Mujaddara (Lebanese Lentils, Rice and Crispy Caramelised Onions)

About This Recipe

Mujaddara is one of the oldest recorded recipes in human history — versions appear in 13th-century Arabic cookbooks — and remains one of the most popular everyday dishes across the Levant, Egypt, and wider Arab world. The name derives from the Arabic word for 'pockmarked', describing the appearance of lentils in rice. Its components are disarmingly simple: brown or green lentils, long-grain rice, onions, olive oil, and cumin. But the technique of slow-caramelising sliced onions until they are almost jam-like, then frying some until crispy and dark, elevates the dish to something exceptional. The onions provide three things simultaneously: sweetness, depth of flavour, and textural contrast. Mujaddara is proof that the most satisfying cooking is often the most restrained.

Ingredients

Serves 4

• 250 gbrown or green lentils, rinsed
• 200 glong-grain rice (basmati works well), rinsed
• 900 mlwater or vegetable stock
• 4large onions, halved and thinly sliced into half-moons
• 5 tbspolive oil
• 1.5 tspground cumin
• 0.5 tspallspice
• 0.5 tspcinnamon
• 1.5 tspsalt
• 1 tspblack pepper
• To serve
• 200 gfull-fat plain yogurt or vegan yogurt
• 1lemon, cut into wedges
• 1 tbspfresh mint or flat-leaf parsley

Instructions

1. 1

   Caramelise the onions

   Heat 4 tablespoons olive oil in a large, heavy pot over medium heat. Add all the sliced onions and a pinch of salt. Cook for 30–35 minutes, stirring every few minutes, until deeply golden brown and reduced to a fraction of their original volume. Patience is non-negotiable — this is the heart of the dish. Remove half the onions (the best-looking half) and continue cooking the rest until very dark and almost crispy. Set both portions aside separately.

2. 2

   Cook the lentils

   Add 1 tablespoon olive oil to the same pot over medium heat. Add lentils, cumin, allspice and cinnamon. Stir for 1 minute. Add 600ml water or stock, bring to a boil, then simmer for 15 minutes until lentils are partially cooked but still have some bite.

3. 3

   Add the rice

   Add rinsed rice, the softly caramelised onions (not the crispy ones), remaining water/stock, salt and pepper. Stir to combine. Bring to a boil, then cover tightly and cook on the lowest possible heat for 18 minutes.

4. 4

   Rest and serve

   Remove from heat. Rest covered for 10 minutes. Fluff gently with a fork. Transfer to a serving platter, top with the crispy onions. Serve with yogurt (cold), lemon wedges and fresh herbs.

Variations

• •

  Red lentil mujaddara: use red lentils (which cook faster and break down more) for a porridge-like consistency closer to Egyptian koshari.

• •

  Mujaddara with bulgur: replace rice with coarse bulgur wheat for a nuttier, more rustic version traditional in some Lebanese villages.

• •

  Spiced mujaddara: add 1 teaspoon smoked paprika and 0.5 teaspoon cayenne for a more assertive spice profile.

Storage

Keeps refrigerated for 4 days. Reheats beautifully with a splash of water. The onion topping softens on storage — refresh with a drizzle of olive oil.

Frequently Asked Questions