Lebanese Mujadara with Caramelized Onions and Middle Eastern Infused Olive Oil Blend

Tender brown lentils, fluffy rice, sweet caramelized onions, and a final drizzle of Middle Eastern Infused Olive Oil Blend come together in a deeply savory bowl that feels earthy, fragrant, and beautifully satisfying. The warm spice notes in the blend round out the lentils, lift the onions, and bring the whole dish into focus for a cozy dinner or a generous family table.

Garden Infuzions

Lebanese Mujadara with Caramelized Onions and Middle Eastern Infused Olive Oil Blend

This Lebanese Mujadara brings together tender lentils, fluffy rice, and deeply caramelized onions with the warm, aromatic character of Middle Eastern Infused Olive Oil Blend for a comforting, flavor-rich bowl.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: Lebanese, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 cup brown or green lentils rinsed
• 1 cup long-grain white rice rinsed
• 3 tablespoons Middle Eastern Infused Olive Oil Blend divided
• 3 large yellow onions thinly sliced
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 3 cups water
• 2 tablespoons fresh parsley chopped
• 1 lemon cut into wedges

Equipment

• 1 medium saucepan For cooking the lentils and rice
• 1 Large skillet For caramelizing the onions
• 1 Wooden spoon For stirring and folding
• 1 fine mesh strainer For rinsing lentils and rice
• 1 Fork For fluffing the finished rice

Method

 

Instructions

1. 1. Rinse the lentils and rice separately under cool water until the water runs mostly clear.
2. 2. Add the lentils and 3 cups water to a medium saucepan. Bring to a boil, then reduce to a steady simmer and cook until the lentils are just tender, about 18 to 20 minutes.
3. 3. While the lentils cook, heat 2 tablespoons of the Middle Eastern Infused Olive Oil Blend in a large skillet over medium heat. Add the onions and salt, then cook slowly, stirring often, until they turn deep golden brown and sweet, about 20 to 25 minutes.
4. 4. Stir the cumin, coriander, and black pepper into the onions during the last minute of cooking. Transfer half of the onions to a plate for topping.
5. 5. Stir the rinsed rice into the cooked lentils, then add the remaining 1 tablespoon Middle Eastern Infused Olive Oil Blend. Cover the pan, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 15 minutes.
6. 6. Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff gently with a fork.
7. 7. Fold in the remaining caramelized onions, then top with the reserved onions and chopped parsley. Serve hot with lemon wedges on the side.

Notes

Mujadara is at its best when the onions are cooked slowly until deeply caramelized. If the pan looks dry during onion cooking, add a small splash of water to keep the onions moving without letting them scorch. The finished dish should be savory, fragrant, and balanced, with the blend adding warmth to the grains and onions.

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Recipe Tips

Rinse the rice well before cooking so the grains stay light and separate. Cook the lentils until just tender, not mushy, and let the onions cook slowly so they turn deep golden brown.

Serving Suggestions

Serve this mujadara with plain yogurt, chopped cucumbers, tomatoes, and warm pita on the side. It also works nicely as a simple main dish or a hearty side for grilled meats and vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth to bring the texture back together.

Variations

Add a pinch of cumin for a little more depth, or finish with fresh parsley for a brighter bowl. You can also swap in long-grain rice if that is what you have on hand.

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