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Lebanese Mujaddara

Lebanese Lentils with Rice (Mujadaret Roz)

Lama
This Lebanese dish is made up of lentils and rice and lavished with heaps of sweet caramelized onion.
5 from 3 votes
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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Middle Eastern

Ingredients
  

  • 2 cups brown lentils
  • ¾ cup short grain rice
  • 1 cup olive oil divided
  • 3 white onions 1 sliced/ 2 cubes
  • 1½ teaspoon seven spices (All spice)
  • 1 tablespoon salt
  • 4 cups water

Instructions
 

  • Boil 2 cups of brown lentil with water for 20 minutes then drain
  • Soak rice in warm water for the same amount of time then drain
  • In a medium pot, add ⅓ cup of olive oil on medium heat. Sauté the cubed onions until translucent
  • Add in the drained lentils and rice, water, salt and seven spices, then bring to a boil for 2 whole minutes while gently stirring. Taste the broth, and adjust the salt to your liking. Cover and simmer for 15 minutes
  • In a medium skillet add the rest of the oil (¾ cup) on medium heat. Sauté sliced or winged onions until golden-brown (caramelized)
  • Garnish your plate of lentils and rice. Enjoy alone, with fresh veggies and a side of yogurt

Notes

  • You can chop the onions up to a day ahead of time and even caramelize the sliced onions to cut down on prep time.
  • For best results, follow the recipe as is. 
  • Store leftovers in an airtight container. They will keep in the fridge for about 4-5 days.
Keyword lebanese lentil rice recipe, Lentil rice with caramelized onions, Mdardara, Mujadaret Roz
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