Last Updated on June 9, 2022
Mujadara is an amazingly simple, delicious and spice-less vegan dish in Lebanese cuisine (and many other countries’) made simply with lentils, rice and salt. It has no spices whatsoever. It is typically garnished with caramelized onions and served with a side of plain yogurt and possibly Fattoush Salad. In Lebanese cuisine, what we refer to as Mujaddara Recipe may point to at least one of two variants: the Lentils with Rice Mujadara that’s featured in this post, and another version made with kidney beans, Bulgur .
History of Lebanese Mujaddara
“Mujaddara bi Adas” is how we say it in Arabic, and which translates to Mujadara with lentils. In North Lebanon with our cute (aka heavy) array of accents, we call it “Mjaddra” or “Mjaddro” as you go higher in the mountains…
Important Notes For Lebanese Lentils With Caramelized Onions
- Cooking times and methods will need to be adjusted if you choose a different variety. Cooking the lentils and rice separately until tender, drain well, and then mixing them together is the easiest workaround.
- Additionally, it can be used with uncooked brown or green lentils (but not beluga/french green lentils or red, yellow, or black lentils).
What does Mujadara mean in English?
Mujadara is an Arabic word meaning “pockmarked.” It is a dish made with lentils, rice (or bulgur), and onions.
How do you make caramelized onions for Mujadara?
In a large, heavy sauté pan or saucepan, heat the canola oil or grapeseed oil to medium heat. Stir frequently to avoid burning the onions until they are golden brown, about 20 minutes. As the onions cook, sprinkle with a pinch of salt. Remove the onions from the heat and stir in 2 cups of water.
Lebanese Mujadara Recipe - Vegan Lentils With Rice
- 2 cups lentils
- 1 and 1/4 cups Basmati rice or any other rice
- 4 onions chopped and caramelized
- 5 cups water
- 1/3 cup oil to sautee the onions
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Rinse the lentils with cold water and remove any apparent debris.
- Add the lentils to a pot with 5 cups of water, bring to a boil over medium heat, then reduce heat, cover, and let simmer for 20-25 minutes or until lentils are tender.
- Add rice, salt and the olive oil to the pot and stir well. You may need to add 1/2 cup of water if a lot of water had evaporated already. Cover and let simmer on low heat for 30 minutes.
- Meanwhile, peel and chop the onions lengthwise and fry them in 1/4 cup of coconut or vegetable oil, for about 20 minutes or until they’re caramelized (dark brown). Strain from excess oil and set aside.
- Once rice is fully cooked, mix the pot well, then pour it in your serving plate and garnish it with the caramelized onions.
- Serve hot or cold with an optional side of plain/Greek yogurt.