Ingredients

4 medium cloves garlic, smashed and peeled

2 bay leaves

1 tablespoon ground cumin

1 ¾ teaspoons fine sea salt, divided

Freshly ground black pepper

5 cups water

1 cup brown basmati rice (regular, not quick-cooking), rinsed and drained

1 cup regular brown or green lentils, picked over for debris, rinsed and drained

⅓ cup extra-virgin olive oil

2 medium-to-large yellow onions, halved and thinly sliced

½ cup thinly sliced green onions (from 1 bunch), divided

½ cup chopped fresh cilantro or flat-leaf parsley, divided

Plain whole-milk or Greek yogurt, for serving

Spicy sauce, for serving (optional): shatta, zhoug, chili-garlic sauce, or sriracha

Instructions

Step 1: In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of salt, and about 20 twists of freshly ground black pepper. Add the water and bring to a boil over medium-high heat.

Step 2: Once boiling, stir in the rice and reduce heat to medium. Cover and cook, stirring occasionally and adjusting heat to maintain a gentle simmer, for 10 minutes.

Step 3: Stir in the lentils and return to a simmer. Cover again, reduce heat to medium-low, and cook until the liquid is absorbed and both rice and lentils are tender, about 20 to 23 minutes.

Step 4: Meanwhile, warm olive oil in a large skillet over medium-high heat. When hot enough that an onion slice sizzles on contact, add the sliced onions and stir to combine.

Step 5: Stir the onions only every 3 minutes at first, then more often once the edges start browning. If onions brown before softening, lower the heat and let them cook longer. Continue until deeply caramelized and starting to crisp at edges, about 20 to 30 minutes. Line a plate with paper towels.

Step 6: Using a slotted spoon, transfer the caramelized onions to the lined plate and spread them evenly. Sprinkle the remaining ¼ teaspoon salt over the onions to help them crisp as they cool.

Step 7: When the lentils and rice are done, drain any excess water if present and return the mixture to the pot off the heat. Lay a kitchen towel over the pot to absorb steam, cover, and let rest for 10 minutes.

Step 8: Remove the lid, discard the bay leaves, and mash the garlic cloves against the side of the pot with a fork. Add about three-quarters of the green onions and cilantro, reserving the rest for garnish. Gently fluff the rice and lentils with a fork. Adjust seasoning with salt and pepper if needed.

Step 9: Transfer the rice and lentil mixture to a serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm, or at room temperature with yogurt and optional spicy sauce on the side.

Tips & Variations

Use brown basmati rice for the best texture; avoid quick-cooking varieties.

If unavailable, substitute fresh cilantro with flat-leaf parsley for a slightly different herbaceous note.

For added flavor, try toasting the cumin briefly before adding it to the pot.

Serve with a dollop of yogurt and a drizzle of your favorite spicy sauce for balance and added depth.

FAQs

Can I use other types of lentils for mujadara?

Yes, brown or green lentils work best as they hold their shape when cooked. Avoid red lentils as they tend to become mushy.

Is mujadara gluten-free?

Yes, mujadara is naturally gluten-free since it contains only rice, lentils, onions, and spices. Just be sure to check any added sauces for gluten if used.