Mujadara is one of those dishes that feels like a warm hug. Lentils and rice come together with sweet caramelized onions for a meal that’s both humble and satisfying. It’s also one of the easiest dishes you can pull together with only a few ingredients, but it fills you up in a good way.
The Story Behind This Recipe
I first stumbled onto mujadara when I wanted something simple but different — something that didn’t require a lot of fuss yet still felt wholesome. The magic is really in the caramelized onions. Taking the time to slowly brown them transforms the dish entirely. The sweet, crisped edges make every bite worthwhile.
This dish is great for busy weeknights because it mostly cooks itself. You can simmer the lentils and rice at the same time and just keep an eye on those onions. It’s one of those meals that tastes just as good reheated, so I often make a big batch and rely on it for a couple of days.
Mujadara is also a perfect entry point if you want to try a different cuisine without diving into anything too complex. It pairs well with a simple salad or some dollops of plain yogurt to balance the earthiness.
Over time, I’ve played with adding a pinch of cumin or a squeeze of lemon juice at the end to brighten things up. But really, it’s the caramelized onions and the texture of the lentils and rice that steal the show here.
Cuisine: Lebanese
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 1 cup brown or green lentils, rinsed
- 3/4 cup long-grain white rice, rinsed
- 3 cups water or vegetable broth
- 3 large onions, thinly sliced
- 4 tablespoons olive oil
- 1 teaspoon ground cumin (optional)
- Salt and black pepper to taste
- Fresh parsley or mint for garnish (optional)
Instructions
- Step 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn golden brown and caramelized, about 25-30 minutes. Transfer half to a bowl and set aside for topping.
- Step 2. In a medium pot, combine the rinsed lentils and water or broth. Bring to a boil, reduce heat to simmer, and cook for about 15 minutes.
- Step 3. Add the rinsed rice, remaining 2 tablespoons olive oil, cumin if using, and salt to the lentils. Cover and continue cooking on low heat until the rice and lentils are tender and water is absorbed, about 15 to 20 minutes.
- Step 4. Fluff the lentil and rice mixture with a fork and transfer to a serving dish.
- Step 5. Top with the reserved caramelized onions and garnish with fresh herbs if desired.
- Step 6. Serve warm alongside a simple salad or plain yogurt.
Tips for Success
- Be patient with caramelizing onions; slow cooking brings out their sweetness and flavor.
- Rinse both lentils and rice well to prevent clumping and ensure even cooking.
- Use vegetable broth instead of water for a richer flavor.
- If you prefer, you can cook the lentils and rice separately to control texture better, then combine.
Variations & Substitutions
- Add a pinch of ground cinnamon or allspice to the rice and lentils for a slightly different flavor profile.
- Serve mujadara with a side of roasted eggplant or sautéed greens for a fuller vegetarian meal.
- Top with toasted pine nuts or slivered almonds for a bit of crunch.
- Swap out brown or green lentils for red lentils but watch the cooking time as they cook faster.
