Naturally vegan and gluten-free, our easy Mujadara recipe makes a perfect, filling weeknight dinner you can bring to the table in about thirty minutes. If you’ve never heard of Mujadara, you’re in for a real treat! This traditional Mediterranean dish is anything but fancy. With just 5 ingredients, it's affordable, easy to make and so comforting.
Mujadara is a traditional Middle Eastern vegan dish made with rice, lentils and caramelized onions. The ingredient list is short and simple, and the flavors will transport you right to the bustling cities of the Mediterranean. We are so excited to share one of our favorite Mediterranean recipes with you.
Table of contents
Sounds delicious and simple enough to make on the busiest of days. Thank you. I look forward to seeing your emails . I love the ingredients, the variety, and the beautiful photos. I often learn something new, too. Happy cooking
- review from Suzie Suzie
What is Mujadara?
Mujadara, also spelled mjadra or mjaddara is a flavorful, hearty, nutritious, and comforting dish made made with a few basic pantry ingredients: rice, lentils, and caramelized onions. The simplicity of the dish is deceiving because the flavors are deliciously satisfying. The sweet caramelized onions balance the earthy lentils and the fragrant rice, creating a vegan dinner that’s hard to resist.
We grew up eating Mujadara, but we always found the fried crispy onions overly greasy, that's why in our Mujadra recipe we opted for caramelizing the onions in a skillet with a little oil instead of frying them we first sauté the onions and then add them them to the rice and lentils.
Best Lentils for Mujadara
The best lentils for mujadara are green lentils (also called French lentils), black lentils (also called beluga lentils ) and pardina lentils. Black, Pardina, or green lentils keep their shape better while cooking, we prefer them over regular brown lentils. If brown lentils are all you have, they can be used. Do not use yellow or red lentils. Canned lentils are also an option; just make sure to rinse them thoroughly before adding them to the cooked rice. Dry lentils don’t need to be soaked before cooking, which is a great time-saver.
Ingredients
To make mujadara, you will need:
- Extra virgin olive oil - This pantry staple is essential for sautéing the onions until they become crispy and golden brown.
- Large sweet onions - Caramelizing plenty of onions adds a deep, sweet flavor that’s the hallmark of this dish.
- Lentils - Use green, black, or pardina lentils for tender lentils that hold their shape. They add a hearty, protein-rich element to the recipe.
- Rice - Whether you prefer parboiled rice, white basmati rice, or brown basmati rice, rice is the comforting base of the dish.
- Sea salt - Enhances all the flavors and balances the dish.
Tips for the Best Mujadara
- Fluffiest mujadara: cook the lentils and rice separately and then mix them after they are cooked and cooled.
- Use the Right Lentils: Green, black, or pardina lentils are best for mujadara because they hold their shape well during cooking.
- Inspect and Rinse Lentils: Make sure to pick the lentils and remove any small stones or debris. Rinse them well before using.
- Use Fragrant Rice: For the separate cooking method, use a more fragrant rice like basmati or jasmine to enhance the flavor.
- Prevent Mushiness: For the one-pot method, use parboiled rice to help prevent the dish from becoming too mushy.
- Sweet Onions: Use sweet onions for a richer, more caramelized flavor.
Two Ways of Cooking Mujadara
Making mujadara is straightforward and involves just a few steps. There are two primary methods to make mujadara: the one-pot method and cooking the rice, lentils, and onions separately. Each method has its own advantages, and the choice depends on your preference and available time.
One-Pot Mujadara:
If you're looking for a simple and convenient way to make mujadara, the one-pot method is perfect. This approach is great if you don't mind a slightly softer texture and want to minimize cleanup. Using parboiled rice for this method helps prevent the dish from becoming too mushy. See details in the recipe card below.
Cooking Rice, Lentils, and Onions Separately
For those who prefer a fluffier mujadara with distinct grains of rice and perfectly cooked lentils, cooking each component separately is the way to go. This method is also great if you are planning on using brown rice instead of white rice.
Using more fragrant rice like basmati or jasmine can enhance the flavor when cooking the components separately.
If you prefer, to use canned lentils, make sure to rinse them thoroughly first, before adding them to the cooked rice.
