Mujaddara (Lebanese Lentils & Rice) | The Grounded Kitchen Members' Recipes

A foundational recipe from Module 05: The Pulse of Life. Mujaddara is one of the oldest recorded dishes in the world — a simple combination of lentils, rice, and caramelised onions that appears in Arabic cookbooks as far back as the 13th century. It is peasant food in the most noble sense: inexpensive, deeply nourishing, and far greater than the sum of its parts. The caramelised onions are not a garnish. They are the soul of the dish. Why This Recipe Mujaddara is the dish that converts people who think they don't like lentils. There is no dal-like softness here — the green lentils hold their shape, the rice absorbs the onion-scented cooking liquid, and the whole thing is crowned with a generous heap of onions that have been cooked low and slow until they are almost jammy, deeply sweet, and faintly smoky. It is comfort food with a 700-year paper trail. From a nutritional standpoint, the combination of lentils and rice creates a complete amino acid profile — together they provide all nine essential amino acids, making this one of the most complete plant-based meals you can make from a pantry. The caramelised onions add prebiotic fructooligosaccharides. A finishing drizzle of olive oil adds anti-inflammatory polyphenols. This is a bowl that works on every level. Ingredients For the Mujaddara 1 cup (200g) green or brown lentils, soaked for 4–8 hours and drained ¾ cup (150g) long-grain white rice or basmati, rinsed well 3½ cups (875ml) water or light vegetable stock 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground allspice ½ tsp fine sea salt, plus more to taste ¼ tsp freshly ground black pepper For the Caramelised Onions 3 large yellow onions, halved and thinly sliced (about 750g) 3 tbsp extra-virgin olive oil ½ tsp fine sea salt ½ tsp ground cumin Pinch of sugar (optional — helps caramelisation without sweetening the flavour) To Serve Extra-virgin olive oil, for drizzling Plain yoghurt or coconut yoghurt (for a fully plant-based version) Fresh flat-leaf parsley, roughly torn Lemon wedges A simple cucumber and tomato salad alongside Method 1. Start the Onions First The onions take the longest and deserve your full attention at the start. Heat the olive oil in a wide, heavy-bottomed pan — a cast iron skillet or a large stainless steel frying pan works well — over medium heat. Add the sliced onions and salt. Stir to coat in the oil, then leave largely undisturbed, stirring every 4–5 minutes. The onions will soften, then turn golden, then deepen to a rich amber brown. This process takes 35–45 minutes over medium-low heat. Do not rush it with high heat — you will get bitter, unevenly cooked onions rather than the sweet, jammy result you are after. When the onions are a deep, even caramel colour, add the cumin and the optional pinch of sugar. Stir for another minute. Remove roughly two-thirds of the onions and set aside for the topping. Leave the remaining third in the pan. 2. Cook the Lentils While the onions are cooking, place the soaked and drained lentils in a medium saucepan with 2 cups (500ml) of the water or stock. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes — until the lentils are just tender but still holding their shape. They should have a little bite left. Drain and set aside. Do not overcook them here — they will finish cooking with the rice. 3. Bring It Together To the pan with the reserved one-third of onions, add the par-cooked lentils, the rinsed rice, the remaining 1½ cups (375ml) of water or stock, the cumin, coriander, allspice, salt, and pepper. Stir once to combine. Bring to a boil over medium-high heat, then reduce to the lowest possible simmer, cover tightly, and cook for 18–20 minutes — until the rice is tender and all the liquid has been absorbed. Remove from heat and leave covered for 5 minutes. This resting time allows the rice to finish steaming and prevents it from becoming sticky when you stir. 4. Finish and Serve Uncover and fluff gently with a fork. Taste and adjust salt. Spoon into a wide serving bowl or individual plates. Pile the reserved caramelised onions generously on top — do not be shy, they are the centrepiece. Drizzle with good olive oil. Finish with torn parsley and a squeeze of lemon. Serve warm with a dollop of yoghurt alongside and a simple salad of cucumber, tomato, and fresh mint dressed with lemon and olive oil. This is the traditional accompaniment and it is the right one — the cool, acidic salad cuts through the richness of the onions beautifully. Notes & Variations The onion patience rule: If your onions are not a deep, even caramel brown, the dish will be good but not great. The sweetness and depth that properly caramelised onions bring is irreplaceable. Set a timer, keep the heat low, and trust the process. Whole grain version: Substitute brown rice or whole grain freekeh for the white rice. Both add a nuttier flavour and more fibre. Note that brown rice will need an additional 15–20 minutes of cooking time and slightly more liquid. Crispy onion topping: For a more textural finish, fry a separate batch of thinly sliced onions in a little oil over medium-high heat until crisp and golden — about 15 minutes. Use these as the topping instead of the slow-caramelised version for a different but equally traditional result. Make it richer: A tablespoon of pomegranate molasses stirred into the caramelised onions in the final minute of cooking adds a beautiful sweet-sour depth that is very much in the Levantine tradition. Storage: Mujaddara keeps well in the fridge for up to 4 days and reheats beautifully with a splash of water. The flavours deepen overnight — it is arguably better the next day. The Pulse of Life Connection Mujaddara is one of the oldest recorded dishes in the world. Some food historians believe it is the "pottage of lentils" referenced in the Book of Genesis — the meal for which Esau famously traded his birthright. Whether or not that is true, it is a dish that has fed people across the Levant, Egypt, and the broader Middle East for millennia, in every economic circumstance, in every season. Its longevity is its endorsement. Read more about the Eastern legume traditions behind this recipe in Module 05: The Pulse of Life.

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only