Lebanese
Mujaddara
Lebanese lentils and rice with caramelised onions
An earthy Lebanese dish of lentils and rice crowned with deeply caramelised onions.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Lebanese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Mujaddara
Ingredients
Main
Method
- 1
Cook the onions slowly in olive oil until deeply brown and crisp at the edges; reserve half.
- 2
Add cumin and cinnamon, then stir in the lentils and water and simmer until nearly tender.
- 3
Add the rice and salt, cover and cook gently until the grains and lentils are tender.
- 4
Rest for ten minutes, fluff and top generously with the reserved onions.
Mujaddara is a Levantine lentil-and-grain dish; this Lebanese rice version is defined by its generous caramelised onion topping.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
You might also like
70 minEgyptian · Stovetop
Koshari
Egypt’s layered comfort dish of rice, lentils, pasta and chickpeas with tomato sauce and crisp onions.
65 minLebanese · Stovetop
Sayadieh
Lebanese white fish served over warmly spiced rice coloured with deeply browned onions and topped with nuts.
95 minEgyptian · Stovetop
Mahshi Masri
Egyptian courgettes, peppers and aubergines filled with tomato-herb rice and simmered until tender.