MujaddaraLentils and Rice with Caramelized Onions
A humble but deeply satisfying dish of lentils and rice finished with dark, sweet onions. It is earthy, comforting, and often served warm with yogurt or salad alongside.
Prep
15m
Cook
50m
Serves
4
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pot
- 220gLentils (rinsed)
- 200gWhite Rice (rinsed)
- 4gCumin Powder
- 5gSalt
- 2gBlack Pepper
- 1.1lWater
Topping
- 350gOnion (thinly sliced)
- 55mlExtra Virgin Olive Oil
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a saucepan over medium-high heat. Add the lentils and simmer until they are partly tender but still holding their shape.
- 02
Stir in the white rice, cumin powder, salt, and black pepper. Cover, reduce the heat to low, and cook until the white rice and lentils are tender and the liquid is absorbed.
- 03
Heat the extra virgin olive oil in a wide pan over medium heat. Add the onion and salt and cook slowly, stirring often, until deeply browned and caramelized.
- 04
Spoon some of the caramelized onion into the rice and lentils, then pile the rest on top before serving.
Ratings & Reviews
Log in to rate and review this recipe.