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Mujadara (Lentils and Rice)

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Mujadara is a hearty, comforting Middle Eastern dish made with lentils, rice, and sweet caramelized onions, infused with warm spices and herbs. Naturally vegan and gluten-free, it’s flavorful, budget-friendly, and perfect as a main or side dish.

Ingredients

  • 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)
  • 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)
  • Lemon wedges (for serving)
  • Yogurt tahini sauce or plain Greek yogurt (for serving)

Instructions

  1. Thinly slice onions and sauté in olive oil with sugar and salt for 5 minutes. Add water, reduce heat, and simmer for 20 minutes until water evaporates. Increase heat, add vinegar, and stir for 2 minutes until golden and sticky. Set aside.
  2. Bring 4 cups of water and 1 tsp salt to a boil. Add rinsed lentils and simmer for 15–30 minutes until tender but not mushy. Drain and set aside.
  3. In a separate pot, bring 3 cups water and ½ tsp salt to a boil. Add rinsed rice and cook for 8–10 minutes until al dente. Drain.
  4. Heat olive oil in a skillet and sauté scallions (white parts). Add garlic and spices. Cook until fragrant.
  5. Stir in cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and pepper. Sauté until warmed and well combined. Adjust seasoning to taste.
  6. Serve mujadara topped with remaining caramelized onions, scallion tops, and parsley. Add lemon wedges and yogurt or tahini sauce on the side.

Notes

  • Top with toasted pine nuts or almonds for crunch.
  • Add a pinch of allspice or cloves for a spice boost.
  • Serve with roasted vegetables and tahini for a full meal.
  • Use red lentils for a softer texture (green/brown hold shape better).
  • Long or short grain rice can be used if basmati is unavailable.

Nutrition

Find it online: https://recipesbyliza.com/mujadara-lentils-and-rice/