---
title: Mujaddara (Lentils and Rice with Caramelized Onions)
servings: 4
prep time: 10 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/mujaddara
---

Gather @brown lentil{250%g}, @long-grain rice{200%g}, @onion{4}, @ground cumin{2%tsp} and @greek yogurt{200%g}.

Rinse the lentils and rice in separate bowls until the water runs clear, then set the rice aside to soak while you start the onions.

Heat the @olive oil{100%ml} in a skillet over medium-low heat and add the sliced onions. Fry slowly, stirring occasionally, until they collapse and deepen to a mahogany brown — 25 honest minutes. ~{25%minutes}

Meanwhile, bring a pot of salted water to a boil and cook the lentils for 12 minutes, until just tender but not falling apart. ~{12%minutes}

Drain off any excess water, then stir the rice, cumin and a little salt into the lentils and add water to cover by 1.5cm.

Stir in half of the fried onions, cover the pot, and cook over low heat for 15 minutes, until the rice is tender and the liquid is absorbed. ~{15%minutes}

Remove from the heat and let the pot rest, still covered, for 10 minutes so the rice finishes steaming. ~{10%minutes}

Crown with the remaining onions and their oil, and serve warm or at room temperature with yogurt and a sharp salad.