Mujaddara is a simple, hearty dish that combines lentils, rice, and caramelized onions into a satisfying bowl. It’s one of those meals that feel like comfort food without being complicated. Plus, it’s budget-friendly and meatless, making it a handy dish for busy days.
The Story Behind This Recipe
I first encountered mujaddara years ago when I was looking for straightforward meals that could carry me through a busy workweek. The balance between the earthy lentils and the fluffy rice always seemed effortless but charming.
Caramelizing onions is the real star here. Taking your time with them brings a sweetness and texture that lifts the whole dish without needing any fancy ingredients. It’s one of those simple techniques that gives a home-cooked feel.
I usually serve this with a dollop of plain yogurt and a sprinkle of fresh parsley to brighten things up. It’s a great way to eat plant-based without feeling like you’re missing anything.
Over time, making mujaddara became one of those simple routines — something you can toss together without much thought but still end up enjoying fully. It’s also very forgiving if you want to double the batch and save leftovers.
Whenever people taste it for the first time, they often comment on how surprisingly filling it is. Lentils and rice together give this dish a really nice texture and depth of flavor, making it a great option when you want something cozy and balanced.
Cuisine: Middle Eastern
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain rice, rinsed
- 3 large onions, thinly sliced
- 4 tablespoons olive oil
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
- Plain yogurt, for serving (optional)
Instructions
- Step 1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Step 2. Add the sliced onions and cook slowly, stirring occasionally, until deep golden brown and caramelized, about 20-25 minutes. Remove half of the onions and set aside for garnish.
- Step 3. Add the rinsed lentils and water or broth to the pan with the remaining onions. Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes.
- Step 4. Add the rinsed rice along with cumin, coriander, salt, and pepper to the lentils. Stir gently, cover, and simmer on low for another 15-20 minutes or until rice and lentils are tender and liquid is absorbed.
- Step 5. Once cooked, fluff with a fork and gently mix in the reserved caramelized onions.
- Step 6. Serve warm, garnished with extra caramelized onions and fresh parsley, plus a spoonful of yogurt if you like.
Tips for Success
- Use a heavy-bottomed pan to caramelize onions evenly without burning.
- Rinse the lentils and rice well to avoid any grit and to help them cook better together.
- Be patient when caramelizing onions; good color develops slowly and adds flavor.
- If you prefer, use vegetable broth instead of water for more richness.
- Leftovers keep well in the fridge for a couple of days and reheat easily.
Variations & Substitutions
- Swap brown lentils for red lentils but reduce simmering time as red lentils cook faster.
- Add a pinch of cinnamon or allspice for a slightly different warm flavor.
- Top with toasted pine nuts or slivered almonds for some crunch.
- Stir in chopped fresh tomatoes or a squeeze of lemon juice before serving for brightness.
