Moudardara (Lebanese Lentils and Rice with Caramelized Onions)

About This Recipe

Moudardara (also spelled mujadara) is one of Lebanon's most beloved comfort dishes, combining lentils and rice simmered together until tender, topped generously with onions caramelized until deeply sweet and almost jammy. It's humble, inexpensive food with deep roots in Levantine peasant cooking, yet it's cherished across all social classes in Lebanon today, often eaten during Lent or simply as an easy, satisfying vegetarian meal. The technique that separates memorable moudardara from a plain lentil-rice dish is the caramelized onions, which need real time -- 25 to 35 minutes of slow cooking, stirred occasionally -- to turn a deep golden-brown and develop their signature sweetness. Cooking the lentils partway before adding the rice ensures both finish tender at the same time, since lentils generally need a head start over rice to avoid one being over- or under-cooked. Served warm or at room temperature, topped generously with the caramelized onions and often a side of plain yogurt and a simple tomato-cucumber salad, moudardara is proof that Lebanese home cooking can turn simple pantry staples -- lentils, rice, onions -- into something deeply comforting.

Ingredients

Serves 4

• 1 cupbrown or green lentils
• 0.75 cupbasmati rice(rinsed)
• 4 cupswater
• 1 tspsalt
• 0.5 tspground cumin
• 0.5 cupolive oil
• 3large onions(thinly sliced)
• 1 cupplain yogurt(for serving)

Instructions

1. 1

   Start the lentils

   Combine lentils and water in a pot. Bring to a boil and simmer 15 minutes until lentils are partially tender.

2. 2

   Add rice

   Add rice, salt, and cumin. Bring back to a boil, then reduce to a low simmer, cover, and cook 18-20 minutes until both lentils and rice are tender and the liquid is absorbed.

3. 3

   Caramelize the onions

   While the lentils and rice cook, heat olive oil in a wide pan over medium heat. Add sliced onions and cook, stirring occasionally, for 25-35 minutes until deeply golden-brown and sweet.

4. 4

   Rest

   Once the lentil-rice mixture is cooked, let it rest covered off heat for 10 minutes.

5. 5

   Combine

   Fluff the lentil-rice mixture and stir in about half the caramelized onions.

6. 6

   Serve

   Top with remaining caramelized onions and serve warm or at room temperature with yogurt on the side.

Variations

• •

  Use bulgur instead of rice for a different, more traditional variation with a nuttier flavor.

• •

  Add a pinch of allspice or cinnamon to the lentil-rice mixture for extra warmth.

• •

  Serve with a simple salad of diced tomato, cucumber, and mint alongside for a complete meal.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens as it sits. Reheat gently with a splash of water, as the rice and lentils firm up when chilled.

Frequently Asked Questions