Mujadara (mudardara) is a hearty protein packed dish of rice and lentils topped with caramelized onions. It is often referred to as peasant food because of how inexpensive and simple it is to make, and there are many variations of the recipe.

The Basics of What You Need:

lentils – use green or black lentils. Don’t use red lentils, as they get mushy.

rice – you can use any type of rice, preferably white rice (long or short grain). If you’re using brown rice, extend the cooking time.

onions – the onions are what really brings the dish together. You will need a lot of them.

The golden crispy onions on the top really take the dish to the next level. They add a wonderful crunch that brings this comforting dish to life.

This humble vegetarian dish makes for a delicious meal, served with a side of labneh and pita. 

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Mujadara

Course Main Course, Side Dish

Ingredients

• 3 tbsp olive oil
• 2-3 medium onions, thinly sliced
• sea salt and pepper, to taste
• ¾ cup green lentils rinsed
• ¾ cup long-grain white rice

Instructions

• Heat olive oil in a skillet over medium heat.
• Add sliced onions to the skillet and cook, stirring frequently, until golden, about 20 – 25 minutes.
• Season with salt and pepper.
• Bring 2 ¼ cups water to a boil in a large saucepan and add the lentils.
• Simmer uncovered, for 15 minutes, then add the rice and ⅔ of the cooked onions.
• Season with salt and pepper to taste.
• Simmer covered, over very low heat until the lentils and rice are tender, about 20 minutes more.
• I had to add more water toward the end, check after 15 minutes.
• Remove from the heat and let rest, covered for 5 minutes.
• While the rice and lentils are cooking, return the remaining onions to the skillet and continue cooking over low heat, stirring often, until dark brown and nearly crisp.
• Serve with crispy onions sprinkled on top. Recipe inspired by Epicurious