Name: Mujadara (Lentils, Rice and Caramelized Onions)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils; 2 cups filtered water; pinch of salt; 1 cup jasmine rice (or Basmati); 2 cups water; 1/4 teaspoon salt; 4 large yellow onions; 1/2 cup extra virgin olive oil; 1 teaspoon salt

Lentils, rice and onions come together in this signature Middle Eastern dish to create a warm, savory and nutritious plant-based meal. Serve this authentic Mujadara recipe as a main course or a hearty side dish!

Mujadara served on two white plates alongside a blue cloth with a white background.

One of my favorite restaurants to go to before I moved was a Lebanese restaurant that was walking distance from my house (I even walked there at 9-months pregnant)! I loved their falafel, tabbouleh and hummus (of course), and one of my favorite entrées was their mujadara. It seriously was pure comfort food.

Mujadara, which is spelled many different ways (mujaddara, mejadra, etc.), is an incredibly simple dish comprised of just lentils, rice and onions. The word itself means "pockmarked" in Arabic, referring to how the lentils and rice look when mixed together.

So how is it that these three ingredients, relatively mundane by themselves, could become a staple in Middle Eastern cuisine? In my opinion, it's all about the crispy caramelized onions. When added to fluffy rice and perfectly cooked lentils, you end up with a combination of different flavors and textures that will keep you coming back for more!

It should come as no surprise that I recreated mujadara at home. There are many different versions as the Levant, Arab and Israeli regions each approach it differently, but the common theme is that they all use lentils, onions and a grain. My favorite combination (after quite a few iterations) is green lentils, jasmine rice and caramelized onions!

Why You'll Love this Mujadara

Simple, basic recipe - just 5 ingredients
Great for meal prep as it makes a big batch
Can serve family style
Nutritious plant-based main dish
Kid-friendly
Inexpensive ingredients
Pairs well with sauces and dips (or yogurt)

Ingredients

Mujadara is made from simple ingredients, all of which are pantry staples. Lentils, rice and onions are all you need (along with some extra virgin olive oil and salt), but it's important to select the right type of each. See the recipe card at the bottom of the post for quantities.

Brown lentils, jasmine rice and yellow onions with a white marble background.

Green or brown lentils: The type of lentil really does matter. Both green lentils and brown lentils stand up well in this dish, whereas red lentils and yellow lentils become too mushy. Black lentils (beluga lentils) would work too!

Jasmine or Basmati rice: You can use short grain rice if you wish, but I prefer both the look and feel of long grain rice. Feel free to use brown rice or white rice - it's all just a matter of preference!

Caramelized onions: A yellow onion transforms into sweet, dark golden brown, crispy onions when cooked on the stovetop with olive oil and salt. The oil it's cooked in will be used in the mujadara to maximize flavor!

Most traditional mujadara recipes include ground cumin as a seasoning for more warm and comforting flavor, however I actually prefer the dish without it.

How to Make Mujadara

Many mujadara recipes combine the rice and lentils to cook together in the same pot, but I actually prefer to cook them separately. Yes, it adds an extra dish to clean but it ensures that you get the perfect texture of each element. Plus, you can make any or all of the three components in advance!

Each of these steps should be done concurrently to minimize the overall cooking time, so prepare to have three pots on the stovetop at once! Alternatively, you can prep any of these ingredients ahead of time. I usually prep the caramelized onions ahead of time since those take such a long time.

1. Cook the lentils. Rinse and drain 1 cup of lentils and then add to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil and then simmer while covered on low heat for 17 minutes. Remove the lid to test if the lentils are soft and tender (not mushy). Drain the water when perfectly tender.

Rinsing brown lentils in a strainer over a sink.

Brown lentils in a sauce pan with a hand holding the lid overtop.

2. Cook the rice. Rinse the rice well. Add water, rice and salt to a 3-quart saucepan and bring to a boil. Once boiling, reduce the heat to a low simmer, cover tightly with the lid and simmer for 20 minutes. Turn off the heat and let sit covered for at least 10 minutes. Fluff with a fork when serving.

Rice and water in a saucepan with a white marble background.

Cooked rice in a saucepan with a white marble background.

3. Caramelize the onions (see this post for more detailed instructions). Preheat a cast iron skillet (or large skillet) on the stovetop on medium heat. Once hot, add the sliced onions, oil and salt and cook for 5 minutes until they start to soften and brown. Reduce to medium-low heat and cook for another 30 minutes, tossing the onions every couple minutes. Then reduce to low heat and cook for another 60-90 minutes until golden brown and crispy.

Sliced yellow onions in a large cast iron skillet with a white marble background.

Sliced yellow onions that have been cooked down slightly in a cast iron skillet with a white marble background.

4. Serve. Add the rice and lentils to a bowl and then top with the crispy caramelized onions. Garnish with fresh parsley or other fresh herbs if desired. Enjoy!

Mujadara served on a white plate with a white marble background.

Recipe Tips

Be generous with the olive oil. I like to use a good amount of olive oil as I'm cooking the onions so that it gives the dish a little sauciness.

Allow the onions to cool for more crispiness. I'll often get the onions going a little earlier so that they can have some time to cool before adding them to the dish. Doing so gets them super crispy!

Close up shot of mujadara with a black spoon wedged underneath.

Serving Suggestions

I love the contrast between warm mujadara and a cold dip or sauce on the side. Many people pair it with plain yogurt, but I actually love it with hummus, vegan tzatziki, dairy-free whipped feta dip or roasted garlic dip. It's also really good with this French onion dip!

Additionally, I'll often serve mujadara alongside roasted veggies or a side salad.

Storage

Allow leftover mujadara to cool to room temperature before storing in an airtight container in the refrigerator for about 3-4 days.

I actually like to store the cooked rice, lentils and onions in separate containers so I can repurpose any individual component in other recipes if needed.

Caramelized onions and cooked lentils over a bed of white jasmine rice on a white plate.

Health Benefits of Lentils

Lentils are rich in folate, iron, manganese and phosphorus while also being a good source of vitamin B6, magnesium and zinc. Additionally, 1 cup of cooked lentils contains 18 grams of protein!

It should be noted that lentils by themselves are not a complete protein as they do not contain all of the essential amino acids. However, when combined with grains such as rice, as they are in this mujadara, the two form a complete protein.

Lentils also have positive effects on diabetes management, support for cardiovascular health and antioxidative properties (source).

More Mediterranean Recipes

I am officially obsessed with this viral Mediterranean dense bean salad for lunch.

I also love using any leftover lentils (or canned lentils) in this Cava-inspired lentil tabbouleh salad and this creamy carrot and red lentil soup!

Two spoons lifting a serving of mujadara from a plate.

I hope you enjoy this mujadara recipe! I love serving it family style on a big platter so everyone can help themselves. It's a great warm and comforting dish without being a stew or soup!

Mujadara (Lentils, Rice and Caramelized Onions)