Lebanon

Mujaddara, made with supermarket ingredients

Name: Mujaddara
Total time: 40 min
Yield: 2
Cuisine: Lebanon
Ingredients: brown lentils + 120 ml; basmati rice + 120 ml; yellow onions + 2 large; olive oil + 3 tbsp; ground cumin + 1 tsp; ground allspice + 0.25 tsp; salt + 0.5 tsp; water + 500 ml; plain Greek yogurt + 120 ml

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

40 min2 to wash

3 lazy steps

1
Slice yellow onions thinly and cook in olive oil over medium-high heat for 20 minutes until deeply browned, setting aside half for topping.
2
In the same pot, combine brown lentils, basmati rice, ground cumin, ground allspice, salt, and water, then bring to a boil.
3
Cover and simmer on low for 20 minutes until tender, then top with reserved onions and serve with plain Greek yogurt.

How it's eaten in Lebanon

In Lebanon, it is customarily served with a dollop of yogurt or a diced cucumber and mint salad on the side.

Ingredients (serves 2)

brown lentils +120 ml
Swap: canned brown lentils + 450 g（no boiling）
basmati rice +120 ml
yellow onions +2 large
Swap: pre-sliced frozen onions + 250 g（no chopping）
olive oil +3 tbsp
ground cumin +1 tsp
ground allspice +0.25 tsp
salt +0.5 tsp
water +500 ml
plain Greek yogurt +120 ml

Authentic ingredients in Lebanon

brown lentils120 ml
basmati rice120 ml
yellow onions2 large
olive oil3 tbsp
ground cumin1 tsp
ground allspice0.25 tsp
salt0.5 tsp
water500 ml
plain Greek yogurt120 ml

Optional authentic touch
Traditionally, lentils are parboiled before adding the rice so both finish cooking at the exact same time.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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