How long does it take to make Mujadara?

Cook green or brown lentils 10–15 minutes, until tender but holding their shape, and drain.

1 hr 26 minTotal

44 minActive time

42 minSetting

#	What to do	How long
1	Slice the onion into thin rings	5 min
2	Heat the oil in a wide pot and fry the onion over medium heat 30–35 minutes, stirring	32 min
3	Remove about half of the onion to a bowl, for garnish, and leave the rest in a pot	—
4	Rinse the lentils and cook them in water 10–15 minutes	12 min
5	Add the rice, the lentils and the water, season with salt and black pepper and bring to a boil	5 min
6	Turn down to low, cover and simmer about 20 minutes	30 min
7	Serve with the reserved onion on top	1 min

Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
The lentils are only half-cooked first: they keep cooking with the grain, and if fully cooked at the start, they fall apart into mush.
The covered rest at the end finishes steaming the grain and separates the grains. Fluff with a fork before serving.

A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

When the lentils are already cooked and drained, only the rice absorbs water: a cup of rice in a cup and a half of water.
If the lentils go into the pot undrained, about two and a half cups of water are enough for a cup of rice and a cup of lentils.
At the end, let the rice rest covered 10–15 minutes.