Mujaddara

Ingredients

• 1 ¼ cups Brown lentils (dry), rinsed
• 1 cup Basmati rice, rinsed and soaked 20 minutes
• 4 Yellow onion, sliced thin
• 5 tbsp Extra-virgin olive oil
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground cinnamon
• 1 ¼ tsp Kosher salt
• 1 cup Plain nonfat Greek yogurt (optional)
• 1 Lemon
• 1 clove Garlic, grated
• ½ cup Flat-leaf parsley, chopped
• 1 tsp Ground sumac

Method

1. Cook the onions first, and give them the time they need: 5 tablespoons olive oil in a wide skillet over medium, the sliced onions, and 25-30 minutes of occasional stirring until they are mahogany and sweet. Take a third of them out at the crisp stage for the top.
2. Simmer the lentils in 4 cups of water for 15 minutes — cooked but still holding their shape. Drain, saving 2 cups of the cooking liquid.
3. In the pot, combine lentils, drained rice, the two-thirds of the onions still in the pan with their oil, the cumin, coriander, cinnamon, salt and the 2 cups of reserved liquid.
4. Bring to a boil, drop to the lowest heat, cover, and cook 18 minutes. Off the heat, lay a clean towel under the lid and let it stand 10 minutes — the towel catches the steam that would otherwise fall back and make it wet.
5. Whisk the yogurt with the grated garlic, a squeeze of lemon and a pinch of salt.
6. Fluff with a fork. Pile the reserved crisp onions on top, scatter parsley and sumac, and serve the garlic yogurt alongside.

Notes

✨ The restaurant touch

Half an hour of onions is the recipe. There is no shortcut, and anybody who tells you otherwise has not eaten good mujaddara.

🧒 For the kids

Rice, lentils and sweet onions with yogurt — this is one of the safest bets on the whole list for a cautious eater.

🥡 Leftovers

Keeps 5 days, excellent cold, and improves. Traditionally eaten at room temperature.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.