Lebanese
Mujadara
Lebanese mujadara turns lentils, rice, and deeply caramelized onions into a savory, earthy pilaf with crisp-edged sweetness.
6 servings · 25 minutes prep · 70 minutes cook
Ingredients
Main
- 1 cup brown lentils, rinsed
- 4 cups water
- 1 cup long-grain rice, rinsed
- 4 large yellow onions, thinly sliced
- 1/2 cup extra-virgin olive oil, divided
- 2 1/2 tsp kosher salt, or to taste
- 1 tsp ground cumin
- 1/2 tsp ground coriander (optional)
- 1/2 tsp freshly ground black pepper
- High-quality extra-virgin olive oil, for finishing (optional), for finishing, optional
Directions
Method
- Combine the brown lentils and water in a saucepan. Bring to a boil, reduce to a gentle simmer, and cook until the lentils are almost tender but still hold their shape, 15-18 minutes. Drain, reserving 2 cups of the cooking liquid.
- Meanwhile, heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the yellow onions and cook, stirring often, until deeply caramelized with crisp edges, 30-40 minutes. Remove about half the onions and set aside for garnish.
- Stir the ground cumin and ground coriander into the onions left in the pot and cook until the spices darken slightly and tint the oil, with no scorched smell, 30 seconds.
- Add the long-grain rice and stir for 1 minute so the grains are coated in the seasoned oil.
- Add the lentils, reserved cooking liquid, kosher salt, and black pepper. Bring to a gentle simmer, cover, and cook over low heat until the rice is tender and the liquid is absorbed, 18-20 minutes.
- Remove from the heat and let rest, covered, for 10 minutes. Fluff gently with a fork, drizzle with the finishing extra-virgin olive oil if desired, and top with the reserved caramelized onions.
