Name: Mujadara (Lentils and Rice)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 cup brown or green lentils; 1 cup long-grain white or basmati rice; 2 large yellow or sweet onions, thinly sliced; 4 tbsp olive oil; 1 tsp salt; ½ tsp ground cumin (optional); ¼ tsp black pepper; 3 cups water or vegetable broth; Optional toppings: chopped parsley, lemon wedges, plain yogurt, crispy onions

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Mujadara is a hearty Middle Eastern dish made with lentils, rice, and deeply caramelized onions. It’s simple, comforting, and packed with warm, earthy flavor. I love serving it with a side of yogurt, salad, or warm flatbread for a filling vegetarian meal that’s both nourishing and incredibly satisfying.

Why You’ll Love This Recipe

I love mujadara because it’s made with just a few pantry staples, yet the flavor is so rich and comforting. The caramelized onions are the real star, giving the dish a sweet and savory depth that makes every bite unforgettable. It’s budget-friendly, naturally vegan, and ideal for batch cooking or feeding a crowd. Mujadara (Lentils and Rice)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

brown or green lentils
long-grain white rice or basmati rice
yellow or sweet onions (thinly sliced)
olive oil
salt
ground cumin (optional for extra warmth)
black pepper
water or vegetable broth
optional toppings: chopped parsley, lemon wedges, yogurt, or crispy onions

Directions

I rinse the lentils and cook them in water until just tender, about 15–20 minutes. I drain and set them aside.
While the lentils cook, I heat olive oil in a large skillet and sauté the sliced onions over medium-low heat. I cook them slowly, stirring often, until they become deep golden and caramelized—this takes about 25–30 minutes.
I set aside a portion of the onions for topping later.
In a pot, I combine the rice, cooked lentils, water or broth, salt, pepper, and cumin (if using).
I bring it to a boil, reduce the heat to low, cover, and simmer for about 15–20 minutes until the rice is cooked and liquid is absorbed.
I turn off the heat and let it rest, covered, for 5–10 minutes.
I fluff the mujadara with a fork and top with the reserved caramelized onions before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep, 30 minutes to cook the onions and lentils, and about 20 minutes to cook the rice—so I have it ready in just under an hour.

Variations

Sometimes I add a pinch of allspice or cinnamon to the rice for more depth. I’ve also made it with bulgur instead of rice, which is another traditional variation. For a protein boost, I top it with a fried egg or serve it alongside grilled veggies or chickpeas.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 4 days. It reheats well in the microwave or on the stove with a splash of water or broth to loosen it up. Mujadara also freezes well—I cool it completely and freeze in portions for up to 2 months. Mujadara (Lentils and Rice)

FAQs

What type of lentils should I use?

I use brown or green lentils because they hold their shape well. Red lentils are too soft and will get mushy.

Can I use leftover rice?

Yes. I sauté the cooked rice with cooked lentils and seasonings, then warm it all through. It’s a great way to repurpose leftovers.

Is mujadara spicy?

No. It’s warmly spiced but not hot. I can add chili flakes or serve with spicy yogurt if I want a kick.

What’s the best way to serve it?

I serve mujadara with plain yogurt, a cucumber salad, or a squeeze of lemon juice. It’s also great with pickled veggies.

Can I make this in one pot?

Yes. After caramelizing the onions, I remove them, then cook the rice and lentils in the same pot before adding the onions back on top.

Conclusion

Mujadara is one of my favorite simple meals—it’s cozy, flavorful, and made with ingredients I usually already have at home. Whether I’m cooking for the week or craving something warm and grounding, this lentils and rice dish never disappoints. With caramelized onions on top, it’s comfort food done right.