Name: Mujadara with Caramelized Onions and Fresh Herbs Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 5 small-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

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Introduction

Mujadara is a comforting Middle Eastern dish featuring a flavorful combination of lentils, rice, and caramelized onions. It’s simple to make, hearty, and packed with wholesome ingredients that satisfy both vegetarians and meat-eaters alike.

A white bowl filled with a base layer of cooked lentils and rice mixed together, showing small green and brown grains. The second layer is a thick dollop of creamy white yogurt spread over the center. On top of the yogurt is a third layer of golden-brown caramelized onions, with some darker crispy edges, scattered unevenly. Small bits of green parsley are sprinkled lightly over all layers. A detailed gold spoon is placed in the bowl resting on the lentil and rice mix, partially covered by the yogurt and onions. The bowl sits on a white marbled surface with scattered parsley around and a pink cloth with white polka dots near the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 small-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

Step 1: If using brown rice, soak it for 20 minutes then drain. This helps it cook more evenly. For white rice, follow separate instructions below.
Step 2: In a large pot, add the soaked brown rice and 2 1/2 cups water. Bring to a boil, then stir in the vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Reduce heat, cover, and simmer for 20 minutes.
Step 3: While the rice cooks, soak lentils in cold water briefly, then drain to ensure even cooking.
Step 4: Slice the onions. You can use a mix of yellow and red onions or just one type.
Step 5: After the rice has cooked for 20 minutes, add the drained lentils and 3 cups water to the pot. Stir, cover, and bring to a boil again. Lower heat and simmer for 25 minutes.
Step 6: Heat olive oil in a large skillet over medium heat. Add the sliced onions, stir, cover, and cook for about 10 minutes. Uncover, add cumin and remaining 1/2 tsp salt, and cook uncovered for another 5-10 minutes until onions are deeply caramelized. Increase heat for crispier onions if desired.
Step 7: Check the lentils and rice for tenderness at the end of cooking. If needed, simmer a few more minutes. Turn off heat and keep covered for a few minutes.
Step 8: Remove bay leaves. Stir most of the caramelized onions into the lentil and rice mixture, reserving some for garnish. Serve topped with caramelized onions, dairy-free yogurt (optional), and fresh herbs like parsley or cilantro. Enjoy!

Tips & Variations

Soaking the lentils and rice helps them cook more evenly and reduces cooking time.
For a different flavor, try adding a pinch of cinnamon or allspice along with the cumin when cooking the onions.
You can substitute white rice, but be sure to adjust water and cooking times accordingly.
For an extra protein boost, serve with a side of plain yogurt or a drizzle of tahini sauce.

Storage

Store cooked mujadara in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave, adding a splash of water if needed to keep it moist. Leftovers also freeze well for up to 2 months.

How to Serve

A white bowl sits on a white marbled surface, filled with three main layers of food. The bottom layer is a mix of cooked lentils and rice, brown and grainy with a soft texture. On top of that, there is a thick dollop of smooth white creamy sauce covering the center. The top layer has golden-brown caramelized onions with a shiny, slightly sticky look, scattered over the sauce. Small green parsley pieces are sprinkled around the dish adding fresh color. A gold spoon with a decorative handle rests inside the bowl, its edge near the onions. In the background, blurred purple onions and a wooden bowl of green herbs are visible. A pink cloth with white dots lies near the bowl at the bottom edge of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils for mujadara?

Yes, green or brown lentils work best as they hold shape well during cooking. Red lentils tend to become mushy and are not recommended for this recipe.

Is mujadara vegan?

Absolutely. This dish is naturally vegan and vegetarian, made with lentils, rice, onions, and spices. Just be sure to use vegetable bouillon powder if you want it fully vegan.