A protein-packed side dish or vegetarian main, m’juddarah is a humble dish of lentils and rice topped with addictively delicious caramelized onions.
Isn’t it funny how the most simple and basic foods are the often ones we crave most regularly? M’Juddarah, a Lebanese side dish, is exactly that: nothing more than a humble yet satisfying bowl of lentils and rice topped with caramelized onions and maybe a dollop or two of plain yogurt. You can serve it warm, room temperature, or cold out of the refrigerator. My great aunt Vieve would make it often, and it was always served alongside her amazing Middle-Eastern dinner spreads. I learned a lot of Lebanese cuisine in her kitchen, and I love share it with you!
Ingredients
- Oil: I like to use olive oil as it’s heart healthy, and blends well flavor wise. But vegetable or canola oil will also get the job done.
- Onion: A white or yellow onion will give you a delicious mild flavor that caramelizes really well!
- Lentils: High in protein, and earthy and nutty in flavor, I usually use brown or green lentils, but you could use any color.
- Rice: Keeping the dish simple and classic, I use white, short-grain rice. But use what you have!
How to Make M’Juddarah
Start your m’juddarah by rinsing your rice and your lentils.
Then in a medium sized pot, hear some oil over medium-high heat and sauté your sliced onion until it becomes a rich, caramel color. Remove and set aside.
Then in the same pot, add the lentils and toast for about a minute.
Then pour in the water. Bring to a boil, then lower the heat and simmer until the lentils are halfway done, about 15 minutes.
Then add your rice as well as some salt and pepper to taste. Bring back to a boil and stir to combine, then cover with a lid and reduce the heat down to a simmer until fully cooked and liquid is fully absorbed.
Serve your rice and lentils in a bowl before topping with the caramelized onions.
Top your m’juddarah with plain yogurt and fresh herbs, and enjoy! It’s delicious on its own but I love serving it with beef or chicken for some extra protein!
Frequently Asked Questions:
M’juddarah, or mujaddara, means “pockmarked” since the lentils among the rice resemble pockmarks.
Many Middle Eastern countries eat it, including Lebanon, Iraq, and Egypt.
Keep the leftovers in an airtight container in the fridge for up to 3 days.
More Lebanese Dishes
- Meat Stuffed Grape Leaves
- Cucumber Laban
- Lebanese Hushwee Rice
- Stuffed Kousa Squash
- Lebanese Hindbeh
Eat It, Like It, Share it!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
While this dish brings back fond, nostalgic memories for me, I hope that serving it to your family will help you build fond memories of your own around the dinner table. M’juddarah is simple, but delicious, and I know you’ll enjoy it.
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M'Juddarah (Lentils, Rice, and Caramelized Onions)?
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Ingredients
Instructions
- Heat oil in a deep sauce pot over medium heat and sauté onions until translucent and caramelized, 20-25 minutes, stirring frequently. Sprinkle with salt and pepper to taste. Remove from pan and set aside.
- In the same pan, add lentils and increase heat to medium-high. Toast lentils for 60 seconds then add 6 cups water. Bring pot to a boil then reduce heat to low and simmer until lentils are halfway cooked, about 15 minutes.
- Add rice, salt and pepper to the pot and bring mixture to a boil. Stir once, cover with lid, then reduce heat to low. Cook until all liquid is absorbed, about 15 minutes.
- Fluff lentils and rice with a fork before serving with caramelized onions. Serve with plain yogurt or Lebanese Cucumber Laban if you wish.
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