Name: Mujadara (Lentils and Rice) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 4 large onions (white or yellow), thinly sliced (about 1/5 inch or 1/2 cm); 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, 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

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If you’ve never tried Mujadara, you’re in for an extraordinary treat! This Mujadara (Lentils and Rice) Recipe is a comforting Middle Eastern classic that perfectly balances earthy lentils, fluffy basmati rice, and the sweet, deeply caramelized onions that crown the dish. Each spoonful delivers a hearty texture and warm spices, making it a wonderfully satisfying meal that feels both humble and luxurious. Whether you’re cooking for family or friends, this recipe is sure to become a beloved favorite in your kitchen.

Ingredients You’ll Need

A round black frying pan with white handles shows a layer of cooked onions that are golden brown to dark brown, soft and slightly caramelized, scattered unevenly inside. A wooden spatula is in the center, lifting some onions, with the onions’ glossy texture visible from the light. The pan sits on a white marbled surface with part of a white textured napkin that has red and blue stripes visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Keeping ingredients simple yet purposeful is the secret to making authentic Mujadara. Each component plays its part: lentils provide that hearty base, rice brings softness, and those caramelized onions add irresistible sweetness and depth of flavor.

4 large onions (white or yellow): Essential for caramelizing into a rich topping that brings sweetness and texture.
1 tablespoon olive oil: For sautéing the onions and releasing their natural sugars gently.
1 tablespoon sugar: Helps speed up and deepen the caramelization process.
¾ teaspoon salt: Enhances all the flavors during cooking.
1 cup water: Needed when simmering the onions to soften them perfectly.
1 tablespoon vinegar (apple cider or balsamic): Adds a subtle tang that brightens the onion’s sweetness.
1 cup dried lentils (green or brown): The heart of the dish, full of earthy flavor and protein.
4 cups water and 1 teaspoon salt: For cooking lentils to tender perfection.
½ cup basmati rice: Provides fluffy texture and fragrant aroma.
3 cups water and ½ teaspoon salt: For perfectly cooking the rice.
1 tablespoon extra virgin olive oil: Used for sautéing scallions and spices, infusing the base with flavor.
4 scallions (finely chopped; reserve green tops for garnish): Adds bright, fresh notes and mild onioniness.
2 cloves garlic (pressed or grated): Gives depth and a bit of warmth to the flavor profile.
1 teaspoon paprika: Adds subtle smokiness and vibrant color.
1 teaspoon coriander: Brings a warm, citrusy note that complements the lentils.
½ teaspoon cumin: Offers that signature earthy, slightly nutty background.
½ teaspoon cinnamon: Provides unexpected warmth and aroma.
½ teaspoon turmeric powder (optional): Adds a lovely golden hue and mild earthiness.
⅛ teaspoon red pepper flakes (or more to taste): Gives just a gentle kick of heat.
½ teaspoon salt (or more to taste): To season the combined ingredients perfectly.
⅛ teaspoon black pepper: For a subtle peppery bite.
2 tablespoons flat-leaf parsley (chopped): Freshness and color brightening the dish.
2 tablespoons cilantro (chopped, optional): Adds a bit of lively herbal brightness.
4 wedges lemon: Essential for squeezing over at the end to balance and lift the flavors.
1 cup yogurt tahini sauce (or plain Greek yogurt): Creamy accompaniment that cools and complements the spices.

How to Make Mujadara (Lentils and Rice) Recipe

Step 1: Caramelize the Onions

Begin by slicing your 4 large onions thinly—about half a centimeter thick—so they cook evenly. Heat 1 tablespoon of olive oil in a large pan, add the onions with ¾ teaspoon salt and 1 tablespoon of sugar. Cook on medium heat for 5 minutes, stirring occasionally to avoid burning. Then add 1 cup of water, lowering the heat to medium-low for a slow simmer lasting about 20 minutes, until the water evaporates and the onions become wonderfully soft and caramelized. Finally, crank up the heat, add 1 tablespoon vinegar, and stir vigorously for 2 minutes to deepen the flavors. Set these luscious onions aside—you’ll use them to enhance the dish beautifully.

Step 2: Cook Lentils and Rice

This step is crucial because the texture of both the lentils and rice will make or break your Mujadara. Rinse 1 cup of dried lentils well. Boil 4 cups of water with 1 teaspoon salt, add the lentils, and simmer for 15 to 30 minutes until tender yet holding their shape. Drain and set aside. Meanwhile, rinse ½ cup of basmati rice. Boil 3 cups of water with ½ teaspoon salt, add the rice, and cook on low heat for 8-10 minutes until al dente. Drain the rice carefully and set it aside as well.

