Allergens: Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Adaptable
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Mujadara—literally “pockmarked” in Arabic, for the lentils dotted among grains—has been a Levantine staple for centuries. Dating back to medieval peasant kitchens in modern-day Lebanon, Syria, and Palestine, this humble dish of lentils and rice (or bulgur) provided nourishing, inexpensive sustenance. Over time, crisped onions became the hallmark garnish, adding both texture and sweet-savory contrast. Today, mujadara remains a beloved comfort food across the Middle East, served warm or at room temperature, often alongside tangy yogurt or fresh salad.

Ingredients (Serves 4)

• 1 cup green or brown lentils, rinsed
• 1 cup long-grain basmati rice, rinsed
• 4 large onions, thinly sliced
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt & freshly ground black pepper, to taste
• 2½ cups water or low-sodium stock
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Lentils: In a medium pot, combine lentils and 2 cups water. Bring to a boil, reduce to simmer, and cook 12–15 minutes until just tender but not mushy. Drain, reserving the cooking liquid.
2. Layer Rice: Return pot to heat. Add 1 tbsp oil, then rice, cumin, coriander, salt, and pepper. Stir to coat grains. Pour in 1½ cups reserved liquid (top up with water or stock to exactly cover rice by ½″).
3. Simmer Gently: Cover, reduce heat to lowest setting, and steam rice & lentils together 15–18 minutes until liquid is absorbed. Turn off heat and let rest, covered, 5 minutes.
4. Crisp the Onions: While rice steams, heat remaining 2 tbsp oil in a skillet over medium-high. Add onions with a pinch of salt, stirring occasionally, until deep golden and crisp—about 12–15 minutes. Drain on paper towels.
5. Assemble: Fluff rice-lentil mixture with a fork. Fold half the crispy onions through the grains; reserve the rest for topping.
6. Serve: Mound mujadara on a platter, sprinkle remaining onions and parsley over top.

Dietary Substitutions & Allergen Swaps

• Low-Carb Adaptation: Replace rice with riced cauliflower; reduce lentils to ¾ cup and steam together 8–10 minutes.
• Nut-Free / Dairy-Free / Gluten-Free: Naturally free of all three—no swaps needed.
• Allium-Free: Omit onions; garnish with toasted cumin seeds and chopped chives for aroma.

Chef’s Tips

• Even Cooking: Rinse rice until water runs clear to prevent gummy grains.
• Onion Crispiness: Cook onions low and slow—high heat burns them before they crisp.
• Flavor Boost: Stir in a squeeze of lemon juice or a dollop of plain tahini when serving for brightness.

Wine Pairing

A dry Lebanese rosé (made from Cinsault or Carignan) beautifully complements mujadara’s earthiness and onion sweetness, while a crisp Vermentino or Albariño cuts through the richness with lively acidity.

Nutrition Information (Per Serving)

Estimates vary with exact ingredients and portion sizes.

Frequently Asked Questions

Q: Can I use red lentils?
A: Red lentils overcook and turn mushy—stick to green or brown for distinct texture.

Q: How far ahead can I prep?
A: Cook rice and lentils up to 24 hours ahead. Reheat gently, then add freshly crisped onions just before serving.

Q: What do I serve alongside mujadara?
A: Traditional sides include plain yogurt, cucumber-mint salad, or warm flatbread.

Q: Is mujadara vegan?
A: Yes—this recipe contains no animal products.

Embark on this centuries-old Lebanese classic tonight, then share your creation @simplycookingx with #GlobalCuisineSeries—I can’t wait to see your mujadara!