Name: Mujadara (Lentils and Rice) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 (for cooking lentils); 1 teaspoon salt (for cooking lentils); ½ cup basmati rice, rinsed; 3 cups water (for cooking rice); ½ teaspoon salt (for cooking rice); 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); 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

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Introduction

Mujadara is a comforting Middle Eastern dish featuring tender lentils and fragrant basmati rice, topped with sweet caramelized onions. It’s a simple, flavorful meal that’s both nutritious and satisfying, perfect for a wholesome dinner.

A large white bowl filled with a vibrant yellow and brown rice and lentil mix, showing a textured blend of cooked grains with small green herb pieces scattered throughout. On top of this base layer, there is a mound of glossy, caramelized dark brown onions placed in the center. Bright green sliced spring onions are sprinkled mainly on one side, adding a fresh pop of color. A gold spoon is partially submerged on the right side, resting on the bowl’s edge. The bowl sits on a white marbled surface with a blue napkin visible in the lower right corner. 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 for cooking
½ cup basmati rice + 3 cups water and ½ teaspoon salt for cooking
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 skillet, sauté them in 1 tablespoon of olive oil with ¾ teaspoon of salt and 1 tablespoon of sugar for 5 minutes.
Step 2: Add 1 cup of water to the onions, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates.
Step 3: Increase heat to high, add 1 tablespoon of vinegar, stir for 2 minutes, then turn off heat and set the caramelized onions aside.
Step 4: To cook lentils, bring 4 cups of water to a boil, add 1 teaspoon salt and 1 cup rinsed lentils. Simmer for 15-30 minutes until tender but still holding shape. Drain and set aside.
Step 5: To cook rice, boil 3 cups of water with ½ teaspoon salt. Add ½ cup rinsed basmati rice and cook 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 tops for garnish) and sauté for 2 minutes.
Step 7: Add pressed garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), red pepper flakes, and sauté for another minute until fragrant.
Step 8: Stir in the cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and black pepper. Sauté for a few minutes until everything is warmed and combined. Taste and adjust seasoning if needed.
Step 9: Transfer the mixture to a large serving platter. Top with remaining caramelized onions, reserved scallion tops, and parsley.
Step 10: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt. For a complete meal, accompany with a fresh salad like fattoush, Shirazi, or cucumber-tomato salad.

Tips & Variations

Use green or brown lentils as they hold shape better than red lentils during cooking.
For extra flavor, add a pinch of smoked paprika or substitute apple cider vinegar with balsamic for a richer taste.
You can skip the turmeric powder for a more traditional flavor, but it adds a lovely color and warmth.
Garnish generously with fresh herbs and scallion tops to brighten the dish.

Storage

Store any leftover mujadara in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan with a splash of water to keep it moist, or microwave until heated through. It also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A large white bowl filled with a vibrant yellow-orange rice and lentil dish, mixed with small green herbs scattered throughout. At the center on top, there is a neat layer of caramelized dark brown onions, adding texture and contrast. Sliced fresh green onions are sprinkled over part of the dish, breaking up the golden tones with bright green and white rings. A gold spoon is partially buried in the rice on the right side of the bowl. The bowl sits on a white marbled surface, with some green onions and a blue cloth visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for mujadara?

Basmati rice is preferred for its fragrance and texture, but long-grain rice can also be used. Avoid short-grain rice as it may become too sticky for this dish.

Is mujadara vegan?

Yes, mujadara is naturally vegan as it primarily uses lentils, rice, and onions, with olive oil for cooking. Just serve it with vegan yogurt if you wish to keep it completely plant-based.