mujaddara

Mujadara is a Middle Eastern lentil rice dish served with flavorful caramelized onions that were fried in olive oil. This simple dish is naturally vegan, made with just pantry ingredients so it&#039;s incredibly frugal, and it&#039;s ready in just 30 minutes!

Mujadara

(200 grams) brown or green lentils (dried)

cumin

baharat (optional)

bay leaves

water

(175 grams) long rice

olive oil

salt

black pepper

onions

Soak the rice in water, and wash the lentils.

Add the lentils to a pot, cover with water (for 1 cup of lentils, add 3 cups of water). Season with ground cumin and baharat if using, and throw in a couple of bay leaves.

Cover the pot with a lid, bring to boil and simmer for 5-15 minutes. The time varies depending on what kind of lentils you&#039;re using, so you have to keep checking every 5 minutes until the lentils are almost cooked but still firm.

When the lentils are looking fine, add the rinsed and drained rice, and add more water just to cover the rice (I can&#039;t give you the exact measurement as it depends on how much of the water evaporated as you cooked the lentils, so use your best judgment - I needed to add just ½ cup of water).

Season with salt, and pepper. Cover with the lid, bring to a boil, then reduce the heat to the lowest possible and cook for 10-12 minutes.

In the meantime, caramelize the onions (see instructions below).

Remove the lid, and check if all of the water has evaporated, and that the rice is cooked. If it needs to cook further, add a splash of water and cook for longer.

When the mujadara is done, remove the lid, give it a quick stir then stir in half of the caramelized onions. Keep the rest of the onions for serving.

To a skillet or a non-stick pan, add 3 tablespoons of olive oil. Heat it on medium heat, then add the onions. Fry them for 10-15 minutes or until the onions have lost their structure, got a caramel color, and started crisping up slightly.

You have to be super patient, and not step away from the stove. Keep stirring regularly so that the onion slices are cooked evenly.

To caramelize the onions

Rinse the lentils, and add them to the Instant Pot stainless steel insert with 2 cups of water, season with ground cumin and baharat if using, and throw in a couple of bay leaves. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 2 minutes at high pressure, when cooking time ends quickly release the steam.

Remove the lid and add the rinsed and drained rice, olive oil, salt, and pepper. Add water just to cover the rice and lentils (not more!).

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking.

When the cooking program ends, allow the steam to be naturally released for 15 minutes, then release the rest of the steam manually. Carefully remove the lid, fluff with a fork and mix in the caramelized onions.

Instant Pot method

https://embed.mediavine.com/videos/ws72ycqalbu2hquhme9h

Mujadara is a Middle Eastern lentil rice dish served with flavorful caramelized onions that were fried in olive oil. This simple dish is naturally vegan, made with just pantry ingredients so it’s incredibly frugal, and it’s ready in just 30 minutes!

Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.

Mujadara (Lentils and Rice with Caramelized Onions)

garlic,

fine sea salt, divided

brown* basmati rice (regular, not

onions,

cilantro

Plain whole-milk or Greek yogurt,

Spicy sauce,

In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.

Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.

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

Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it&#8217;s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.

Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.

Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They&#8217;ll crisp up as they cool.

When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.

Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.

Transfer the rice and lentil mixture to a large 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 spicy sauce (optional) on the side.

This is so yummy! I love the basic Mexican rice and beans and this is a different spin on it! Indian dishes are some of my favorite but often too spice-filled for mmy picky family. This one was just right though. 
With the onion recall right now, I used a leek in place ofthe onions and that turned out well. I was craving more salt so I added some jarred kalamata olives and that was (an untraditional but) such a great touch. Thanks for this recipe, Kate!

I made this for dinner tonight and it was amazing! The zhoug sauce really made this five-star for me. I will be adding it to my regular rotation for sure.

At what point do you add the second 5 cups of water? I presume when you add the lentils...but your instructions leave this matter unclear.

OMG this dish is amazing. Made it with the shatta sauce and yogurt on the side and it was sooooo tasty. Definitely going to be making this often.

Soo yummy, filling, protein packed and packed with flavor! I love the variety of cuisines on this site and that I can always trust it.  

I think I might have overcooked the lentils and white rice-- is it supposed to be more crunchy? And I wonder if the lentils should just be soaked in regular water since they didn't seem to absorb much of the flavored water.

