Name: Mujadara (Lentils and Rice) Recipe
Prep time: 15 min
Cook time: 50 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 apple cider or balsamic vinegar; 1 cup dried green or brown lentils, 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, not traditional); 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

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Introduction

Mujadara is a comforting Middle Eastern dish made from lentils, rice, and sweet caramelized onions. It’s simple, flavorful, and packed with wholesome ingredients, making it perfect for a satisfying vegetarian meal.

A large white bowl filled with a mixed dish of yellow rice and green lentils, creating a textured base layer. On top, there is a thick middle layer of caramelized onions with a rich brown color, placed mostly in the center. Scattered around the bowl are fresh green chopped scallions and small parsley leaves, adding bright green accents to the yellow and brown tones. A golden spoon is partly submerged in the dish on the right side, resting on the white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large onions (white or yellow)
1 tablespoon olive oil (for onions)
1 tablespoon sugar
¾ teaspoon salt (for onions)
1 cup water (for caramelizing onions)
1 tablespoon vinegar (apple cider or balsamic)
1 cup dried lentils (green or brown)
4 cups water and 1 teaspoon salt (to cook lentils)
½ cup basmati rice
3 cups water and ½ teaspoon salt (to cook 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 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 centimeter thick. Heat 1 tablespoon olive oil in a skillet, add onions with 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 water evaporates, about 20 minutes.
Step 3: Increase heat to high, add 1 tablespoon vinegar to the onions, stir for 2 minutes, then turn off the heat and set the onions aside.
Step 4: In a pot, bring 4 cups water to a boil. Add 1 teaspoon salt and the rinsed lentils. Simmer for 15–30 minutes until tender but holding shape. Drain and set aside.
Step 5: In another pot, 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 (except the tops reserved for garnish) and sauté for 2 minutes.
Step 7: Add garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), and red pepper flakes. Sauté for about 1 minute until fragrant.
Step 8: Stir in cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and black pepper. Cook together for a few minutes until heated through and combined. Taste and adjust seasoning as needed.
Step 9: Serve the mujadara on a large platter, topped with the remaining caramelized onions, reserved scallion tops, and parsley. Accompany with lemon wedges and yogurt or tahini sauce.

Tips & Variations

For a smokier flavor, try adding a small smoked chili or smoked paprika.
Use brown or green lentils for best texture, as red lentils tend to become mushy.
Turmeric is optional but adds a lovely warm color and subtle earthiness.
Pair mujadara with a fresh salad like fattoush, Shirazi, or cucumber-tomato for a complete meal.

Storage

Store cooked mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry. It also freezes well for up to 2 months; thaw in the fridge before reheating.

How to Serve

The image shows a white plate with a layered dish consisting of cooked brown lentils and yellow rice mixed together, creating a textured, warm golden-brown base layer. On top, there are soft, slightly translucent pieces of caramelized onions in a light brown color, scattered among the lentils and rice. Bright green chopped scallions and herbs are spread over the top, adding a fresh pop of color. A lemon wedge sits near the top right of the plate. Around the edge of the plate, there are small drops of oil and scattered spices. A silver fork rests on the right side of the plate and the plate is placed 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 canned lentils instead of dried?

Yes, canned lentils can be used for convenience. Drain and rinse them well, then add them later in the cooking process to avoid overcooking.

Is mujadara gluten-free?

Yes, this dish is naturally gluten-free as it uses rice and lentils without any wheat or gluten-containing ingredients.