Description
Mujadara is a classic Middle Eastern dish featuring flavorful caramelized onions, tender lentils, and fluffy basmati rice. This comforting and aromatic vegetarian recipe combines spices like cumin, coriander, and cinnamon, creating a deliciously hearty meal perfect for any occasion. Served with tangy lemon wedges and creamy yogurt tahini sauce, Mujadara is both wholesome and satisfying.
Ingredients
Caramelized Onions
- 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)
Lentils
- 1 cup dried lentils (green or brown), rinsed
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for cooking lentils)
Rice
- ½ cup basmati rice, rinsed
- 3 cups water (for cooking rice)
- ½ teaspoon salt (for cooking rice)
Flavor Base and Seasonings
- 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)
To Serve
- 4 wedges lemon
- 1 cup yogurt tahini sauce or plain Greek yogurt
Instructions
- Make Caramelized Onions: Slice the onions thinly. In a skillet, sauté them in olive oil with salt and sugar over medium heat for 5 minutes. Add 1 cup water, reduce to medium-low heat, and simmer uncovered for 20 minutes until the liquid evaporates. Increase heat to high, add vinegar, stir for 2 minutes, then turn off heat and set aside.
- Cook Lentils: Bring 4 cups water to boil with 1 teaspoon salt. Add rinsed lentils and simmer for 15-30 minutes until tender but still holding shape. Drain and set aside.
- Cook Rice: Bring 3 cups water to boil with ½ teaspoon salt. Add rinsed basmati rice and cook on low heat for 8-10 minutes until al dente. Drain and set aside.
- Prepare Flavor Base: Heat extra virgin olive oil in a large skillet. Add chopped scallions (reserve green tops) and sauté for 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), red pepper flakes, and sauté for 1 more minute until fragrant.
- Combine Ingredients: Stir in the cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), salt, and black pepper. Sauté the mixture for a few minutes until warmed through and well combined. Taste and adjust seasoning as needed.
- Serve: Transfer Mujadara to a large platter. Top with the remaining caramelized onions, reserved scallion tops, and additional parsley for garnish.
- Add Lemon and Yogurt: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt alongside. Optionally serve with a fresh salad such as fattoush, Shirazi salad, or cucumber-tomato salad.
Notes
- Turmeric is optional and not traditional but adds color and subtle earthiness.
- Use green or brown lentils as they retain shape well after cooking.
- Rinsing lentils and rice improves texture and removes excess starch or dust.
- Caramelizing onions properly adds a signature sweet and deep flavor—don’t rush this step.
- This dish is vegetarian and pairs beautifully with fresh salads and lemon for brightness.
- Adjust spices and seasoning to your taste preference.
- Leftovers store well refrigerated for up to 3 days.
