Authentic Lebanese Mujadara Recipe

Introduction

Mujadara is a comforting and flavorful Lebanese dish made with lentils, rice, and caramelized onions. It’s a simple yet satisfying meal that highlights the rich, aromatic spices of Middle Eastern cuisine. Perfect as a vegetarian main or a hearty side, it’s both nutritious and delicious.

Ingredients

• 1 cup brown lentils
• 1 cup long-grain rice (Basmati or Jasmine)
• 2 large onions (sliced)
• 3 tablespoons olive oil (divided)
• 1 teaspoon ground cumin (optional but recommended)
• 0.5 teaspoon ground cinnamon (optional but recommended)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 4 cups water or vegetable broth
• Fresh parsley or cilantro (optional, for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they turn golden brown and caramelized. Reserve half of the caramelized onions for topping.
2. Step 2: In a medium saucepan, combine the lentils with 4 cups of water or vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 15 minutes. Drain any excess liquid if needed.
3. Step 3: Add the rinsed rice, ground cumin, ground cinnamon, salt, and pepper to the lentils. Stir well, cover the saucepan, and simmer for another 15-20 minutes until the rice is tender and the liquid is absorbed.
4. Step 4: Fluff the rice and lentils gently with a fork. Mix in the reserved caramelized onions and drizzle with the remaining tablespoon of olive oil.
5. Step 5: Transfer the mixture to a serving dish. Top with the remaining caramelized onions and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side for squeezing over.

Tips & Variations

• For extra depth of flavor, try adding a clove or two of minced garlic to the onions while caramelizing.
• Use vegetable broth instead of water for a richer taste.
• Serve with a side of yogurt or a simple salad to balance the dish.
• If you prefer a milder flavor, reduce or omit the cinnamon.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent drying out. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Red lentils cook faster and tend to break down more than brown lentils, which may change the texture of the dish. For a traditional texture, brown lentils are preferred, but red lentils can be used if you adjust cooking times accordingly.

Is mujadarah gluten-free?

Yes, mujadara is naturally gluten-free as it uses lentils, rice, and onions. Just be sure to check any vegetable broth or seasoning mixes for added gluten if you need to avoid it.

Authentic Lebanese Mujadara Recipe

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4.6 from 89 reviews

Authentic Lebanese Mujadara is a flavorful and comforting dish made with brown lentils, long-grain rice, and caramelized onions. This traditional Middle Eastern recipe features a delightful blend of spices including cumin and cinnamon, creating a hearty yet simple vegetarian meal that is perfect for lunch or dinner. Served with fresh parsley and lemon wedges, Mujadara is both nutritious and delicious.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

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Lentils and Rice

• 1 cup brown lentils
• 1 cup long-grain rice (Basmati or Jasmine)

Onions and Oil

• 2 large onions, sliced
• 3 tablespoons olive oil, divided

Spices and Seasoning

• 1 teaspoon ground cumin (optional but recommended)
• 0.5 teaspoon ground cinnamon (optional but recommended)
• Salt, to taste
• Freshly ground black pepper, to taste

Liquids and Garnish

• 4 cups water or vegetable broth
• Fresh parsley or cilantro (optional)
• Lemon wedges (for serving)

Instructions

1. Caramelize the Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the sliced onions. Cook for 20-25 minutes, stirring occasionally, until they turn golden brown and are caramelized, then reserve half for topping.
2. Cook the Lentils: In a medium saucepan, combine the brown lentils with 4 cups of water or vegetable broth. Bring to a boil, then reduce heat to a simmer and cook uncovered for about 15 minutes. Drain any excess liquid if necessary.
3. Add Rice and Spices: Stir in the rinsed long-grain rice, ground cumin, and ground cinnamon into the cooked lentils. Season with salt and freshly ground black pepper. Cover and simmer gently for 15-20 minutes until the rice is cooked and liquid absorbed.
4. Combine Ingredients: Fluff the rice and lentils mixture with a fork. Mix in the reserved caramelized onions and drizzle the remaining 1 tablespoon of olive oil over the dish to enhance flavor.
5. Serve and Garnish: Transfer the Mujadara to a serving dish, top with the remaining caramelized onions, and garnish with fresh parsley or cilantro. Serve alongside lemon wedges for squeezing.

Notes

• For a richer flavor, use vegetable broth instead of water.
• Cooking times may vary depending on lentil and rice types; adjust liquid as needed.
• This dish is naturally vegetarian and vegan friendly.
• To make caramelized onions faster, add a pinch of sugar while cooking the onions.
• Lemon wedges add a bright, acidic contrast that complements the earthiness of lentils.

Keywords: Lebanese Mujadara, Mujadara recipe, lentils and rice, caramelized onions, vegetarian Middle Eastern dish