Mujaddara (Lebanese Lentils and Rice)
A comforting Lebanese staple of brown lentils, rice and caramelised onions, served warm with a sprinkle of fresh parsley.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Rinse the lentils and place them in a saucepan with 2 cups water; bring to a boil, reduce heat and simmer 15 minutes until just tender.
-
Step 2 of 4
Meanwhile, heat the olive oil in a large skillet over medium heat and add the sliced onions, cooking slowly, stirring occasionally, until deep golden and caramelised, about 20 minutes.
-
Step 3 of 4
Add the rice, cumin, cinnamon, allspice, pepper and salt to the lentils, stir, then pour in the remaining ½ cup water; cover and simmer over low heat 15 minutes until the rice is fluffy and the liquid absorbed.
-
Step 4 of 4
Remove from heat, let stand covered 5 minutes, then fluff with a fork and fold in half of the caramelised onions; garnish with the remaining onions and fresh parsley before serving.
Notes from the kitchen
If brown lentils are unavailable, use green lentils; the dish freezes well—cool completely, portion, and store in airtight bags for up to 2 months.
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