If you have yet to try this cozy, comforting classic Middle Eastern dish, you’re in for a treat with this Mujadara Recipe. It’s a humble, satisfying meal featuring lentils and rice mingled with sweetly caramelized onions, delivering a beautiful balance of earthy flavors and irresistible texture that feels like a warm hug on a plate. Perfect as a wholesome vegetarian main or a hearty side, Mujadara has been beloved for generations for its simplicity and soul-satisfying goodness.
Ingredients You’ll Need
The beauty of this Mujadara Recipe lies in its simplicity. Each ingredient plays a key role in building layers of flavor and texture—whether it’s the rich earthiness of lentils, the fluffy bite of rice, or the sweet savor of caramelized onions, every component is essential to the dish’s character.
- Onions (5 small-medium, sliced): Caramelized slowly, they become the star flavor and add a luscious sweetness.
- Green or brown lentils (1.5 cups): These provide protein and a hearty, nutty backdrop.
- Brown rice (1 cup): Adds a wholesome chewiness; white rice can be used for a lighter texture (see notes).
- Water (5 to 5 1/2 cups, divided): Hydrates the lentils and rice, creating the perfect tender consistency.
- Veggie bouillon powder (1 tbsp): Enhances the umami richness without overpowering the dish.
- Salt (1 1/2 tsp, divided): Balances all the flavors perfectly.
- Ground cumin (1 tsp): Adds a warm, earthy depth that complements the lentils beautifully.
- Bay leaves (2): Infuse a subtle herbal fragrance during cooking.
- Black pepper (to taste): For a touch of mild heat and complexity.
- Olive oil (2 tbsp): Used to achieve those irresistible caramelized onions that crown the dish.
How to Make Mujadara Recipe
Step 1: Prepare the Rice and Lentils
Start by soaking the brown rice if you’re using it—this step helps it cook evenly and reduces the cooking time. While the rice soaks, give the lentils a quick soak in cold water to ensure they cook up tender without mushiness. This simple prep work lays the groundwork for that perfect Mujadara texture everyone loves.
Step 2: Cook the Rice with Flavor
Add soaked brown rice and 2 and a half cups of water into a large pot. Bring it to a gentle boil, then stir in the veggie bouillon powder, 1 teaspoon of salt, black pepper to taste, and the bay leaves. Reducing the heat, cover and let this simmer for 20 minutes—this creates the flavorful base that the lentils will join.
Step 3: Add Lentils to the Pot
Once the rice has cooked for 20 minutes, drain the lentils and add them to the pot along with 3 more cups of water. Give everything a good stir, cover again, and bring back to a boil before turning the heat down to simmer. Set your timer for 25 minutes—you’re almost there! This step brings the rice and lentils together to form the heart of the dish.
Step 4: Caramelize the Onions
While the lentils and rice simmer, heat olive oil in a large skillet. Toss in the sliced onions, stirring to coat them thoroughly in the oil. Reduce the heat to medium, cover, and let them cook gently for about 10 minutes until soft. Uncover, sprinkle in the cumin, remaining salt, and stir well. Continue cooking uncovered for another 5-10 minutes, increasing heat if you want that delectably crispy finish on your onions—the crowning glory of Mujadara.
Step 5: Final Touches and Combining
Check on the rice and lentils to make sure they’re tender and cooked through. If needed, let them simmer a little longer. Once ready, turn off the heat and keep the pot covered for a few minutes to let the flavors meld. Remove the bay leaves, then gently fold two-thirds of the caramelized onions into the pot, saving the rest for garnish. That’s the magic moment when this Mujadara Recipe truly comes together.
How to Serve Mujadara Recipe
Garnishes
A key to serving Mujadara is topping it with those golden, crispy caramelized onions you reserved. They add a lovely contrast in texture and sweetness. I also love dolloping some dairy-free yogurt on top and sprinkling fresh parsley or cilantro for a fresh herbal lift—these simple touches make the dish feel special and vibrant.
Side Dishes
Mujadara is versatile and pairs wonderfully with crisp salads, tangy pickles, or roasted vegetables. A fresh cucumber and tomato salad dressed with lemon juice and olive oil balances the richness perfectly, while a side of warm pita bread lets you scoop every last delicious bite.
