Mujadara – Lebanese Lentils and Rice Recipe

Why You’ll Love This Recipe

I like this recipe because it’s simple, budget-friendly, and full of flavor. The caramelized onions add depth and sweetness, while the lentils and rice make it filling and satisfying. I can serve it as a main dish with a fresh salad or as part of a larger spread. It’s also naturally vegetarian and vegan, which makes it versatile for different diets.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup green lentils (200 grams)
4 cups water (3 cups and 1 cup separately)
½ teaspoon cumin
2 bay leaves
¼ cup olive oil
4 medium onions (finely sliced)
1 cup rice (baldo, tosya, or basmati)
1 teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley (to garnish)

Directions

Pre Cooking the Green Lentils
I wash the lentils and place them in a heavy-based pan with 3 cups of cold water, cumin, and bay leaves. I cover and bring it to a boil, then let it simmer for 15 to 25 minutes, checking after 15 minutes. The lentils should be almost cooked but still firm, since they’ll finish cooking with the rice.

Caramelizing the Onions
While the lentils cook, I slice the onions thinly and evenly. I heat olive oil in a large heavy-based pan and sauté the onions for about 15 to 20 minutes, stirring often, until they become deeply golden brown and slightly crispy.

Cooking the Rice
Once the lentils are nearly done, I wash the rice until the water runs clear. I add it to the lentils along with 1 cup of water, just enough to cover. I stir, cover, and simmer for another 15 minutes until the rice and lentils are tender and the liquid is absorbed. I remove the bay leaves, then stir in three-quarters of the caramelized onions. After resting for 10 minutes under a kitchen towel, I top it with the remaining onions and garnish with parsley before serving.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 50 minutes to cook, with a total time of around 1 hour.

Variations

I sometimes swap rice with bulgur for a nuttier flavor or use brown rice, adjusting the cooking time as needed. For extra richness, I drizzle a little more olive oil before serving. I also enjoy topping it with crispy fried onions or serving it with plain yogurt on the side for a refreshing contrast.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it gently on the stovetop with a splash of water to prevent it from drying out, or I microwave it until heated through. Mujadara also tastes great at room temperature, which makes it a good make-ahead dish.

FAQs

Can I make mujadara with brown rice?

Yes, but I adjust the cooking time since brown rice takes longer to cook than white rice.

Can I use red lentils?

I don’t recommend red lentils because they break down too quickly and turn mushy.

Can I cook the onions ahead of time?

Yes, I sometimes caramelize the onions in advance and keep them in the fridge until I’m ready to use them.

What is the best rice to use?

I like baldo, tosya, or basmati rice because they stay fluffy and separate well.

How do I keep the onions from burning?

I stir them regularly and lower the heat if they brown too quickly, ensuring they caramelize evenly.

Can I add spices to the dish?

Yes, sometimes I add a pinch of cinnamon or allspice for extra warmth and depth.

Is mujadara served hot or cold?

I usually serve it warm, but it’s also delicious at room temperature.

Can I make it oil-free?

While olive oil adds great flavor, I can reduce the amount or use a nonstick pan and caramelize onions with a splash of water.

Can I freeze mujadara?

Yes, I freeze it in portions and reheat it on the stovetop with a little water when needed.

What can I serve with mujadara?

I like pairing it with a fresh cucumber-tomato salad, yogurt, or pickled vegetables for a balanced meal.

Conclusion

Mujadara is a dish I turn to when I want something hearty yet simple. The lentils, rice, and caramelized onions come together beautifully to create a comforting meal that’s both nourishing and flavorful. It’s a versatile recipe that I enjoy making again and again, whether for a family dinner or as part of a Middle Eastern feast.