Mujadara (مجدرة) — Lebanese Lentils and Rice with Crispy Fried Onions

• 300 gBrown lentils, rinsed
• 250 gBasmati rice, rinsed and drained (Rinse until water runs mostly clear.)
• 700 gYellow onions, thinly sliced (Slice into 3–4 mm half-moons for even frying.)
• 25 gAll-purpose flour (Light coating helps onions crisp.)
• 180 mlNeutral oil (sunflower or canola) (For shallow-frying; add 30 ml more if pan looks dry.)
• 2 tspGround cumin
• 1 tspGround coriander
• 2 tspFine sea salt (10 g total, divided.)
• 1 tspBlack pepper, freshly ground
• 1300 mlWater (Includes cooking liquid; adjust by 50–100 ml if needed.)
• 30 mlLemon juice (Optional but traditional for brightness.)

Instructions

1. 1

   Rinse the lentils under cold water until the water runs mostly clear, then drain well. Rinse the rice separately and drain, keeping it aside so it doesn’t clump later.

2. 2

   Add the lentils and 1300 ml water to a medium pot and bring to a strong boil over high heat. Reduce to a steady simmer and cook for 18 minutes, because the lentils should be partially tender but not falling apart.

3. 3

   While the lentils simmer, toss the sliced onions with 25 g flour and 1 tsp of the salt until lightly coated. Heat 180 ml neutral oil in a wide skillet over medium-high heat until it shimmers, then add the onions in two batches so they fry rather than steam.

4. 4

   Fry the onions for 10–14 minutes per batch, stirring often, until deeply golden-brown with crisp edges. Transfer to a paper-towel-lined plate and immediately sprinkle with 1/2 tsp salt, because seasoning adheres best while they are hot.

5. 5

   When the lentils have simmered 18 minutes, stir in the drained rice, cumin, coriander, black pepper, and the remaining 1/2 tsp salt. Bring back to a gentle boil for 1 minute, then reduce to low and cover tightly so the rice can steam properly.

6. 6

   Cook covered for 18 minutes on low heat, then turn off the heat and rest the pot for 10 minutes without lifting the lid. This resting time finishes the rice and keeps the grains separate instead of gummy.

7. 7

   Fluff the mujadara gently with a fork, folding in half of the fried onions for sweetness throughout. Drizzle in 30 ml lemon juice if using, then mound onto a platter and crown with the remaining crispy onions for maximum crunch.