Mujaddara (Lebanese Lentils)

Delicious and easy to make, this makes the Top 5 list in the Life and Health office.  The lentils and rice on their own are wonderful and full of deep flavor but the addition of caramelized onions lacing the top of the dish turn it into a gourmet, hard-to-forget meal.


Quantity Unit Name Link Alternatives
4 cups water
1 tablespoon extra-virgin olive oil
1 cup onion, diced
½ cup brown rice, uncooked
1 cup brown lentils, uncooked and rinsed
1 teaspoon salt
1 pinch of cayenne pepper
1 tablespoon extra-virgin olive oil
3 large onions, julienned
1 pinch of salt


  1. Lentils & Rice: In a large, heavy bottomed pot, sauté 1 cup of diced onions in olive oil until they’re slightly browned. Add both lentils and rice to the onions and sauté a few minutes longer. Add the water, salt, and cayenne pepper to the pot, then cover the pot and simmer over low heat for about 1½ hours. Stir the mixture from time to time and add water as needed. Prepare the caramelized onions while the lentils and rice simmer.
  2. Caramelized Onions: In a separate pan, prepare the onions. Heat the olive oil to medium-high temperature in a large pan. Add the onions and salt to the pan, stirring constantly until they’re translucent and very soft, nearly melting consistency—it may take up to 30 minutes. If the onions stick to the bottom of the pan, add a very small amount of water and stir vigorously.
  3. To Serve: Top the lentils and rice with the onions and serve hot, at room temperature, or cold.

Prep Time: 30 minutes / Inactive Time: 1 hour 30 minutes
Serving Size: 6 main servings
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