Variations
The most common variation is to any or all of the follwing spices when cooking the rice: ground cumin, turmeric, allspice, cinnamon, black pepper, or coriander.
Serving Suggestions
- Salad: Serve Mujadara topped with a tomato cucumber salad or Fattoush ( a Lebanese salad)
- Yogurt: Plain Greek yogurt seasoned with salt and lemon, and a sprinkle of dried mint or oregano,and diced cucumbers is a classic accompaniment.
- Pomegranate Molasses:A less common topping is the addition of pomegranate molasses for some tanginess,
- Other crispy veggies:Make it a bit fancy and top it with sautéed fennel or leeks.
- Tahini: Drizzle Tahini Sauce on top.
- Vegetable platter: Serve it alongside a vegetable platter with Hummus
- Cold Soup or Hot Soup:Serve it in the summer with Gazpacho or in the winter with vegetable soup
Storing Tips
Mujadara can be stored in the refrigerator for up to 5 days. Make sure to let it cool completely before transferring it to an airtight container. To reheat, simply warm it in a pot over medium heat or in the microwave. Mujadara can also be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating. Leftover mujadara makes for a quick and easy meal the next time you’re craving this comforting dish.
One A Personal Note
We grew up serving Mujadara in two different ways. Our father likes it with a simple tomato-cucumber salad, our mom served it with plain yogurt mixed with cucumber, lemon, salt, and a little dried mint.
FAQ
Is Mujadara Healthy?
Mujadara is not only delicious but also packed with nutrients, it provides a balanced combination of protein, carbohydrates, and fiber, Lentils are a great source of plant-based protein and fiber, . Rice provides essential carbohydrates for energy, and onions add antioxidants and vitamins. Together, they create a balanced meal that’s both satisfying and nourishing.
Is Mujadara a Good Source of Protein?
Yes, mujadara is an excellent source of protein, especially for those following a vegan or vegetarian diet. Lentils are rich in protein, and when combined with rice, they form a complete protein, providing all the essential amino acids your body needs.
More Middle Eastern Recipes
- Watermelon Feta salad
- Tabbouleh (Tabouli) Salad
- Classic Homemade Hummus
- Deconstructed Hummus
- Cheese Borekas (Sambusek)
- Maamoul: Nut-Filled Cookies
- Fattoush Salad
- Semolina Orange Blossom Borekas
- Knafeh
Did you like our mujadara recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Mujadara - Rice and Lentils with Caramelized Onions
- Total Time: 50 minutes
- Yield: 5.5 cups 1x
- Diet: Vegan
Description
Mujadara is a traditional Middle Eastern dish made with rice, lentils topped with fried onions. It's a simple and easy vegan dish, but still filling and delicious.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 large sweet onions, sliced
- 1 cup of lentils, picked and rinsed (see recipe notes 1,2 &3)
- 1 cup parboiled rice or Jasmine or basmati( see recipe note 4)
- 2 tsp sea salt
Instructions
To cook Lentils and rice separately for a fluffier mujadara:
- Heat the olive oil in a medium pot. Add the onions and cook over medium-high heat for about 20-30 minutes, or until golden, stirring frequently. If you see that the onions are starting to burn or stick to the pan, add 2 tablespoons of water and continue cooking. Add more water ( 2 tablespoons at a time), if necessary. Set the onions aside in a medium bowl.
- In a medium saucepan, bring 4 cups of water to a boil. Add the lentils and 1 teaspoon of the salt
- Bring to a boil and lower the heat to medium. Cook, covered, until tender about 20-25 minutes. Depending on which type of lentils you're using, they might need more cooking time. Lentils should be tender, but not mushy. Keep an eye on the lentils making sure the water doesn't all evaporate, since the lentils can burn. Once they are soft, drain them and let them cool slightly.
- While the lentils are cooking, bring 1.5 cups of water to a boil in a separate pot. Add 1 teaspoon of the remaining salt. Add the rice and bring to a boil. Cover the pot and lower the heat to simmer for 20 minutes or until all the water has been absorbed and the rice is cooked.
