Why You’ll Love This Recipe
I love this dish because it’s wholesome, budget-friendly, and incredibly satisfying. With just a few ingredients, it creates rich, layered flavor thanks to the slow-cooked onions and fragrant spices. It’s perfect for meal prepping, easily made in one pot, and pairs beautifully with a side of yogurt, salad, or flatbread.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Brown or green lentils (rinsed)
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Long-grain rice or basmati rice (rinsed)
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Onions (thinly sliced)
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Olive oil
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Ground cumin
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Ground coriander
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Ground cinnamon or allspice (optional)
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Salt and black pepper
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Water or vegetable broth
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Optional: fresh parsley or lemon wedges for serving
directions
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I start by cooking the lentils in water or broth over medium heat for about 10–15 minutes until they’re tender but not mushy. I drain and set them aside.
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While the lentils cook, I heat olive oil in a large skillet and slowly caramelize the sliced onions over medium-low heat. This takes 20–30 minutes and is worth every minute. I set some aside for topping.
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In the same pan, I add the rice, spices, salt, and pepper, and stir to coat the grains in the onion-infused oil.
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I add the cooked lentils and water or broth (enough to cook the rice), bring it to a boil, then reduce the heat, cover, and simmer for about 15–20 minutes until the rice is tender and the liquid is absorbed.
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I let it sit covered for 5 minutes, then fluff with a fork and serve with the reserved caramelized onions on top.
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I often garnish with parsley or a squeeze of lemon for brightness.
Servings and timing
This recipe serves 4–6. It takes about 15 minutes to prep and 45 minutes to cook, depending on how long I caramelize the onions.
Variations
Sometimes I add a pinch of chili flakes for heat or use red lentils for a softer texture. I’ve also used bulgur instead of rice for a twist. If I want extra protein, I serve it with a fried egg or grilled tofu on top. For more greens, I stir in spinach or kale during the last few minutes of cooking.
storage/reheating
I store Mujadara in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or on the stovetop with a splash of water to loosen it up. The flavors deepen with time, so I love it even more the next day.
FAQs
What’s the best type of lentils for Mujadara?
I prefer brown or green lentils because they hold their shape. Red lentils tend to break down too much.
Do I have to caramelize the onions?
Yes, the caramelized onions are essential—they bring sweetness and depth that elevate the whole dish.
Can I make this in one pot?
Yes, once I’ve cooked the lentils and caramelized the onions, I combine everything in one pot to finish cooking the rice.
Is Mujadara gluten-free?
Yes, when made with rice, it’s naturally gluten-free. Just be sure to check the broth or spices if using store-bought.
What should I serve with Mujadara?
I love serving it with plain yogurt, cucumber salad, or a side of pita bread. A squeeze of lemon also adds a great touch.
Conclusion
Mujadara is a simple yet deeply flavorful dish I turn to when I want something nourishing, affordable, and satisfying. With its comforting blend of lentils, rice, and sweet onions, it proves that the best meals don’t have to be complicated—they just have to be made with care.
Print
Mujadara
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A comforting Middle Eastern dish made with lentils, rice, and caramelized onions—simple, hearty, and full of bold, earthy flavor.
Ingredients
1 cup brown or green lentils, rinsed
3/4 cup long-grain white rice (or basmati)
3 large yellow onions, thinly sliced
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon (optional)
Salt and black pepper, to taste
4 cups water or vegetable broth
Instructions
In a large skillet or saucepan, heat olive oil over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply caramelized—about 30–40 minutes. Set aside half for topping.
While onions cook, place lentils in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes (they should be just tender).
Add rice, 2 more cups of water (or broth), cumin, cinnamon (if using), salt, and pepper. Stir and bring to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes until rice and lentils are cooked and liquid is absorbed.
Stir in half of the caramelized onions.
Serve warm, topped with the remaining onions.
Notes
Great served with plain yogurt, cucumber salad, or a squeeze of lemon juice.
Use red lentils for a softer texture, though green or brown hold up better.
Can be made ahead and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
