How to Make Mujaddara: Lebanese Lentils and Rice with Crisped Onions | Milk Street at Home

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while sunflower oil is more affordable.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa adds protein and fiber, while short-grain rice is often less expensive.

cumin

🥗Healthier: coriander

💰Cheaper: paprika

Coriander offers a similar flavor profile, while paprika is often cheaper.

onions

🥗Healthier: leeks

💰Cheaper: shallots

Leeks provide a milder flavor, while shallots are typically less expensive.

Add 5 cups of water to a large pot.

Stir in 1 tablespoon of kosher salt and optional spices like 2 teaspoons of ground cumin and 1/2 teaspoon of ground allspice.

Bring the water to a simmer.

Add 1 cup of lentils to the pot and cook for about 10 minutes until they are slightly chewy.

Add 1 cup of rice (preferably basmati or jasmine) to the pot.

Cover and simmer for 20-25 minutes until the liquid is absorbed.

Remove from heat and let it sit covered with a kitchen towel for 10 minutes.

Meanwhile, caramelize 6-7 small to medium onions in 1/3 cup of olive oil over low to medium heat for about half an hour until golden brown.

Serve the lentils and rice topped with the caramelized onions, chopped scallions or chives, and optionally some yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary