Mujaddara (Lentils and Rice with Caramelised Onions)
Mujaddara is a humble, comforting dish of lentils and rice, crowned with slowly caramelised onions. It is made with a handful of everyday ingredients, yet the sweet, deeply browned onions and a touch of cumin make it taste rich and special. Serve it warm with yoghurt and a fresh salad.
🧠 Good to know
- The flavour of mujaddara comes from the onions, so take your time and cook them slowly.
- Some families cook it with burghul instead of rice, which is called mujaddara hamra.
- It is eaten warm or at room temperature and keeps well for a few days.
💚 Why we love it
- Lentils are a great source of plant protein and fibre.
- Made from simple pantry ingredients.
- Filling, and easy to cook for a crowd.
🥣 Ingredients (serves 6)
- 1 cup brown or green lentils, rinsed
- 1 cup medium-grain rice, rinsed
- 4 large onions, thinly sliced
- ½ cup olive oil, divided
- 1½ tsp ground cumin
- 1½ tsp salt, or to taste
- About 4½ cups water
- Plain yoghurt and a fresh salad, to serve
👩🍳 Method
- Place the lentils in a pot with 3 cups of water and bring to the boil. Simmer for about 20 minutes, until nearly tender.
- Meanwhile, heat ¼ cup of olive oil in a wide pan. Add the onions with a pinch of salt and cook over medium heat for 30 to 40 minutes, stirring often, until deep golden brown. Set a third of the onions aside for topping.
- Add the rice, the remaining onions, cumin, salt and 1½ cups of water to the lentils. Stir once and bring to the boil.
- Cover and cook on low heat for 15 to 20 minutes, until the rice is tender and the water is absorbed. Rest, covered, for 10 minutes.
- Fluff with a fork, drizzle with the remaining olive oil and spoon onto a platter. Top with the reserved onions and serve with yoghurt and salad.
🌿 Serve it on olive wood
A wooden spoon makes it easy to serve a big dish of mujaddara at the table. Browse our olive wood spoons and spatulas.
