Name: Red Lentil Mujadara Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 cup red lentils, rinsed and drained; 2 tablespoons extra virgin olive oil; 2 onions, diced; 1 teaspoon salt, more to taste; 4 cups warm water; 1/4 cup medium grain rice, rinsed and drained

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Introduction

Red Lentil Mujadara is a comforting Middle Eastern dish combining tender red lentils, fluffy rice, and richly caramelized onions. It’s simple to make yet packed with flavor, perfect for a wholesome meal any day of the week.

The image shows two round bowls filled with smooth, creamy yellow polenta. The bowl in the front is topped with a small pile of halved cherry tomatoes in red and yellow colors, along with chopped green herbs scattered over them. The second bowl, positioned slightly higher and to the left, is plain without toppings. To the right of the bowls, there is a small cluster of sliced green cucumber rounds and whole red and yellow cherry tomatoes, with a few green herb leaves nearby. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup red lentils, rinsed and drained
2 tablespoons extra virgin olive oil
2 onions, diced
1 teaspoon salt, more to taste
4 cups warm water
1/4 cup medium grain rice, rinsed and drained

Instructions

Step 1: Wash and drain your rice and lentils, then set them aside.
Step 2: Heat the olive oil in a large non-stick skillet over medium-high heat for a few minutes.
Step 3: Add the diced onions and stir well to coat all pieces with oil.
Step 4: Stir frequently until the onions are caramelized, crisp at the edges, and turning golden brown, about 10 minutes.
Step 5: Add the red lentils and rice, mixing well with the onions.
Step 6: Pour in the warm water, cover the pot, and bring the mixture to a boil.
Step 7: Reduce heat to low, keep the pot covered, and cook until the water is absorbed and the rice and lentils are tender, about 15 minutes. Stir occasionally to prevent sticking.
Step 8: Transfer the Red Lentil Mujadara to serving plates immediately while still hot.
Step 9: Serve hot, warm, or at room temperature with your favorite salad and pita bread. Enjoy!

Tips & Variations

For extra flavor, add a pinch of ground cumin or cinnamon while cooking the onions.
Use brown or basmati rice for a different texture, adjusting the water and cooking time accordingly.
Add toasted pine nuts or chopped fresh parsley on top before serving for added texture and freshness.
If you prefer, substitute yellow onions with sweet onions for a milder taste.

Storage

Store leftover Mujadara in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water if needed to prevent sticking. It also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick orange lentil soup showing a smooth but slightly textured surface with visible bits of lentils and spices. The soup is garnished with fresh green parsley leaves scattered on top and small black pepper specks sprinkled over the surface. A silver spoon with a decorative handle is partially dipped into the soup from the right side. The bowl sits on a soft, light grey cloth on a white marbled surface, with some uncooked orange lentils scattered near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, but red lentils cook faster and break down more easily, giving Mujadara its signature texture. Brown or green lentils will take longer to cook and may alter the dish’s consistency.

Is Mujadara suitable for a vegan diet?

Absolutely. This recipe uses only plant-based ingredients, making it a delicious and hearty vegan option.