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Mujadara (Lentils and Rice)

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Mujadara is a comforting and flavorful Middle Eastern dish made with lentils, rice, and caramelized onions, all seasoned with warm spices like cumin, coriander, and cinnamon. This vegan dish is healthy, satisfying, and easy to prepare, making it perfect for a hearty meal that’s full of flavor.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

For the Caramelized Onions:

2 white or yellow onions, thinly sliced

2 tablespoons olive oil

1 teaspoon sugar

1/2 teaspoon salt

1 cup water

1 tablespoon apple cider vinegar or balsamic vinegar

For the Mujadara:

1 cup dried lentils (green or brown)

Water and salt to cook lentils

1 cup basmati rice

Water and salt to cook rice

1 tablespoon extra virgin olive oil

3 scallions, finely chopped (reserve green tops for garnish)

3 garlic cloves, pressed or grated

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon turmeric powder (optional)

1/2 teaspoon red pepper flakes (or more to taste)

Salt and black pepper to taste

2 tablespoons flat-leaf parsley, chopped

2 tablespoons cilantro, chopped (optional)

Serving Suggestions:

Lemon wedges

Yogurt tahini sauce or plain Greek yogurt

Instructions

  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 1/2 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.

Notes

  • You can substitute the basmati rice with brown rice, jasmine rice, or any long-grain rice.
  • While green or brown lentils are traditional, you can also try black or French lentils.
  • For a more authentic flavor, try using Lebanese seven-spice mix (Bahārāt) instead of the listed spices.
  • If you prefer a creamier version, serve with tahini sauce or vegan yogurt.
  • Store leftovers in an airtight container in the fridge for up to 4–5 days or freeze for up to 3 months.

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