Lebanese Moujaddara
Moujaddara is a deeply satisfying Lebanese recipe made with blended lentils, rice, and caramelized onions. Moujaddara is vegan-friendly, very inexpensive to make, tastes delicious, and reheats really well.This classic preparation of Moujaddara is pure, thick, velvety comfort. Unlike the looser rice-and-lentil versions, this recipe transforms simple ingredients into a rich, creamy, porridge-like dish that serves as the ultimate expression of Lebanese home cooking.The secret to this version is the technique: lentils are boiled and then blended, skin and all, to create a thick, earthy purée. This purée, along with its cooking liquid, is used as the base for the rice. The starches from the rice and the lentils combine beautifully over slow cooking, resulting in a thick, cohesive mixture that is both satisfying and incredibly smooth.The entire dish is anchored by sweet, sautéed onions that infuse every bite with savory depth.
Ingredients
Equipment
Instructions
Cook the Lentils:
- Rinse the lentils under cold water.½ Kg Green Lentils
- Add the lentils to a pot and cover with water.2 ½ Lt Water
- Bring to a boil, then reduce heat and simmer until tender (15 to 20 minutes).
Blend the Lentils:
- In the same pot, blend the lentils using a hand mixer, or you can transfer the cooked lentils with the cooking liquid by batches to the blender.
- Blend until smooth. Do not be afraid to add more water to get the best of lentils while blending.
- Drain the mixture into a bowl using a strainer, gently stirring with a spatula to get liquid easier. That is the liquid that we will be using in the next step.
Sauté the Onions:
- Heat oil in a large pot over medium-low heat.4 Tbsp Oil
- Add the chopped onion and sauté until golden brown.1 Medium Onion
Combine Ingredients:
- Add the lentils liquid to the onions, stir from time to time to avoid the lentils sticking in the pot and bring to a boil.
- Once lentils and onions have started boiling, add the rinsed and drained rice, and stir on medium to low heat occasionally to prevent the rice sticking in the pot.½ Cup Rice
- Continue cooking the mujadara on low to medium heat until the consistency becomes thick and the rice is cooked.
Season and Serve:
- Season with salt and lemon juice.1 Tsp Salt, ¼ Cup Lemon juice
- Stir well to combine for 5 minutes.
- Transfer the mujaddara to food containers or deep plates.
Nutrition
Notes
Serving suggestions:
Moujaddara is highly versatile and can be served warm or at room temperature. It’s the perfect canvas for bright, sharp accompaniments that cut through its creamy richness:- Tangy Toppings: A generous squeeze of fresh lemon juice is essential.
- Contrasting Sides: Serve with a simple chopped salad (cabbages / lettuce / tomatoes, cucumber and dry mint with garlic lemon and olive oil sauce), salty pickles, and plenty of crisp pita bread for scooping.
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