Mujaddara

Name: Mujaddara
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Levantine
Ingredients: 1.5 cups brown lentils; 1 cup Egyptian rice; 3 large onions; 1/2 cup olive oil or vegetable oil; 1 teaspoon cumin; 1 teaspoon Salt and pepper

Lentils, rice, and golden-brown caramelized onions — the humble dish that no one gets enough of.

Vegan

Cooking time: 1 hr
Hands-on time: 30 min
Free time: 20 min
Difficulty: Easy
Cuisine: Levantine
Calories: 420

They call it "the poor man's table" unjustly—for mujaddara is rich in everything that matters: lentils, rice, and onions that have been patiently caramelized. It's a dish for Mondays and Thursdays in homes, and with cucumber yogurt salad, it becomes a modest feast.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.

Ingredients

4people

Amounts follow the number of people

To prepare mujaddara

1.5 cups brown lentils — washed
1 cup Egyptian rice — washed
3 large onions — sliced
1/2 cup olive oil or vegetable oil — extra-virgin
1 teaspoon cumin — Freshly ground for the best flavor
1 teaspoon Salt and pepper — to taste

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Equipment

Medium pot — Lentils then rice, both cooked in it.
Wide frying pan — The onion needs space to caramelize rather than steam.

Method

Boil the lentils in enough water to cover them until they are almost cooked.
20 minYou can walk away
You’ll know it’s ready when
Softened but still holding together — not falling apart yet.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Fry the onion slices in oil slowly until deeply caramelized, and set aside the crispier half for the top.
15 min
You’ll know it’s ready when
Dark golden brown — that's the whole flavor of mujaddara.
Tip: Moderate heat and patience; rushed onions turn bitter.
Add the rice, cumin, salt, and the rest of the onion with its oil to the lentils, and add hot water until it covers everything by a finger's width.
20 minYou can walk away
You’ll know it’s ready when
The rice is cooked and has absorbed the water.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Serve it with crispy onions on top, along with yogurt or salad.
5 min
You’ll know it’s ready when
The dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.