Lebanese Mujadara: Lentils and Rice with Crispy Onions
Master Lebanese mujadara with this authentic recipe. Earthy brown lentils and rice are layered with cumin and topped with deep mahogany crispy onions for a perfect vegan meal.
Authentic Lebanese mujadara is a masterclass in how humble pantry staples can be transformed into a feast. This traditional mujadara recipe relies on the alchemy of just three main ingredients—lentils, rice, and onions—to create a dish that is smoky, savory, and deeply satisfying.
The secret to the best lentils and rice with crispy onions lies in the onion oil. By slowly frying a mountain of sliced onions until they reach a dark, mahogany crispness, you create a fragrant oil that seasons the entire pot. We cook the lentils just short of done before adding the rice, ensuring every grain stays distinct rather than turning to mush.
Serve this dish warm or at room temperature with a dollop of garlicky yogurt and a fresh salad. It is the ultimate comfort food that happens to be naturally vegan and high in protein.
Ingredients
The Base
- 1 cup (200g) brown or green lentils, rinsed
- 1 cup (185g) long-grain white rice (like Basmati), soaked for 15 minutes and drained
- 4 cups (950ml) water
- 1.5 teaspoons fine sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cracked black pepper
The Crispy Onions
- 3 large yellow onions, thinly sliced into half-moons
- 1/2 cup (120ml) neutral oil (like grapeseed or avocado oil)
- A pinch of salt
For Serving
- Plain whole milk yogurt or garlicky Greek yogurt
- Fresh parsley, chopped
- Extra virgin olive oil for drizzling
Instructions
- 1
Place the rinsed lentils and water in a heavy-bottomed pot or Dutch oven; bring to a boil over high heat.
- 2
Reduce the heat to medium-low, cover, and simmer for 15–18 minutes until the lentils are tender but still have a firm bite in the center.
- 3
Heat the neutral oil in a large skillet over medium-high heat while the lentils simmer.
- 4
Add the sliced onions to the skillet and fry, stirring frequently, for 15–20 minutes until they are a deep, dark brown (do not burn them, but aim for a dark mahogany color).
- 5
Use a slotted spoon to remove about half of the crispy onions to a paper-towel-lined plate; these will be your garnish.
- 6
Add the cumin, coriander, salt, and pepper to the pot of lentils (do not drain the water).
- 7
Pour the remaining onions and all the fragrant frying oil from the skillet into the lentil pot, stirring to combine.
- 8
Spread the soaked and drained rice in an even layer over the lentils; add a splash more boiling water if the liquid doesn't just barely cover the rice.
- 9
Cover tightly, reduce heat to the lowest setting, and cook for 15–17 minutes until the water is absorbed and rice is fluffy.
- 10
Remove from heat and let the pot sit, covered, for 10 minutes to steam.
- 11
Fluff the mixture gently with a fork, mixing the lentils and rice together.
- 12
Transfer to a platter, top with the reserved crispy onions, and serve with yogurt.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 525 kcal
- Protein
- 14 g
- Carbs
- 68 g
- Fat
- 24 g
- Fiber
- 11 g
- Sugar
- 6 g
- Sodium
- 890 mg
Tips
- → Don't rush the onions. The deep brown color provides the signature smoky flavor of the dish; if they are just blonde, the dish will taste bland.
- → Use brown or green lentils only. Red or yellow lentils will disintegrate and turn the dish into a porridge.
- → If your rice feels slightly undercooked after the steaming time, add 2 tablespoons of boiling water and cover for 5 more minutes.
FAQ
Why does my mujadara turn out mushy?
Mushiness usually happens if the lentils are overcooked before adding the rice or if too much water is used. Ensure the lentils still have a 'snap' when you add the rice, and always let the pot steam off-heat for 10 minutes to firm up the grains.
Can I use brown rice instead of white rice?
Yes, but brown rice requires more water and a longer cooking time. You will need to cook the lentils and brown rice together for about 35–40 minutes, adding extra liquid as needed.
How do I make the onions extra crispy?
The key is patience and enough oil. If the onions seem to be steaming rather than frying, increase the heat slightly or fry them in two batches so the pan isn't overcrowded.
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