Name: Mujadara (Lentils and Rice) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 4 large onions, white or yellow, thinly sliced (1/5 inch / 1/2 cm); 1 tablespoon olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider or balsamic); 1 cup dried green or brown lentils, rinsed; 4 cups water (for cooking lentils); 1 teaspoon salt (for lentils); ½ cup basmati rice, rinsed; 3 cups water (for cooking rice); ½ teaspoon salt (for 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, not traditional); 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

Jump to Recipe· 4.2 from 23 reviews

If you have been searching for a comforting, hearty, and soul-nourishing dish that brings together simple ingredients in a wondrous way, then the Mujadara (Lentils and Rice) Recipe is exactly what you need. This classic Middle Eastern meal is a perfect harmony of tender lentils, fluffy basmati rice, and irresistibly caramelized onions, all seasoned to create layers of flavor that feel like a warm hug on your plate. Whether you’re new to this dish or revisiting an old favorite, the Mujadara (Lentils and Rice) Recipe never fails to impress with its earthy goodness and satisfying depth.

Ingredients You’ll Need

The image shows an arrangement of cooking ingredients on a white marbled surface. There are two white bowls with blue rims: the top bowl filled with dried lentils that are brown or green in color, and the bottom bowl filled with white basmati rice. Around these bowls are fresh scallions with long green stalks and white bulbs, three light brown onions, a whole white garlic bulb, and a halved lemon revealing its yellow inside. Next to these are small containers holding olive oil in a clear glass bowl and a mix of colorful spices including brown cumin, dark reddish paprika, yellow turmeric, reddish-brown cinnamon, and red pepper flakes. A small white bowl also holds sugar measured out with a metal teaspoon. Small bunches of green leafy parsley and cilantro lay near the spices. The ingredients are neatly spaced out, showing distinct colors and textures on the clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

This recipe is a celebration of humble staples, each playing a vital role to make the dish truly unforgettable. From the simple lentils and rice forming the base, to the caramelized onions lending their irresistible sweetness, every ingredient has a purpose in delivering both texture and taste.

4 large onions (white or yellow): Thinly sliced for perfectly caramelized sweetness that crown the dish.
1 tablespoon olive oil: Used to sauté onions and flavor the entire dish with richness.
1 tablespoon sugar: Helps to enhance the natural sugars in onions for that deep caramel flavor.
¾ teaspoon salt: Essential for balancing flavors especially in the onions.
1 cup water: Used in caramelizing the onions gently without burning.
1 tablespoon vinegar (apple cider or balsamic): Adds a subtle tang to brighten the onions at the finish.
1 cup dried lentils (green or brown): The protein-packed star ingredient; tender, but still holding their shape.
4 cups water and 1 teaspoon salt: For cooking the lentils evenly and seasoning them.
½ cup basmati rice: Fluffy and fragrant, providing a perfect contrast to the lentils.
3 cups water and ½ teaspoon salt: To cook the rice to al dente perfection.
1 tablespoon extra virgin olive oil: Adds an extra layer of richness during the sauté step.
4 scallions (finely chopped): Bright and fresh, with green tops reserved for garnish.
2 cloves garlic (pressed or grated): Adds savory depth and a pleasant aroma.
1 teaspoon paprika: Contributes warm, smoky undertones.
1 teaspoon coriander: Infuses a subtle citrusy flavor that complements the lentils.
½ teaspoon cumin: Earthy spice that enhances the dish’s authenticity.
½ teaspoon cinnamon: Provides a gentle warmth that ties the spices together beautifully.
½ teaspoon turmeric powder (optional): Adds a lovely golden hue without overpowering the traditional profile.
⅛ teaspoon red pepper flakes: A pinch brings just the right hint of heat.
½ teaspoon salt (or more to taste): To perfectly season the whole dish.
⅛ teaspoon black pepper: For subtle spice and balance.
2 tablespoons flat-leaf parsley (chopped): Fresh and herbal flavor that brightens every bite.
2 tablespoons cilantro (optional, chopped): Adds a fresh, lively note, balancing the savory depth.
4 lemon wedges: A burst of bright acidity that cuts through the richness when served.
1 cup yogurt or yogurt tahini sauce: Creamy accompaniment that complements the comforting flavors.

How to Make Mujadara (Lentils and Rice) Recipe

Step 1: Caramelize the Onions

Slicing the onions thinly is key to unlocking their golden magic. As they sauté in olive oil with a sprinkle of salt and sugar, they slowly transform, releasing a natural sweetness. Adding water helps to gently cook them until soft and luscious. Finally, a splash of vinegar brightens their rich flavor right before you set them aside. These onions will be the crown jewel of your Mujadara (Lentils and Rice) Recipe.

Step 2: Cook the Lentils

Rinse the lentils, then simmer them in salted water until they are tender but still maintain their shape. This stage is crucial: you want lentils that are perfectly cooked to give your Mujadara an ideal texture, soft but not mushy.

