Lebanese Mujaddara (Lentils & Rice with Crispy Onions)
Simple, humble, and deeply satisfying. Tender lentils, fluffy rice, warm cumin, and a mountain of deeply caramelized, crispy fried onions. This is comfort food at its best.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 cup long-grain rice, rinsed
- 3 large onions, halved and thinly sliced into half-moons
- 1/2 cup olive oil (for frying onions)
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- Salt and pepper
- 3 cups water
- Plain yogurt for serving
Instructions
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1
Cook lentils in 3 cups of water until just tender but not mushy, about 15-20 minutes. Do not drain — you’ll use the cooking liquid.
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2
While lentils cook, fry the onions: Heat olive oil in a large pan over medium-high heat. Add all sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized and crispy at the edges. Remove two-thirds of the onions and set aside on paper towels (these are the topping). Leave the rest in the pan.
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3
Add cumin and allspice to the onions remaining in the pan. Add the rice and stir to coat. Pour in the lentils with their cooking liquid (you need about 2 cups of liquid total — add water if needed). Season with salt.
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4
Bring to a boil, cover, reduce to low, and cook for 18 minutes. Remove from heat and let rest, covered, for 5 minutes.
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5
Fluff with a fork and top with the reserved crispy onions. Serve with cold plain yogurt.
