Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
This version combines brown lentils and brown rice in one pot and finishes the dish with golden onion. Serve it hot or at room temperature.
Method
- 01
Start cooking
In a pot, heat 2 tablespoons of the olive oil over medium-high heat and sauté the chopped onion until well browned, about 5 minutes. Add the brown lentils, brown rice, water, and salt. Bring to a boil, reduce the heat to low, and cover.
5 min - 02
Brown the onions
While the lentils and rice cook, heat the remaining olive oil in a skillet. Add the sliced onions and cook them first over medium-high heat; then lower the heat and continue until they are well browned, about 15 minutes in total. Stir in the ground cumin and whole cumin seeds.
15 min - 03
Finish and serve
Keep the pot covered over low heat for 30–40 minutes, until the rice and lentils are tender and the liquid has been absorbed. If needed, continue cooking over low heat until they reach that point. Serve with the browned onions on top.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Home - EFSA - API Developer Portal developers.efsa.europa.eu/
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- - YouTube www.youtube.com/watch?v=03kP-mYM31M
State: Published after documentary validation; no “Tested” label is shown.