Mujadara (Lentils and Rice with Caramelized Onions)

Mujadara is a centuries-old Levantine dish of lentils and rice topped with deeply caramelized onions, humble ingredients turned into something far greater than the sum of their parts. It’s proof that some of the best Mediterranean cooking has never needed meat to feel satisfying.

Ingredients

For the mujadara

• 1 cup brown or green lentils, rinsed
• 3 1/2 cups water, divided
• 1 cup basmati rice, rinsed
• 1/2 cup olive oil
• 3 large onions, thinly sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• Salt and black pepper, to taste
• Plain yogurt, for serving

Instructions

1. Cook the lentils
   Simmer the lentils in 2 1/2 cups water for 15-18 minutes, until just tender but not mushy. Drain, reserving any leftover liquid to top up the rice cooking water.
2. Caramelize the onions
   While the lentils cook, heat the olive oil in a wide skillet over medium heat. Add the onions and cook slowly, stirring occasionally, for 25-30 minutes, until deeply golden brown and sweet. Remove half for topping, leave the rest in the pan.
3. Cook the rice
   Add the cooked lentils, rice, cumin, allspice, remaining water (topped up to 1 3/4 cups total with reserved lentil liquid), salt, and pepper to the pan with the remaining onions. Bring to a boil, cover, reduce heat to low, and cook for 15-18 minutes, until the rice is tender.
4. Rest and serve
   Let stand, covered, for 5 minutes. Fluff gently, top with the reserved caramelized onions, and serve warm or at room temperature with a side of yogurt.