Mujaddara) Recipe is naturally gluten-free as it uses rice, lentils, onions, and olive oil—all gluten-free ingredients.
Can I make this recipe vegan?
This recipe is naturally vegan since it contains no animal products. It’s a great protein-packed dish for plant-based diets.
What type of rice is best to use?
Medium-grain rice works wonderfully for this dish, but you can also use long-grain rice if you prefer a lighter, fluffier texture. Just make sure to rinse the rice well before cooking.
How do I get the perfect caramelized onions?
Patience is key. Cook the onions over medium heat stirring occasionally for about 20 minutes or until they turn golden brown. Avoid increasing the heat to speed things up, as slow cooking allows the natural sugars to develop.
Final Thoughts
I cannot recommend the Lebanese Lentils & Rice (Mujaddara) Recipe enough—it’s a wonderful celebration of simplicity and flavor that feels like a warm hug in every bite. Whether you’re new to Middle Eastern cuisine or a longtime fan, this dish will quickly become a beloved staple in your kitchen. Grab your ingredients, set aside some time for those dreamy caramelized onions, and enjoy sharing this classic with family and friends.
Print
Lebanese Lentils & Rice (Mujaddara) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Lebanese Lentils & Rice, also known as Mujaddara, is a hearty and comforting Middle Eastern dish made with tender lentils and fluffy rice, topped with sweet caramelized onions. This simple yet flavorful meal is seasoned with olive oil, salt, and pepper, offering a nutritious and satisfying option perfect for vegetarian and vegan diets.
Ingredients
Grains and Legumes
- 2 cups dry rice
- 2 cups dry lentils
Vegetables
- 1 large onion (or 2 medium onions), chopped
Oils and Seasonings
- 1 cup olive oil
- Salt and pepper to taste (2-3 teaspoons salt recommended)
Instructions
- Cook Rice and Lentils: Cook the rice and lentils separately according to their package instructions until tender but not mushy.
- Sauté Onions: While the grains cook, heat the olive oil in a pan over medium heat. Add the chopped onions and sauté for about 20 minutes, stirring occasionally, until they become golden brown and caramelized, enhancing their sweetness.
- Combine Ingredients: Once the rice and lentils are cooked, transfer them to a large bowl. Pour the sautéed onions along with the olive oil over the rice and lentils mixture.
- Season: Add salt and pepper to taste (2-3 teaspoons of salt recommended). Stir well to ensure all the flavors are well combined.
- Rest: Cover the bowl and let the mixture sit for 20 minutes. This resting period allows the flavors to meld together perfectly.
- Serve: Serve the Mujaddara warm on its own or alongside warm flatbread for a complete meal. Enjoy!
Notes
- For extra flavor, you may add a pinch of cumin or cinnamon to the onions while sautéing.
- Using brown or green lentils works best as they hold their shape well.
- Leftover Mujaddara can be refrigerated for up to 3 days and reheated gently with a splash of water.
- This dish pairs wonderfully with a side of yogurt or a fresh salad.
- Adjust salt according to your dietary needs, especially if you plan to serve the dish with salty accompaniments.
