Name: Lebanese Lentils & Rice (Mujaddara) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 cup brown or green lentils, rinsed; 1/2 cup long grain rice (such as basmati), rinsed; 4 cups water or vegetable broth; 1 teaspoon ground cumin; 1/2 teaspoon ground allspice (optional); 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 2 large yellow onions, thinly sliced; 1/4 cup olive oil

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If comfort food had a Middle Eastern soul, it would most certainly be Lebanese Lentils & Rice (Mujaddara). This humble yet deeply flavorful dish brings together creamy lentils, fluffy rice, and a generous crown of golden caramelized onions for a meal that transcends any simple grain and legume combination. It’s the kind of recipe you’ll want to return to again and again, filling your kitchen with irresistible aromas and your table with hearty, vegan-friendly goodness.

Lebanese Lentils & Rice (Mujaddara) Recipe - Recipe Image

Ingredients You’ll Need

Lebanese Lentils & Rice (Mujaddara) relies on just a handful of pantry staples, yet each one truly shines to create a symphony of flavor and texture. Think of these ingredients as the supporting cast—every single one essential for building Mujaddara’s unique taste and comforting allure.

Lentils: Brown or green lentils work best, adding a nutty base and holding their shape beautifully throughout cooking.
Long grain rice (such as basmati): For that signature fluffy texture, basmati ensures your Mujaddara never turns mushy.
Water or vegetable broth: Broth takes things up a notch by layering in extra flavor, but water is classic and delicious too.
Yellow onions: You’ll want these sliced thin—caramelized onions are the crowning jewel and infuse sweetness into every bite.
Olive oil: Essential for achieving lusciously golden onions and a touch of richness throughout the dish.
Ground cumin: The earthy warmth of cumin is unmistakable, lending deep aromatic notes characteristic to Mujaddara.
Ground allspice (optional): A nod to family tradition; this spice adds subtle complexity but the dish shines even without it.
Salt: Brings all the flavors into harmonious balance—taste and adjust as you like.
Black pepper: Just enough for a gentle kick and background warmth.

How to Make Lebanese Lentils & Rice (Mujaddara)

Step 1: Start the Lentils

Pour the rinsed lentils into a medium pot and cover them with either water or broth. Bring everything to a boil, then let the mixture simmer steadily for about 15 minutes. You’re looking for lentils that are halfway tender, so keep a close eye—they’ll finish cooking alongside the rice. Already, earthy Middle Eastern aromas begin to drift through your kitchen!

Step 2: Add the Rice

Tip your rinsed rice right into the bubbling pot with those lovely lentils. Simmer the mixture gently for another 15 to 20 minutes, until the rice and lentils are both perfectly tender and most of the liquid has been absorbed. Don’t forget to give it a gentle stir now and then to keep things even and prevent sticking!

Step 3: Season Well

Now comes the flavor magic—sprinkle in the cumin, allspice if you’re using it, salt, and black pepper. Give everything a gentle stir, then cover the pot to keep in all that cozy steam while you finish the onions. This is where Lebanese Lentils & Rice (Mujaddara) really starts coming together.

Step 4: Caramelize the Onions

Warm olive oil in a wide skillet and scatter in the sliced onions. Let them cook over medium heat, stirring patiently as they transform from crisp white to deep gold, releasing sweet, toasty aroma. Low and slow is key—for about 20 to 25 minutes, the transformation is worth every second, delivering those signature caramelized ribbons that make Mujaddara irresistible.

Step 5: Assemble and Serve

Gently fluff the lentil-rice mixture, then arrange it on your favorite platter or shallow bowl. Pile those shimmering caramelized onions generously on top. Lebanese Lentils & Rice (Mujaddara) can be served warm for maximum coziness or at room temperature as a refreshed, picnic-perfect meal.

How to Serve Lebanese Lentils & Rice (Mujaddara)

Garnishes

A final flurry of fresh herbs—think chopped parsley or cilantro—brings brightness to Lebanese Lentils & Rice (Mujaddara). Squeeze a little lemon juice over the top if you love a citrusy zing, or sprinkle with extra black pepper and a dash of sumac for subtle tang. Every garnish adds a new, delicious dimension.

