Mjuduara (Lebanese rice and lentils) is a Middle Eastern dish typically found in the Levant region. It's comprised of rice, lentils, and caramelized onions. Besides being very flavorful, it's also incredibly healthy and filling. It's a wonderful option for vegetarians and vegans as well. Also, it's easy to make, filling, and tasty. Mjuduara is a great summer dish as well because it's topped with a refreshing cucumber and tomato salad. Give it a try!
REASONS YOU SHOULD TRY THIS RECIPE:
- a healthy and filling dinner
- perfect for the summer topped with salad
- so tasty despite being good for you
HOW TO MAKE MY Mom's MJUDUARA (LEBANESE RICE AND LENTILS):
LENTIL PREP
- First, we need to prepare the lentils. We typically use green lentils which you should be able to find at most grocery stores. However, in a bind, you can also use brown lentils. Do not under any circumstance use the red/orange variety. They will yield a mushy consistency and nobody wants that.
- Begin by pouring the lentils into a fine-mesh strainer and rinse under cold water thoroughly. Place the strainer over a bowl to allow the excess water to drip for a few minutes. After that, repeat this process with another rinse and strain.
- Next, pour five cups of cold water into the large pot. Boil the lentils over high heat for five minutes. Turn off the heat and pour the lentils through a fine-mesh strainer to remove the water. Place the lentils back into your large pot and set them aside.
RICE PREP:
- Place the rice in a large bowl. Pour very warm water over the rice just until the water covers the rice by about a ¼″. Allow the rice to soak for about 30 minutes.
- Pour the rice and water mixture through a strainer and wash the rice thoroughly with warm water. Place the strainer over a bowl to allow the excess water to drip for about ten minutes. Set aside.
PREP THE ONIONS:
- For the onions, you can either slice them into half-moons or you can finely dice and mince them. If you want a better presentation then I'd recommend the half-moons. In the end, it really doesn't make a difference which option you choose.
COMBINE RICE AND LENTILS AND COOK:
- Place the strained rice into the pot with the lentils. Pour cold water into the pot. You want to pour just enough water to cover the rice and lentils. Add in the distilled white vinegar and salt. Stir with a wooden spoon to combine everything. Next, turn up the heat to the highest setting and cook uncovered until most of the water is absorbed, about 10 minutes or so.
FRY THE ONIONS:
- While the rice is cooking, you can begin to heat your vegetable oil in a saucepan. Once the oil reaches frying temperature, about 350°F, gently pour in the onion to fry them. Stir occasionally and fry until the onions are slightly caramelized. Make sure to keep an eye on the onions while the rice is cooking.
COOKING THE RICE AND LENTILS:
- Once most of the water is absorbed, turn the heat to low. Cover the pot with layers of paper towel and place the lid on top of the paper towels. Cook on low for 20-25 minutes. While the rice is cooking, make sure to stir the onions occasionally.
- After 20-25 minutes, turn the heat off and leave the lid and paper towels on top of the rice pot until the onions are finished frying. Once the onions are caramelized enough, use a spyder to fish out the onions and place them on top of the rice. After you fish out most of the onions, you can gently pour some of the frying oil into the rice as well, about a ½ cup to 1 cup. The oil will act as a binder. Once the oil and onions are in there, you can use a big fork to fluff up the rice.
MAKE THE SALAD:
- With mujadara, you can serve it with either Lebanese-style coleslaw or a simple salad. We typically opt for this very simple and tasty salad. You want to slice the cucumbers and place them in a medium-sized bowl. Add in your diced tomatoes. Add in the minced garlic, red pepper flakes, salt, lemon juice, and olive oil. Mix everything with a spoon until well combined. That's it! Keep covered in the refrigerator until you're ready to serve with your rice. Once you're ready to serve, you'd spoon the salad over the top of your plate of mujadara and you'd serve this with pita bread. Enjoy!
- Mujadara is best served the day it's made in my opinion. It will keep in the fridge covered for a couple of days though.
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Mujadara (Lebanese Rice, Lentils & Caramelized Onions)
Mujadara (Lebanese Rice, Lentils & Caramelized Onions)
Ingredients
Lentils
- 2 cups green lentils
- 5 cups cold water
Rice (Soaking and Cooking)
- 4 cups basmati rice
- warm water to cover and soak rice
- cold water enough to cover the rice and lentils by ½" when cooking
- ½ tablespoon distilled white vinegar
- 1 tablespoon salt or to taste
- ½ cup - 1 cup frying oil reserved
Onions
- 4 medium white onions sliced or minced
Cucumber and Tomato Salad
- 4 cucumbers quarter slices
- 1 medium tomato diced
- 3 garlic cloves minced
- 2 lemons juiced
- ½ cup olive oil
- ½ teaspoon red pepper flakes or to taste
- 1 teaspoon salt or to taste
Instructions
- Begin by pouring the lentils in a fine-mesh strainer and rinse under cold water thoroughly. Place the strainer over a bowl to allow the excess water to drip for a few minutes. After that, repeat this process with another rinse and strain.
- Next, pour five cups of cold water into the large pot. Boil the lentils over high heat for five minutes. Turn off the heat and pour the lentils through a fine-mesh strainer to remove the water. Place the lentils back into your large pot and set them aside.
- Place the rice in a large bowl. Pour very warm water over the rice just until the water covers the rice by about a ¼″. Allow the rice to soak for about 30 minutes.
- Pour the rice and water mixture through a strainer and wash the rice thoroughly with warm water. Place the strainer over a bowl to allow the excess water to drip for about ten minutes. Set aside.
- For the onions, you can either slice them into half-moons or you can finely dice and mince them. If you want a better presentation then I'd recommend the half-moons. In the end, it really doesn't make a difference which option you choose.
- Place the strained rice into the pot with the lentils. Pour cold water into the pot. You want to pour just enough water to cover the rice and lentils. Add in the distilled white vinegar and salt. Stir with a wooden spoon to combine everything. Next, turn up the heat to the highest setting and cook uncovered until most of the water is absorbed, about 10 minutes or so.
- While the rice is cooking, you can begin to heat up your vegetable oil in a saucepan. Once the oil reaches frying temperature, about 350°F, gently pour in the onion to fry them. Stir occasionally and fry until the onions are slightly caramelized. Make sure to keep an eye on the onions while the rice is cooking.
- Once most of the water is absorbed, turn the heat to low. Cover the pot with layers of paper towel and place the lid on top of the paper towels. Cook on low for 20-25 minutes. While the rice is cooking, make sure to stir the onions occasionally.
- After 20-25 minutes, turn the heat off and leave the lid and paper towels on top of the rice pot until the onions are finished frying. Once the onions are caramelized enough, use a spyder to fish out the onions and place them on top of the rice. After you fish out most of the onions, you can gently pour some of the frying oil into the rice as well, about a ½ cup to 1 cup. The oil will act as a binder. Once the oil and onions are in there, you can use a big fork to fluff up the rice.
- With mujadara, you can serve it with either Lebanese-style coleslaw or a simple salad. We typically opt for this very simple and tasty salad. You want to slice the cucumbers and place them in a medium-sized bowl. Add in your diced tomatoes. Add in the minced garlic, red pepper flakes, salt, lemon juice, and olive oil. Mix everything with a spoon until well combined. That's it! Keep covered in the refrigerator until you're ready to serve with your rice.
- Once you're ready to serve, you'd spoon the salad over the top of your plate of mujadara and you'd serve this with pita bread. Enjoy!
Video
Notes
Mujadara is best served the day it's made in my opinion. It will keep in the fridge covered for a couple of days though.
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