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Mujaddara
Lebanese lentils and rice with masses of crispy caramelised onions — simple, ancient and deeply satisfying.
Ingredients
Instructions
Cook lentils in unsalted water 20 minutes until just tender.
Meanwhile slowly fry onions in olive oil 40 minutes until very dark and crispy.
Reserve half the crispy onions for topping.
Add rice and spices to lentils, add 400ml water.
Stir in half the caramelised onions.
Cover and cook on low heat 20 minutes.
Fluff with a fork and season.
Top with remaining crispy onions and serve with yoghurt and salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
