Mujadara (Lentils and Rice) Recipe

Introduction

Mujadara is a comforting Middle Eastern dish made from lentils and rice, topped with sweet caramelized onions. This hearty, flavorful recipe is both nutritious and satisfying, perfect as a main 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 for cooking
• ½ cup basmati rice + 3 cups water and ½ teaspoon salt for cooking
• 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 (adjust 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 ½ cm thick). In a large pan, heat 1 tablespoon olive oil over medium heat. Add the onions, ¾ teaspoon salt, and 1 tablespoon sugar. Sauté for 5 minutes.
2. Step 2: Add 1 cup water, reduce heat to medium-low, and simmer the onions for 20 minutes until most of the liquid evaporates.
3. Step 3: Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then turn off the heat and set the caramelized onions aside.
4. Step 4: Bring 4 cups water to a boil. Add 1 teaspoon salt and 1 cup rinsed lentils. Simmer for 15-30 minutes until lentils are tender but still hold their shape. Drain and set aside.
5. Step 5: Bring 3 cups water to a boil. Add ½ teaspoon salt and ½ cup rinsed basmati rice. Cook over low heat for 8-10 minutes until rice is al dente. Drain and set aside.
6. Step 6: In a large skillet, heat 1 tablespoon extra virgin olive oil. Add chopped scallions (reserve tops for garnish) and sauté for 2 minutes.
7. Step 7: Add garlic, paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes. Sauté for about 1 minute until fragrant.
8. Step 8: Stir in cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and black pepper. Cook for a few minutes, mixing well and warming through. Adjust salt to taste.
9. Step 9: Transfer the mixture to a serving platter. Top with the remaining caramelized onions, reserved scallion tops, and extra parsley.
10. Step 10: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt. Pair with fresh salads like fattoush or cucumber-tomato salad for a complete meal.

Tips & Variations

• For a richer flavor, use apple cider vinegar in the caramelized onions or try balsamic for a deeper taste.
• Turmeric powder is optional but adds a warm color and subtle earthiness.
• Make sure to rinse lentils and rice thoroughly before cooking to remove excess starch and impurities.
• Adjust red pepper flakes according to your heat preference.
• Add toasted pine nuts or almonds on top for extra crunch and flavor.
• Use vegetable broth instead of water for cooking lentils and rice to deepen the flavor.

Storage

Store leftover Mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep it moist. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and tend to become mushy, which changes the texture of Mujadara. For the traditional texture, green or brown lentils are recommended.

Is Mujadara vegan?

The dish itself is naturally vegan if you skip the yogurt sauce or use a plant-based alternative. The recipe as given includes yogurt tahini sauce, which is dairy-based, but it can be substituted easily.

Mujadara (Lentils and Rice) Recipe

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★★★★★

4.6 from 129 reviews

Mujadara is a traditional Middle Eastern dish featuring a hearty mix of lentils and basmati rice, enhanced by richly caramelized onions and a fragrant blend of spices. This vegetarian and naturally gluten-free recipe combines tender lentils and fluffy rice cooked to perfection, then sautéed with aromatics such as scallions, garlic, paprika, and coriander. Served with a tangy yogurt tahini sauce and fresh lemon wedges, Mujadara is a comforting, wholesome meal ideal as a main or side dish.

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

Ingredients

Scale 1x2x3x

For the 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)

For the Lentils

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

For the Rice

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

For the Flavor Base and Assembly

• 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, not traditional)
• 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. Make Caramelized Onions: Thinly slice 4 large onions. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions along with ¾ teaspoon salt and 1 tablespoon sugar and sauté for 5 minutes. Add 1 cup water, reduce the heat to medium-low, and simmer uncovered for about 20 minutes until the liquid evaporates and onions become soft and caramelized. Increase the heat to high, stir in 1 tablespoon vinegar, cook for 2 more minutes, then turn off heat and set aside.
2. Cook Lentils: Bring 4 cups of water to a boil, add 1 teaspoon salt, and 1 cup rinsed dried lentils. Lower to a simmer and cook for 15-30 minutes until lentils are tender but not mushy. Drain and set aside.
3. Cook Rice: In a separate pot, bring 3 cups water to a boil with ½ teaspoon salt. Add ½ cup rinsed basmati rice, boil on low heat for 8-10 minutes until the rice is al dente. Drain and set aside.
4. Prepare Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 4 chopped scallions (reserve green tops for garnish) and sauté for 2 minutes. Add 2 pressed garlic cloves, 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ⅛ teaspoon red pepper flakes. Sauté for 1 more minute until fragrant.
5. Combine Ingredients: Stir in cooked lentils, rice, half of the caramelized onions, 2 tablespoons chopped flat-leaf parsley, 2 tablespoons chopped cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper. Gently sauté everything together for a few minutes until warmed through and well combined. Taste and adjust seasoning if needed.
6. Serve on a Platter: Transfer the Mujadara mixture to a large serving platter. Top with the remaining caramelized onions, reserved scallion green tops, and additional parsley for garnish.
7. Add Lemon and Yogurt: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt alongside. Optionally, serve with fresh salads such as fattoush, Shirazi, or cucumber-tomato salad as refreshing sides.

Notes

• Caramelizing onions slowly brings out their natural sweetness and adds deep flavor to the dish.
• Be careful not to overcook lentils so they remain intact and not mushy.
• Basmati rice is preferred for its fluffy texture and aroma, but other long-grain rice can be used as a substitute.
• Turmeric powder is optional; it adds color but is not traditional in Mujadara.
• Yogurt tahini sauce adds a creamy, tangy element that complements the richness of the lentils and rice.
• You can adjust the level of spice by increasing or decreasing red pepper flakes to taste.
• Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

Keywords: Mujadara, Lentils and Rice, Middle Eastern lentil dish, caramelized onions, vegetarian, healthy rice and lentils