Mujadara
I grew up watching my family scoop steaming bowls of mujadara onto plates, the sweet, deeply browned onions draped over nutty lentils and rice. It’s comfort food from the Levant that’s humble and satisfying: pantry staples transformed into something savory and soulful. This version is simple, fast enough for weeknights, and relies on one technique that makes all the difference — slow, patient caramelization of the onions.
Why you’ll love this dish
Mujadara is the kind of recipe that feels luxurious but costs next to nothing. It’s naturally vegan and gluten-free, packs plant-based protein, and uses ingredients most home cooks already have. Make it for a quick family dinner, a meatless Monday, or as a warm side for holiday spreads — it stretches well and tastes even better the next day.
“This mujadara is everything I hoped for: caramelized onions that steal the show, fluffy rice, and perfectly tender lentils. Easy, comforting, and completely addictive.”
Step-by-step overview
Before you cook, here’s what happens in this recipe:
- Cook lentils in water until just tender.
- Rinse and add rice to the lentils; simmer until rice is done.
- Slowly caramelize thinly sliced onions in olive oil until deep brown and sweet.
- Combine or plate the lentil–rice mixture and crown with the onions.
The process is forgiving — timing is flexible — but pay attention to the onions and rice-to-water ratio for best results.
What you’ll need
- 1 cup lentils (brown or green work best; red lentils will get mushy)
- 1 cup rice (long-grain white rice for separate grains; basmati is ideal)
- 2 large onions, thinly sliced (yellow or sweet onions caramelize well)
- 3 tablespoons olive oil (or a neutral oil + 1 tbsp butter for richer flavor)
- 4 cups water (plus a splash more if rice needs it)
- Salt and freshly ground black pepper, to taste
- Optional spices: 1/2–1 tsp ground cumin, 1/2 tsp ground coriander, or a pinch of cinnamon for warmth
Substitutions/notes: Use brown rice for a nuttier whole-grain option but increase water and cooking time. If you prefer a firmer lentil, reduce initial simmer time before adding rice. For a gluten-free meal, check all spice blends.
Step-by-step instructions
- Rinse the lentils under cold water until the water runs clear.
- Put lentils in a medium pot with 4 cups of water. Bring to a boil, then lower heat to a simmer. Cook until tender but not falling apart, about 20–25 minutes. Drain any excess water if needed.
- While the lentils simmer, rinse the rice under cold water until it runs clear. Add the rice to the pot with the lentils. If needed, add up to 1/2 cup more water so the rice has the proper rice-to-water ratio (about 1 cup rice : 1.5–1.75 cups water when combined with lentils’ remaining liquid). Season with 1 tsp salt and the optional spices. Cover and cook on low until the rice is tender, about 15–20 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized — about 20–30 minutes. Lower the heat if they begin to brown too fast.
- When rice and lentils are done, fluff gently with a fork and adjust seasoning. Transfer to a serving bowl and spoon the caramelized onions over the top. Serve warm.
Best ways to enjoy it
Mujadara is versatile. Try these serving ideas:
- As a main: top with plain yogurt or a dollop of labneh (for non-vegan), chopped parsley, and a squeeze of lemon.
- As a side: pair with roasted vegetables, grilled eggplant, or kebabs.
- Salad plate: serve alongside a simple cucumber-tomato salad dressed with olive oil and lemon.
- Garnishes: toasted pine nuts, chopped scallions, or a drizzle of olive oil elevate presentation.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Add a splash of water or broth to loosen the rice, then reheat in a skillet over low heat or microwave until steaming. Reheat to an internal temperature of 165°F (74°C) for safety.
- Food safety: Don’t leave cooked mujadara out at room temperature more than 2 hours to avoid bacterial growth.
Pro chef tips
- Caramelize slowly: Use medium-low heat and patience. Quick browning yields bitter edges; slow cooking develops deep sweetness.
- Salt timing: Salt the onions midway to help them release moisture and speed even browning. Add final salt to the lentil–rice once combined.
- Texture control: Rinse rice to remove excess starch and keep grains separate. If the mixture is too dry after resting, stir in a tablespoon or two of hot water and fluff.
- Batch-cooking: Double the recipe — mujadara stores and reheats beautifully, making it perfect for meal prep.
Creative twists
- Spiced mujadara: Add 1 tsp baharat or 1/2 tsp smoked paprika while cooking for a bolder flavor.
- Herbed version: Fold in chopped parsley, cilantro, or mint before serving for brightness.
- Bulgur swap: Replace half the rice with bulgur for a different texture and nuttier flavor.
- Protein boost: Stir in roasted chickpeas or top with pan-seared halloumi (not vegan) for extra protein.
- Sweet-savory: Mix a spoonful of caramelized onion into the pot while rice cooks for an integrated onion flavor.
Common questions
Q: Can I use red lentils instead of brown or green?
A: You can, but red lentils break down quickly and will make a creamier, more porridge-like mujadara. If you want separate grains, stick to brown or green lentils.
Q: How long does this take from start to finish?
A: Active time is about 10–15 minutes; total cook time is roughly 40–50 minutes because the lentils and onions both need slow cooking.
Q: Can I make this gluten-free and vegan?
A: Yes. The base recipe is naturally vegan and gluten-free. If you add bulgur in a variation, that one is not gluten-free.
Q: My onions burn before they caramelize. What went wrong?
A: Your heat is too high. Lower to medium-low, stir more often, and add a tablespoon of water if they’re drying out. A heavy pan helps distribute heat evenly.
Q: Is mujadara healthy?
A: Yes — it’s high in plant protein and fiber, low in saturated fat, and very filling. Balancing it with vegetables or a fresh salad makes a complete meal.
Conclusion
If you’d like a regional take with extra notes on spices and technique, this detailed version at Middle Eastern mujadara – At the Immigrant’s Table is a rich resource. For another tested home-cook recipe and variations, see Mujadara {Lebanese Lentils and Rice Recipe} – Feel Good Foodie.
Mujadara
Ingredients
Method
- Rinse the lentils under cold water until the water runs clear.
- Put lentils in a medium pot with 4 cups of water. Bring to a boil, then lower heat to a simmer. Cook until tender but not falling apart, about 20–25 minutes. Drain any excess water if needed.
- While the lentils simmer, rinse the rice under cold water until it runs clear.
- Add the rice to the pot with the lentils. If needed, add up to 1/2 cup more water so the rice has the proper rice-to-water ratio. Season with 1 tsp salt and the optional spices. Cover and cook on low until the rice is tender, about 15–20 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized — about 20–30 minutes.
- Lower the heat if they begin to brown too fast.
- When rice and lentils are done, fluff gently with a fork and adjust seasoning.
- Transfer to a serving bowl and spoon the caramelized onions over the top. Serve warm.
