Mujadara Recipe

Introduction

Mujadara is a comforting Middle Eastern dish made with lentils, rice, and sweet caramelized onions. It’s hearty, flavorful, and naturally vegan, perfect as a satisfying weeknight meal or a side dish.

Ingredients

• 5 small-medium onions, sliced
• 1.5 cups green or brown lentils
• 1 cup brown rice (or white rice, see notes)
• 5 to 5 1/2 cups water (divided)
• 1 tbsp vegetable bouillon powder
• 1 1/2 tsp salt (divided)
• 1 tsp ground cumin
• 2 bay leaves
• Black pepper to taste
• 2 tbsp olive oil

Instructions

1. Step 1: If using brown rice, soak it for 20 minutes, then drain. For white rice, see the notes below.
2. Step 2: Add the soaked brown rice and 2 1/2 cups of water to a large pot. Bring to a boil, then stir in the vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Cover and simmer on low heat for 20 minutes.
3. Step 3: While the rice cooks, soak the lentils in cold water for a few minutes, then drain to ensure even and faster cooking.
4. Step 4: Slice the onions. You can use a mix of red and yellow onions or just one type.
5. Step 5: After 20 minutes, add the drained lentils and 3 cups of water to the pot with the rice. Stir, cover, and bring back to a boil. Reduce the heat and simmer for 25 minutes.
6. Step 6: Heat olive oil in a large skillet. Add the sliced onions, stir, cover, and cook on medium heat for about 10 minutes. Uncover, add cumin and 1/2 tsp salt, and cook uncovered for another 5 to 10 minutes until onions are deeply caramelized. Increase the heat if you want them crispier.
7. Step 7: Check if the rice and lentils are tender; if needed, simmer a bit longer. Then turn off the heat and keep the pot covered for a few minutes.
8. Step 8: Remove the bay leaves. Mix in about two-thirds of the caramelized onions into the lentils and rice. Reserve the rest for garnish. Serve topped with dairy-free yogurt, the remaining caramelized onions, and fresh herbs like parsley or cilantro. Enjoy!

Tips & Variations

• Soaking brown rice and lentils before cooking helps them cook evenly and reduces cooking time.
• For a different flavor, try adding a pinch of cinnamon or allspice to the onions while caramelizing.
• If using white rice, add it with the lentils and adjust water as needed since white rice cooks faster than brown rice.
• Top with toasted pine nuts or nuts of choice for extra texture and nuttiness.

Storage

Store leftover Mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep it moist. It also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice can be used. Since white rice cooks faster, add it with the lentils and adjust the water slightly to avoid overcooking.

How do I know when the lentils and rice are done?

They are done when both the lentils are tender but not mushy and the rice is fully cooked but still fluffy. If needed, simmer a few more minutes until the desired texture is reached.

Mujadara Recipe

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Mujadara is a comforting Middle Eastern dish of tender lentils and rice topped with sweet, caramelized onions. This hearty, flavorful vegetarian meal combines brown or green lentils with brown rice and aromatic spices like cumin and bay leaves, simmered to perfection and garnished with crispy onions and fresh herbs. Perfect as a wholesome main or side dish, Mujadara offers a delicious blend of textures and warm, earthy flavors.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 small-medium onions (sliced)
• 1.5 cups green or brown lentils
• 1 cup brown rice (or white rice, see notes)
• 5 to 5 1/2 cups water (divided, see instructions)
• 1 tbsp vegetable bouillon powder
• 1 1/2 tsp salt (divided)
• 1 tsp ground cumin
• 2 bay leaves
• Black pepper to taste
• 2 tbsp olive oil

Instructions

1. Prepare the rice: If using brown rice, soak it in water for 20 minutes, then drain. This helps the rice cook evenly. (For white rice, use a different method as noted below.)
2. Cook the brown rice: In a large pot, add the soaked brown rice and 2 1/2 cups water. Bring to boil, then stir in vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
3. Soak the lentils: While the rice cooks, soak the lentils in cold water for several minutes, then drain. This step helps them cook more evenly and quickly.
4. Slice the onions: Slice all onions while the rice is cooking. You can use a mix of yellow and red onions or one type according to preference.
5. Add lentils to the pot: After 20 minutes of rice cooking, add the drained lentils and 3 cups of water to the pot. Stir well, cover, and bring to a boil again. Then reduce heat and simmer covered for 25 minutes.
6. Caramelize the onions: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and stir briefly. Reduce heat to medium, cover the skillet, and cook onions for about 10 minutes until softened. Remove lid, add cumin and remaining 1/2 tsp salt, and continue cooking uncovered for 5–10 minutes, stirring occasionally, until onions are deeply caramelized and crispy. Increase heat if a crispier texture is desired.
7. Check doneness of rice and lentils: When lentil cooking time is done, check if both the rice and lentils are tender. If needed, continue simmering a few more minutes. Then turn off heat and leave pot covered to rest for several minutes.
8. Finish and serve: Remove bay leaves from the pot. Stir in about two-thirds of the caramelized onions into the lentil and rice mixture. Reserve remaining onions for garnish. Serve Mujadara in bowls with a dollop of dairy-free yogurt if desired, topped with the reserved caramelized onions and fresh herbs like parsley or cilantro for garnish. Enjoy!

Notes

• White Rice Method: If using white rice instead of brown rice, add lentils and rice to the pot together with 5 cups of water, bouillon, salt, pepper, and bay leaves at the start, then simmer 30–35 minutes until tender.
• Soaking rice and lentils before cooking helps achieve even cooking and reduces total cooking time.
• You can adjust the amount of water slightly to achieve your desired texture — more water for softer lentils and rice.
• Caramelized onions are key to authentic flavor; take your time for best results.
• Serve with dairy-free yogurt and fresh herbs for a traditional and refreshing finish.

Keywords: Mujadara, lentils and rice, Middle Eastern recipe, caramelized onions, vegetarian dish, healthy lentil recipe