It freezes like a champ but the onions need to be fresh if they are to be crisp. Still good with soft onions, but best with crisp. This is great end of the month food. Both delicious and cheap.

OMG. We made this this evening and .....it was just heavenly....we're so excited that we have some leftover for tomorrow!!!
Definitely a winner in our house, many thanks again for your wonderful blog and delicious recipes, you've kept us going through and beyond and we are becoming almost completely veggie without even noticing!!! :)

This dish is easy to make, but super flavorful!  I’ve made it twice so far, and it will definitely be a part of my regular rotation.  Thank you for such a delicious recipe!

I think I have just found my new favorite meal! I did the zhoug and a salad with the mint dressing. So easy and delish!

Absolutely love it! I am lebanese and eat mujaddara all the time, but this recipie really added much flavour to the dish by boiling all spices in the water first for example and garnishing with green onions and parsley (was a first for me)!

So, so delicious. I have tried almost a dozen of your recipes and they never let me down. I'm so impressed! This mujadara was quick, delicious, and filling (and cheap!). I followed your tips for cooking with white basmati rice and it was perfect. Altogether, the texture was soft and fluffy. This will be a staple year round.

Hello! I made this a few weeks ago and absolutely loved it! 
I wanted to try making this with quinoa , just trying to cut down on carbs a bit. Any suggestions on how to go about making it with quinoa ? Thank you!

I made shatta with it and everyone in the family loved it! goes great with yogurt/tahini sauce.

Hello Kate!  Thank you. I tried it with 1 teasp cumin seeds! I know and like the flavour of cumin seeds, so it turned out good enough for me.

I made this thinking it was Ghallaba but this is still a really delicious dish that I will make again. Now to find a Ghallaba recipe to use up the rest of this fresh hummus and tahini sauce :)

This recipe is part of the regular rotation at our house--we've made it at least 10+ times! Perfect as written, with yogurt and the zhoug recipe linked.

I've been preparing mujadara for many years using two other very good recipes and this is the best! Also easy (though time consuming), and it sings with the addition of the Shatta. I'll be moving your mujadara into my winter rotation. BTW, this is the first meal I've cooked since having had hip replacement surgery two weeks ago. A celebratory feast! Thanks.

I must have done something wrong.  I found it very bland. I didn’t make the sauces as I don’t link cilantro.  Instead we topped with siracha.  This helped but still, I felt like it needed something.  After all the other rave reviews, I must have missed something.

I have made this salad several times, and it's a winner!! We're having it with your Mujadara (Lentils and Rice) recipe tonight. We made zataar (pita) bread to go with it for a complete Mediterranean meal.

https://content.jwplatform.com/videos/U23QPES4.mp4

Watch how to make mujadara in this short recipe video! Mujadara is a delicious Middle Eastern dish featuring rice and lentils topped with caramelized onions.

Mujadara Recipe

Instant Pot Mujadara (Mujaddara) - A signature Middle Eastern dish made with lentils and rice and garnished with crispy fried onions! It is gluten-free, vegan and one of the most comforting one pot meal! It is one of the favorite Vegetarian side dishes and it is a protein-rich filling meal.

Instant Pot Mujadara

Basmati Rice

Coriander seeds

Cumin seeds

Salt

Water

Cilantro

Wash and Soak the Brown/green lentil at least 5 hours or overnight in hot water.

Wash and Soak Basmati rice for 30 minutes.

Coarsely grind the Coriander seeds, cumin seeds, garlic, and green chilies either in mortar and pastel or in a mixer grinder. Keep this masala paste aside.

Turn on the Saute mode, add diced onion, crushed Masala paste, soaked lentil, soaked rice, water and salt.

Cover the Instant pot with locking lid, vent valve on sealing position set the timer for 6 minutes under high pressure.

Once 6 minutes is done, let the pressure release naturally for 10 minutes and then quick release the remaining pressure.

Open the lid, add fried onions and cilantro. Fluff the rice with a fork.

That's it! Instant pot Mujadara is ready to devour!

Enjoy it with Yogurt and some salad on the side. Goes well with Tzatziki sauce too.

