Mujaddara (Lebanese Rice and Lentils)

Name: Mujaddara (Lebanese Rice and Lentils)
Total time: 3600 s
Yield: 4 servings
Ingredients: 2 cups brown or black lentils (about 400 grams); 1/2 cup basmati rice (about 100 grams); Water for boiling; 1 pound onions, sliced into thin strips (about 450 grams); 1 tablespoon ground cumin; 1/4 teaspoon ground cinnamon; Salt to taste; 1/4 cup vegetable oil (60 ml); Fresh vegetables for serving and Lebanese pita bread

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

A favorite vegetarian dish for all Lebanese—filling, budget-friendly, very nutritious, and easy to make.

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

A favorite vegetarian dish for all Lebanese—filling, budget-friendly, very nutritious, and easy to make.

Saved

Ingredients

1 hour

4 servings

2 cupsbrown or black lentils (about 400 grams)
1/2 cupbasmati rice (about 100 grams)
Water for boiling
1 poundonions, sliced into thin strips (about 450 grams)
1 tablespoonground cumin
1/4 teaspoonground cinnamon
Salt to taste
1/4 cupvegetable oil (60 ml)
Fresh vegetables for serving and Lebanese pita bread

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Steps

1 hour

1

Rinse both the rice and lentils. In a pot, add the rice with 3 cups water (about 700 ml), bring to a boil, and cook until tender. Drain completely.
2

In another pot, add the lentils and enough water to cover them. Boil until the lentils are cooked through, then drain completely.
3

In a large skillet, heat the oil and add the onions. Sauté, then add the cinnamon and cumin. Continue to cook, stirring, until the onions are soft and golden brown.
4

In a large serving dish, combine the lentils and rice. Add most of the fried onions, reserving some for garnish. Season with salt and gently toss the mujaddara with two forks to keep the grains separate and the dish looking nice.
5

Serve the mujaddara with fresh vegetables, pita bread, and pickles if desired.
6