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Mujadara (Lentils and Rice) Recipe

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★★★★★

4.9 from 131 reviews

Mujadara is a comforting Middle Eastern dish featuring tender lentils and fragrant basmati rice cooked separately and then combined with caramelized onions and a flavorful spice blend. This vegetarian recipe is hearty, nutritious, and satisfying, making it perfect for a wholesome meal that highlights the lovely interplay of sweet onions, earthy lentils, and aromatic spices.

Ingredients

Scale

Caramelized Onions

  • 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)

Lentils and Rice

  • 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)

Flavor Base

  • 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)

Serving Suggestions

  • 4 wedges lemon
  • 1 cup yogurt tahini sauce or plain Greek yogurt

Instructions

  1. Carmelize Onions: Thinly slice 4 large onions (about 1/5 inch or 1/2 cm). Heat 1 tablespoon olive oil in a pan and sauté onions with ¾ teaspoon salt and 1 tablespoon sugar for 5 minutes until soft. Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates. Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then turn off the heat and set aside.
  2. Cook Lentils: Bring 4 cups water to a boil. Add 1 teaspoon salt and rinsed lentils. Reduce heat, simmer for 15-30 minutes until lentils are tender but intact. Drain and set aside.
  3. Cook Rice: Bring 3 cups water to a boil. Add ½ teaspoon salt and rinsed basmati rice. Boil on low heat for 8-10 minutes until al dente. Drain and set aside.
  4. Make Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add chopped scallions (reserve green tops for garnish) and sauté for 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes, and sauté 1 more minute until fragrant.
  5. Combine Ingredients: Stir in the cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Sauté for a few minutes until warmed through and well combined. Taste and adjust seasoning.
  6. Serve: Transfer the mujadarah onto a large platter. Top with the remaining caramelized onions, scallion tops, and additional parsley. Serve with lemon wedges and a bowl of Greek-style yogurt or yogurt tahini sauce. Optionally accompany with a fresh salad, such as fattoush, Shirazi salad, or cucumber-tomato salad.

Notes

  • Be careful not to overcook the lentils to avoid a mushy texture; they should remain intact for the best texture.
  • Turmeric is optional and not traditional but adds a subtle color and flavor if desired.
  • You can adjust red pepper flakes according to your preferred heat level.
  • Using basmati rice is preferred for its fragrance and fluffiness, but you can substitute with another long-grain rice if needed.
  • Caramelizing onions slowly is key to developing the signature sweetness and depth of flavor.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated easily.

Keywords: Mujadara, lentils and rice, Middle Eastern lentil dish, caramelized onion rice, vegetarian lentil recipe, healthy lentil rice bowl

Find it online: https://mixitwitjoe.com/mujadara-lentils-and-rice-recipe/