Mujadara

Ingredients

• 190 g (1 cup)brown lentils
• 360 ml (1½ cups)short-grain rice
• 720 ml (3 cups)water
• 5, or moreonions, cut lengthways
• ½ tspsalt
• ½ tspground cumin
• 120 ml (½ cup)oil, for frying the onions

Instructions

1. 1

   Fry the onions

   Heat the oil and fry the onions until crisp or caramelised. Lift them out with a slotted spoon and set aside.

2. 2

   Wash the lentils

   Rinse the lentils thoroughly.

3. 3

   Cook the lentils

   Put the lentils and water in a pan and bring to the boil. Once boiling, reduce the heat, cover and cook for 30 minutes.

4. 4

   Add rice and seasoning

   When the lentils are cooked, add the salt and cumin. Stir in the washed rice gently, then add a quarter of the fried onions and a few tablespoons of the onion-frying oil if you wish.

5. 5

   Simmer the rice

   Turn the heat down, cover the pan and simmer for 7 minutes.

6. 6

   Fluff and serve

   Fluff the rice with a fork, divide between plates and top with the remaining fried onions. Serve with salad and pickles.

What is mujadara?

Mujadara is a Levantine dish built around lentils, rice and onions, with variations found across the region. The ingredients are simple, but the onions bring a sweet, savoury depth to the mild grains and lentils.

This version cooks the lentils first, then adds rice to the same pan. A portion of the fried onions goes into the pot for flavour, while the rest stays on top for contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 15g protein, 78g carbs, 24g fat.

The rice supplies most of the carbohydrates, while lentils contribute carbohydrates and plant protein. Most of the fat comes from the oil used to fry the onions, so serve a moderate portion with plenty of salad or other vegetables to round out the plate.

The onions make the dish

Even slices: Cutting the onions lengthways into similar-sized pieces helps them cook at a more even rate.

Steady frying: Fry until well browned and crisp or caramelised, as directed, then lift them out with a slotted spoon. Keep an eye on them near the end, because they can darken quickly.

Cook the lentils before the rice

Lentil check: Simmering the lentils for 30 minutes gives them a head start before the rice is added. Their cooking time can vary, so check that they are cooked before moving on.

Gentle stirring: Once the washed rice goes in, stir gently to combine it with the lentils without breaking them up.

Keep an eye on the simmer

Covered pan: The recipe calls for a covered 7-minute simmer after adding the rice. Keep the heat low so the base does not catch while the rice cooks.

Doneness cue: Check that the rice is tender and the liquid has been absorbed; if it needs more time, keep the lid on and check again shortly.

Use the onion oil thoughtfully

Flavour: A few tablespoons of the frying oil can carry the onions' savoury flavour into the lentils and rice. It is optional, so leave it out if you prefer a less rich result.

Topping: Save most of the fried onions for the top, where they retain more of their crisp texture.

Serve with something bright

Salad: A fresh salad makes a good partner for the soft, earthy lentils and rice.

Pickles: Their sharp, tangy flavour cuts through the sweetness of the browned onions. Serve them alongside so everyone can add as much as they like.

A note on the optional twist

Kushari-style serving: The source suggests adding cooked pasta and chickpeas and serving the mixture with tomato sauce as a way to turn the dish into Kushari. These are optional additions rather than ingredients in the mujadara recipe above.

Recipe notes & tips

• Slice the onions evenly so they brown at a similar pace.
• Fry the onions in batches if the pan is crowded.
• Wash the lentils and rice before cooking, as the method directs.
• Add the rice only after the lentils have had their 30-minute head start.
• Reserve most of the fried onions for the topping to keep their texture.
• Fluff the cooked rice gently with a fork before serving.

Variations

• More onions: Fry extra onions for a generous, crisp topping.
• Onion oil: Add a few tablespoons of the frying oil to the pot for extra flavour, or omit it.
• Kushari-style: Add cooked pasta and chickpeas and serve with tomato sauce, as suggested in the recipe.
• Fresh side: Pair with a crisp salad for a fresh contrast.
• Pickle plate: Serve assorted pickles alongside for a tangy accompaniment.

Common mistakes to avoid

• Burnt onions: Watch them closely as they brown and lift them out before they become too dark.
• Crowded frying pan: The onions may soften instead of browning; fry them in batches.
• Rice added too soon: Let the lentils cook for 30 minutes first, then add the rice.
• Rough stirring: Stir gently after adding the rice to avoid breaking up the lentils.
• Lifting the lid repeatedly: Keep the pan covered during the simmer, then check the rice near the end.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if the rice has dried out; the fried onions may lose their crispness.

Frequently asked questions