- Once both rice and lentils are cooked, gently combine them in a large bowl with the rice and the cooked onions.
- Serve with a tomato-cucumber salad or any salad of your choice
- You can also serve it with some plain yogurt seasoned with salt and lemon to taste and sprinkle with some dried mint or oregano (optional).
To cook the Mujadra in one pot
- Heat olive oil in a medium pot. Add the onions and cook over medium-high heat for about 15 minutes, or until slightly golden, stirring frequently. If you see that the onions are starting to burn or stick to the pan, add 2 tablespoons of water and continue cooking. Add more water ( 2 tablespoons at a time), if necessary.
- Add 2 ½ cups of water to the onions, and bring to a boil.
- Add the lentils and 1 teaspoon of the salt. Bring to a boil, uncovered, and boil for about 10-12 minutes or until all the water is almost absorbed and the lentils are about half-cooked.
- Add an additional 2 ½ cups of water, bring to a boil, add parboiled rice and the remaining 1 teaspoon of salt. Bring to a boil and lower heat and simmer, covered, for 20 -25 minutes
- Turn off the heat and let the mujadara sit, covered, for 10 minutes. Remove the lid and fluff it up with a fork
- Serve with a tomato-cucumber salad or Fattoush Salad.
- Alternatively , you can serve it with plain yogurt with diced cucumbers seasoned with salt and lemon to taste and sprinkle with some dried mint or oregano (optional).
Notes
- You can use regular brown lentils if that’s all you have, but we recommend black, pardina, or green lentils since they keep their shape better while cooking.
- If you don't want to take the time to cook dry lentils and prefer to use canned lentils, rinse them first before adding them to the cooked rice
- Make sure you pick the lentils and remove any little stones or debris. Rinse your lentils before using.
- For the one-pot mujadara we recommend using parboiled rice. Jasmine and basmati rice are great when cooking the components of the mujadra separately.
- Prep Time: 10 minutes
- Cook Time: 40
- Category: Entree
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 451
- Sugar: 9.3
- Sodium: 1181.2
- Fat: 7.9
- Saturated Fat: 1.2
- Unsaturated Fat: 6.3
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 7.2
- Protein: 16.4
- Cholesterol: 0
frugalfeeding
Nothing worse than a lazy vegan :D. Only joking. This looks really yum !
mayihavethatrecipe
LOL... Thanks!! Give it a try, it's budget friendly too 😉
Lee
Hey, I am the husband, Lee, and I am sure I used to make more things than that. I am just too old to remember. But why even bother cooking when you marry a Lebanese, Spanish, Jew who is an amazing cook. Thanks for 18 years of incredibly delicious and healthy food. Mission accomplished! 🙂
suzie suzie
Sounds delicious and simple enough to make on the busiest of days. Thank you. I look forward to seeing your emails . I love the ingredients, the variety, and the beautiful photos. I often learn something new, too. Happy cooking
Lee is funny.
Vicky and Ruth
AWW! Thank you so much for your thoughtful comment.
emmycooks
That looks great. An extreme improvement on lentil loaf!
mayihavethatrecipe
Thanks!!! Now THAT, is a compliment!!! Glad you like it!
blima
Excellente trabajo chicas! felicidades me encanta!
Great jobs sakal girls! the web looks fantatastic, i love it! good luck!
Lee: you are so right,.... jijijiji
mayihavethatrecipe
Muchas gracias!!! Esperamos que lo disfrutes. Un beso muy fuerte!!!
Laurie Kaufman
I've started following your blog and have been making your amazing recipes. My husband is quite happy! BTW, I tried your lentil soup with cilantro and lemon. I added parve chicken soup mix to the pot, as the soup didn't have enough flavor for me. It was wonderful. Last Shabbos I made it with a tad too much lemon for my taste, but hubby loved it . No accounting for taste! Keep blogging. I'm really enjoying it!
mayihavethatrecipe
Thank you so much!! We love the fact that people try our recipes and put their own spin to them. Please keep sharing!!!
mayihavethatrecipe
Thank you so much! Keep giving us your recipe variations. We love that!
rebeca
YOU CAN ADD AS A TOPPING YOGURT AND CUCUMBERS, SOME SALT AND IT IS DELICIOUS!!!!!!
mayihavethatrecipe
Yes, we love that!!!!
