Mujadara (Lentils and Rice)

Mujadara is a comforting and aromatic Middle Eastern dish that I love to prepare when I’m craving something hearty yet healthy. It brings together humble pantry staples—lentils, rice, and onions—and transforms them into something deeply flavorful with the help of warm spices and golden caramelized onions. It’s perfect as a main course or side and feels like a big hug on a plate.

Why You’ll Love This Recipe

What I love most about mujadara is how it delivers bold, earthy flavors with such minimal effort. The lentils and rice are filling, the onions add rich sweetness, and the spices tie everything together beautifully. It’s naturally vegan and gluten-free, budget-friendly, and keeps well for meal prep. Plus, it’s one of those dishes where leftovers taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Caramelized Onions:

• 4 large white or yellow onions

• 1 tablespoon olive oil

• 1 tablespoon sugar

• ¾ teaspoon salt

• 1 cup water

• 1 tablespoon apple cider vinegar (or balsamic)

Other Ingredients:

• 1 cup dried green or brown lentils

• 4 cups water + 1 teaspoon salt (for boiling lentils)

• ½ cup basmati rice

• 3 cups water + ½ teaspoon salt (for boiling rice)

• 1 tablespoon extra virgin olive oil

• 4 scallions, finely chopped (green tops reserved for garnish)

• 2 garlic cloves, 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 (or more to taste)

• ½ teaspoon salt (or more to taste)

• ⅛ teaspoon black pepper

• 2 tablespoons chopped flat-leaf parsley

• 2 tablespoons chopped cilantro (optional)

For Serving:

• Lemon wedges

• Yogurt tahini sauce or plain Greek yogurt

Directions

1. Caramelize the Onions
   I slice the onions thinly and sauté them in olive oil with salt and sugar for about 5 minutes. Then I add water, reduce the heat, and simmer for 20 minutes until the water evaporates. I finish by turning the heat to high, adding vinegar, and stirring for 2 minutes until golden and sticky. I set them aside.

2. Cook the Lentils
   I bring 4 cups of water and 1 teaspoon salt to a boil, then add the rinsed lentils. I simmer them for 15–30 minutes, just until tender but not mushy. I drain and set them aside.

3. Cook the Rice
   In a separate pot, I bring 3 cups of water and ½ teaspoon salt to a boil, then add the rinsed basmati rice. I cook for 8–10 minutes until al dente, then drain.

4. Make the Flavor Base
   In a large skillet, I heat olive oil and sauté chopped scallions (saving the tops for garnish). I add garlic and all the spices—paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes—and cook until fragrant.

5. Combine and Cook
   I stir in the cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. I sauté everything together for a few minutes until warm and well combined. I taste and adjust the seasoning as needed.

6. Serve
   I spoon the mujadara onto a large platter and top it with the remaining caramelized onions, scallion tops, and fresh parsley. I serve it with lemon wedges and yogurt or tahini sauce on the side.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add Crunch: I sometimes top it with toasted pine nuts or almonds.

• Spice Boost: I add a pinch of allspice or cloves for extra warmth.

• Make it a Bowl: I serve mujadara with roasted vegetables and a drizzle of tahini dressing for a complete meal.

• Use Red Lentils: For a softer, creamier version (though green or brown lentils hold their shape better).

• No Basmati? I use long grain or even short grain rice—it still works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or olive oil to loosen it. Mujadara can also be served cold or at room temperature as part of a mezze spread.

FAQs

Can I use canned lentils instead of dried?

Yes, I’ve done it when I’m short on time. I just rinse them well and skip the boiling step, adding them straight to the skillet with the cooked rice.

Is this dish freezer-friendly?

It freezes okay, though the texture of the rice may soften a bit. I freeze in portions and reheat gently in a skillet or microwave.

Do I need to rinse the rice?

Yes, rinsing helps remove excess starch and keeps the rice from getting sticky or clumpy.

Can I use other types of onions?

Yes, I’ve used red onions and yellow onions—both caramelize beautifully and add a rich sweetness.

What goes well with mujadara?

I like serving it with a fresh salad like fattoush, chopped cucumber-tomato salad, or roasted eggplant for contrast and texture.

Conclusion

Mujadara is one of those dishes I come back to again and again—it’s simple, nourishing, and packed with flavor. Whether I serve it as a main or as part of a larger spread, it always hits the spot. The combination of spiced lentils and rice with sweet caramelized onions makes it a standout in any kitchen.

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