Mujadara

This is the kind of meal that feels like it’s been simmering all day, even if it hasn’t. Earthy lentils, nutty basmati rice, and golden caramelized onions come together in one comforting, humble dish that’s full of grounding spices and layered flavors. It’s naturally nourishing, quietly rich, and somehow tastes even better the next day. A little dollop of yogurt, a swipe of spicy sauce, and you’re set.

Ingredients

4 medium garlic cloves, smashed and peeled
2 bay leaves
1 tablespoon ground cumin
1 ¾ teaspoons fine sea salt, divided
Freshly ground black pepper (about 20 twists)
5 cups water
1 cup brown basmati rice (not quick-cooking), rinsed and drained
1 cup brown or green lentils, rinsed and picked over
For the caramelized onions & toppings:
⅓ cup extra-virgin olive oil
2 medium-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
Whole milk or Greek yogurt, for serving
Optional: spicy sauce (like shatta, zhoug, or sriracha)

Directions

Start with your pot. In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons salt, and lots of black pepper. Add 5 cups of water and bring it to a boil over medium-high heat. Your kitchen’s about to smell amazing.
Add the rice, stir it in, and drop the heat to medium. Cover the pot and let it gently simmer for about 10 minutes, stirring occasionally so nothing sticks.
Now, stir in the lentils. Let it come back to a simmer, cover again, and lower the heat to medium-low. Let it cook gently for 20–23 minutes, or until everything is tender and the water is mostly absorbed. (If there's extra water at the end, no big deal—you’ll drain it.)
While the lentils and rice are doing their thing, it’s time for the magic: the caramelized onions. Warm the olive oil in a large skillet over medium-high heat. When a test onion slice sizzles, add them all in and give a good stir to coat.
Let the onions sit for 3 minutes before stirring again—this helps them brown. Once they start taking on color, stir more often. If they’re browning too fast, lower the heat. Cook them for 20–30 minutes, until they’re golden, soft, and crisping at the edges.
Transfer the onions to a paper towel–lined plate using a slotted spoon. Spread them out and sprinkle them with the remaining ¼ teaspoon salt. They’ll crisp up as they cool—try not to eat them all before serving.
When the rice and lentils are done, drain any leftover water and return the mixture to the pot (off the heat). Lay a clean kitchen towel across the top, cover with a lid, and let it rest for 10 minutes. This little moment lets it finish steaming and fluff up just right.
Remove the lid and towel. Fish out the bay leaves and smash the softened garlic into the rice with a fork (trust me—it’s flavor gold). Add about ¾ of the green onions and cilantro and gently fluff it all together.
Scoop the rice and lentils onto a big serving dish. Top with those dreamy caramelized onions and the rest of your green onions and herbs.
Serve warm, room temp, or straight from the fridge with a dollop of yogurt and a swirl of hot sauce on the side, if that’s your thing. It’s comforting, nourishing, and somehow tastes like something your future self will thank you for.