Name: Mujadara (Lentils and Rice) Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 4 large onions (white or yellow), thinly sliced; 1 tablespoon olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider or balsamic); 1 cup dried lentils (green or brown), rinsed; 4 cups water (for cooking lentils); 1 teaspoon salt (for cooking lentils); ½ cup basmati rice, rinsed; 3 cups water (for cooking rice); ½ teaspoon salt (for cooking rice); 1 tablespoon extra virgin olive oil; 4 scallions, finely chopped (reserve green tops for garnish); 2 cloves garlic, pressed or grated; 1 teaspoon paprika; 1 teaspoon coriander; ½ teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon turmeric powder (optional); ⅛ teaspoon red pepper flakes (adjust to taste); ½ teaspoon salt (or to taste); ⅛ teaspoon black pepper; 2 tablespoons flat-leaf parsley, chopped; 2 tablespoons cilantro, chopped (optional); 4 wedges lemon; 1 cup yogurt tahini sauce or plain Greek yogurt

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Introduction

Mujadara is a comforting Middle Eastern dish combining tender lentils, fluffy rice, and sweet caramelized onions. It’s a hearty, flavorful, and nourishing meal that’s simple to prepare and perfect for any season.

The dish shows a white round plate filled with a single layer of cooked green lentils mixed with yellow rice, giving it a textured and colorful look. On top, there are small pieces of golden-brown caramelized onions scattered across the lentils. Bright green chopped herbs are sprinkled over the dish, adding a fresh touch. To the side of the lentils, there is a light yellow lemon wedge resting on the plate. A metal fork lies on the right edge of the plate. The whole setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large onions (white or yellow)
1 tablespoon olive oil
1 tablespoon sugar
¾ teaspoon salt
1 cup water
1 tablespoon vinegar (apple cider or balsamic)
1 cup dried lentils (green or brown) + 4 cups water and 1 teaspoon salt to cook them
½ cup basmati rice + 3 cups water and ½ teaspoon salt to cook it
1 tablespoon extra virgin olive oil
4 scallions (finely chopped, reserve green tops for garnish)
2 cloves garlic (pressed or grated)
1 teaspoon paprika
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon turmeric powder (optional)
⅛ teaspoon red pepper flakes (adjust to taste)
½ teaspoon salt (or more to taste)
⅛ teaspoon black pepper
2 tablespoons flat-leaf parsley (chopped)
2 tablespoons cilantro (chopped, optional)
4 wedges lemon
1 cup yogurt tahini sauce or plain Greek yogurt

Instructions

Step 1: Slice the onions thinly, about 1/5 inch (1/2 cm). Heat 1 tablespoon olive oil in a pan with ¾ teaspoon salt and 1 tablespoon sugar. Sauté the onions for 5 minutes.
Step 2: Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the water evaporates and onions are soft.
Step 3: Increase heat to high, stir in 1 tablespoon vinegar, cook for 2 minutes more, then turn off the heat and set the caramelized onions aside.
Step 4: To cook lentils, bring 4 cups water to a boil with 1 teaspoon salt. Add rinsed lentils and simmer for 15–30 minutes until tender but intact. Drain and set aside.
Step 5: For the rice, boil 3 cups water with ½ teaspoon salt. Add rinsed basmati rice and cook on low heat for 8–10 minutes until al dente. Drain and set aside.
Step 6: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add chopped scallions (reserve tops for garnish) and sauté for 2 minutes.
Step 7: Add garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), and red pepper flakes. Sauté for another minute until fragrant.
Step 8: Stir in lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and black pepper. Cook for a few minutes until warmed through and combined well. Adjust salt to taste.
Step 9: Transfer the mixture to a large platter. Top with remaining caramelized onions, reserved scallion tops, and extra parsley.
Step 10: Serve with lemon wedges and a side of yogurt tahini sauce or plain Greek yogurt. Pair with a fresh salad like fattoush, Shirazi, or cucumber-tomato salad for a complete meal.

Tips & Variations

Use brown or green lentils as they hold their shape better for this recipe.
For a spicier dish, increase the amount of red pepper flakes.
Try using lime juice instead of lemon for a different citrus flavor.
Adding turmeric is optional but adds a lovely color and mild earthiness.
Leftover Mujadara can be shaped into patties and pan-fried for a delicious twist.

Storage

Store Mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth to keep it moist. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A large white round plate holds a bed of yellowish-brown cooked rice mixed evenly with green peas. On top of the rice, there is a central layer of dark brown caramelized onions with a shiny texture, surrounded by chopped green onions scattered over the dish, adding bright green and white accents. To the right of the plate, a woman's hand holds golden chopsticks poised over the rice. The plate sits on a white marbled surface with a blue cloth and green onions visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of basmati?

Yes, you can substitute brown rice but it will require a longer cooking time and more water. Adjust accordingly to ensure it cooks thoroughly but remains separate.

Is Mujadara vegan?

Yes, Mujadara itself is vegan, made from lentils, rice, onions, and spices. Just serve it with a vegan yogurt or skip the yogurt dipping sauce if you want a fully vegan meal.