Mujadara | Lebanese Rice with Lentils & Crispy Onions

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Peel the onions, cut them into halves, and slice each half into thin slices.

Heat olive oil in a skillet over medium heat.

Add the onion slices to the skillet, season with salt and cumin, and stir well.

Fry the onions on medium heat for about 20 minutes until deeply caramelized.

In a bowl or colander, rinse the lentils to remove any dust.

Add the lentils to a large saucepan and add water, ensuring the right amount for cooking.

Bring to a boil on medium to high heat and cook for about 15 minutes until lentils are about 75% cooked.

Wash the rice in a large bowl, stirring with hands and draining until the water runs clear, repeating three times.

After 15 minutes of cooking the lentils, add the washed rice to the saucepan.

Season with salt, ground cumin, and Seven Spice blend, and stir well.

Remove about half of the fried onions from the skillet and add them to the saucepan with lentils and rice.

Bring to a boil on medium to high heat for 1 to 2 minutes, ensuring water level is appropriate.

Reduce heat to low, cover, and simmer for about 10 to 12 minutes until water is absorbed and both rice and lentils are tender.

Crisp the remaining onions on high heat for a couple of minutes until dark brown and crispy.

Let the rice and lentils sit in the saucepan with the lid closed for another 5 minutes before fluffing up.

Transfer to a serving tray or plates and top with crispy fried onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary