A protein-packed side dish or vegetarian main, this humble dish of lentils and rice is 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.
M’Juddarah was a staple in my Great Aunt Vieve’s house throughout her entire 90+ years of life. She and her husband Mose owned four furniture stores in Terra Haute, Indiana where she also worked as a secretary when she wasn’t homemaking multi-course Middle Eastern feasts for friends and family.
Aunt Vieve, pictured above with my little sister Anne circa 1993, not only taught me how to make the perfect platter of hummus but she also gave me the gift of learning how to properly dress a Lebanese salad.
In addition to keeping M’Juddarah on hand in her refrigerator to serve with dinner any night of the week, Aunt Vieve would often include it as one of the several homemade, from scratch Lebanese meals she prepared and delivered lovingly to her husband every day at work.
In other words, I want to be Aunt Vieve when I grow up.
Your fork is waiting.
Lentils, Rice and Caramelized Onions (Mujadara)
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
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.
Nutrition
For more Lebanese recipes, check out my Pinterest board!
Karen
What kind of oil do you use for this recipe?
Liz DellaCroce
I like to use olive oil!
Karen
Thanks Liz!
Liz DellaCroce
I hope you love it!
vera
I like to know how much in grams do you mean when you say serving .
Liz DellaCroce
I’m afraid I don’t know sorry!
Ro
I loved that was easy to make. My problem was it was very bland. The restaurants I get it from its has some kick to it. I work in DEARBORN MICHIGAN so I eat this dish a lot.
Liz DellaCroce
Did you add the caramelized onions on top? That’s where most of the flavor comes from. :) This is how my family makes it so we don’t add spices like cumin but you’re welcome to!
Lynne
I was sitting here chowing down on a bowl of majudra with laban and lube ib tume (gotta have with majudra) and was trying to find recipes that are similar to the way I was taught to make it (way back in the mid ’80’s). I was taught to use bulgur wheat instead of rice. Bob’s Red Mill (only a couple miles from my home) only carries golden bulgur now, and it really adds a lovely, sweet nuttiness. I’ve adapted the recipe to include a little pearl barley – awesome result. And I caramelize 3-4 lbs of onions and mix it all in. NOW I’m gonna deep fry some of them for the top! But the stuff that make majudra sing is lube ib tume! It’s just cooked green beans with garlic, salt, lemon juice and olive oil. There’s a trick to getting it right, but when you get the right amount of salt… heaven! I was taught to mash the garlic-about 3 cloves with 1/4 tsp salt (I use a mortar and pestle) into a nice smooth paste, then spread it all over the inside of the bowl you’re going to mix it in. Then you put your 2 lbs of cooked green beans in the bowl, add 1/4c. fresh lemon juice and 1/4 c. olive oil (mix it up good before adding to bowl) then toss the green beans with all the good stuff in the bowl. Now you taste… if not enough salt, add a little at a time until it… SINGS. You’ll know when that is – it just “comes alive”. Uncle Dave Kahl called majudra, “Syrian soul-food”. Now that I’ve found your site, I get to add some new things to my repertoire! I just started my first attempt at preserved lemons… Thank you for sharing with us!
Liz DellaCroce
Oh my gosh thank you SO much!! I’m going to share your comment with my aunts. I can’t WAIT to try making those green beans!!! Thank you so much!!
Ani
I love when you post your family recipes. My mom used to make this; it was one of her favorites. Love the pic of your aunt!
Liz DellaCroce
Aww thank you so much!
Jen
I figured out part of the problem – the type of lentils seems to really make a difference. I made a different lentil dish tonight, one that I’ve made dozens of times, using a lentil I’ve never used before – small green lentils I bought at a Middle Eastern grocery store. Well, I had to boil/simmer them for at least 40 minutes before they were soft, and even with continued cooking they never got mushy. The old type of lentils I always used start to fall apart after boiling for 12 minutes. They were just brown or green ones in the bags at the regular grocery store in the rice/bean section. Can’t wait to try your recipe again with the new kind!
Liz DellaCroce
Yes those are much faster cooking than the traditional brown! Good luck!