Step 3: Cook the Rice

Similarly, the basmati rice is rinsed and then boiled until just al dente. This ensures the rice remains fluffy and light, providing the perfect bed for the lentils and spices to meld together.

Step 4: Build the Flavor Base

In a skillet, heat extra virgin olive oil and sauté the chopped scallions until soft. Then introduce garlic and the warm spices: paprika, coriander, cumin, cinnamon, turmeric, and a hint of red pepper flakes. These spices send the aroma soaring, filling your kitchen with inviting scents. Next, fold in the cooked lentils, rice, half of the caramelized onions, fresh parsley, and cilantro. Season with salt and pepper, then sauté gently until the mixture is heated through and the flavors mingle beautifully. At this point, taste and adjust seasonings for a personal touch.

Step 5: Assemble and Finish

Transfer your Mujadara (Lentils and Rice) Recipe to a beautiful serving platter. Top it generously with the reserved caramelized onions, scallion tops, and a sprinkle of fresh parsley for a colorful, aromatic finish that’s sure to make everyone eager to dig in.

How to Serve Mujadara (Lentils and Rice) Recipe

A white pot with blue handles shows three steps of cooking rice and lentils on a white marbled surface. The first step inside the pot has a single layer of browned and sautéed onions, garlic, and spices, golden-brown in color and spread evenly at the bottom. The second step shows four layers in the pot: a large portion of cooked lentils in tan color on the left, fluffy white rice on the right, some chopped brown mushrooms below the rice, and a small bunch of fresh green chopped herbs near the center, all unmixed. The third step shows a thick mixed layer of tender cooked rice, lentils, and herbs evenly combined, looking yellowish-brown with bits of green herbs scattered throughout. The pot is set over a white marbled surface with green spring onions, halved lemon, shallots, and a wooden spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes truly elevate this humble dish. The crispy, savory caramelized onions scattered on top bring both texture and sweet-savory contrast. Bright green scallion tops and freshly chopped parsley add pops of color and bursts of fresh flavor. A generous squeeze of lemon juice right before eating wakes up the palate, cutting through the richness delightfully.

Side Dishes

Mujadara pairs wonderfully with fresh, crunchy salads to balance its earthiness. Think fattoush with its toasted pita chips and zesty dressing, a refreshing Shirazi salad with cucumber and tomatoes, or a simple cucumber-tomato salad. These light sides bring freshness, texture, and an added dimension of flavor for a beautifully rounded meal.

Creative Ways to Present

While Mujadara traditionally sits proudly on one large platter, you can also serve it in individual bowls for a cozy, casual vibe. For a fun twist, try layering the lentils and rice with a dollop of yogurt tahini sauce and a sprinkle of toasted pine nuts. Or use it as a filling for warm pita bread pockets, turning this nourishing dish into a portable and unexpected delight!

Make Ahead and Storage

Storing Leftovers

Mujadara keeps well in the fridge for up to 4 days. Store it in an airtight container to preserve its flavors and prevent it from drying out. This makes it a fantastic make-ahead option for busy weeknights or meal prep.

Freezing

If you want to keep Mujadara longer, it freezes beautifully. Place cooled portions in freezer-safe containers or bags, labeling them for up to 2 months. When thawing, do so overnight in the fridge for best results before reheating.

Reheating

To reheat, gently warm Mujadara on the stove in a skillet with a splash of water or olive oil to prevent sticking and keep it moist. Alternatively, microwave it covered, stirring occasionally to heat evenly. Adding a squeeze of fresh lemon juice and a spoonful of yogurt before serving helps refresh flavors that might mellow during storage.

FAQs

Can I use other types of lentils in this Mujadara (Lentils and Rice) Recipe?

Yes, though green or brown lentils are preferred for their firm texture and ability to hold shape. Red lentils tend to become mushy and will give you a different, softer texture.

Is this dish vegan?

Absolutely! Mujadara is naturally vegan, relying on plant-based ingredients but bursting with flavor, making it a fantastic choice for anyone following a vegan or vegetarian lifestyle.

What if I don’t have basmati rice?

You can substitute with other long-grain rice varieties, but basmati is recommended for its delicate aroma and fluffy texture that complements the lentils perfectly.

Can Mujadara be served cold?

While traditionally served warm, Mujadara can also be enjoyed at room temperature or even chilled, making it versatile for picnics or packed lunches.

How important are the caramelized onions?

The caramelized onions are vital! They add sweetness, depth, and a lovely texture contrast that turns Mujadara from simple to spectacular. Don’t skip this step.

Final Thoughts

Once you try this Mujadara (Lentils and Rice) Recipe, it will likely become a beloved staple in your kitchen. Its blend of comforting lentils and rice, fragrant spices, and those luscious caramelized onions will keep you coming back for more. Easy to make, budget-friendly, and packed with wholesome goodness, Mujadara invites you to slow down, savor, and enjoy a timeless Middle Eastern classic with every delicious bite.