Michelle
What should I do differently if I use uncooked rice, rather than parboiled?
Vicky & Ruth
Hi Michelle, cook the rice separately and the lentils separately and then put them together at the end. Enjoy!
Patty Drews
I ate munjarda at my grandparents house as a child and cook it for my family now. This recipe is missing the authentic spices. Cumin and garlic give it the real Lebanese flavor. Lots of cumin added to the lentils.
Vicky & Ruth
If you have been following us for a while you know that we love spices, but our mom always served Mujadara without any garlic and cumin. We will add your suggestion to our notes. Thank you!
Helen
Can I assemble it the day prior and serve at room temp? I’ll also add some garlic and cumin I like that idea
Vicky & Ruth
Yes, assembling a day ahead is fine. Garlic and cumin sound very yummy!
Denise Shehab
A very different mjadra to the one I was taught. I am Lebanese. I never use cumin, as it has a bitter taste. I also use uncooked short-grain rice or basmati which I mix with the lentils and half of the slowly fried onion, (I use two). The second onion I place on top when it is ready. I boil the brown lentils a second time in chicken stock, then ad the uncooked rice, never heard of it being parboiled rice. I only ad salt, pepper, 7 spices, a dash of allspice and a dash of cinammon. This is a peasant's dish It comes out creamy and delicious.
Vicky and Ruth
Thank you for sharing your family's way of making mujaddara. Our recipe is a variation of the Mujadara recipe from our Lebanese mother and grandmother. We don't use cumin either. Our family fried the onions and made them crispy and place them on top before serving. We always found the onions to be too oily, so we modified the recipe and we sautée, and incorporate them into the recipe. We learn over the years that sometime Mujadara came out perfectly fluffy and other times mushy, mainly because of different types of lentils and rice. By cooking them separately, it comes out perfectly every time.
Bistany
I also grew up with putting allspice and cinnamon in mine that is the traditional Lebanese way. It’s all delicious Enjoy!!!
Vicky and Ruth
Hi Bistany, our mom used allspice and cinnamon in a lot of her savory dishes but never in mujadara. We will have to give it a try. Thank you!
Andrea
I like that they recommended cooking the lintels and rice separate. It made a big difference. Delicious!
Vicky and Ruth
Yes, it is so much easier, since different types of rice and different types of lentils cook require differents amounts of water.
Cheri
I recently had lentil rice for the first time at a Mediterranean restaurant and I am hooked. I came across your recipe and was hesitant because I swore I tasted spices in it but I just made it and it is the same! The lentils, onions and salt are all that is needed. For the cost of a medium side, I have a huge delicious bowl of it to have during the week. And so perfect with the salad mentioned. The other item I tried at another restaurant was a lentil soup but it was smooth and not split pea. I am going to check your website for one. Absolutely delicious I made it with brown lentils. I like many types of lentils but tje brown just made it all so soft and comforting and you method still kept the shape 🙂 thank you so much!!
Vicky and Ruth
Hi Cheri, we are so happy that you found us and that the recipe was what you were looking for. Check is this is the recipe you taste it at the restaurant : https://mayihavethatrecipe.com/red-lentil-soup-with-lemon-and-cilantro/ it's really good and easy to make. Thank you so much for taking the time to leave us a comment and a rating. We love to hear from you!
Michelle Greenwald
Hi Vicky and Ruth,
First, I must tell you that I have your cookbook and absolutely love it. Such delicious and nurturing food. My issue with mujadara is that I prefer to use brown basmati rice and I like to do the one pot method. Of course, as you alluded to, I end up with a mushy product because of the cooking time. My children don't mind it, but I would prefer a "cleaner" texture. How would you adjust the recipe to make it in one pot with brown basmati rice? I guess the major factor is, for how long would you parboil the brown rice. Looking forward to your response and keep doing what you do!
Vicky and Ruth
Thank you so much for your kind words. We don't have an answer for you right now, we will test the recipe in one pot with brown rice and we will have to get back to you!