Recipes › Onion (Bulb) › Mujaddara — Lentils and Rice with Crispy Fried Onions
Mujaddara — Lentils and Rice with Crispy Fried Onions
This Levantine classic is one of the most satisfying vegetarian dishes I know — earthy green lentils and cumin-spiced rice topped with a deeply caramelised, almost crispy tangle of onions that make the whole thing sing. The fried onions are not a garnish here; they are fully half the dish, providing sweetness, texture and colour against the pale, nutty base. Simple pantry ingredients, properly handled.
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Ingredients
- 900 g Onion (Bulb), halved and sliced into thin half-moons
- 200 green lentils, rinsedbrown lentils also work well
- 200 long grain white rice, rinsed
- 900 ml cold water
- 100 ml vegetable oilsunflower oil works equally well
- 2 tsp ground cumin
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 2 tsp salt
- 200 ml plain yogurt (optional)use a dairy-free yogurt to keep the dish vegan
- 15 g flat-leaf parsley, roughly chopped (optional)
Contains: milk.
Method
- Put the rinsed lentils in a medium saucepan, cover with the 900ml of cold water and bring to the boil. Reduce to a steady simmer and cook for 20 minutes until the lentils are just tender but still holding their shape. Do not drain — set aside in the cooking water.About 25 min
- While the lentils cook, heat the vegetable oil in a large, wide pan or frying pan over a medium-high heat. Add all the sliced onions. They will seem like an enormous amount — that is correct. Cook, stirring regularly, for 30 to 35 minutes. They will first soften and wilt, then slowly turn golden, and finally reach a deep brown, almost crispy state. This transformation is the whole point of the dish. Once they reach a deep mahogany colour with some crispy edges, remove with a slotted spoon and spread on a plate lined with kitchen paper. Season lightly with salt.About 35 min
- Keep about 2 tablespoons of the onion oil in the pan (discard the rest or save for another use). Return the pan to a medium heat and add the cumin, allspice and cinnamon. Stir for 30 seconds until fragrant, then tip in the rinsed rice and stir to coat the grains in the spiced oil.About 2 min
- Add the lentils along with all their cooking water plus the salt. Stir once to combine, then bring to the boil. Reduce to the lowest heat, cover tightly with a lid and cook for 15 minutes. Remove from the heat, leave the lid on and rest for 10 minutes — do not lift the lid during this time.About 25 min
- Uncover, fluff gently with a fork and taste for seasoning. Transfer to a large serving platter and pile the crispy fried onions generously over the top. Scatter with parsley if using and serve with yogurt alongside.About 3 min
Tips
- The fried onions are the soul of this dish — do not skimp on the quantity and do not rush them. They should be genuinely dark and have some crispy pieces. If they look too pale, they will taste of very little.
- If there is more or less cooking water than expected once the lentils are done, top up or reduce so you have approximately 500ml of liquid with the lentils before adding to the rice — you need enough to cook the rice by absorption.
- Leftovers reheat very well with a splash of water added to the pan to prevent sticking.
Ring the changes
- Stir a generous pinch of ground turmeric in with the spices for a golden colour and slightly earthier flavour.
- Add 50g of toasted pine nuts scattered over the top alongside the onions for extra richness and texture — note this would add a nut allergen.
Keeping it
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with 2–3 tablespoons of water over a medium-low heat, stirring until piping hot throughout. Store the crispy onions separately if possible to preserve their texture.
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