Instant Pot Mujadara (Mujaddara) - A signature Middle Eastern dish made with lentils and rice and garnished with crispy fried onions! It is gluten-free, vegan and one of the most comforting one pot meal! It is one of the favorite Vegetarian side dishes and it is a protein-rich filling meal.
Mujadara or Mujaddara translates to a middle eastern staple rice and lentil dish which is an everyday staple in most of the Lebanese home. This lentil and rice pilaf is very simple and made using very basic ingredients.
It is a seriously inexpensive vegetarian meal that would be perfect for your next get-together.
Since it is gluten-free and dairy free, it is also diet-friendly.
The main flavor comes from the fried onions. Fried onion gives a beautiful depth in color and in taste.
Though the recipe is Middle Eastern, you don't need to take an extra trip to Middle Eastern store to get the ingredients. 
The ingredients are very simple and easily available from your pantry or can be found at any local supermarket.
Instant Pot Mujaddara recipe is made with Rice, Lentil, couple of spices and onions. I made this one-pot vegan meal with white basmati rice.
But you can make it with Brown rice, quinoa or even with wild rice. 

Detailed Recipe of Instant Pot Mujadara
https://www.cookingcarnival.com/instant-pot-mujadara/

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Instant pot Mujadara | Lebanese Rice and Lentil with Fried Onions | Mujaddara

Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. I am especially excited to share the Lebanese version of this dish from Rose Water and Orange Blossoms (affiliate link.)

Mujadara: Lentils and Rice with Crispy Onions

black lentils,

water, divided

yellow onions, diced (4 cups)

tsp kosher salt, more to taste

rice,

Parsley or parsley flakes

onion

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.

In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.

Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes). Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish, if you like.

If you are adding the the fried onions, heat the oil over medium-high heat (to 375 degrees F) in a saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.

Add a side of salad like fattoush, if you like. Enjoy!

This was SO DELICIOUS.  I didn't expect it to be THIS GOOD!  thank you Suzy

I just love the middle eastern and Lebanese food. I was married to a Palistine for 12 years an missed having the different foods. Thanks for posting these. Suzanne M

There is evidently a bunch to realize about this.

I think you made various nice points in features also.

I second so many people on this recipe. I literally didn’t expect it to be THIS good. I really took my time with the onions and it literally made the dish. So so so good. Thank you!!  One question, my finished product doesn’t have that beautiful brisk color yours has in the photo. Did I do something incorrectly?

We loved the mujadara!  I think the crispy onions added quite a bit of flavor.  I garnished the dish with pomegranate arils for color and flavor and used a bit of sumac with the Greek yogurt. Thanks for a great recipe.

Love it. My Lebanese friend was shocked tho, because i used onions and she says she never puts onion in this dish. That was confusing. Anyway ...
Delicious ❤️

This looks amazing! Never had black lentils before; just put them in my online shopping cart to try this. I love it when you send out interesting recipes like this. Thanks!

I loved this recipe. If you like fried onions you will love this. The crispy onion topping is a must. The only change I made was using a butter/olive oil combination to fry the final onion used for topping. Delicious! Suzy I would love for you to post more recipes using black beluga lentils. I will definitely be making this recipe again. Thank you!!

Silly how delicious such a simple dish can be!
The very best thing about Suzy's recipes are the clear instructions. A few months as a subscriber, and not one recipe has been incorrectly written.
This lentil dish will be added to the rotation.

This was delicious! I used black lentils and I did cook them separately. I also made it oil free. We layered everything and the flavor was outstanding. I served it with tahini lemon sauce, plain coconut milk yogurt, and Meyer lemon wedges. Thank you- we will be making this again.

I doubled the recipe last night too using about 9 cups water and also had too much water. After the first 20 minutes into cooking the rice/lentils I took the lid off and turned up the heat a bit to encourage the extra water to boil off. It definitely took more time than called for, but turned out well in the end. 

For anyone else looking to double it I'd agree with your suggestion of starting with 8 cups water and a longer cook time, then add more water only if needed.

Towards the end of cooking, I got so frustrated that I had dared try making lentils again. They're always disappointing, bland, "healthy" tasting, and no way will my kids touch this. True, my dish looked nothing like these gorgeous pictures, but it tasted delicious! Next time I might add a third onion, they make the dish outstanding. This is definitely going on my regular rotation. Thank you Kate!

