Mujadara – Lentils and Rice with Caramelised Onions
A comforting Israeli staple of brown lentils, whole‑grain rice and sweetly caramelised onions, offering protein, fibre and flavour in a simple one‑pot dish.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse lentils and rice; set aside. In a large pot bring 600 ml water to a boil, add a pinch of salt and the lentils; simmer 10 minutes.
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Step 2 of 5
Add the rice, cumin, coriander, cinnamon, salt and pepper to the pot; stir, cover and simmer gently for 15‑20 minutes until both lentils and rice are tender and the water is absorbed.
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Step 3 of 5
While the grains cook, heat olive oil in a skillet over medium heat and add the sliced onion, cooking slowly for 12‑15 minutes, stirring occasionally, until deep golden and caramelised.
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Step 4 of 5
When the lentils and rice are done, fluff with a fork and fold half of the caramelised onions through the mixture, reserving the rest for garnish.
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Step 5 of 5
Serve the mujaddara in shallow bowls, topped with the remaining sweet onions and a drizzle of extra‑virgin olive oil if desired.
Notes from the kitchen
If brown rice is unavailable, substitute with basmati or long‑grain white rice, but increase cooking time by about 5 minutes. Leftovers keep well refrigerated for 3 days.
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