Mujadara (Lentils and Rice with Crispy Onions)
A classic Levantine staple of green lentils and long-grain rice simmered in spiced broth, crowned with deeply caramelized crispy onions and a drizzle of olive oil. Simple, hearty, and satisfying.
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Ingredients
- 1 cup green or brown lentils, rinsed
- 1 cup long-grain white rice, rinsed
- 2 large yellow onions, thinly sliced
- 6 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground allspice
- 1.5 tsp kosher salt
- 5 cups vegetable broth (or water)
- 1/2 cup plain yogurt (for serving, optional)
Instructions
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1
Heat half the 6 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 2 thinly sliced large yellow onions and cook, stirring frequently, for 25-30 minutes until deeply golden and beginning to crisp. Remove with a slotted spoon to a paper-towel-lined plate; set aside.
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2
In the same pot over medium heat, add the remaining olive oil. Add 4 minced garlic cloves and cook 1 minute until fragrant.
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3
Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp ground allspice; cook 30 seconds.
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4
Add 1 cup rinsed green or brown lentils and 5 cups vegetable broth (or water). Bring to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes until lentils are just tender.
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5
Add 1 cup rinsed long-grain white rice and 1.5 tsp kosher salt to the pot. Stir once, bring back to a simmer, cover tightly, and cook on low heat for 15 minutes without lifting the lid.
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6
Remove from heat and let steam, covered, for 5 minutes. Fluff gently with a fork.
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7
Top each serving with generous mounds of the crispy onions. Serve with 1/2 cup plain yogurt (for serving, optional) on the side if desired.
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