Vegan Lebanese Mujadara
Mujadara is one of those ancient, deeply satisfying dishes that proves plant-based eating has never needed a workaround — it was always this good. Green lentils and long-grain white rice simmer together in a single pot with cumin, allspice, cinnamon, and a touch of black pepper, building layers of warm, earthy flavor from ingredients you likely already have on hand. The real star, though, is the caramelized onions: three large yellow onions cooked low and slow in olive oil until they turn jammy, golden, and almost sweet, then folded right into the pot and piled on top for serving. A squeeze of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. Every component here is naturally free of animal products, so there's no substituting or second-guessing — just honest, wholesome cooking. Serve it in bowls with a dollop of plain dairy-free yogurt and a handful of chopped parsley for a complete meal that feeds four and tastes even better the next day.
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed and picked over
- ¾ cup long-grain white rice, rinsed
- 3 ½ cups water
- 1 tsp salt, plus more to taste
- ½ tsp ground cumin
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
- 3 large yellow onions, halved and thinly sliced
- ½ tsp sugar
- 1–2 tbsp fresh lemon juice
For serving
- plain dairy free yogurt, for serving (optional)
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Combine the lentils and 3 1/2 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the lentils are just barely tender but still hold their shape, about 20–22 minutes. Do not drain — the lentils should have absorbed most of the water, with just a thin layer of liquid remaining at the bottom.
- 2
While the lentils cook, heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the sliced onions and the sugar and cook, stirring occasionally, until the onions are deeply golden-brown and jammy throughout, 35–40 minutes. Reduce the heat to medium-low if the edges begin to darken too quickly. Set aside about one-third of the caramelized onions to use as a topping.
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