Name: Savory Mujadara (with crispy onions)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 1 cup black lentils, picked over and rinsed; 1 cup long-grain white rice, rinsed and soaked for 10 to 15 minutes then drained; 4 cups water, divided into two portions; 2 large yellow onions, diced, yielding about 4 cups total; 1 tsp salt, plus more to taste; 1/2 to 1 tsp cumin; 1 tsp coriander, optional; 1 tsp vinegar, optional; 2 tbsp lemon juice, optional

The small kitchen drawer jammed halfway shut again this morning, which means it is time to empty it out and wipe the crumbs away. I wanted something grounding and warm for supper tonight, so I pulled out a bag of dried lentils and a sack of yellow onions.

Making mujadara on a quiet weeknight always slows down the pace of the house in the best way possible. It is a humble combination of rice, lentils, and deeply browned onions, and my family asks for it nearly every single week.

Prep: 25 minutes · Cook: 50 minutes · Total: 1 hour 15 minutes · Serves: 6

How do you make mujadara without burning the onions? To get deep flavor without burning, slice your yellow onions evenly and fry them low and slow in generous oil.

Stir them often until they turn a dark, rich brown, then pull them off the heat right before they turn bitter.

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What You’ll Need

1 cup black lentils, picked over and rinsed
1 cup long-grain white rice, rinsed and soaked for 10 to 15 minutes then drained
4 cups water, divided into two portions
2 large yellow onions, diced, yielding about 4 cups total
1 tsp salt, plus more to taste
1/2 to 1 tsp cumin
1 tsp coriander, optional
1 tsp vinegar, optional
2 tbsp lemon juice, optional

Ingredient Notes and Swaps

The yellow onions are the absolute heart of this dish, so take your time with them. You want to slice them into even pieces so they brown at the same rate in your skillet.

If you cut them too thick, they will steam instead of crisping up in the oil.

Black lentils hold their shape much better than red lentils during a long simmer. They keep a slight bite to them, which provides a nice contrast against the soft, tender rice grains.

You can find them in most standard grocery stores near the dried beans.

Using long-grain white rice keeps the grains separate and fluffy rather than sticky. Be sure to soak it briefly and drain it well before it hits the pot, as this little step helps prevent the bottom from scorching while the liquid absorbs.

Step-by-Step Directions

Slice the onions. Cut your large yellow onions into thin, even slices until you have about 4 cups total, making sure none of them are too thick.
Brown the onions. Heat a generous amount of oil in a skillet over medium heat and cook the onions until they turn a deep, dark brown, stirring constantly until they smell sweet and look mahogany.
Save the oil. Strain the dark onions from the skillet, reserving that flavorful onion oil right in the pan to use for cooking your rice and lentils.
Simmer the lentils. Place your rinsed black lentils into a pot with the first portion of water and salt, letting them cook until they are nearly tender.
Add the rice. Stir the soaked and drained white rice into the pot along with the cumin, the optional coriander, and the remaining water.
Cook until tender. Cover the pot and let the rice and lentils finish cooking over low heat until all the liquid is absorbed and the grains are fluffy.
Finish the dish. Stir in the optional vinegar and lemon juice, then scatter your reserved crispy dark onions right over the top before serving.

Storing and Reheating

Store your leftover mujadara in an airtight container in the refrigerator for up to 3 or 4 days. The flavors actually taste even better the next day after everything has had a chance to sit together.

To reheat, add a small splash of water to a skillet or microwave-safe dish to keep the rice from drying out. Warm it gently over medium-low heat until it is heated through completely.

I don’t recommend freezing this dish, as the cooked rice changes texture and turns soft when thawed.

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