Lebanese Mujadara Recipe

I absolutely adore cooking and sharing this Lebanese Mujadara Recipe because it feels like a comforting hug in a bowl. This humble dish brings together tender brown lentils, fluffy rice, and those irresistibly crispy caramelized onions that add a gorgeous crunch and deep flavor. Every time I make it, the warm spices and simple ingredients turn into something truly magical, making it one of my favorite meals to prepare and enjoy with friends and family.

Why You’ll Love This Lebanese Mujadara Recipe

What makes this Lebanese Mujadara Recipe so special to me is its beautifully balanced flavor profile. The earthiness of the brown lentils paired with the slightly nutty white rice creates a simple yet full-bodied base. The star of the show has to be those golden caramelized onions cooked in olive oil until crisp and richly flavored—they add an incredible depth and texture that completely elevates the dish. The cumin sprinkled at the end ties it all together with a warm, inviting aroma that fills your kitchen and your heart.

Besides the amazing taste, I love how straightforward this recipe is. It doesn’t require any complicated techniques or hard-to-find ingredients—just some patience for cooking and caramelizing the onions properly, which is worth every minute. It’s perfect for everything from weeknight dinners to potlucks or even special gatherings where you want to impress without stress. Mujadara feels like a dish that connects you to a rich culinary tradition while being effortlessly accessible.

Ingredients You’ll Need

The image shows a clean arrangement of ingredients on a white marbled surface. At the center top is a clear glass bowl filled with round green lentils. Below this, slightly to the left, is another clear glass bowl with white rice grains. Next to the rice bowl on the right are two smaller clear glass bowls: one has brownish-yellow curry powder and the other has white salt. To the left of the bowls is a small dark glass bottle with a cork stopper, and to the right side of the image, two whole brown onions rest on the white marbled surface. The colors are natural and the setting is simple and organized. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Lebanese Mujadara Recipe are wonderfully simple yet essential to achieving the perfect texture and taste. Each element, from the rice to the cumin, plays an important role in bringing this dish together beautifully.

Long grain or basmati white rice: Rinsed to remove excess starch for fluffy grains that separate nicely.
Brown lentils: Provide hearty texture and earthy flavor, forming the savory base of the dish.
Yellow onions: Thinly sliced and caramelized for sweetness and crispy edges that add amazing contrast.
Olive oil: Used to caramelize the onions and drizzle over the final dish for richness.
Water: For soaking the rice and cooking both rice and lentils perfectly.
Salt: Enhances all the natural flavors in the dish.
Cumin: Adds warm, aromatic spice, rounding out the dish beautifully.

Directions

Step 1: Start by rinsing the rice thoroughly, then soak it in cold water for about 15–20 minutes. This step helps the rice grains cook evenly and stay fluffy.

Step 2: While the rice soaks, heat the olive oil in a large pot over high heat. Add the thinly sliced onions and cook them, stirring constantly, until they turn deep golden brown and start to crisp around the edges—this takes about 20 minutes. Watch carefully so they don’t burn. Use a slotted spoon to transfer the onions onto paper towels to drain and crisp while you continue cooking.

Step 3: Next, place the lentils in a separate pot and cover with water. Bring to a boil, then reduce to medium-low, cover with a tight lid, and simmer for about 15 minutes until they start to soften but still hold their shape.

Step 4: Drain the rice and rinse it once more, then add it to the pot with the lentils along with the salt. Give it one gentle stir to combine everything, cover again with the lid, and cook undisturbed on low heat for 15 minutes.

Step 5: Turn off the heat and let the pot rest, still covered, for an additional 5 minutes. This resting period allows the flavors to marry and the rice to finish steaming perfectly.

Step 6: Remove the lid carefully, sprinkle the cumin over the top, and fluff the rice and lentils gently with a fork to mix the spice evenly without mashing the grains.

Step 7: Finally, pour the reserved onion-infused olive oil over the mujadara, then top generously with the crispy caramelized onions. Serve warm, and if you want to elevate it, add a side of cool cucumber yogurt sauce—it’s a perfect pairing.

Servings and Timing

This Lebanese Mujadara Recipe serves about 8 hearty portions, making it great for family dinners or entertaining guests. The prep time is roughly 10 minutes to rinse and slice onions, and the total cook time sits around 35 minutes, with an additional 5 minutes of resting. Altogether, you’re looking at about 45 minutes from start to finish, which is reasonable for such a rewarding dish.

