Mujadara Recipe

Rinse and sort

Place the lentils in a fine-mesh sieve and rinse under cold running water. Pick through and remove any small stones or debris.

In a medium saucepan, combine rinsed lentils and 2 cups of the vegetable broth or water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook uncovered for 12–15 minutes until lentils are just tender but not falling apart. Drain any excess liquid if necessary and set aside. Reserve cooking liquid.

While the lentils cook, rinse the rice until the water runs clear. In a separate small saucepan, bring 1 cup of the reserved broth (or water) to a boil. Add the rice and 1/4 tsp salt, reduce heat to low, cover and simmer for 12–15 minutes until the rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the thinly sliced onions and 1 teaspoon salt. Cook, stirring occasionally, for 20–30 minutes. Reduce heat to medium-low if onions are browning too quickly. For deeper color and sweetness, sprinkle 1 teaspoon sugar over the onions after 10–15 minutes. Continue cooking until onions are deeply golden brown and sweet — about 25–35 minutes total. Remove about 1/3 of the onions and set aside for topping.

In the skillet with the remaining caramelized onions, add 1 tablespoon olive oil and the minced garlic. Cook for 30–45 seconds until fragrant. Stir in the cooked lentils and cooked rice.

Add the ground cumin, ground coriander, ground black pepper, and cinnamon (if using). Pour in up to 1/2 cup reserved broth to loosen the mixture if it seems dry. Gently fold everything together and cook over low heat for 4–5 minutes to allow flavors to meld. Taste and add 1 teaspoon salt or more as needed, and stir in 1 tablespoon fresh lemon juice.

Transfer mujadara to a serving dish. Top with the reserved caramelized onions. Garnish with chopped parsley, toasted pine nuts, and a dollop of plain yogurt or labneh if desired.

Serve warm or at room temperature. Leftovers keep well in the refrigerator for up to 4 days; reheat gently and add a splash of water or broth if dry.