Lentils with Rice and Crispy Onions

Levantine Mujadara is a beloved vegetarian dish from the Middle East, cherished for its satisfying simplicity and soulful flavors. This hearty combination of earthy lentils and fluffy rice is elevated by a fragrant blend of warm spices and crowned with irresistibly crispy fried onions. Whether served for a family meal or as a comforting lunch, mujadara offers a perfect balance of texture and aroma in every bite.

Save

This dish reflects the soulful essence of Levantine cooking—simple ingredients transformed through technique and care into a hearty, wholesome meal. It’s perfect as a main course or a side, and invites endless variations to suit your tastes.

Ingredients

• 1 cup brown or green lentils, rinsed
• 3/4 cup long grain rice (basmati or jasmine), rinsed
• 3 cups water or vegetable stock
• 2 medium yellow onions, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• Salt and pepper, to taste
• 2 large yellow onions, thinly sliced into rings (for crispy onions)
• 1/3 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon salt (for crispy onions)
• Vegetable oil, for frying
• Fresh parsley, chopped (optional garnish)
• Lemon wedges (optional garnish)

Instructions

Prepare Lentils

In a medium saucepan, combine lentils and 2 cups of water (or stock). Bring to a boil, then reduce heat and simmer for 10 minutes. The lentils should be just starting to soften — not fully cooked.

Sauté Aromatics

In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until golden and translucent, about 7-8 minutes.

Add Spices

Stir in cumin, allspice, cinnamon, and bay leaf; sauté for 1 minute until fragrant.

Add Rice and Lentils

Drain any excess water from lentils. Add partially cooked lentils and rinsed rice to the pot.

Simmer

Add the remaining 1 cup of water (or stock), salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for about 18–20 minutes until the rice and lentils are tender and liquid is absorbed. Remove from the heat and let sit, covered, for 10 minutes.

Make Crispy Onions

While the rice and lentils cook, toss sliced onions with flour and salt to coat. In a skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry onions in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.

Assemble

Fluff the lentil and rice mixture with a fork. Transfer to a serving platter, top generously with crispy onions, and sprinkle with fresh parsley if desired. Serve with lemon wedges.

Zusatztipps für die Zubereitung

For even deeper warmth, consider adding a cinnamon stick while the lentils and rice simmer. Using brown basmati rice can give the dish a nuttier flavor. Mujadara also tastes wonderful at room temperature and can be prepared a day ahead, making it perfect for meal prep or gatherings.

Varianten und Anpassungen

Swap the brown or green lentils for red lentils for a quicker cooking time, though the texture will be softer. For gluten-free preparation, replace the all-purpose flour with certified gluten-free flour and verify that your vegetable stock is gluten-free. Adjust the spice levels to your preference, adding a pinch of cayenne for heat if desired.

Serviervorschläge

Serve mujadara alongside a fresh salad or a dollop of plain yogurt to complement its warm, earthy flavors. A squeeze of fresh lemon over the top brightens the dish beautifully and adds a refreshing touch.

Save

Save

With its harmonious blend of textures and aromas, Levantine Mujadara invites you to savor a dish steeped in tradition and homely comfort. Whether enjoyed fresh or as leftovers, its nourishing qualities and vibrant flavors will make it a cherished addition to your recipe collection.

Recipe FAQs

→ What is mujadara?

Mujadara is a traditional Levantine dish made with lentils, rice, and spices, often topped with crispy onions.

→ Can I make mujadara gluten-free?

Yes, you can use certified gluten-free flour for the crispy onions and ensure the vegetable stock is gluten-free.

→ How can I store leftovers?

Leftover mujadara can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.

→ What goes well with mujadara?

Mujadara pairs beautifully with a fresh salad or a side of plain yogurt for a complete meal.

→ What type of lentils are best for mujadara?

Brown or green lentils work best for mujadara due to their earthy flavor and ability to hold their shape during cooking.