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Bowl of Mujadara garnished with caramelized onions and parsley served with pomegranate seeds

Hearty Spiced Mujadara with Crispy Onions

A deeply flavorful and satisfying Middle Eastern dish featuring tender brown lentils, fluffy basmati rice, and a generous topping of perfectly crispy caramelized onions, all infused with aromatic spices. It's a comforting and robust vegetarian meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Onions
  • 3 large yellow onions thinly sliced
  • 1/2 cup olive oil plus more if needed for frying
  • Pinch salt
For the Mujadara
  • 1 cup brown or green lentils rinsed thoroughly
  • 1.5 cups basmati or long-grain white rice rinsed until water runs clear
  • 3 cups vegetable broth or water
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • Pinch cayenne pepper optional, for a slight kick
  • Salt to taste
  • Freshly ground black pepper to taste
For Serving (Optional)
  • 1/4 cup Fresh parsley chopped
  • 2 lemon wedges
  • 1 cup Plain yogurt or labneh

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Large frying pan
  • Fine-mesh sieve

Method
 

Prepare Crispy Onions
  1. Heat 1/2 cup of olive oil in a large frying pan over medium-low heat. Add the thinly sliced onions, ensuring they are not overcrowded. If necessary, cook in two batches. Cook slowly, stirring occasionally, for 20-30 minutes until the onions are deeply golden brown, caramelized, and crispy. This step requires patience for the best results.
  2. Once crispy, use a slotted spoon to transfer the onions to a plate lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt. Reserve the remaining flavorful onion-infused oil in the pan; you will use about 1/4 cup of it for the mujadara.
Cook the Lentils
  1. While the onions are cooking, combine the rinsed lentils with 2 cups of fresh water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender but still hold their shape (al dente). Drain any excess water using a fine-mesh sieve and set the cooked lentils aside.
Assemble and Cook the Mujadara
  1. In a large heavy-bottomed pot or Dutch oven, heat 1/4 cup of the reserved onion-infused olive oil (or fresh olive oil if you ran short) over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  2. Stir in the ground cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for another 30 seconds until the spices are fragrant.
  3. Add the rinsed rice to the pot and stir to coat it thoroughly with the spiced oil. Cook for 1-2 minutes.
  4. Stir in the cooked lentils and vegetable broth (or water). Season generously with salt and black pepper to taste. Bring the mixture to a rolling boil.
  5. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
  6. Remove the pot from the heat and let it rest, still covered, for 10-15 minutes. This allows the rice to steam and become extra fluffy.
Serve
  1. Uncover the pot and gently fluff the mujadara with a fork. Transfer to a serving platter or individual bowls. Top generously with the reserved crispy caramelized onions. Garnish with fresh chopped parsley and serve with lemon wedges and a dollop of plain yogurt or labneh on the side, if desired.

Notes

This Hearty Spiced Mujadara is excellent served warm or at room temperature. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. For an extra layer of flavor, consider adding toasted pine nuts or slivered almonds to the topping alongside the crispy onions.