Mujadara is one of those dishes that’s deceptively simple but deeply satisfying. It’s made with just a few pantry ingredients — lentils, rice, onions, and spices — but the magic is in the slow caramelization of the onions and the way everything comes together into a warm, comforting bowl of Middle Eastern soul food.
This recipe is budget-friendly, naturally vegan, and surprisingly hearty.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 cup long grain rice (like basmati), rinsed
- 4 large yellow onions, thinly sliced
- 4 tablespoons olive oil (plus more for serving)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- Optional: plain yogurt or a squeeze of lemon for serving
Cook the Lentils First
Start by placing the lentils in a pot with about 3 cups of water. Bring it to a boil, then reduce the heat and simmer for 15–20 minutes. You want them just tender but not mushy — they’ll cook a bit more with the rice later. Drain any excess water and set the lentils aside.
Crispy Onions Make the Dish
While the lentils cook, it’s time to caramelize the onions. This step takes patience, but it’s the key to mujadara’s rich, savory flavor. Heat the olive oil in a large skillet over medium heat.
Add the sliced onions and a pinch of salt. Cook them slowly, stirring often, for about 25–30 minutes, until deeply golden brown and crisp on the edges. Some pieces will go darker than others, and that’s okay — it adds complexity.
Once they’re done, remove about a third of the onions and set them aside for topping. Leave the rest in the pan to finish the dish.
Bring It All Together
Add the cumin and coriander to the onions in the pan and stir for about 30 seconds until fragrant. Add the cooked lentils and rinsed rice to the pan. Pour in 2 cups of water and a big pinch of salt. Stir, bring to a boil, then reduce to a simmer and cover.
Cook for 18–20 minutes, or until the rice is fluffy and the water is absorbed. Keep the lid on for another 5 minutes after turning off the heat to let it steam. Then, fluff it gently with a fork.
Why This Recipe Works
Mujadara works because of the layering of textures and flavors. The rice and lentils are earthy and mild, but the deeply caramelized onions add a rich umami depth. The spices are simple but warm, letting the ingredients shine without overpowering. It’s a classic example of making something amazing from just a few things.
Make It Your Own
Want to put a spin on it? Try stirring in a handful of fresh chopped parsley or mint right before serving. Add a clove of minced garlic or a pinch of cinnamon to the onions for a flavor twist. Some versions include a bay leaf in the cooking water or a drizzle of pomegranate molasses over the top.
For an extra layer, serve with a side of cucumber yogurt sauce or a simple salad with lemon and olive oil.
How to Serve It
Serve mujadara warm or at room temperature, topped with the reserved crispy onions and a drizzle of good olive oil. It’s often eaten as a main dish with flatbread and a salad on the side, but it works as a side too. Leftovers are fantastic and can be eaten cold or reheated.
Storage Tips
Keep mujadara in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or olive oil to loosen it up. It also freezes fairly well, though the texture of the rice may soften slightly after thawing.
Meta description: This authentic mujadara recipe combines lentils, rice, and caramelized onions for a hearty and flavorful Middle Eastern dish.