Side Dishes

This dish is a meal in itself, but it loves company. Traditionally, you’ll often see a scoop of thick, plain yogurt or a simple cucumber-tomato salad alongside Mujaddara. The creamy coolness and crisp veggies pair perfectly with the hearty lentils and rice, balancing every bite.

Creative Ways to Present

Why not give your Lebanese Lentils & Rice (Mujaddara) the star treatment? Serve it in individual bowls layered with caramelized onions, or shape it into small mounds using a ramekin for a dinner party-worthy presentation. Leftovers also make a savvy base for grain bowls—just add roasted veggies and hummus!

Make Ahead and Storage

Storing Leftovers

Cool your Mujaddara completely before transferring to an airtight container. Refrigerated, it keeps beautifully for up to 4 days. This dish actually tastes even better the next day, as the flavors meld and deepen!

Freezing

Lebanese Lentils & Rice (Mujaddara) is wonderfully freezer-friendly. Pack the lentil-rice base (without onions) into freezer containers, leaving a little space for expansion. Freeze caramelized onions separately if you can—they’ll retain their lovely texture this way. Defrost in the fridge overnight before reheating.

Reheating

To revive leftovers, warm Mujaddara on the stovetop with a splash of water or vegetable broth to loosen it up. Gently reheat the onions in a skillet or microwave just until warm, then pile them back on for serving. If in a hurry, the microwave does the trick too—just cover the container with a damp paper towel for extra fluffiness.

FAQs

Can I use red lentils instead of brown or green?

It’s best to stick with brown or green lentils for Lebanese Lentils & Rice (Mujaddara) because red lentils cook much faster and can become too mushy, losing that wonderful texture the dish is known for.

Is this recipe gluten-free?

Yes! Lebanese Lentils & Rice (Mujaddara) is naturally gluten-free, provided you use gluten-free broth if opting for broth over water.

Can I cook the onions in less oil?

While you can reduce the olive oil slightly, a generous amount ensures your onions caramelize deeply and evenly. Feel free to adjust, but for truly luscious onions, don’t go too skimpy!

What’s the best rice for Mujaddara?

Long grain rice, particularly basmati, is ideal for Mujaddara. It cooks up fluffy and separate, delivering that light texture that’s so essential to the dish.

Is Lebanese Lentils & Rice (Mujaddara) eaten hot or cold?

You can enjoy Mujaddara warm, at room temperature, or even chilled—there’s no wrong way! Many people find the flavors are at their peak when it’s freshly made or served at room temp.

Final Thoughts

Lebanese Lentils & Rice (Mujaddara) is proof that the simplest ingredients, given time and care, can create unforgettable flavor. I hope you’ll invite this comforting, soulful dish into your kitchen soon and share it with those you love. Here’s to new favorites and delicious discoveries!

Lebanese Lentils & Rice (Mujaddara) Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

A comforting and flavorful Lebanese dish, Mujaddara combines lentils and rice with caramelized onions for a satisfying meal. This vegan and gluten-free recipe is easy to make and perfect for a wholesome dinner option.

Ingredients

Scale

Lentils and Rice:

1 cup brown or green lentils, rinsed
1/2 cup long grain rice (such as basmati), rinsed
4 cups water or vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground allspice (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Caramelized Onions:

2 large yellow onions, thinly sliced
1/4 cup olive oil

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Instructions

Lentils and Rice: In a medium pot, bring water or vegetable broth to a boil. Add lentils and cook for 15 minutes. Add rice and simmer for another 15–20 minutes. Stir in cumin, allspice, salt, and pepper. Remove from heat and cover.
Caramelized Onions: Heat olive oil in a skillet. Cook onions slowly for 20–25 minutes until caramelized.
Gently fluff lentil-rice mixture and transfer to a serving dish. Top with caramelized onions. Serve warm or at room temperature.