Mujadara (Lentils and Rice)
Enjoy the flavors of mujadara lentils and rice. This simple Middle Eastern dish is made with caramelized onions, rice, and lentils.
Mujadara is a comforting and flavorful Middle Eastern dish made with lentils, rice, and sweet caramelized onions. It’s traditionally a humble, economical dish, but one that’s rich in savory-sweet flavor thanks to the deeply browned onions and starchy rice-lentil blend.
It’s a great meat-free option for dinner or a hearty side dish to accompany grilled meats or vegetables. Mujadara is simple to prepare and makes wonderful leftovers—enjoy it warm or at room temperature with a squeeze of lemon and some fresh herbs.
What You’ll Like About This Dish
Rich onion flavor. Caramelized and sautéed onions bring out deep, sweet-savory notes in this simple dish.
Budget-friendly and filling. Made with pantry staples like lentils, rice, and onions, this dish is both satisfying and affordable.
Great warm or cold. Mujadara is delicious, freshly made or chilled and served later as part of a mezze or lunchbox meal.
Ingredient Notes
- Yellow onions – You’ll use quite a few—three diced for cooking with the rice and lentils, and two sliced for garnish.
- Olive oil – Divided between caramelizing the diced onions and sautéing the sliced rings for topping.
- Lentils – Brown or green lentils work well here. Avoid red lentils, which break down too much.
- Long-grain rice – Basmati or standard long-grain white rice keeps the texture light and fluffy.
- Salt – Enhances the earthy lentil flavor and balances the sweetness of the onions.
Steps to Make Mujadara
- Dice three of the onions. In a skillet, heat part of the oil and cook the diced onions until caramelized and browned. Set aside.
- Simmer the lentils in water for about 15 minutes.
- Add the cooked onions, rice, and salt to the lentils. Simmer covered until tender, about 20 minutes, then rest off heat.
- Meanwhile, thinly slice the remaining two onions and sauté them in the rest of the oil until browned.
- Serve the rice and lentil mixture topped with the sautéed onion rings.
Tips
- Slice onions evenly to ensure consistent browning.
- Use a wide, heavy skillet for best caramelization results.
- Taste and adjust seasoning just before serving—lentils can vary in saltiness.
- Rinse rice to remove excess starch for fluffier grains.
Recipe Variations
- Add protein. Browned ground lamb, beef, or turkey can be stirred in for a heartier dish.
- Spice it up. Add ground cumin, coriander, or cinnamon to the cooking liquid or sprinkle over before serving.
- Fresh herbs. Stir in chopped mint, cilantro, or parsley just before serving for a burst of freshness.
- Alternative grains. Try cooked quinoa or bulgur instead of rice for variation in texture and nutrition.
Serving Suggestions
- Serve warm as a vegetarian main dish with a salad or yogurt.
- Pair with grilled meats like kebabs or chicken shawarma.
- Add a dollop of plain yogurt on the side.
- Sprinkle with chopped herbs or a squeeze of lemon juice for brightness.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. Let cool before sealing.
Freeze: Mujadara can be frozen for up to 2 months. Freeze in single-serving portions for convenience.
To Reheat: Warm in the microwave or in a skillet with a splash of water or broth to loosen. Stir frequently to heat evenly.
Mujadara (Lentils and Rice)
Ingredients
- 5 medium yellow onions, peeled divided
- 3 tablespoons olive oil, divided
- 1 cup lentils
- 3 1/2 cups cold water
- 1 cup long-grain rice
- 2 teaspoons salt
Instructions
- Dice 3 of the onions. Heat a large, heavy skillet and add 2 tablespoons of the olive oil and the diced onions. Cook, stirring frequently, for 10 to 15 minutes until browned and caramelized. Remove to a bowl or plate and set aside.
- Combine the lentils and water in a large covered pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Add the cooked onion to the lentils, along with the rice and salt. Cover and simmer for 20 minutes, until the rice and lentils are soft. Remove from heat and let stand for 5 minutes.
- While cooking rice and lentils, slice the remaining 2 onions thinly into rings. Heat the skillet again and sauté them in the remaining oil.
- To serve, top the lentils with the sautéed onion rings.
- This is a flavorful dish and very good served hot or cold.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
