Mujadara (Lentils and Rice)

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.

This recipe keeps the method straightforward: you caramelize a generous amount of onions, simmer the lentils until they’re just starting to soften, then finish everything together with rice. A final topping of sautéed onion rings gives texture and a pretty, golden finish. Mujadara is wonderful warm from the pot, at room temperature, or chilled, which makes it ideal for meal prep, packed lunches, or easy vegetarian dinners with a salad or yogurt on the side.

What You’ll Like About This Recipe

• Short ingredient list, big flavor. With only lentils, rice, onions, olive oil, salt, and water, you get a dish that tastes far more complex than it looks on paper thanks to deeply browned onions.
• Budget-friendly and filling. Mujadara relies on inexpensive pantry staples, yet it’s hearty enough to serve as a main dish, especially when paired with simple sides.
• Naturally vegetarian. This recipe is meatless by design and can easily be made vegan, making it a great option when you’re cooking for mixed diets.

Ingredient Notes

• Yellow onions – Onions are the star of mujadara. Dicing some for the base and slicing the rest into rings gives you both soft, sweet onions folded through the lentils and rice and a garnish of golden onion strands on top.
• Olive oil – A modest amount of olive oil helps the onions caramelize and adds richness to an otherwise very lean dish. Choose a neutral or medium-flavored olive oil so it doesn’t overpower the onions.
• Lentils – Brown or green lentils work best because they hold their shape while softening nicely. Avoid red lentils here, as they break down too much and will turn the dish mushy.
• Long-grain rice – Long-grain white rice keeps the texture light and fluffy, with distinct grains that mingle with the lentils. Rinse if needed to remove excess starch so the finished dish doesn’t clump.

How to Make Mujadara (Lentils and Rice)

1. Start by caramelizing the diced onions in a large, heavy skillet with olive oil, cooking them slowly and stirring frequently until they’re deeply golden and soft. This step builds most of the flavor for the dish.
2. While the onions cook, combine the lentils and cold water in a large pot and bring them to a boil, then lower the heat and let them simmer until they begin to soften but are not fully cooked.
3. Stir the caramelized onions into the pot with the lentils, then add the rice and salt. Cover the pot and let everything simmer together until the lentils and rice are tender and most of the liquid is absorbed.
4. Once the lentils and rice are cooked, remove the pot from the heat and let it stand, covered, so the steam finishes hydrating the grains and the flavors meld.
5. While the pot is resting, slice the remaining onions into thin rings and sauté them in the remaining olive oil until they’re browned and slightly crisp around the edges.
6. Fluff the lentil and rice mixture gently with a fork to separate the grains, then taste and adjust the seasoning with more salt if needed.
7. Transfer the mujadara to a serving dish and top it generously with the sautéed onion rings just before serving.

Tips for Mujadara

• Take your time with the onions; deep caramelization is what gives mujadara its signature flavor, so cook them until they are richly browned, not just soft.
• Check the lentils as they simmer; they should be starting to soften but still hold their shape before you add the rice, so both finish cooking at the same time.
• Rest the pot off the heat once the rice is done so the grains can firm up and the mixture isn’t wet or soupy.
• Season at the end, tasting a spoonful with some onions on top; the sweetness of the onions can make the dish seem less salty, so a small final pinch of salt often brings everything into balance.

Recipe Variations

• Spiced mujadara with warm spices. Add a pinch of cumin, coriander, or allspice to the onions as they caramelize or stir the spices into the lentils before adding the rice. The warm spices bring a more traditional Middle Eastern flavor profile.
• Herb-laced mujadara. Fold in chopped fresh parsley, cilantro, or mint just before serving for added color and freshness. The herbs brighten the earthy lentils and make the dish taste lighter.
• Brown rice mujadara. Use brown rice instead of white and adjust the cooking time and water as needed. Cook the brown rice partway on its own first, then add lentils and caramelized onions so everything finishes together.

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: Let the mujadara cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. The flavors will deepen as it sits, and the onions will continue to perfume the dish.
• Reheat: Warm individual portions in a skillet over low heat with a small splash of water or broth, stirring gently to loosen the grains. You can also reheat in the microwave, stirring halfway through, until just heated through.
• Freeze: For longer storage, portion the cooled mujadara into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, adding a little extra olive oil or water if it seems dry.

Mujadara (Lentils and Rice)

Diana Rattray

Enjoy the flavors of mujadara lentils and rice. This simple Middle Eastern dish is made with caramelized onions, rice, and lentils.

No ratings yet

Servings 6 servings

Calories 324

Print Recipe Pin Recipe

Course Vegetarian

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

  

1x2x3x

• 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

Cook ModePrevent your screen from going dark

• 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

Calories: 324kcalCarbohydrates: 52gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 782mgPotassium: 475mgFiber: 12gSugar: 5gVitamin A: 14IUVitamin C: 8mgCalcium: 48mgIron: 3mg

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.

Keyword lentils and rice, mujadara

Tried this recipe?Let us know how it was!