If you’re craving hearty comfort food with a wholesome twist, Mujaddara bi Fasolia is absolutely calling your name. This beloved Lebanese classic brings together lentils, rice, and green beans into a deeply satisfying dish that somehow feels both rustic and elegant at the same time. Every spoonful is rich with olive oil and sweet caramelized onions, perfectly balanced with aromatic spices and tender vegetables. Whether you serve it as a main course or as part of a larger Middle Eastern spread, Mujaddara bi Fasolia is pure joy in a bowl – healthy, naturally vegan, and abundantly flavorful.
Ingredients You’ll Need
One of the best things about Mujaddara bi Fasolia is just how simple (and pantry-friendly) the ingredients are. Every element plays an important role here: the lentils adding earthiness, rice giving soothing softness, onions bringing sumptuous sweetness, and fasolia (green beans) infusing a pop of green and gentle crunch.
- Lentils: Use brown or green lentils, rinsed well; they hold their shape and create a creamy texture.
- Long-grain rice: Basmati is ideal for lovely fluffiness and helps prevent the dish from getting mushy.
- Onion: Thinly sliced and slowly caramelized, this is the flavor backbone of Mujaddara bi Fasolia.
- Olive oil: The heart-healthy base; don’t skimp, and drizzle a little extra for serving.
- Garlic: Freshly minced, it adds a mellow savoriness you’ll really notice.
- Ground cumin: Essential for warm, earthy undertones.
- Ground allspice: Just a touch, for aromatic depth.
- Ground cinnamon (optional): A little adds subtle sweetness and warmth—totally worth trying!
- Salt: Adjust to taste; it really lifts all the flavors.
- Black pepper: A gentle hint of heat.
- Green beans (fasolia): Use fresh or flat green beans, chopped into bite-sized pieces for color and crunch.
- Water or vegetable broth: Broth adds extra savoriness, but water is classic and keeps the dish light.
- Optional garnishes: Caramelized onions, plain yogurt, or chopped parsley for a burst of freshness and beauty.
How to Make Mujaddara bi Fasolia
Step 1: Caramelize the Onions
Start by gently cooking your sliced onions in plenty of olive oil over medium heat. This is where the magic happens—take your time, stirring often, until they transform into a deep golden, almost jammy glory, about 15 to 20 minutes. Scoop out half of these onions for garnishing later, saving their sweet essence for that final flourish.
Step 2: Sauté with Garlic and Spices
With those glorious onions still in the pan, add the minced garlic and let it sizzle for just a minute. Sprinkle in the cumin, allspice, cinnamon if you like, salt, and black pepper. Stir to toast the spices slightly; they’ll infuse everything with their perfume and lay the foundation for what makes Mujaddara bi Fasolia so unforgettable.
Step 3: Simmer the Lentils
Add your rinsed lentils and pour in the water or broth. Bring the pot to a lively boil, then drop the heat to a gentle simmer. Let the lentils cook uncovered for around 10 to 12 minutes until they’re just starting to soften. This step ensures their texture stays perfect: tender, but not too mushy.
Step 4: Add Rice and Green Beans
Stir in the rice and those beautiful green beans. Cover the pan tightly and let everything cook together for 15 to 20 more minutes, until the rice and lentils are tender and the liquid is absorbed. Give it a quick check toward the end – if it’s looking dry, add a splash more water to avoid sticking.
Step 5: Finish and Fluff
Once everything’s cooked, use a fork to gently fluff the Mujaddara bi Fasolia, mingling the ingredients together. Taste and tweak the seasoning—sometimes a pinch more salt or a drizzle of olive oil brings the flavors forward. Serve warm or at room temperature, and don’t forget to cascade those reserved caramelized onions on top. Heaven!
How to Serve Mujaddara bi Fasolia
Garnishes
Nothing finishes Mujaddara bi Fasolia quite like a crown of golden caramelized onions, giving every bite that irresistible sweetness. For extra brightness, add a scattering of chopped parsley. And if you’re okay with a little extra richness, a dollop of plain yogurt on the side is truly divine.
Side Dishes
Mujaddara bi Fasolia happily partners up with all sorts of mezze and salads. Try it beside a crisp cucumber and tomato salad, maybe a plate of tangy pickles, or even some creamy labneh if you’re not strictly vegan. Warm pita bread is a life-saver for scooping up every last delicious grain.
