Name: Mujadara (Lentils and Rice) Recipe
Prep time: 20 min
Cook time: 45 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 vinegar (apple cider or balsamic); 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); 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; 1 cup yogurt tahini sauce or plain Greek yogurt

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Introduction

Mujadara is a comforting Middle Eastern dish made of lentils and rice, beautifully flavored with caramelized onions and warm spices. It’s a humble, nutritious meal that’s both easy to prepare and deeply satisfying.

A large white bowl filled with a layered dish of yellow-orange rice mixed with small green lentils, topped with sautéed caramelized onions that are brown and glossy, and sprinkled with fresh green chopped scallions and parsley. The rice and lentils form the base layer, with the onions concentrated in the middle and some scattered over the top. Bright green sliced scallions and parsley add a fresh contrast to the warm colors of the rice and onions. The bowl sits on a white marbled surface, surrounded by whole green scallions, a brown onion, and a small jar of yellow spice on a blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large onions (white or yellow)
1 tablespoon olive oil (for caramelizing onions)
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 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, 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 1/5 inch or 1/2 cm). Heat 1 tablespoon olive oil in a pan, add onions with ¾ teaspoon salt and 1 tablespoon sugar, and sauté for 5 minutes.
Step 2: Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the water evaporates.
Step 3: Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then turn off the heat and set onions aside.
Step 4: Bring 4 cups water to a boil, add 1 teaspoon salt and rinsed lentils. Simmer for 15-30 minutes until tender but intact. Drain and set aside.
Step 5: Bring 3 cups water to a boil, add ½ teaspoon salt and rinsed rice. Boil 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 (reserve tops for garnish) and sauté for 2 minutes.
Step 7: Add garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), and red pepper flakes. Sauté for 1 minute until fragrant.
Step 8: Stir in the cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), salt, and black pepper.
Step 9: Cook together for a few minutes until warmed through and well combined. Adjust salt to taste.
Step 10: Serve mujadara on a large platter topped with the remaining caramelized onions, scallion tops, and parsley. Add lemon wedges and yogurt or tahini sauce on the side.

Tips & Variations

Use brown or green lentils as they hold their shape better compared to red lentils.
For a vegan option, serve with tahini sauce instead of yogurt.
If you prefer a softer texture, cook lentils and rice a little longer until fully tender.
Add a pinch of cinnamon and cumin for a warm, fragrant flavor that complements the dish beautifully.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water if it feels dry. It also freezes well—thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

A white plate on a white marbled texture holds a serving of yellow rice mixed with green lentils, creating a chunky, textured layer that fills most of the plate. There are caramelized onions with a glossy, brownish-orange tint scattered across the dish. Bright green chopped scallions are sprinkled on top, adding a fresh contrast. A lemon wedge rests near the edge of the rice. A silver fork lies on the plate's right side, partly on the food. Small drops of oil and spice flakes are scattered lightly around the plate’s edge, giving a casual, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for mujadara?

Basmati rice is recommended for its fragrant aroma and fluffy texture, but you can substitute with long-grain rice. Avoid short-grain sticky rice, as it changes the dish’s texture.

Is mujadara gluten-free?

Yes, mujadara is naturally gluten-free since it’s made from lentils, rice, and spices without any wheat ingredients. Always check your spice labels if you have celiac disease or gluten sensitivity to be sure.