Few dishes capture the heart of Middle Eastern cuisine like Mujadara, a humble yet deeply flavorful combination of lentils, rice, and caramelized onions. For centuries, this dish has been a staple in kitchens from Lebanon to Palestine, celebrated for its simplicity, nutrition, and irresistible aroma. What makes Mujadara truly special is its balance of textures and flavors: tender lentils, fluffy rice, sweet and slightly crispy onions, and fragrant spices that awaken your senses with every bite.
Growing up, Mujadara was more than just a meal—it was a symbol of home and comfort. Families would gather around the table, drawn by the scent of onions slowly caramelizing in olive oil, while the earthy lentils and rice simmered to perfection. Today, it continues to be a beloved dish for both everyday meals and festive occasions. Whether you are a vegetarian, vegan, or simply someone looking for a wholesome, satisfying dish, Mujadara offers heartiness and warmth in every mouthful.
Recipe Overview
Mujadara is a classic Middle Eastern dish made from lentils, rice, and caramelized onions, infused with aromatic spices and herbs. It’s naturally vegetarian, rich in protein, and beautifully balanced with the sweetness of onions and the warmth of cumin, coriander, and cinnamon. Traditionally served with lemon wedges and yogurt or tahini sauce, it’s a nutritious, flavorful, and comforting meal perfect for lunch or dinner.
Ingredients & Instructions
Here’s a detailed guide to making Mujadara, with tips for perfect texture and flavor.
Ingredients
- 4 large onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
- 1 cup dried green or brown lentils
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for lentils)
- 1/2 cup basmati rice
- 3 cups water (for cooking rice)
- 1/2 teaspoon salt (for rice)
- 1 tablespoon extra virgin olive oil
- 4 scallions, finely chopped (reserve tops for garnish)
- 2 cloves garlic, pressed or grated
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric powder (optional)
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons cilantro, chopped (optional)
- Lemon wedges and Greek yogurt or tahini sauce for serving
Step-by-Step Instructions
1. Caramelize the Onions
In a skillet, heat olive oil over medium heat. Add sliced onions, salt, and sugar, and sauté for 5 minutes until softened and starting to turn golden.
Add water, reduce heat to medium-low, and simmer until the liquid evaporates. Increase heat slightly, add vinegar, and stir for 2 minutes. Remove from heat and set aside half for topping the finished dish.
Tip: Slow cooking the onions is key—they should be sweet and tender, with slightly crispy edges for the perfect contrast in the finished Mujadara.
2. Cook the Lentils
Bring 4 cups of water and 1 teaspoon salt to a boil. Add the lentils and simmer gently until tender but still intact, about 20-25 minutes. Drain and set aside.
Tip: Avoid overcooking the lentils—they should hold their shape for texture contrast with the rice.
3. Cook the Rice
In a separate pot, bring 3 cups of water and 1/2 teaspoon salt to a boil. Add basmati rice and cook until al dente. Drain and set aside.
Tip: Rinsing the rice before cooking removes excess starch, keeping the grains separate and fluffy.
4. Sauté Aromatics and Spices
In a large skillet, heat extra virgin olive oil over medium heat. Sauté scallions for 2 minutes until soft. Add garlic and spices: paprika, coriander, cumin, cinnamon, turmeric (optional), and red pepper flakes, cooking until fragrant, about 1-2 minutes.
5. Combine Lentils, Rice, and Onions
Stir in lentils, rice, half of the caramelized onions, parsley, cilantro (if using), salt, and black pepper. Sauté gently until heated through and well combined.
Tip: Taste and adjust seasoning—lemon juice can be added here for brightness.
6. Serve
Plate the Mujadara and top with the remaining caramelized onions, reserved scallion tops, and additional parsley. Serve with lemon wedges and a side of Greek yogurt or tahini sauce to balance the earthy flavors.
Cooking Tips & Variations
- Protein Boost: While Mujadara is naturally vegetarian, adding a few fried or roasted chickpeas can increase protein and texture.
- Spice Adjustments: Red pepper flakes add heat, but you can adjust to your taste or omit for a milder dish.
- Rice & Lentil Swap: Try using red lentils with short-grain rice for a quicker-cooking variation.
- Herbs: Cilantro is optional, but adds freshness. Mint can also be added for a unique twist.
- Vegan-Friendly: This dish is naturally vegan—just pair with tahini sauce instead of yogurt.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet or microwave, adding a splash of water or olive oil to maintain moisture.
Serving Suggestions
- Serve Mujadara as a main course with yogurt or tahini sauce.
- Pair it with roasted vegetables, grilled halloumi, or a fresh green salad.
- Garnish with lemon wedges for a bright, citrusy finish.
Mujadara is more than just lentils and rice—it’s a celebration of flavor, simplicity, and Middle Eastern culinary tradition. Its sweet caramelized onions, aromatic spices, and perfectly cooked lentils and rice make it a comforting, hearty, and wholesome meal. Easy to prepare, naturally vegetarian, and endlessly adaptable, Mujadara is a dish that brings warmth to the table and satisfaction to every bite.
Whether you’re a longtime fan of Middle Eastern cuisine or trying it for the first time, this recipe is a must-try. Once you taste the perfect balance of earthy lentils, fluffy rice, and sweet onions, it’s likely to become a staple in your weekly meal rotation.
FAQs
1. Can I make Mujadara ahead of time?
Yes, it can be prepared and refrigerated for up to 3 days. Reheat gently on the stove or in the microwave.
2. Can I use red lentils instead of green or brown?
Yes, but red lentils cook faster and may become soft and slightly mushy, which is also delicious.
3. Is Mujadara vegan?
Yes! As long as you serve it with tahini sauce instead of yogurt, it’s completely vegan.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months.
5. What sides pair well with Mujadara?
Fresh salads, roasted vegetables, pickled vegetables, or a simple yogurt/tahini sauce complement it beautifully.
Mujadara is a classic Middle Eastern dish of lentils, rice, and caramelized onions, seasoned with spices and served with yogurt or tahini for a comforting, nutritious meal.