I made this for supper for my sisters. We had it with yogurt and the shatta  sauce. Everyone loved it, I will definitely be making this again. Simple ingredients, my alterations: I used black beluga lentils, only 1 tsp salt, I heated my oil then added the spices &amp; cooked for a minute or so then added the rice and stirred to coat &amp; then added boiling water. I did cook the lentils separately. For the shatta I made a full recipe but only used 3 peppers, it was plenty hot for our tastes.

I love your recipes so much, both in your book and on your blog! This recipe was another hit that I’m sure I’ll make again soon.  I halved the salt for this recipe and served it with the linked shatta recipe as well as some Greek yogurt. Delicious!

I made it tonight. It was delicious! However, it took me 2 hours, not 1 hour, like you said. After I stirred in the sauce and yogurt, it was a mush, not photogenic. But delicious. I wonder if it was worth the time it took to make it. Sometimes.

I made it again, as a simplified version. It was very good. The whole process really did just take about an hour. With experience, it will take less.

The simpler version: omitted the green onions, cilantro and the spicy sauce. I have Bay leaves, cumbled, so I couldn't remove them later. I used regular long-grain brown rice. I don't have a Dutch oven, so I used the pot we use for pasta.

Also, I cut the recipe in half; the original is for 5 servings. The correction I'll make next time is the amount of water: it said to use 2.5 cups of water, but I ended up adding another 1/2 cup twice or three times. So I changed the attached version to 3.5 cups. The recipe said you could drain off any excess water if there is any.

The onions caramelized nicely! And really added a lot to the yummy. They have to be watched, especially at the end. I started removing portions as they got fully cooked. I served it with yogurt, a nice complement.

I’ve not been really crazy about brown or green lentils but this recipe changed my mind. It was easy to make, and just the right seasonings.
I don’t cook with oil so my onions didn’t get crispy, but with a dollop of homemade soy yogurt it didn’t matter. Just finished making my second batch this week. Great recipe, thanks!

This was delicious! I am not a great cook, but I followed your instructions and pulled it off! Impressed my hubby, who IS a great cook. We paired this with your Zhugg sauce. So many wonderful flavors! Thank you!

This was amazingly delicious!!! I loved it, hubby liked it and kids ate it--basically a miracle. Thanks for the recipe.

This was delicious! My kids have been into rice and beans lately, so this was a good variation. Plus I'm always a fan of one pot meals!

What can I say!!! I have a vegetarian brother in law he's gunna love me! This recipe is fabulous. Next time I will be doing more onions so yummy. I put it into my serving dish decorated it and then kept munching from the edges! I couldn't leave it alone!!! I made shatta to have with it. I'm feeling very clever. Thank you for a wonderful recipe.

Simple, easy, healthy, and so good.  Great cold weather fuel.  I added a splash of white wine vinegar at the end to brighten it up.

This is perfect comfy winter food! We also discovered it’s amazing as breakfast- we had soft tacos with mujadara, scrambled eggs, hot sauce, pickled veg (doubled C+K pickled onion brine using half red onions and half jalapeños), and zhoug (C+K recipe). I have breakfast for the week!

I really really really wanted to like this recipe. I've made the NY Times One-Pot Mujadara recipe several times with white basmati rice, and I was super excited to try Mujadara with brown rice. Unfortunately, the proportions of this recipe seem to be off. There's not enough spices or salt, and too much water. I know you mention that "any excess water can be drained off", but that's not really practical with you have 3 cups cooked rice plus 2 cups cooked lentils. I love Mujadara, but unfortunately this recipe was a miss for me.

I'm Lebanese and this dish was a staple growing up. I would never use a non lebanese cook for a lebanese dish, but all your recipes have been so delicious that I had to try!
(I'm always trying to get recipes off my mum, but its so difficult because she cooks from memory and never uses proper measurements!) This recipe was perfect :). We don't often add spring onion and coriander but it was a lovely touch. I had it with greek yoghurt and fattoush on the side. Thank you

Made this last night.  Served with it with falafels and tzatziki sauce. Easy recipe to follow.  Purposely, I made the lentils al dente (I did not want a mushy mess) and the finished dish came out looking very close to the picture.  Overall it was tasty, and as recommended it sure needs a sauce to go along with it.