Creative Ways to Present
For a stunning presentation, layer Mujadara in a shallow bowl or plate and scatter the onions and herbs artfully on top. You can sprinkle toasted pine nuts or chopped walnuts for added crunch. If serving at a gathering, offer toppings like lemon wedges and harissa on the side so everyone can customize their bowl to their taste.
Make Ahead and Storage
Storing Leftovers
Leftover Mujadara keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an excellent make-ahead meal for busy days.
Freezing
You can freeze Mujadara for up to 3 months. Portion it into freezer-safe containers or bags, leaving a bit of headspace for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat your Mujadara gently on the stove or in the microwave, adding a splash of water to help loosen the rice and lentils if they seem dry. Stir occasionally to ensure even heating, and finish with fresh caramelized onions or herbs for that just-made taste.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice works just fine and cooks faster. If you’re using white rice, simply adjust the cooking times as it will take less time to soften. The recipe notes provide guidance on this variation.
Is Mujadara vegan?
Yes, Mujadara is naturally vegan and vegetarian, made with simple plant-based ingredients. Just be sure to check your bouillon powder is vegetable-based if using store-bought.
How can I make Mujadara spicier?
Add a pinch of cayenne pepper or crushed red pepper flakes to the onions while cooking, or serve with a spicy chili sauce like harissa on the side for an extra kick.
What type of lentils are best for Mujadara?
Green or brown lentils are ideal because they hold their shape well during cooking, giving the dish a pleasant texture without becoming mushy.
Can I make Mujadara gluten-free?
Yes! Mujadara is naturally gluten-free as long as your vegetable bouillon powder contains no gluten additives. Always double-check if you’re sensitive or cooking for someone with celiac disease.
Final Thoughts
There is something truly special about this Mujadara Recipe—its comforting simplicity and soulful flavors make it a staple you’ll want on repeat. Whether you’re new to Middle Eastern cuisine or a longtime fan, this dish has a way of making taste buds sing and hearts feel full. So grab those onions, lentils, and rice and start cooking; your next favorite meal awaits!
PrintMujadara Recipe
Mujadara is a traditional Middle Eastern dish featuring green or brown lentils cooked with brown rice and topped with deliciously caramelized onions. This wholesome, vegetarian recipe combines simple ingredients with fragrant spices like cumin and bay leaves to create a comforting, nutritious meal that’s perfect for any time of the year.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Main Ingredients
- 5 small to 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
- Prepare Ingredients: If using brown rice, soak it in water for 20 minutes then drain. This helps the rice cook evenly. Also, soak lentils in cold water and drain to speed up their cooking time and consistency. Meanwhile, slice the onions; you may use a combination of yellow and red onions or either type alone.
- Cook Brown Rice: In a large pot, combine soaked brown rice and 2 1/2 cups water. Bring to a boil, then stir in vegetable bouillon powder, 1 tsp salt, black pepper to taste, and bay leaves. Cover and simmer on low heat for 20 minutes.
- Add Lentils: After 20 minutes, add the drained lentils and 3 cups of water to the pot. Stir well, cover again, bring to a boil, then reduce heat and simmer for 25 minutes until both lentils and rice are tender.
- Caramelize Onions: While lentils cook, heat olive oil in a large skillet over medium heat. Add sliced onions and cover. Cook for about 10 minutes, stirring occasionally. Remove lid, stir, add ground cumin and 1/2 tsp salt, then cook uncovered for another 5 to 10 minutes until onions are deeply caramelized and optionally crisp at edges.
- Finalize Dish: Once lentils and rice are tender, remove bay leaves. Stir about two-thirds of the caramelized onions into the pot with the lentils and rice, reserving the rest for garnish.
- Serve: Spoon Mujadara into bowls. Garnish with remaining caramelized onions, dairy-free yogurt if desired, and fresh herbs like parsley or cilantro. Enjoy warm as a hearty and nutritious meal.
Notes
- Soaking brown rice before cooking ensures even texture; white rice can be used without soaking.
- Soaking lentils helps them cook more evenly and reduces cooking time.
- Adjust water quantity slightly depending on rice type and personal preference for texture.
- Increase heat during the final stage of onion cooking for crispier edges based on taste.
- Mujadara is naturally vegan and vegetarian; suitable for a variety of diets.
- Serving with dairy-free yogurt and fresh herbs adds a refreshing contrast to the dish.
