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!
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 and tabbouleh, but one of my favorite entrées was their mujadara. It seriously was pure comfort food.
But how can three relatively mundane ingredients by themselves (lentils, rice and onions) be so good? 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!
My favorite combo (after trying quite a few iterations at home) is green lentils, jasmine rice and caramelized onions. You seriously have to try it!
And if you're into lentils, rice and onions, be sure to check out my vegan harira which packs them all (and more) into a nourishing soup!
Just 5 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.
- 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 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 crispy, sweet and dark golden brown when cooked on the stovetop with olive oil and salt.
From Pantry to Perfection: Making Mujadara Step-by-Step
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.
2. Cook the rice.
4. Combine them all and serve! 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 this creamy homemade vegan tzatziki!
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!
Keep the Mediterranean Magic Going
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!
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!
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Mujadara (Lentils, Rice and Caramelized Onions)
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Diet: Vegan
Description
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!
Ingredients
Lentils:
- 1 cup green or brown lentils
- 2 cups filtered water
- pinch of salt
Rice:
- 1 cup jasmine rice (or Basmati)
- 2 cups water
- ¼ teaspoon salt
Caramelized onions:
- 4 large yellow onions
- ½ cup extra virgin olive oil
- 1 teaspoon salt
Instructions
- Cook the lentils. Rinse and drain 1 cup of lentils and then add to a medium saucepan with 2 cups of filtered 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.
- 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.
- Caramelize the onions (see this post for more detailed instructions). I recommend preparing these ahead of time since the process is quite long to get crispy results. Preheat a cast iron skillet (not enameled cast iron) 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.
- Serve. Add the rice and lentils to a bowl and then top with the caramelized onions. Garnish with fresh parsley or other fresh herbs if desired. Serve with hummus, vegan tzatziki, dairy-free whipped feta dip, roasted garlic dip or vegan French onion dip.
Equipment
Buy Now → Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. I like to store the cooked rice, lentils and onions in separate containers so I can repurpose any individual component in other recipes if needed.
Most traditional mujadara recipes include ground cumin as a seasoning for more warm and comforting flavor, however I actually prefer the dish without it.
- Prep Time: 5
- Cook Time: 60
- Category: Entree
- Method: Stovetop
- Cuisine: Mediterranean
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