How to Serve This Lebanese Mujadara Recipe

The dish is served on a white oval plate with small bead-like detailing around the edge, placed on a folded white cloth with blue stripes, all set on a white marbled texture surface. It has two main layers: the bottom layer is a mix of light brown lentils and pale beige rice, creating a textured base with small round and elongated shapes. On top, a thick layer of dark brown to almost black fried onions is spread in a long strip across the center, adding a crispy and stringy texture with some golden highlights. The overall look balances earth tones with a mix of soft and crunchy elements. Photo taken with an iphone --ar 4:5 --v 7

When I serve this mujadara, I love to keep things fresh and vibrant alongside it. A cooling cucumber yogurt sauce or a simple plain yogurt works beautifully to balance the earthy lentils and rich onions. Crisp salads with lemon vinaigrette, such as tabbouleh or fattoush, contrast nicely and bring brightness to the plate.

For presentation, I spoon the mujadara onto a large platter or individual shallow bowls and pile the crispy onions right on top for that dramatic, crunchy finish. I often sprinkle some freshly chopped parsley or mint to add a splash of green, which makes it inviting and colorful. This recipe pairs wonderfully with a chilled glass of mint lemonade or a light white wine like Sauvignon Blanc when I want a grown-up touch.

I find mujadara works well served warm or at room temperature, making it versatile for entertaining—whether it’s a cozy family dinner, holiday spread, or casual potluck. Portions of about one cup per person feel just right as a main dish, but it also makes a great side alongside grilled meats or roasted vegetables.

Variations

One of my favorite things about this Lebanese Mujadara Recipe is how adaptable it is. If you want extra depth, you can swap out the cumin for ground coriander or a pinch of cinnamon for a slightly different spice profile. For more texture, I sometimes add toasted pine nuts or slivered almonds on top along with the crispy onions.

If you’re gluten-free or vegan, you’ll be happy to know the traditional version is already fitting for those diets naturally! To make it more filling, I sometimes stir in some cooked bulgur wheat or farro, which adds chew and nutrition while keeping the overall flavors harmonious. For a quicker version, you can even cook the onions in a skillet while the lentils and rice simmer, though the deep caramelization on the onions in the original method is really worth the effort.

I’ve also experimented with using brown basmati rice instead of white for a nuttier, whole grain option, which cooks slightly longer but is delicious if you prefer whole grains. Another trick I enjoy is adding a little garlic powder or freshly minced garlic during the lentil cooking stage for an extra punch of flavor.

Storage and Reheating

Storing Leftovers

Any leftovers from this Lebanese Mujadara Recipe should be cooled to room temperature before storing. I usually transfer mine to airtight glass or plastic containers to keep the flavors fresh. Stored in the refrigerator, the mujadara will last for about 3 to 4 days, making it perfect for easy reheats or packed lunches.

Freezing

This dish freezes well if you want to save portions for later. Make sure to cool it fully, then divide into freezer-safe containers or heavy-duty freezer bags, keeping the caramelized onions separate if possible to maintain their crispness. Mujadara can be frozen for up to 2 months. When thawing, it’s best to do so overnight in the fridge to maintain the texture.

Reheating

Reheat gently on the stovetop over low-medium heat with a splash of water or broth to prevent it from drying out. Stir occasionally to warm everything evenly. Microwave reheating works too, but be mindful to cover it and stir halfway through for best results. Avoid overheating as it can cause the rice to become mushy and the onions to lose their crunch. For a fresh touch, I like to re-crisp the onions quickly in a hot pan before serving.

FAQs

Can I use different types of lentils for this Lebanese Mujadara Recipe?

Absolutely! While brown lentils are traditional because they hold their shape well, you can use green lentils or even French lentils (lentilles du Puy) for a slightly different texture and flavor. Just adjust cooking times slightly and keep an eye on them to avoid overcooking.

Is it necessary to caramelize the onions so long?

Yes, the long caramelization process is key for developing that signature deep flavor and crispness that sets Mujadara apart. Rushing this step will result in less flavor and texture. If you’re short on time, you can reduce slightly but try not to skip it.

Can I make this recipe gluten-free?

Definitely. This mujadara is naturally gluten-free, as it contains only rice, lentils, onions, and spices. Just make sure that any additional sides or sauces you serve with it are also gluten-free if that’s a concern.

What can I serve with Lebanese Mujadara?

I love serving it with simple cucumber yogurt sauce, fresh salads like tabbouleh, roasted vegetables, or grilled chicken or lamb. It also pairs beautifully with warm pita bread or flatbreads for a complete Middle Eastern feast.

Can I prepare some parts ahead of time?

Yes! You can chop the onions in advance and even caramelize them earlier in the day, then reheat gently before serving. The lentils and rice can also be cooked ahead and warmed when ready. Just add the cumin and onions right before serving to keep the dish fresh and vibrant.

Conclusion

I truly hope you give this Lebanese Mujadara Recipe a try because it’s one of those dishes that brings so much comfort, flavor, and warmth to the table with very little fuss. The crispy onions, fragrant spices, and simple wholesome ingredients come together in a way that feels both special and satisfying. Once you taste it, I’m sure it will become one of your go-to favorite recipes too!