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Lebanese · Dinner

Lebanese lentils and rice (mujadara)

Earthy brown lentils and fluffy rice seasoned with cumin and crowned with a generous tangle of deeply browned onions.

About 1 hr 15 minTotal
About 1 hr 5 minActive
$Cost
EasyDifficulty
Makes 6 servings
Lebanese mujadara with intact brown lentils and rice beneath abundant mahogany onions, served with tomato-cucumber salad and yogurt.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 6 servings

  • 1 cup brown or green lentils, rinsed
  • 4 cups water, divided
  • 3 large yellow onions, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • 1 cup long-grain white rice, rinsed until clear
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon black pepper
  • 1 cup plain yogurt, for serving
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Simmer lentils in 3 cups water for 15 to 18 minutes until just tender but intact. Drain, reserving 1 1/2 cups cooking liquid.

  2. Meanwhile heat olive oil in a . Add onions and 1/2 teaspoon salt; cook over medium-low heat 25 to 35 minutes, stirring more often near the end, until most are mahogany brown but not bitter. Reserve one third for topping.

  3. Stir rice, cumin, pepper, and remaining salt into the onions for 1 minute. Add drained lentils and reserved hot liquid, bring to a simmer, cover, and cook on low 15 minutes.

  4. Remove from heat and rest covered 10 minutes. Fluff gently so the lentils remain whole, then fold in half the reserved browned onions.

  5. Toss tomato and cucumber with lemon juice. Top mujadara with the remaining onions and serve warm with the chopped salad and yogurt.

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