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Mujadara (Lentils and Rice) Recipe

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★★★★★

4.5 from 472 reviews

Mujadara is a classic Middle Eastern dish featuring perfectly cooked lentils and basmati rice, combined with richly caramelized onions and a blend of aromatic spices. This hearty, vegetarian dish is finished with fresh herbs, lemon wedges, and a creamy yogurt tahini sauce for a comforting yet vibrant meal that’s easy to prepare and delicious.

Ingredients

Scale

Caramelized Onions

  • 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)

Lentils and Rice

  • 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)

Flavor Base and Garnishes

  • 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

Instructions

  1. Caramelize Onions: Thinly slice the onions and sauté them in olive oil with salt and sugar for 5 minutes over medium heat. Add water, reduce heat, and simmer for 20 minutes until the liquid evaporates. Increase heat, add vinegar, stir for 2 minutes, then turn off the heat and set aside.
  2. Cook Lentils: Boil 4 cups of water with salt, add rinsed lentils, and simmer for 15-30 minutes until tender but not mushy. Drain and set aside.
  3. Cook Rice: Boil 3 cups of water with salt, add rinsed basmati rice, and boil on low heat for 8-10 minutes until al dente. Drain and set aside.
  4. Prepare Flavor Base: Heat extra virgin olive oil in a large skillet. Sauté chopped scallions for 2 minutes, then add pressed garlic and all spices including paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes, and cook for an additional minute until fragrant.
  5. Combine Ingredients: Stir in cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and pepper. Sauté for a few minutes until well combined and heated through. Adjust seasoning as needed.
  6. Serve: Transfer the Mujadara to a large serving platter. Top with the remaining caramelized onions, reserved scallion tops, and additional parsley for garnish.
  7. Add Accompaniments: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt. Pair with fresh salads such as fattoush, Shirazi salad, or cucumber-tomato salad for a complete meal.

Notes

  • For caramelized onions, be patient to develop a deep, rich flavor; the slow simmering and vinegar finishing touch are key.
  • Lentils should be cooked tender but not mushy to maintain texture in the dish.
  • Basmati rice is preferred for its fragrance and light, fluffy texture.
  • Turmeric is optional but adds a subtle warmth and beautiful color.
  • Adjust red pepper flakes for desired heat level.
  • Yogurt tahini sauce adds a creamy, tangy contrast; plain Greek yogurt is a suitable alternative.
  • This dish is excellent served warm or at room temperature and makes great leftovers.

Keywords: Mujadara, Lentils and Rice, Caramelized Onions, Middle Eastern, Vegetarian, Lentil Recipe, Basmati Rice, Healthy, Comfort Food

Find it online: https://miarosetti.com/mujadara-lentils-and-rice-recipe/