Mujadara Recipe

Introduction

Mujadara is a comforting Middle Eastern dish made of lentils, rice, and caramelized onions. It’s simple, hearty, and packed with flavor—perfect for a satisfying vegetarian meal. This recipe will guide you through making it with brown rice and perfectly cooked lentils.

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, 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. Step 1: If using brown rice, soak it for 20 minutes and then drain. For white rice, see the notes section for alternative instructions.
2. Step 2: In a large pot, add soaked brown rice and 2 1/2 cups of water. Bring to a boil. Stir in 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 lentils in cold water, then drain to help them cook evenly and faster.
4. Step 4: Slice the onions. You can use a mix of yellow and red onions or just one type.
5. Step 5: After 20 minutes, add drained lentils along with 3 cups of water to the pot. Stir, cover, and once boiling, reduce heat and simmer for 25 minutes.
6. Step 6: Heat olive oil in a large skillet over medium high heat. Add sliced onions, stir, then cover and cook for about 10 minutes. Uncover, add cumin and 1/2 tsp salt, and cook uncovered for another 5–10 minutes until onions are deeply caramelized. Increase heat if you want them crispier.
7. Step 7: Check if rice and lentils are tender after 25 minutes. 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 in about two-thirds of the caramelized onions into the rice and lentils. Reserve the rest for garnish. Serve warm, topped with dairy-free yogurt, remaining onions, and fresh herbs like parsley or cilantro.

Tips & Variations

• Soaking the lentils and rice helps reduce cooking time and ensures even texture.
• For a different flavor, try adding a pinch of cinnamon or allspice to the onions while caramelizing.
• White rice can be used instead of brown, but cooking times and water amounts will vary.
• Serve with a side of fresh salad or pickled vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it seems dry. Mujadara also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Green or brown lentils are best because they hold their shape well during cooking. Red lentils tend to break down and create a mushier texture, which is different from the traditional mujadarah texture.

What can I serve with mujadarah?

Mujadarah pairs nicely with fresh salads, pickled vegetables, or a simple yogurt sauce. It also works well as a filling side alongside roasted vegetables or grilled meats for a balanced meal.

Mujadara Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

Mujadara is a hearty and comforting Middle Eastern dish combining tender lentils, fluffy brown rice, and sweet caramelized onions. This vegetarian and vegan-friendly recipe features fragrant cumin and aromatic bay leaves for deep flavor. Perfect as a wholesome main course or side, this Mujadara is simple to prepare, nutritious, and satisfying.

• Author: Logan
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Grains and Legumes

• 1.5 cups green or brown lentils
• 1 cup brown rice (or white rice, see notes)

Vegetables and Aromatics

• 5 small-medium onions (sliced) – typically 2 yellow onions and 3 red onions

Liquids and Seasonings

• 5 to 5 1/2 cups water (divided as per 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 brown rice: If using brown rice, soak it in water for 20 minutes, then drain. This helps achieve a better texture. (For white rice, follow the notes section in the original recipe.)
2. Cook brown rice: Combine the soaked brown rice and 2 1/2 cups water in a large pot and bring to a boil. Stir in the vegetable bouillon powder, 1 teaspoon salt, black pepper to taste, and 2 bay leaves. Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
3. Soak lentils: While rice cooks, soak the lentils in cold water, then drain. This step helps the lentils cook more evenly and quickly.
4. Slice onions: Slice the onions while the rice cooks. A mix of yellow and red onions is recommended but you may use either type alone.
5. Add lentils to rice: After 20 minutes, add the drained lentils and 3 cups of water to the pot. Stir gently to combine, cover again, bring to a boil, then reduce heat and simmer for 25 minutes.
6. Caramelize onions: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and stir. Reduce heat to medium, cover the skillet, and cook onions for about 10 minutes. Uncover, add ground cumin and remaining 1/2 tsp salt, and cook uncovered for an additional 5-10 minutes, stirring occasionally until onions are golden brown and caramelized. Increase heat slightly if a crisper texture is desired.
7. Check lentils and rice: After 25 minutes, check if lentils and rice are tender. If not, continue simmering a few more minutes. Then turn off heat and keep covered for best texture.
8. Combine and serve: Remove bay leaves from the rice and lentil pot. Stir in about two-thirds of the caramelized onions. Reserve the remaining onions for garnish. Serve in bowls topped with dairy-free yogurt, reserved onions, and fresh herbs like parsley or cilantro for a flavorful finish.

Notes

• For white rice: Use the same method but adjust water to 2 cup for rice cooking stage and reduce simmer time to about 15 minutes before adding lentils.
• Soaking lentils and rice helps cook them evenly and prevent mushiness.
• Vegetable bouillon powder adds depth of flavor but can be substituted with vegetable stock if preferred.
• Serving size depends on appetite but this recipe yields about 4-6 servings.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
• Optional toppings include a dollop of dairy-free or regular yogurt and fresh herbs for added freshness.

Keywords: Mujadara, Lentils and Rice, Middle Eastern Recipe, Vegan Dinner, One Pot Meal, Caramelized Onions