Creative Ways to Present
If you want to get a little fancy, mound Mujaddara bi Fasolia on a platter and swirl olive oil over the top. Ring it with vibrant roasted vegetables or spoon it into lettuce cups for a fresh, modern take. Small ramekins can make gorgeous individual servings for dinner parties, giving everyone their own captivating portion.
Make Ahead and Storage
Storing Leftovers
Leftover Mujaddara bi Fasolia keeps beautifully! Cool it down to room temperature, then transfer to an airtight container and refrigerate. It’ll stay delicious for up to four days—the flavors will even deepen as it sits, making leftovers something to look forward to.
Freezing
If you want to stash some away for a future lazy day, Mujaddara bi Fasolia freezes surprisingly well. Spoon it into freezer-safe containers (let it come to room temperature first), and freeze for up to three months. When craving strikes, you’ll have a wholesome meal ready at hand.
Reheating
To reheat, just gently warm the Mujaddara bi Fasolia on the stove with a splash of water, stirring occasionally until hot. The microwave works fine for small portions. Give it a fluff with a fork and add a bit of extra olive oil if it looks dry—and don’t forget more onions!
FAQs
What does “bi Fasolia” mean in Mujaddara bi Fasolia?
“Bi Fasolia” translates to “with green beans” in Arabic, setting this version apart from the more common lentil-and-rice Mujaddara by adding fresh fasolia to the mix for color and vegetable goodness.
Can I use other types of lentils?
Brown or green lentils work best because they hold their shape, but you could use French lentils in a pinch. Red lentils aren’t recommended; they break down too quickly and will turn your dish mushy.
Is Mujaddara bi Fasolia gluten-free?
Absolutely! This recipe is 100% gluten-free and naturally vegan, so it’s perfect for most dietary needs. Just be sure to double-check any packaged ingredients like broth for hidden gluten.
Can I make Mujaddara bi Fasolia with frozen green beans?
Frozen green beans are a great time-saver and work perfectly here. Just chop them into bite-sized pieces and toss them in as you would with fresh. No need to thaw first!
How do I get the perfect caramelized onions?
Low and slow is the secret. Use a heavy pan, don’t rush the process, and keep stirring. A pinch of salt can help the onions soften and brown more evenly for those swoon-worthy golden strands.
Final Thoughts
This dish is proof that humble ingredients, when cooked with love, become truly exceptional. Give Mujaddara bi Fasolia a try and let it win you over with its cozy comfort and bright, irresistible flavors. It’s a meal you’ll return to again and again—happy cooking!
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Mujaddara bi Fasolia Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern, Lebanese
- Diet: Vegan, Gluten-Free
Description
Mujaddara bi Fasolia is a traditional Lebanese dish that combines lentils, rice, and green beans in a flavorful and comforting one-pot meal. This vegan and gluten-free recipe is easy to make and perfect for a satisfying lunch or dinner.
Ingredients
Lentils and Rice:
- 1 cup brown or green lentils (rinsed)
- 1/2 cup long-grain rice (such as basmati)
Caramelized Onions:
- 1 large onion (thinly sliced)
- 2 tablespoons olive oil (plus more for drizzling)
Spices:
- 2 cloves garlic (minced)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Green Beans:
- 1 1/2 cups green beans or flat green beans (fasolia), trimmed and chopped into 1-inch pieces
Liquid:
- 3 cups water or vegetable broth
Optional Garnishes:
- caramelized onions
- plain yogurt
- chopped parsley
Instructions
- Caramelize Onions: In a large saucepan or deep skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced onions and cook until deeply golden and caramelized. Reserve half for garnish.
- Cooking Base: Add garlic to the pan with the remaining onions, sauté, then add spices, lentils, and liquid. Simmer for 10–12 minutes.
- Add Rice and Beans: Stir in rice and green beans. Cover and cook for 15–20 minutes until tender.
- Finish and Serve: Fluff with a fork, adjust seasoning, and serve topped with reserved onions and a drizzle of olive oil.
Notes
- Mujaddara bi Fasolia is a Lebanese comfort dish combining lentils, rice, and green beans. It’s naturally vegan and great served with a side of plain yogurt or a fresh cucumber salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
