Name: Mujadara (Lentils and Rice) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 + 1 teaspoon salt for cooking lentils; ½ cup basmati rice, rinsed; 3 cups water + 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, not traditional); ⅛ teaspoon red pepper flakes (adjust to taste); ½ teaspoon salt (adjust 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 featuring tender lentils and fluffy basmati rice topped with sweet caramelized onions. It’s a simple, hearty meal packed with warm spices and fresh herbs. Perfect for a wholesome weeknight dinner or a festive gathering.

A large white plate filled with a mixed dish of yellow-orange rice and green lentils, showing a dense and slightly shiny texture. In the center, there is a layer of caramelized onions with a deep brown color and glossy texture, scattered with chopped fresh green herbs. Around the onions, sliced bright green spring onions are sprinkled evenly over the rice and lentils. The plate sits on a white marbled surface with some green onions and a small jar of yellow spice nearby. A gold spoon is partially buried in the dish on the right side. 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 (for onions)
1 cup water (for onions)
1 tablespoon vinegar (apple cider or balsamic)
1 cup dried lentils (green or brown) + 4 cups water and 1 teaspoon salt to cook
½ cup basmati rice + 3 cups water and ½ teaspoon salt to cook
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, not traditional)
⅛ teaspoon red pepper flakes (or more 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 (for serving)
1 cup yogurt, tahini sauce, or plain Greek yogurt (for serving)

Instructions

Step 1: Slice the onions thinly (about ½ cm thick). Heat 1 tablespoon olive oil in a pan, add onions, ¾ teaspoon salt, and 1 tablespoon sugar. Sauté for 5 minutes.
Step 2: Add 1 cup water to the onions, reduce heat to medium-low, and simmer until the liquid evaporates, about 20 minutes.
Step 3: Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then remove from heat and set aside the caramelized onions.
Step 4: Cook lentils by boiling 4 cups water with 1 teaspoon salt, add rinsed lentils, and simmer 15–30 minutes until tender but not mushy. Drain and set aside.
Step 5: Cook rice by boiling 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 (save green tops for garnish) and sauté for 2 minutes.
Step 7: Add garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), red pepper flakes, and 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 a few minutes, stirring gently, until heated through and combined. Adjust salt to taste.
Step 9: Serve the mujadarah on a large platter, topped with the remaining caramelized onions, scallion tops, and parsley.
Step 10: Offer lemon wedges and yogurt or tahini sauce on the side. Pair with fresh salads like fattoush or Shirazi for a complete meal.

Tips & Variations

Use brown lentils if you prefer a firmer texture; red lentils will get mushy and are not recommended for this recipe.
Adding a splash of lemon juice just before serving brightens the flavors beautifully.
If you like it spicier, increase the red pepper flakes or add a pinch of cayenne.
Fresh herbs like mint or dill can be added for a different herbal note.
For a vegan alternative to yogurt, serve with a lemon-tahini dressing instead.

Storage

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

How to Serve

A white plate holds a mixed dish of cooked lentils and yellow rice, forming one main textured layer dominated by small, round lentils and firm rice grains. On top, there are bits of caramelized onions adding a soft, slightly glossy brown layer scattered across the rice and lentils. Bright green chopped herbs and slices of green onion are sprinkled over the dish, adding fresh color and a hint of crunch. A lemon wedge is placed at the top edge of the plate, with some oil drops and small spice specks scattered around the dish edges. A silver fork rests on the right side of the plate, all set on a white marbled surface. 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, but brown rice requires longer cooking time and more water. Adjust cooking accordingly and be sure to rinse it well.

Is mujadarah gluten-free?

Yes, this dish is naturally gluten-free as it’s made from lentils, rice, and spices without any wheat products.