Mujaddara: Traditional Levantine Rice and Lentils with Caramelized Onions

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Mujaddara Recipe Notes

Mujaddara is a traditional Levantine dish widely enjoyed in Lebanon, Syria, Palestine, and Jordan. Dating back centuries, it’s a humble yet deeply satisfying combination of rice, lentils, and deeply caramelized onions, gently seasoned with warm spices like cumin.
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There are many regional and family variations of this dish. After making it countless times in my own kitchen, this is the version I’ve come to love most.

I use brown rice and brown lentils, seasoned with cumin, coriander, cinnamon, and garlic. I fold in plenty of caramelized onions and a handful of raisins for subtle sweetness. To serve, I top the dish with vegan yogurt, crispy fried onions, freshly chopped mint and parsley, and a sprinkle of chili flakes for a bit of heat.

Mujaddara is a humble dish, yet tastes rich and decadent from the spices and caramelized onions. It's naturally plant based, high in protein and inexpensive to prepare. 

Mujaddara Step by Step Instructions

1. Start by caramelizing the onions. In a large pan over medium heat, add ¼ cup extra virgin olive oil. Add onions and season with salt and pepper. If you want, adding a 1/4 cup of water helps move the process along a bit faster.

3. In a larger pot, heat the remaining 2 tablespoons of extra virgin olive oil over medium heat. Add the garlic and cook for a couple of minutes until fragrant. Stir in the dry spices and toast for another minute or two. Stir rice into the spices and garlic to toast for one minute. 

4. Season with a pinch of salt and pepper. Add water and cook according to package directions. Add raisins or chopped dates. Cover and cook rice according to package directions. My brown rice takes 20 minutes.

5. When the rice is almost done, remove the lid and gently spoon the lentils and caramelized onions over the top. Cover again and let everything steam together for the final 5 minutes to heat through.

6. Stir everything together and taste. Season with Salt and Pepper if needed. 

7. Divide Mujaddara between four bowls, or pile it all onto a single serving platter. Top with Crispy Fried Onions, Fresh chopped Mint, Parsley. Serve with Yogurt.

Notes on Crispy Fried Onions

Toss thinly sliced onions (any variety, red works beautifully) in a light coating of cornstarch, plus a pinch of salt and pepper. Fry at 300–350°F until lightly golden and crisp. A home deep fryer is easiest and safest, but a large, heavy pot works if you’re careful.  The oil will foam more than expected. I use a very deep stock pot with only a couple inches of oil in the bottom. Always use a thermometer and adjust heat as needed. If deep frying feels intimidating, you can skip it, use an air fryer, or buy pre-made crispy onions; the texture won’t be quite the same but will still add lovely crunch. Safety first: hot oil deserves respect. I don't want anyone starting kitchen fires!

2. While the onions are cooking, bring a small pot of salted water to a boil and add the lentils. Reduce to a strong simmer and cook for about 20 minutes. You’re looking for tender lentils with some texture, not mushy.