Mujadara (Lentils and Rice) Recipe

Introduction

Mujadara is a comforting Middle Eastern dish combining tender lentils and fluffy rice, topped with sweet caramelized onions. It’s simple, flavorful, and perfect as a wholesome vegetarian meal or side dish.

Ingredients

• 4 large onions (white or yellow)
• 1 tablespoon olive oil
• 1 tablespoon sugar
• ¾ teaspoon salt
• 1 cup water
• 1 tablespoon vinegar (apple cider or balsamic)
• 1 cup dried lentils (green or brown) + 4 cups water and 1 teaspoon salt to cook them
• ½ cup basmati rice + 3 cups water and ½ teaspoon salt to cook it
• 1 tablespoon extra virgin olive oil
• 4 scallions (finely chopped, reserve green tops for garnish)
• 2 cloves garlic (pressed or grated)
• 1 teaspoon paprika
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon turmeric powder (optional)
• ⅛ teaspoon red pepper flakes (or more to taste)
• ½ teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 2 tablespoons flat-leaf parsley (chopped)
• 2 tablespoons cilantro (chopped, optional)
• 4 wedges lemon
• 1 cup yogurt tahini sauce (or plain Greek yogurt)

Instructions

1. Step 1: Slice the onions thinly (about 1/5 inch or 1/2 cm). In a large pan, sauté them in 1 tablespoon olive oil with ¾ teaspoon salt and 1 tablespoon sugar over medium heat for 5 minutes.
2. Step 2: Add 1 cup water to the pan, reduce heat to medium-low, and simmer the onions for 20 minutes until the liquid evaporates and onions are soft.
3. Step 3: Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then remove from heat and set aside the caramelized onions.
4. Step 4: To cook lentils, bring 4 cups water to a boil with 1 teaspoon salt. Add 1 cup rinsed lentils and simmer for 15–30 minutes until tender but holding shape. Drain and set aside.
5. Step 5: To cook rice, bring 3 cups water to a boil with ½ teaspoon salt. Add ½ cup rinsed basmati rice and boil gently for 8–10 minutes until al dente. Drain and set aside.
6. Step 6: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add chopped scallions (reserve green tops for garnish) and sauté for 2 minutes.
7. Step 7: Add garlic, paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes, and sauté for another minute until fragrant.
8. Step 8: Stir in lentils, rice, half of the caramelized onions, parsley, cilantro, ½ teaspoon salt, and black pepper. Cook together for a few minutes, adjusting salt to taste.
9. Step 9: Transfer the mixture to a serving platter. Top with remaining caramelized onions, scallion greens, and parsley.
10. Step 10: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt. A fresh salad like fattoush or cucumber-tomato pairs well.

Tips & Variations

• Use apple cider vinegar for a milder tang or balsamic for a richer flavor in the caramelized onions.
• Add turmeric powder for a warm color and subtle earthiness, though it’s optional and not traditional.
• For extra texture, top with toasted pine nuts or crispy fried onions.
• Use brown lentils if you prefer a firmer texture, just adjust cooking time accordingly.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep it moist. It also freezes well for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, but canned lentils are softer and may make the dish mushier. If using canned, rinse well and add them towards the end of cooking just to warm through.

Is mujadara vegan?

The main dish is vegan, but traditionally it’s served with yogurt or yogurt tahini sauce, which are dairy based. For a vegan version, use a plant-based yogurt or omit the sauce.

Mujadara (Lentils and Rice) Recipe

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★★★★★

4.7 from 118 reviews

Mujadara is a hearty and flavorful Middle Eastern dish combining tender cooked lentils and fragrant basmati rice with sweet caramelized onions and aromatic spices. This vegetarian recipe is a comforting staple, enhanced with fresh herbs, tangy lemon wedges, and creamy yogurt tahini sauce for a satisfying and balanced meal.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Caramelized Onions

• 4 large onions (white or yellow), thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon sugar
• ¾ teaspoon salt
• 1 cup water
• 1 tablespoon vinegar (apple cider or balsamic)

Cooked Lentils

• 1 cup dried lentils (green or brown), rinsed
• 4 cups water (for cooking lentils)
• 1 teaspoon salt (for cooking lentils)

Cooked Rice

• ½ cup basmati rice, rinsed
• 3 cups water (for cooking rice)
• ½ teaspoon salt (for cooking rice)

Flavor Base

• 1 tablespoon extra virgin olive oil
• 4 scallions, finely chopped (reserve green tops for garnish)
• 2 cloves garlic, pressed or grated
• 1 teaspoon paprika
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon turmeric powder (optional)
• ⅛ teaspoon red pepper flakes (or more to taste)
• ½ teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 2 tablespoons flat-leaf parsley, chopped
• 2 tablespoons cilantro, chopped (optional)

To Serve

• 4 wedges lemon
• 1 cup yogurt tahini sauce or plain Greek yogurt

Instructions

1. Caramelize Onions: Thinly slice the onions to about 1/5 inch (1/2 cm). In a skillet, heat 1 tablespoon olive oil over medium heat. Add sliced onions with ¾ teaspoon salt and 1 tablespoon sugar, sauté for 5 minutes. Add 1 cup water, lower heat to medium-low, and simmer gently for 20 minutes until the liquid evaporates and the onions are tender and golden. Increase heat to high, stir in 1 tablespoon vinegar, cook for 2 minutes to intensify flavor. Remove from heat and set aside.
2. Cook Lentils: In a pot, bring 4 cups of water to a boil. Add 1 teaspoon salt and the rinsed lentils. Reduce to a simmer and cook uncovered for 15 to 30 minutes until lentils are tender but hold their shape. Drain lentils and set aside.
3. Cook Rice: In another pot, bring 3 cups water to a boil. Add ½ teaspoon salt and the rinsed basmati rice. Lower heat and cook for 8 to 10 minutes until rice is al dente. Drain and set aside.
4. Prepare Flavor Base: In a large skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Add chopped scallions (reserving the green tops for garnish) and sauté for 2 minutes until soft. Add pressed garlic, paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes, and sauté for an additional minute until fragrant.
5. Combine Ingredients: Add cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and black pepper to the skillet with the spices and scallions. Stir well and sauté for a few minutes until the mixture is warmed through and flavors have melded. Taste and adjust salt as needed.
6. Serve Mujadara: Transfer the lentil and rice mixture to a large serving platter. Top with the remaining caramelized onions, reserved scallion tops, and additional parsley for garnish.
7. Add Lemon and Yogurt: Serve with lemon wedges on the side and a bowl of yogurt tahini sauce or plain Greek yogurt. For a complete meal, accompany with a fresh salad such as fattoush, Shirazi salad, or cucumber-tomato salad.

Notes

• Caramelizing onions slowly is key to developing the dish’s signature sweet, deep flavor.
• Be careful not to overcook lentils; they should be tender but not mushy.
• Rinsing rice before cooking removes excess starch for fluffier grains.
• Turmeric is optional and not traditional but adds color and subtle flavor.
• The dish can be made vegan by using a plant-based yogurt sauce or skipping the yogurt.
• Adjust red pepper flakes based on your preferred spice level.
• Serving with a lemon wedge brightens the earthy flavors of lentils and rice.

Keywords: mujadara recipe, lentils and rice, caramelized onions, Middle Eastern vegetarian, easy vegetarian dinner