Mujadara with Crispy Onions and Lemon Yogurt

Steps

1. Step 1

   Put the lentils in a saucepan with plenty of water and bring to a boil. Simmer uncovered for 12 minutes, until they are just barely tender but still hold their shape, then drain. They will finish cooking with the rice.

   15 min

   • 1 cup brown lentils
2. Step 2

   While the lentils simmer, heat the oil in a wide skillet over medium-high until it shimmers. Add the sliced onions and 1/2 tsp salt. They will seem like far too many; they cook down. Fry, stirring every couple of minutes, for 20 to 25 minutes, until deep golden brown. Lower the heat if they darken fast at the edges.

   25 min

   • 3 large yellow onions
   • 1 cup vegetable oil
   • 1/2 tsp salt
3. Step 3

   Lift the onions out with a slotted spoon onto a paper-towel-lined plate and spread them in a thin layer; they crisp as they cool. Pour off all but 3 tbsp of the oil from the skillet and keep that oil in the pan.

   5 min

4. Step 4

   Add the cumin, allspice, cinnamon, black pepper and 1 1/2 tsp salt to the reserved oil in the skillet over medium heat and stir for 30 seconds, until fragrant. Add the rinsed rice and stir to coat every grain.

   2 min

   • 1 cup long-grain white rice (such as basmati)
   • 1 1/2 tsp ground cumin
   • 1/2 tsp ground allspice
   • 1/4 tsp ground cinnamon
   • 1/4 tsp black pepper
   • 1 1/2 tsp salt
5. Step 5

   Stir in the drained lentils and the water. Bring to a boil, then cover, turn the heat to low and cook for 18 minutes without lifting the lid.

   18 min, hands-off

   • 2 1/4 cups water
6. Step 6

   Take the pan off the heat and let it stand, still covered, for 10 minutes. Meanwhile, stir together the yogurt, garlic, lemon juice and 1/4 tsp salt in a small bowl.

   10 min, hands-off

   • 1 cup plain whole-milk yogurt
   • 1 clove garlic
   • 1 tbsp lemon juice
   • 1/4 tsp salt
7. Step 7

   Fluff the rice and lentils with a fork and fold in about a third of the crispy onions. Pile the rest on top, scatter with parsley, and serve with the lemon yogurt and lemon wedges.

   • 1/4 cup fresh parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026