Lebanese Moujadara
Moujadara is a humble yet deeply satisfying Lebanese dish of slow-cooked lentils and rice topped with a mountain of crispy caramelized onions. It is a comforting staple of Lebanese peasant cooking that has been enjoyed for centuries and remains popular in every home.
A comforting Lebanese lentil and rice dish crowned with irresistibly crispy caramelized onions.
Nutrition per serving
Ingredients
base
topping
cooking
seasoning
Instructions
Caramelize the onions
Heat 3 tablespoons of olive oil in a large heavy pan over medium-low heat. Add the thinly sliced onions and cook slowly, stirring every few minutes, for 40 to 45 minutes until they are deeply golden brown and caramelized. Be patient during this step as rushing it will prevent proper caramelization.
Cook the lentils
While the onions cook, place the rinsed lentils in a separate pot and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are just tender but not mushy. Season with cumin and salt.
Add the rice
Add the rice directly to the pot of partially cooked lentils along with an additional cup of water. Stir to combine, then cover the pot and cook over low heat for 18 to 20 minutes until the rice is fully cooked and has absorbed all the liquid. Do not lift the lid during this time.
Assemble and serve
Transfer the lentil and rice mixture to a large serving platter and top generously with the crispy caramelized onions. Drizzle any remaining onion-flavored oil from the pan over the dish. Serve warm or at room temperature with a side of yogurt, a simple salad, or pickled vegetables.
Substitutions
Common mistakes
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