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- 1 cup green lentils
- 3/4 cup long grain rice
- 3 large onions, thinly sliced
- 4 tablespoons olive oil
- 1/2 teaspoon ground cumin (optional)
- Salt to taste
- 5 cups water or vegetable broth
Rinse the lentils under cold water, then place in a pot with three cups of water. Bring to a boil and cook uncovered for about fifteen minutes.
While lentils are cooking, rinse the rice well until water runs clear. Drain and set aside. This helps keep the final dish from becoming too sticky.
In a large skillet, heat olive oil over medium heat. Add the thinly sliced onions and cook slowly, stirring, until deeply browned and crispy.
Once the lentils are partially cooked, add the rice, salt, cumin if using, and two more cups of water. Stir gently to combine ingredients.
Bring the pot to a boil, then reduce heat to low. Cover and simmer until rice and lentils are tender and all liquid is absorbed.
Once cooked, turn off the heat and let it sit, covered, for ten minutes. Fluff with a fork to gently mix without mashing.
Top the Mujadara with the fried onions just before serving. The crispy onions add a rich, savory contrast to the soft, earthy lentils and rice.
Serve warm or at room temperature, accompanied by a fresh salad or yogurt. It makes a wholesome, satisfying vegetarian or vegan main dish.
