Mujadara – Lentils and Rice with Caramelized Onions

Mujadara is a classic Levantine dish of lentils and rice, topped with golden-brown caramelized onions and bold spices. It pairs well with a fresh yogurt and cucumber dip with mint.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 200 g brown lentils
• 150 g basmati rice
• 3 pc large onions
• 60 ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp cinnamon
• 1 pc bay leaf
• salt
• black pepper
• 750 ml water
• 250 g yogurt (3.5% fat)
• 1 pc small cucumber
• 1 pc garlic clove
• 0.5 bunch bunch of fresh mint
• 0.5 pc lemon, juice

Method

1. Rinse the lentils in a sieve, bring them to a boil in a pot with 500 ml water and the bay leaf, then simmer over low heat for about 20 minutes until al dente.
2. Slice the onions into thin rings. Heat 40 ml olive oil in a large pan and fry the onions over medium heat, stirring occasionally, for 15 to 20 minutes until golden brown and crispy. Set about a third of them aside for garnish.
3. Rinse the rice briefly. Lightly toast the remaining onions with the cumin, coriander and cinnamon in the pan, add the rice and toast for 1 minute more.
4. Add the lentils with their cooking water to the rice, top up with the remaining water, and season with salt and pepper. Bring to a boil, then cover and simmer over low heat for about 15 minutes until the rice is cooked and the water has been absorbed.
5. For the dip, finely grate the garlic and stir it into the yogurt. Finely dice the cucumber, chop the mint, and fold both in. Season with lemon juice, salt and pepper.
6. Stir the lentil and rice mixture once more, plate it, sprinkle with the reserved onions, and serve with the yogurt and cucumber dip.