Lebanese Mujadara with Cumin Caramelized Onions
By Olivia Hayes
One hour and a short list of pantry staples put this Lebanese mujadara on the table as a main or side. Green or brown lentils and rice cook until tender, then get folded with cumin-scented caramelized onions and finished with a generous onion topping.
Brown or white rice both work, though their cooking order changes. Brown rice starts first, then soaked lentils join it after 20 minutes; white rice is added after the lentils have simmered briefly. Vegetable bouillon powder, bay leaves, salt, pepper, and cumin keep the seasoning direct, while five sliced onions provide much of the finished dish's savory depth.
The rice and lentils should be tender but still distinct, with the lentils holding their shape among the grains. Check the pot when the timer ends and simmer a few minutes longer only if needed. The main problem is using red or yellow lentils, which turn soft and can make the mixture mushy instead of giving mujadara its characteristic texture.
Serve it with the remaining onions, dairy-free yogurt, and fresh parsley, mint, or cilantro if desired. It can stand alone or work beside salads, roasted vegetables, hummus, tahini sauce, tofu kabobs, or falafel. Leftovers can be loosened with a few splashes of water when warmed on the stovetop or in the microwave.
Why you'll love this recipe
- Keeps grocery costs low because lentils, rice, onions, and basic seasonings make up the core dish without requiring specialty ingredients.
- Uses pantry staples at short notice, with vegetable bouillon, cumin, bay leaves, oil, and dried lentils building flavor from everyday supplies.
- Makes one hearty main or side dish because the rice and lentils cook together before the onions are stirred through.
- Requires no special equipment beyond a pot, skillet, lid, bowl, and knife, keeping the process manageable on a regular weeknight.
- Lets you choose white or brown rice, since the method gives separate timing so either option can become tender with the lentils.
- Offers flexible onion texture because covered cooking produces softer onions, while higher heat after uncovering creates a crispier caramelized finish.
Ingredients
- •5 small-medium onions (500 g, sliced)
- •1.5 cups green or brown lentils
- •1 cup brown rice or white rice (see instructions)
- •5 cups water (5-5 1/2 cups, divided)
- •1 tbsp veggie bouillon powder
- •1.5 tsp salt (divided)
- •1 tsp ground cumin
- •2 bay leaves
- •black pepper (to taste)
- •2 tbsp olive oil
- •dairy-free yogurt (optional, for serving)
- •fresh herbs (optional, parsley, mint, or cilantro, for serving)
Instructions
- 1
Soak the brown rice in cold water for 20 minutes, then drain.
- 2
Add the soaked brown rice and 2 1/2 cups water to a large pot and bring to a boil.
- 3
Stir in the veggie bouillon powder, 1 teaspoon salt, black pepper, and bay leaves.
- 4
Reduce the heat, cover the pot, and simmer for 20 minutes.
- 5
Soak the lentils in cold water, then drain.
- 6
Slice the onions while the brown rice cooks.
- 7
Add the drained lentils and 3 cups water to the rice, stir, cover, bring to a boil, then reduce the heat and simmer for 25 minutes.
- 8
Heat the olive oil in a large skillet.
- 9
Add the sliced onions, stir, reduce the heat to medium, cover the skillet, and cook for about 10 minutes.
- 10
Uncover the skillet, stir the onions thoroughly, add the cumin and remaining 1/2 teaspoon salt, and cook uncovered for 5 to 10 minutes.
- 11
Increase the heat if desired for crispier onions, taking care not to burn them.
- 12
Check that the rice and lentils are tender, simmering for a few more minutes if needed.
- 13
Remove the pot from the heat and let it stand for 5 minutes to steam.
- 14
Remove the bay leaves and stir two-thirds of the caramelized onions into the rice and lentils.
- 15
Serve topped with the remaining caramelized onions, dairy-free yogurt, and fresh herbs if desired.
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