Name: Mujadara (Lentils and Rice) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 4 large onions (white or yellow), thinly sliced; 1 tablespoon olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider or balsamic); 1 cup dried lentils (green or brown), rinsed; 4 cups water (for cooking lentils); 1 teaspoon salt (for cooking lentils); ½ cup basmati rice, rinsed; 3 cups water (for cooking rice); ½ teaspoon salt (for cooking rice); 1 tablespoon extra virgin olive oil; 4 scallions (finely chopped, reserve green tops for garnish); 2 cloves garlic (pressed or grated); 1 teaspoon paprika; 1 teaspoon coriander; ½ teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon turmeric powder (optional); ⅛ teaspoon red pepper flakes (or more to taste); ½ teaspoon salt (or more to taste); ⅛ teaspoon black pepper; 2 tablespoons flat-leaf parsley (chopped); 2 tablespoons cilantro (chopped, optional); 4 wedges lemon; 1 cup yogurt tahini sauce or plain Greek yogurt (for serving)

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Introduction

Mujadara is a comforting Middle Eastern dish featuring tender lentils and fragrant basmati rice, topped with sweet caramelized onions. This hearty and aromatic meal is simple to prepare and perfect for a satisfying vegetarian main or side dish.

A white round plate on a white marbled surface holds a layered lentil rice dish. The bottom layer is dark greenish-brown lentils mixed with golden yellow rice grains. On top of this is a layer of caramelized onions with a light brown shiny texture, garnished with chopped bright green herbs and scallions scattered across. To the side is a small wedge of lemon with a pale yellow color. A silver fork rests on the right side of the plate. The dish looks moist with a few drops of oil visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large onions (white or yellow)
1 tablespoon olive oil
1 tablespoon sugar
¾ teaspoon salt
1 cup water
1 tablespoon vinegar (apple cider or balsamic)
1 cup dried lentils (green or brown) + 4 cups water and 1 teaspoon salt to cook
½ cup basmati rice + 3 cups water and ½ teaspoon salt to cook
1 tablespoon extra virgin olive oil
4 scallions (finely chopped, reserve green tops for garnish)
2 cloves garlic (pressed or grated)
1 teaspoon paprika
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon turmeric powder (optional)
⅛ teaspoon red pepper flakes (adjust to taste)
½ teaspoon salt (or more to taste)
⅛ teaspoon black pepper
2 tablespoons flat-leaf parsley (chopped)
2 tablespoons cilantro (chopped, optional)
4 wedges lemon
1 cup yogurt tahini sauce (or plain Greek yogurt)

Instructions

Step 1: Slice the onions thinly (about 1/5 inch or 1/2 cm). Heat 1 tablespoon olive oil in a pan over medium heat. Add the onions, ¾ teaspoon salt, and 1 tablespoon sugar. Sauté for 5 minutes until softened.
Step 2: Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates and onions caramelize. Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then remove from heat and set aside.
Step 3: To cook lentils, bring 4 cups water to a boil with 1 teaspoon salt. Add rinsed lentils and simmer for 15–30 minutes until tender but not mushy. Drain and set aside.
Step 4: To cook rice, bring 3 cups water to a boil with ½ teaspoon salt. Add rinsed basmati rice and cook on low heat for 8–10 minutes until al dente. Drain and set aside.
Step 5: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add chopped scallions (reserve green tops for garnish) and sauté for 2 minutes. Add pressed garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), and red pepper flakes. Sauté for 1 minute until fragrant.
Step 6: Stir in cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and black pepper. Cook for a few minutes, stirring gently to combine and warm through. Taste and adjust seasoning if needed.
Step 7: Transfer the mixture to a large serving platter. Top with the remaining caramelized onions, reserved scallion tops, and extra parsley for garnish.
Step 8: Serve with lemon wedges and yogurt tahini sauce or plain Greek yogurt on the side. Pair with a fresh salad like fattoush or cucumber-tomato salad for a complete meal.

Tips & Variations

Use brown or green lentils as they hold their shape well; avoid red lentils for this dish.
For extra flavor, toast the spices briefly before adding garlic and scallions.
Add turmeric powder for a subtle earthy note and a beautiful golden color, though it is optional.
Use apple cider vinegar for a milder tang or balsamic for a richer flavor in the caramelized onions.
Keep the caramelized onions aside for topping to preserve their texture and sweetness.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist. The flavors often develop further after resting overnight.

How to Serve

A large white bowl filled with golden-brown cooked rice mixed with green lentils, topped with two layers of toppings in the center: caramelized dark brown onions and fresh chopped light green spring onions. The dish is placed on a white marbled surface with a few whole onions and green onion stalks around it. A golden spoon is resting inside the bowl, partially buried in the rice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried lentils?

While canned lentils can be used in a pinch, cooking dried lentils gives better texture and flavor for mujadara. If using canned, rinse and drain them well, and reduce cooking time accordingly.

Is mujadara gluten-free?

Yes, mujadara is naturally gluten-free as it uses lentils and rice. Just ensure spices or sauces added are gluten-free if you have sensitivities.