M’juddarah (Lentils, Rice, and Caramelized Onions)

Name: M'Juddarah (Lentils, Rice, and Caramelized Onions)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 tablespoons oil; 1 large onion (thinly sliced); 1 3/4 cups lentils (rinsed and sorted); 1 cup rice (white par-boiled); 1 1/2 teaspoons salt; 1/2 teaspoon pepper

Updated: April 3, 2023 / 70 Comments

1 Ingredients
2 How to Make M’Juddarah
3 Frequently Asked Questions:
4 More Lebanese Dishes
5 Eat It, Like It, Share it!
6 M’Juddarah (Lentils, Rice, and Caramelized Onions)

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 shar 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!

Frequently Asked Questions:

What does m’juddarah mean?

M’juddarah, or mujaddara, means “pockmarked” since the lentils among the rice resemble pockmarks.

What countries eat mujadara?

Many Middle Eastern countries eat it, including Lebanon, Iraq, and Egypt.

How do you store leftovers?

Keep the leftovers in an airtight container in the fridge for up to 3 days.

M'juddarah (lentils, rice, and caramelized onions)

More Lebanese Dishes

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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