Name: Mujadara (Lentils and Rice)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried brown or green lentils; 3/4 cup long-grain rice (basmati or jasmine); 2–3 large onions, thinly sliced; 1/4 cup olive oil; 1 tsp ground cumin; 1/2 tsp ground allspice or cinnamon (optional); Salt, to taste; Black pepper, to taste; 4 cups water or vegetable broth

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Mujadara is a humble yet deeply flavorful Middle Eastern dish made with lentils, rice, and caramelized onions. I love how it turns simple pantry staples into a warm, comforting meal that’s packed with texture and earthy, savory flavor. It’s naturally vegan, budget-friendly, and so satisfying whether I serve it as a main or a hearty side.

Why You’ll Love This Recipe

I love this recipe because it’s simple, nourishing, and full of depth thanks to those deeply caramelized onions. The combination of lentils and rice makes it filling and protein-rich, while the crispy onion topping adds irresistible crunch and sweetness. It’s one of those meals that tastes even better the next day, making it perfect for leftovers and meal prep.

Ingredients

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

Brown or green lentils (dried)
Long-grain rice (like basmati or jasmine)
Onions, thinly sliced
Olive oil
Ground cumin
Ground allspice or cinnamon (optional, for extra warmth)
Salt and black pepper
Water or vegetable broth (for cooking)

Directions

I rinse the lentils and cook them in a pot of water until just tender but not mushy, about 15–20 minutes. I drain and set them aside.
In another pot, I cook the rice until fluffy and set it aside.
While the lentils and rice cook, I heat olive oil in a large skillet over medium heat and slowly caramelize the onions. I cook them for 25–30 minutes, stirring often, until they’re deeply golden and crispy at the edges.
I set aside about one-third of the onions for topping.
In a large pot or pan, I combine the cooked rice, lentils, and the rest of the onions. I season with cumin, salt, pepper, and optional allspice or cinnamon.
I stir everything together gently, heat through, and adjust seasoning to taste.
I serve topped with the reserved caramelized onions.

Servings and timing

This recipe makes about 4 servings and takes around 45–50 minutes, most of which is hands-off cooking time. It’s perfect for a comforting weeknight meal or a make-ahead lunch.

Variations

I add a squeeze of lemon juice or a spoonful of yogurt on top for brightness.
I serve it with a cucumber-tomato salad or sautéed greens.
I use a mix of red and yellow onions for a deeper flavor.
I stir in chopped parsley or mint for a fresh finish.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm it gently in a pan or microwave, adding a splash of water or broth to keep it from drying out. It also freezes well—just thaw and reheat when ready.

FAQs

Can I use canned lentils?

I prefer dried for better texture, but canned lentils work in a pinch. I just drain, rinse, and stir them in gently at the end to avoid overcooking.

What kind of rice works best?

Long-grain rice like basmati or jasmine gives the best texture. Short-grain rice may turn out stickier.

How do I caramelize onions properly?

I cook them low and slow in olive oil, stirring often. It takes about 25–30 minutes for them to turn golden, sweet, and slightly crispy.

Is this dish gluten-free?

Yes! Mujadara is naturally gluten-free as long as all the ingredients (especially broth) are certified gluten-free.

Can I make it in one pot?

Yes, I can cook the lentils and rice together once the lentils are par-cooked. I just adjust the liquid and timing to make sure nothing overcooks.

Conclusion

Mujadara is a cozy, comforting dish that proves simple ingredients can create powerful flavor. I love the contrast of tender lentils, fluffy rice, and sweet, crispy onions—and how it’s as nourishing as it is delicious. Whether I’m cooking for myself or feeding a crowd, this timeless dish always hits the spot.