Get ready to dive spoon-first into a bowl of cozy comfort with Simple Lebanese Lentils & Rice (Mujaddara)! This one-pot wonder is nothing short of magic—hearty lentils and fluffy rice simmered with deeply caramelized onions, then kissed with warm Middle Eastern spices. Balanced, nutritious, and utterly satisfying, mujaddara is just as good for a weeknight dinner as it is for a lively family feast. Not only is this dish rich in history, it’s also budget-friendly and vegan—making it a top pick in my kitchen whenever I crave something soul-soothing, filling, and easy.
Ingredients You’ll Need
Let’s talk about how simple but essential these ingredients are for creating the magic of Simple Lebanese Lentils & Rice (Mujaddara). Each item plays its role to a tee: earthy lentils bring protein and texture, while rice creates a soft, harmonious base. And trust me, those caramelized onions are the secret to its unforgettable depth of flavor!
- Olive oil: Use extra-virgin for richer flavor and to help those onions reach caramelized perfection.
- Yellow onions: Thinly sliced and slowly cooked, they build sweetness and provide that delicious topping everyone fights over.
- Brown or green lentils: Rinse well to remove debris; these lentils hold their shape perfectly and give the dish its signature heartiness.
- Long-grain white rice (or basmati): A light, fluffy texture that contrasts beautifully with the tender lentils.
- Water or vegetable broth: Broth adds extra depth, but water works great if that’s what you have on hand.
- Ground cumin: Earthy and warming, cumin is that classic Middle Eastern flavor you’ll recognize instantly.
- Ground allspice: Just a dash transforms everything, layering in mellow, aromatic spice notes.
- Salt and pepper to taste: Essential for brightening all the flavors—taste as you go!
How to Make Simple Lebanese Lentils & Rice (Mujaddara)
Step 1: Caramelize the Onions
Set aside a little time and let the onions work their magic. In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20 to 25 minutes. You’ll want them deeply golden and jammy—don’t rush this step, as it’s the backbone of Simple Lebanese Lentils & Rice (Mujaddara). When they’re ready, scoop out half the onions and set them aside for that irresistible finishing touch later.
Step 2: Simmer Lentils and Onions
To the onions remaining in the pot, add your rinsed lentils and 4 cups of water or broth. Bring everything up to a boil, then reduce the heat and let it bubble away gently, uncovered, for 15 minutes. The goal here is to partially cook the lentils—this allows them and the rice to finish together, creating a beautifully balanced bite.
Step 3: Add Rice and Spices
Here’s where all the flavors unite! Stir in the rice, ground cumin, ground allspice, salt, and pepper. Give it a gentle stir to distribute the aromatic spices throughout. Pop a lid on, adjust the heat to a gentle simmer, and cook for 20 minutes more, or until the rice and lentils are perfectly tender and all the liquid is absorbed.
Step 4: Rest and Fluff
Take the pot off the heat but don’t touch it yet. Let it sit covered for 5 to 10 minutes—this step lets the rice relax and finish steaming for the ideal fluffy texture. When it’s time, lift the lid and fluff gently with a fork (never a spoon!), which helps keep those grains separate and light.
Step 5: Finish and Serve
Spoon the mujaddara into bowls or onto a big platter and generously top with your reserved caramelized onions. The sweet, golden heap is not just pretty—it gives every mouthful that extra boost of luxurious flavor that defines Simple Lebanese Lentils & Rice (Mujaddara). Now dig in and savor!
How to Serve Simple Lebanese Lentils & Rice (Mujaddara)
Garnishes
For me, it’s all about the extras! Try a dollop of plain yogurt for cool creaminess or a sprinkle of fresh herbs like parsley or cilantro to brighten each bite. A squeeze of lemon over the top cuts through the richness and makes the spices sing.
Side Dishes
Simple Lebanese Lentils & Rice (Mujaddara) is deliciously filling on its own, but a refreshing cucumber-tomato salad, some quick pickled turnips, or even classic fattoush can transform your meal into a Levantine spread. Serve warm pita or flatbread on the side to scoop up every bit!
Creative Ways to Present
Thinking of elevating your mujaddara for guests? Try molding it into a ring on a large platter and piling the onions in the center, or serving it in individual ramekins for a personal touch. Leftovers? Roll them up in warm flatbread for a hearty, on-the-go wrap everyone will love.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Simple Lebanese Lentils & Rice (Mujaddara) to room temperature, then transfer to airtight containers. It’ll stay fresh and flavorful in the fridge for up to four days. The flavors deepen as it sits, so don’t be surprised if your leftovers taste even better!
Freezing
Mujaddara is surprisingly freezer-friendly. Once cooled completely, portion it into freezer-safe bags or containers. It keeps well for up to two months—just don’t forget to label and date! To serve, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it’s looking dry. Fluff with a fork as it warms to restore that tender, fluffy texture. Add the reserved onions just before serving to keep them tasting fresh and vibrant.
FAQs
Can I use green or brown lentils interchangeably?
Absolutely! Both green and brown lentils hold their shape well and work perfectly for Simple Lebanese Lentils & Rice (Mujaddara). Red lentils, on the other hand, tend to break down and go mushy, so save those for soups.
Can I substitute brown rice for white rice?
You sure can. If you’re using brown rice, just increase the cooking liquid and extend the simmering time, since brown rice takes a bit longer to cook. The result is just as delicious but a little nuttier and chewier.
Is this dish gluten-free and vegan?
Simple Lebanese Lentils & Rice (Mujaddara) is naturally both vegan and gluten-free, making it a fantastic main dish for anyone with dietary restrictions. Just double-check your broth to ensure it’s gluten-free and plant-based!
Why do the onions need to be caramelized for so long?
The long, slow caramelization transforms basic onions into a sweet, savory powerhouse. Their flavor is essential to the soul of mujaddara and gives the final dish its iconic taste and aroma. It’s worth every minute!
What if I don’t have allspice?
If allspice isn’t in your pantry, don’t stress. A pinch of cinnamon or even a tiny bit of clove or nutmeg can add a similar warmth. That said, classic allspice will give you the most authentic Simple Lebanese Lentils & Rice (Mujaddara) experience.
Final Thoughts
If you haven’t tried Simple Lebanese Lentils & Rice (Mujaddara) yet, let this be your sign! The blend of comforting flavors, nourishing ingredients, and irresistible caramelized onions is hard to top. Give it a go and make this timeless classic your own—your tastebuds (and your dinner guests) will thank you!
Print
Simple Lebanese Lentils & Rice (Mujaddara) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan, Gluten-Free
Description
A comforting and flavorful Lebanese dish, Mujaddara combines lentils and rice with caramelized onions and aromatic spices. This vegan and gluten-free recipe is easy to make and perfect for a satisfying main course.
Ingredients
Caramelized Onions:
- 3 tablespoons olive oil, divided
- 2 large yellow onions, thinly sliced
Lentils & Rice:
- 1 cup brown or green lentils, rinsed
- 1/2 cup long-grain white rice (or basmati)
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
Instructions
- Caramelize Onions: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Remove half the onions and set aside for topping.
- Cook Lentils & Rice: To the remaining onions in the pot, add the rinsed lentils and 4 cups of water or broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Stir in the rice, cumin, allspice, salt, and pepper. Cover and continue simmering for another 20 minutes, or until the lentils and rice are tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5–10 minutes.
- Serve: Fluff with a fork and top with the reserved caramelized onions before serving.
Notes
- Serve with plain yogurt or a simple cucumber salad for a refreshing contrast.
- You can use brown rice, but increase the cooking time and liquid.
- Mujaddara tastes even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
