Mujadara (Lentils and Rice)

Mujadara is a comforting and flavorful dish from the Middle East, featuring a hearty combination of lentils, rice, and caramelized onions, all seasoned with warm spices. This vegan dish is nutritious, satisfying, and easy to make, offering a great balance of protein, fiber, and savory flavors. Whether you serve it as a main course or a side dish, it’s a dish that’s sure to become a favorite.

Why You’ll Love This Recipe

Mujadara is the perfect blend of simplicity and bold flavors. With earthy lentils, fragrant basmati rice, and caramelized onions, it’s a dish that can be enjoyed on its own or alongside a variety of other dishes. The combination of spices like cumin, coriander, and cinnamon gives it a deep, warming flavor, while the caramelized onions add sweetness and texture. This dish is not only delicious but also full of nutrients, making it a great choice for a hearty vegan meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Caramelized Onions:
white or yellow onions, thinly sliced
olive oil
sugar
salt
water
apple cider vinegar or balsamic vinegar

For the Mujadara:
dried lentils (green or brown)
water and salt to cook lentils
basmati rice
water and salt to cook rice
extra virgin olive oil
scallions, finely chopped (reserve green tops for garnish)
garlic cloves, pressed or grated
paprika
coriander
cumin
cinnamon
turmeric powder (optional)
red pepper flakes (or more to taste)
salt
black pepper
flat-leaf parsley, chopped
cilantro, chopped (optional)

Serving Suggestions:
lemon wedges
yogurt tahini sauce or plain Greek yogurt

Directions

1. Caramelize the onions:
   Slice the onions thinly. Heat olive oil in a pan over medium heat, add the onions, salt, and sugar. Sauté for 5 minutes. Add 1 cup of water and reduce the heat to medium-low. Simmer for 20 minutes until the liquid evaporates. Increase the heat, add the vinegar, and cook for 2 more minutes. Set aside.

2. Cook the lentils:
   Boil 4 cups of water with 1 teaspoon of salt. Add the lentils and simmer for 15–30 minutes until tender but still intact. Drain and set aside.

3. Cook the rice:
   Boil 3 cups of water with ½ teaspoon of salt. Add the rice and simmer on low heat for 8–10 minutes until al dente. Drain and set aside.

4. Make the flavor base:
   In a large skillet, heat 1 tablespoon of olive oil. Add the chopped scallions (reserve green tops for garnish) and sauté for 2 minutes. Add the garlic, paprika, coriander, cumin, cinnamon, turmeric (optional), and red pepper flakes, and sauté for another minute until fragrant.

5. Combine lentils, rice, and onions:
   Add the cooked lentils, rice, half of the caramelized onions, parsley, cilantro (optional), salt, and black pepper to the skillet. Stir everything together and sauté for a few minutes until warm and well combined. Taste and adjust seasoning as needed.

6. Serve:
   Serve the Mujadara on a large platter, topping with the remaining caramelized onions, scallion tops, and parsley. Add lemon wedges on the side, and pair with yogurt or tahini sauce.

Servings and timing

This recipe yields 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Rice alternatives: You can substitute the basmati rice with brown rice, jasmine rice, or any variety of long-grain rice.

• Lentil alternatives: While green or brown lentils are traditional, you can also try black or French lentils.

• Spice variations: If you have Lebanese seven-spice mix (Bahārāt), you can use that instead of the listed spices for a more authentic flavor.

• Vegan alternatives: If you want a creamier version, serve with a tahini sauce or mix in a dollop of vegan yogurt.

Storage/Reheating

• Refrigeration: Mujadara keeps well for 4–5 days in an airtight container in the fridge.

• Freezing: This dish can be frozen for up to 3 months. Allow it to cool completely before freezing.

• Reheating: Reheat in the microwave or on the stovetop with a little olive oil to keep it moist.

FAQs

Can I make Mujadara ahead of time?

Yes, you can prepare the onions, lentils, and rice up to 3 days in advance and store them separately in airtight containers. Combine and sauté the ingredients just before serving.

Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils. Just drain and rinse them, then add them to the skillet with the spices and rice.

How can I make Mujadara spicier?

Increase the amount of red pepper flakes or add fresh chili peppers to suit your spice preference.

What is the best rice for Mujadara?

Basmati rice is traditional and provides a nice texture, but you can substitute it with other types of rice like brown rice or jasmine rice.

Is Mujadara a complete meal on its own?

Yes, Mujadara is a balanced and filling dish with lentils providing protein and fiber, rice for carbs, and the caramelized onions adding sweetness and depth.

Can I add vegetables to Mujadara?

Absolutely! You can add vegetables like roasted carrots, zucchini, or spinach to make it heartier.

Is Mujadara gluten-free?

Yes, this dish is naturally gluten-free as it contains only rice, lentils, and vegetables.

Can I use a different oil instead of olive oil?

Yes, you can substitute olive oil with vegetable oil or coconut oil if preferred.

What can I serve with Mujadara?

Mujadara is traditionally served with lemon wedges and a side of yogurt or tahini sauce. It pairs well with a refreshing salad like fattoush or Shirazi salad.

How do I store leftover Mujadara?

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Conclusion

Mujadara is a wholesome, comforting, and flavorful dish that combines the rich flavors of lentils, rice, and caramelized onions with the warmth of spices. It’s a perfect main course for a plant-based meal, or a hearty side dish to serve alongside other Middle Eastern fare. With simple ingredients and easy steps, Mujadara is a dish that’s sure to please everyone at the table.