Step 3: Make the Flavorful Base

To bring those beautiful spices into the dish, warm 1 tablespoon extra virgin olive oil in a large skillet. Add 4 chopped scallions (save the dark green tops for garnish) and sauté for 2 minutes until soft. Stir in 2 cloves garlic (pressed or grated) along with 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder (if using), and ⅛ teaspoon red pepper flakes. Sauté these spices briefly—just about a minute—until their fragrance fills your kitchen.

Step 4: Combine Lentils, Rice, and Spices

Now comes the magic moment. Add the cooked lentils and rice to the skillet with the spice mixture. Toss in half of the caramelized onions, 2 tablespoons of chopped flat-leaf parsley, and 2 tablespoons of cilantro if you’re using it. Season with ½ teaspoon salt and ⅛ teaspoon black pepper, then sauté everything together for a few minutes on medium heat. This step allows all those flavors to mingle and the dish to warm through. Make sure to taste and adjust seasoning if needed—this is your chance to perfect the balance.

Step 5: Plate and Serve

Transfer the lustrous Mujadara (Lentils and Rice) Recipe to a large serving platter. Pile the reserved caramelized onions over the top for that signature finish, sprinkle with the green scallion tops and more parsley for fresh bursts of color and flavor. Place lemon wedges alongside, and don’t forget a bowl of creamy yogurt tahini sauce or plain Greek yogurt to serve on the side. This simple yet impressive presentation invites everyone to dig in and enjoy an authentic Middle Eastern feast.

How to Serve Mujadara (Lentils and Rice) Recipe

A white plate holds a dish made of cooked brown lentils and yellow rice mixed together, topped with some caramelized light brown onions and sprinkled with bright green chopped scallions. There is a small wedge of lemon placed near the edge of the food on the plate. A silver fork rests on the right side of the plate on the white marbled surface. Drops of yellow oil and a few scattered red spices are visible on the plate around the lentils and rice. The overall look of the dish is warm and rustic with a mix of soft and slightly glossy textures photo taken with an iphone --ar 4:5 --v 7

Garnishes

The secret to making this humble Mujadara shine is all about the garnishes. Caramelized onions bring a sweet, melt-in-your-mouth crunch while scallion tops and parsley add a peppery, herbaceous pop. The lemon wedges are non-negotiable—those spritzes of bright acidity effortlessly cut through the richness and awaken the palate.

Side Dishes

Mujadara loves company, so why not bring in some fresh salad companions? Fattoush adds crunchy toasted pita and vibrant veggies, Shirazi salad brings a refreshing cucumber and tomato mix, or a simple cucumber-tomato salad with lemon and olive oil keeps it light and fresh. These sides balance the warmth of lentils and rice with crisp textures and bright flavors.

Creative Ways to Present

For a casual family meal, serve Mujadara straight from a big platter, encouraging everyone to serve themselves. For a dinner party, consider layering it in mason jars or mini bowls topped with caramelized onions and herb sprigs for an elegant touch. You can also scoop it into pita bread or spread it over soft flatbreads with a drizzle of yogurt sauce for an interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Mujadara tastes even better the next day as flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure it is fully cooled before sealing to keep the texture perfect.

Freezing

You can freeze Mujadara, but because of the delicate texture of the caramelized onions, it’s best to keep the onions separate and add fresh when reheating. Place cooled rice and lentils in a freezer-safe container for up to 2 months. Thaw overnight before reheating gently.

Reheating

Reheat Mujadara on the stove over low heat with a splash of water or broth to prevent drying out. Stir often until warmed through. Add fresh caramelized onions, lemon wedges, and yogurt sauce after reheating to revive the freshness and texture of the original dish.

FAQs

Can I use brown rice instead of basmati in this Mujadara (Lentils and Rice) Recipe?

Brown rice can be used, but it will require longer cooking time and may alter the texture slightly. Basmati offers a light, fluffy texture that blends beautifully with lentils.

Is this dish vegan-friendly?

The Mujadara (Lentils and Rice) Recipe itself is plant-based, but topping it with yogurt tahini sauce adds dairy. For a vegan version, use a plant-based yogurt or simply skip the yogurt altogether.

How spicy is this recipe?

The recipe includes a small amount of red pepper flakes, which gives a gentle warmth without overwhelming heat. You can adjust the quantity to your personal spice preference.

Can I prepare the caramelized onions in advance?

Absolutely! Caramelized onions can be made a day ahead and stored refrigerated. They actually develop more flavor as they sit, making your Mujadara even tastier.

What makes Mujadara special compared to other lentil and rice dishes?

It’s all about the caramelized onions and the unique blend of warm spices that elevate simple lentils and rice into a dish bursting with complex flavor, texture, and history.

Final Thoughts

This Mujadara (Lentils and Rice) Recipe is a wonderful example of how simple ingredients transform into something truly comforting and memorable. It’s hearty, vibrant, and despite its humble roots, feels like a special occasion dish. I encourage you to try it soon—you’ll not only impress your taste buds but also add a beautiful dish to your culinary repertoire that friends and family will adore.