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Mujaddara (Lentils, Rice, and Caramelized Onions)

Big flavor, cozy comfort, and deeply caramelized onions make this mujaddara downright irresistible. Made with pantry staples like lentils, brown basmati rice, and warm spices, this dish comes together in a way that feels hearty and satisfying without being fussy.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 generous servings
Ingredients Method Notes

Ingredients
  

  • 4 medium cloves garlic smashed and peeled
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 3/4 teaspoons fine sea salt divided
  • freshly ground black pepper to taste
  • 5 cups water
  • 1 cup brown basmati rice regular, not quick-cooking, rinsed and drained
  • 1 cup brown or green lentils picked over for debris, rinsed and drained
  • 1/3 cup extra-virgin olive oil
  • 2 medium-to-large yellow onions halved and thinly sliced
  • 1/2 cup green onions thinly sliced, divided
  • 1/2 cup fresh cilantro or flat-leaf parsley chopped and divided
  • plain whole-milk or Greek yogurt for serving
  • spicy sauce optional, for serving

Method
 

  1. In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons salt, black pepper, and water. Bring to a boil over medium-high heat.
  2. Stir in the brown basmati rice and reduce the heat to medium. Cover and cook, stirring occasionally, for 10 minutes.
  3. Stir in the lentils and return the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
  4. Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the sliced onions and stir to coat.
  5. Cook the onions, stirring occasionally at first and more frequently as they brown, until deeply caramelized and crisping at the edges, about 20 to 30 minutes.
  6. Transfer the onions to a paper towel-lined plate using a slotted spoon or fish spatula. Sprinkle with the remaining 1/4 teaspoon salt.
  7. Drain any excess water from the rice and lentils if necessary and return the mixture to the pot off the heat.
  8. Lay a kitchen towel across the top of the pot, cover, and let rest for 10 minutes.
  9. Remove the bay leaves and smash the garlic cloves against the side of the pot with a fork.
  10. Stir in about three-fourths of the green onions and herbs. Fluff gently with a fork and season with additional salt and pepper if needed.
  11. Transfer the rice and lentil mixture to a serving platter or bowl. Top with caramelized onions and remaining herbs.
  12. Serve hot, warm, or at room temperature with yogurt and spicy sauce on the side if desired.

Notes

Store leftovers in the refrigerator for up to 3 to 4 days or freeze the rice and lentil mixture for up to 3 months. Serve with yogurt, spicy sauce, warm flatbread, or a simple salad for a complete meal.