Ingredients

5 Tbsp. extra-virgin olive oil, divided

3 yellow onions

1 and ½ tsp. ground cumin

1 and ½ tsp. ground coriander

1 tsp. cinnamon

1 tsp. kosher salt

1 cup brown or green lentils

4 cups water or broth (use vegetable broth to keep the dish vegetarian)

1 cinnamon stick (optional)

1 and ¼ cups long-grain white rice, such as Basmati, rinsed in several changes of cold water

2 Tbsp. butter

Juice of one lemon

Freshly ground black pepper, to taste

Instructions

Step 1: Heat 3 tablespoons of olive oil in a medium saucepan. Dice one onion and sauté over medium heat until golden, about 5 to 10 minutes.

Step 2: Add cumin, coriander, cinnamon, and salt. Sauté for another minute until fragrant, then stir in the lentils.

Step 3: Pour in the water or broth and add the cinnamon stick if using. Bring to a boil over high heat, then reduce to low. Cover and simmer the lentils for 10 minutes.

Step 4: Add the rinsed rice to the pot and stir well. Cover again and cook until lentils are tender and rice is done, about 10 to 12 more minutes. Remove from heat, cover with a clean tea towel and lid, and let steam for 10 minutes.

Step 5: While the lentils and rice cook, heat the remaining 2 tablespoons of olive oil and butter in a large skillet over medium heat. Halve and slice the remaining two onions and add them to the skillet, tossing to coat with the fat.

Step 6: Cook the onions low and slow, stirring occasionally, until deeply caramelized and golden brown, about 30 minutes. Adjust heat as needed to avoid burning.

Step 7: Stir the caramelized onions, lemon juice, and freshly ground black pepper into the lentil and rice mixture. Taste and add more salt if necessary.

Step 8: Serve warm or at room temperature, optionally with yogurt or tzatziki on the side.

Tips & Variations

Use vegetable broth instead of water for more depth of flavor while keeping the dish vegetarian.

Patience is key when caramelizing onions—low and slow heat ensures they become sweet and rich without burning.

Add chopped fresh parsley or cilantro for a fresh, herbal note just before serving.

For a nuttier flavor, try swapping Basmati rice for jasmine rice or a mix of brown rice and lentils.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and become mushy, which changes the texture of mujadara. Brown or green lentils hold their shape better and are recommended for this recipe.

Is mujadara gluten-free?

Yes, mujadara is naturally gluten-free as it contains lentils, rice, onions, and spices. Just be sure the broth you use is gluten-free if you choose to add it.