Came out perfect! So good Thank! Thank you for all the extra comments.

might you have a link to this Zhugg sauce (recipe)?

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

Mujaddara Recipe: Spiced Lentils, Rice and Fried Onions

brown lentils

vegetable oil

all-purpose flour

olive oil (divided)

cumin seeds

basmati rice

allspice

Cinnamon

sugar

Coriander

turmeric

¼ teaspoon Ground Black Pepper

Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.

Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.

In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

While the mejadra is cooking, work in batches to fry the onions.  Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.

Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.

Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.

Mujadara is a Middle Eastern Lentils and Rice dish with caramelized onions on top. It&#39;s a classic vegan dish that is full of umami, and made with just a few simple ingredients. Serve it with yogurt and a freshly chopped salad for a complete, easy meal!

One Pot Mujadara (Middle Eastern Lentils and Rice)

onion (finely chopped)

olive oil (extra virgin)

water or broth (vegetable

bouillon cube (vegetable

brown or green lentils

Slice the onions thinly using a sharp knife or a mandolin

Add the olive oil to a large sauté pan on medium heat

Add the onions and the salt, stir and cover to allow the onions to wilt for 10 minutes (if you want caramelized onions, not crispy onions. see notes)

Remove cover and stir every 1-2 minutes until deeply golden. The process should take roughly 30 minutes from start to finish.

Remove the onions using a slotted spoon and set aside on paper towels. Do not discard the remaining olive oil in the pan.

For the Caramelized Onions

While the onions are caramelizing in a pan, start on the lentils.

In a medium sized non-stick pot, heat up the olive oil over medium heat. Add the chopped onions and cook until softened, roughly 4-5 minutes

Add in the lentils along with the bouillon cube and all the water or broth. Bring the pot to a rolling boil.

Cover and allow the lentils to simmer until softened and almost cooked, for 10 minutes

Meanwhile, wash and rinse the rice several times, ensuring you drain it completely

After 10 minutes, add the rice to the pot, along with the salt, pepper, and cumin. Bring the pot to a rolling boil.

Reduce the heat to low, cover with a tight fitting lid and cook for 20 minutes. Place a paper towel underneath the lid to help ensure the rice cooks well (optional)

After 20 minutes, turn the heat off and gently fluff the rice. Cover and let stand for 10 minutes.

Serve the mujadara by plating it on a platter and adding the caramelized onions on top. Serve with salad and yogurt.

For the Rice and Lentils

Thank you so much for this recipe! I am married to a Syrian man who loves this dish and I have never been able to cook both the lentils and the rice to perfection until now! This will definitely become a weekly recipe at our home.

Delicious!  Trying to eat a bit less meat but still have a filling dinner, this was perfect.  I hadn't used the steaming method for onions before and it was such a time saver!

Thank you Amira! I just made 5 of your recipes for a group dinner, and they were all huge hits, especially this one! Thank you for the great instructions for this amazing dish, it was perfect and delicious!

Awesome!!!!  Thank you for taking the time to explain the backgrounds, Faqs, tips and detailed explanation for the entire process.  
Loved your pictures :)

Very delicious, thank you so much for sharing your wonderful recipes specially this one 👌

Hey Amina, I appreciate the fact that you’ve explained the background of this recipe so well.  As we all know, foods vary across cultures and families - your personal family recipes are my absolute favourite!  Every recipe I’ve made of yours (so many of them!) has been a major hit even with my Arab friends ♥️

Mujadara I love your recipe it is easy and the final product is delicious keep the good work

Please correct the misleading information;
Indeed the dish can be called Mujaddara, however the correct naming is "Mudardara".
Mujaddara is second dish in Lebanese cuisine, consisting from ALMOST the same ingredient but end product is different.

Also for the Mudardara (which you mentioned as Mujaddara), the rice and lentil proportion is never the same!!! For each 1 cup of Lentil, you may use 1/2 cup of rice and not an equal amount... 

(always ask a Lebanese food expert from Lebanon, not from abroad, thanks)

Delicious! Really loved this for a quick, tasty weeknight meal!

https://content.jwplatform.com/videos/sEdVGxq8.mp4

This mujadara recipe is simple, vegan, and only uses a few ingredients. But it is full of flavour and magical from all the onions!

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