Mujadara Recipe

Introduction

Mujadara is a comforting Middle Eastern dish made of lentils, rice, and caramelized onions. It’s hearty, flavorful, and perfect for a simple, nutritious meal any day of the week.

Ingredients

• 5 small-medium onions, sliced
• 1.5 cups green or brown lentils
• 1 cup brown rice (or white rice, see notes)
• 5–5 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. This helps it cook evenly. (For white rice, skip soaking.)
2. Step 2: In a large pot, combine soaked brown rice and 2 1/2 cups water. Bring to a boil, then stir in bouillon powder, 1 tsp salt, black pepper, and bay leaves. Cover and simmer on low for 20 minutes.
3. Step 3: While rice cooks, soak lentils in cold water, then drain to promote even cooking.
4. Step 4: Slice onions. You can use a mix of yellow and red onions or just one kind.
5. Step 5: After 20 minutes, add drained lentils and 3 cups water to the pot. Stir, cover, and bring to a boil again. Reduce heat and simmer for 25 minutes.
6. Step 6: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and stir. Cover and cook for 10 minutes. Uncover, add cumin and 1/2 tsp salt, and cook uncovered for 5–10 minutes, stirring occasionally, until onions are deeply caramelized. Increase heat slightly for crispier onions if desired.
7. Step 7: Check the lentils and rice for tenderness. If needed, simmer a few more minutes. Turn off heat and let the pot sit covered for a few minutes.
8. Step 8: Remove bay leaves. Stir about two-thirds of the caramelized onions into the lentil and rice mixture. Reserve the rest for garnish. Serve topped with dairy-free yogurt (optional), caramelized onions, and fresh herbs like parsley or cilantro.

Tips & Variations

• Soaking lentils and brown rice helps them cook faster and more evenly.
• 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 instead of soaking and pre-cooking the rice.
• Serve with a side of fresh salad or pickled vegetables for a complete meal.

Storage

Store cooked Mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry. This dish also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

You can substitute green or brown lentils with other varieties like French lentils, but cooking times may vary slightly.

Is Mujadara vegan?

Yes, this recipe is naturally vegan when using vegetable bouillon and olive oil. It’s a great plant-based protein option.

Mujadara Recipe

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4.8 from 73 reviews

Mujadara is a hearty and comforting Middle Eastern dish made with lentils, rice, and sweet caramelized onions. This traditional recipe combines brown or green lentils with brown rice and is seasoned with cumin and bay leaves for a fragrant, savory flavor. Perfect for a nutritious vegetarian meal, Mujadara is easy to make on the stovetop and is served topped with crisp caramelized onions and fresh herbs.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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Rice and Lentils

• 1.5 cups green or brown lentils
• 1 cup brown rice (or white rice as an alternative)
• 5 – 5 1/2 cups water (divided)
• 1 tbsp veggie bouillon powder
• 1 1/2 tsp salt (divided)
• 2 bay leaves
• Black pepper to taste

Onions and Seasoning

• 5 small-medium onions (sliced; a mix of 2 yellow and 3 red onions recommended)
• 2 tbsp olive oil
• 1 tsp ground cumin

Instructions

1. Prepare Rice: Soak brown rice for 20 minutes, then drain. Add soaked rice and 2 1/2 cups water to a large pot and bring to a boil. Stir in veggie bouillon powder, 1 tsp salt, black pepper, and bay leaves. Once boiling, reduce heat, cover, and simmer for 20 minutes.
2. Prepare Lentils: Meanwhile, soak lentils in cold water, then drain to promote even and faster cooking.
3. Slice Onions: While rice cooks, slice onions thinly. A combination of yellow and red onions is ideal for flavor.
4. Add Lentils: After rice cooks for 20 minutes, add drained lentils and 3 cups water to the pot. Stir and bring back to a boil. Reduce heat, cover, and simmer for 25 minutes.
5. Caramelize Onions: Heat olive oil in a large skillet. Add sliced onions and stir. Reduce heat to medium, cover, and cook for about 10 minutes. Uncover, add cumin and remaining 1/2 tsp salt, and cook uncovered for another 5-10 minutes to achieve caramelization. Increase heat if a crispier texture is desired.
6. Check Doneness: After lentils have cooked for 25 minutes, check if lentils and rice are tender. If not, simmer a few more minutes. Then turn off heat and let the pot rest covered for a few minutes.
7. Assemble Mujadara: Remove bay leaves from the pot. Add about two-thirds of the caramelized onions to the lentil and rice mixture, reserving the rest for garnish.
8. Serve: Spoon Mujadara into bowls, topping with reserved caramelized onions, dairy-free yogurt if desired, and fresh herbs such as parsley or cilantro. Enjoy your warm, nutritious dish!

Notes

• Soaking brown rice and lentils helps them cook evenly and reduces cooking time.
• White rice can be used as an alternative; adjust water amounts accordingly.
• Caramelizing onions slowly enhances the sweetness and depth of flavor.
• This dish pairs well with a dollop of dairy-free yogurt and fresh herbs.

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