Name: Mujadara (Lentils and Rice) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 4 large onions (white or yellow), thinly sliced; 1 tablespoon olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider or balsamic); 1 cup dried lentils (green or brown), rinsed; 4 cups water; 1 teaspoon salt; ½ cup basmati rice, rinsed; 3 cups water; ½ teaspoon salt; 1 tablespoon extra virgin olive oil; 4 scallions, finely chopped (reserve green tops for garnish); 2 cloves garlic, pressed or grated; 1 teaspoon paprika; 1 teaspoon coriander; ½ teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon turmeric powder (optional, not traditional); ⅛ teaspoon red pepper flakes (or more to taste); ½ teaspoon salt (or more to taste); ⅛ teaspoon black pepper; 2 tablespoons flat-leaf parsley, chopped; 2 tablespoons cilantro, chopped (optional); 4 wedges lemon; 1 cup yogurt tahini sauce or plain Greek yogurt

Jump to Recipe

Introduction

Mujadara is a comforting Middle Eastern dish featuring tender lentils and fluffy rice, topped with sweet caramelized onions. It combines simple ingredients with warm spices to create a flavorful, satisfying meal perfect for any occasion.

A large white bowl filled with a mixed dish of yellow-orange colored rice and green lentils, giving a textured and grainy appearance. At the center, a layer of dark caramelized onions adds glossy deep brown tones, with scattered chopped green onions and fresh green herbs sprinkled on top for contrast. The bowl is placed on a white marbled surface, next to whole onions and fresh green onions, with a gold spoon partially buried in the dish. The overall look is warm, colorful, and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large onions (white or yellow)
1 tablespoon olive oil
1 tablespoon sugar
¾ teaspoon salt
1 cup water
1 tablespoon vinegar (apple cider or balsamic)
1 cup dried lentils (green or brown) + 4 cups water and 1 teaspoon salt to cook them
½ cup basmati rice + 3 cups water and ½ teaspoon salt to cook it
1 tablespoon extra virgin olive oil
4 scallions (finely chopped, reserve green tops for garnish)
2 cloves garlic (pressed or grated)
1 teaspoon paprika
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon turmeric powder (optional, not traditional)
⅛ teaspoon red pepper flakes (or more to taste)
½ teaspoon salt (or more to taste)
⅛ teaspoon black pepper
2 tablespoons flat-leaf parsley (chopped)
2 tablespoons cilantro (chopped, optional)
4 wedges lemon
1 cup yogurt tahini sauce (or plain Greek yogurt)

Instructions

Step 1: Slice the onions thinly (about 1/5 inch or 1/2 cm). In a large skillet, sauté them in 1 tablespoon olive oil with ¾ teaspoon salt and 1 tablespoon sugar over medium heat for 5 minutes.
Step 2: Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates.
Step 3: Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then turn off the heat and set the caramelized onions aside.
Step 4: To cook lentils, bring 4 cups water to a boil, add 1 teaspoon salt and the rinsed lentils. Simmer for 15–30 minutes until tender but still intact. Drain and set aside.
Step 5: To cook rice, bring 3 cups water to a boil, add ½ teaspoon salt and rinsed rice. Boil on low heat for 8–10 minutes until al dente. Drain and set aside.
Step 6: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add chopped scallions (reserve green tops), sauté for 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes; sauté for 1 minute until fragrant.
Step 7: Stir in lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and black pepper. Sauté for a few minutes until warmed through and combined. Adjust seasoning to taste.
Step 8: Transfer the mixture to a large serving platter. Top with remaining caramelized onions, reserved scallion tops, and parsley for garnish.
Step 9: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt.
Step 10: Pair with a fresh salad such as fattoush, Shirazi, or cucumber-tomato salad for a complete meal.

Tips & Variations

For a richer flavor, add a pinch of ground allspice or nutmeg along with the spices.
Use brown or green lentils for texture; red lentils will become too mushy for this dish.
If you prefer, caramelize onions in advance and refrigerate for up to 3 days to save time.
Turmeric is optional but adds a vibrant color and subtle earthiness.

Storage

Store cooked mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Leftover caramelized onions can be stored separately and added fresh when serving.

How to Serve

A white plate is filled with a large serving of yellow rice mixed with small green lentils, spread evenly across the plate. On top, there is a small pile of dark brown caramelized onions in the center, surrounded by light green sliced spring onions and scattered fresh green parsley leaves. The texture of the rice looks soft but separate, with the onions appearing glossy and slightly sticky. The plate is placed on a white marbled surface, with a golden spoon on the right and green onions, a shallot, and a cut lemon arranged around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

While canned lentils can be used in a pinch, dried lentils provide better texture and flavor when cooked properly. If using canned, rinse and drain them well and adjust cooking times accordingly.

Is mujadarah suitable for vegans?

Yes, the dish itself is vegan. Just be sure to serve with vegan-friendly yogurt or omit the yogurt topping for a fully plant-based meal.