Lebanese Lentils Mujadara
Discover the soul-warming flavors of **Lebanese Lentils Mujadara**, a hearty and aromatic dish that celebrates the simplicity of Middle Eastern cuisine. This plant-based comfort food combines tender lentils, fluffy rice, and deeply caramelized onions with warm spices like cumin and optional cinnamon for a subtly smoky, earthy aroma. Simmered in vegetable broth, the dish boasts a rich, savory depth, perfectly complemented by fresh parsley and a squeeze of lemon for brightness. Ready in under an hour, Mujadara is an easy-to-make, one-pot wonder that’s naturally vegan, gluten-free, and ideal for weeknight dinners or meal prep. Serve it warm or at room temperature, and enjoy a timeless classic that’s as satisfying as it is wholesome. Perfectly balanced and endlessly flavorful, it’s no wonder this traditional Lebanese recipe is a global favorite!
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 0.75 cup White or Basmati rice
- 3 pieces Large onions
- 4 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 3 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cinnamon (optional)
- 2 tablespoons Fresh parsley (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
Slice the onions thinly into rings or halves.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring frequently, until deeply caramelized, about 25-30 minutes. Remove half the onions and set aside for garnish.
Add the cumin, cinnamon (if using), and a pinch of salt to the onions remaining in the skillet. Stir and cook for another 1-2 minutes until fragrant.
In a medium pot, bring the vegetable broth to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook for about 15 minutes, or until the lentils are slightly tender but not fully cooked.
Rinse the rice under cold water to remove excess starch and add it to the pot with the lentils. Stir in the remaining caramelized onions, salt, and black pepper. Cover and simmer for another 20-25 minutes, or until the rice and lentils are fully cooked and absorbed the liquid.
Once cooked, remove the pot from heat and allow it to sit covered for 10 minutes to let the flavors meld.
Fluff the mujadara with a fork and transfer to a serving dish. Top with the reserved caramelized onions and garnish with chopped parsley.
Serve warm or at room temperature with lemon wedges on the side.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 37.7 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
