Mujadara Recipe: Middle Eastern Lentils and Rice

Caramelized onions make most things better. More special. Sweet, and with a knowing addition that the flavors were slowly coaxed out. I often find myself craving lentils, of any kind, and this dish has quickly become a favorite of mine.

Mujaddara (or Mujadara) is an incredible Middle Eastern dish known for its simple ingredients but deep flavors. It consists mainly of lentils and rice, often seasoned with a variety of aromatic spices like cumin, cinnamon, and allspice, depending on the regional recipe. It is topped with caramelized onions, which add a sweet and savory depth to its earthy base.

Mujaddara is vegetarian and hearty and healthy and just all around amazing, comfort food.  You cook up some rice, and infuse some flavors, you boil some lentils and infuse some flavors, and you caramelize some onions, toss all three together, and then mix up some spiced yogurt to pair it with. Delicious and so simple!

How to Make Authentic Mujadara

1. Prepare the Lentils:

   • In a pot, add lentils and cover with about 5 cups of water. Add a generous pinch of salt, bay leaf, peppercorns, cloves, and sliced green chili.
   • Bring to a simmer over medium heat and cook for 25-30 minutes until the lentils are tender. Drain and set aside.

2. ---

   Cook the Rice:

   • Drain the soaked basmati rice. In a pot, combine the rice with 1 and 1/2 cups of water and the aromatics (clove, peppercorns, and cinnamon stick).
   • Bring to a simmer, then cover, reduce heat to low, and cook for 15 minutes. Turn off the heat but leave covered for an additional 10 minutes.

3. ---

   Caramelize the Onions:

   • In a large pan, heat a mix of butter and olive oil. Add sliced onions and season with salt and pepper.
   • Cook over medium heat for about 25 minutes, allowing onions to soften and become light brown. Add more oil or water as needed to prevent sticking. Once light brown, increase heat slightly to finish caramelizing to a deeper brown.

4. ---

   Combine and Serve:

   • In a serving bowl, mix the cooked rice, lentils, and caramelized onions.
   • Garnish with chopped coriander. Serve optionally with Greek yogurt mixed with fresh mint and a squeeze of lemon juice.

Recipe Notes:

• Ensure the lentils and rice are not overcooked to maintain texture.
• Adjust the amount of green chili according to your spice preference.
• Can be served hot or at room temperature.

Authentic Mujaddara Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Honest Cooking
• Total Time: 65 minutes
• Yield: Serves 4
• Diet: Vegetarian, Gluten-Free

Print Recipe

Pin Recipe

Description

A Middle Eastern classic of lentils and rice, spiced and topped with caramelized onions. Simple ingredients, big flavor!

---

Ingredients

Units USM Scale 1x2x3x

• 2 large onions
• 1 cups (237 ml) basmati rice
• 3/4 cup French lentils
• 1 bay leaf
• several black peppercorns
• 2 cloves
• 1 cinnamon stick
• 1 green chili
• Cilantro coriander
• Greek yogurt
• Fresh mint
• Lemon juice

---

Instructions

Prepare the Lentils

1. In a pot, add lentils and cover with about 5 cups of water. Add a generous pinch of salt, bay leaf, peppercorns, cloves, and sliced green chili. Bring to a simmer over medium heat and cook for 25-30 minutes until the lentils are tender. Drain and set aside.

Cook the Rice

1. Drain the soaked basmati rice. In a pot, combine the rice with 1 and 1/2 cups of water and the aromatics (clove, peppercorns, and cinnamon stick). Bring to a simmer, then cover, reduce heat to low, and cook for 15 minutes. Turn off the heat but leave covered for an additional 10 minutes.

Caramelize the Onions

1. In a large pan, heat a mix of butter and olive oil. Add sliced onions and season with salt and pepper. Cook over medium heat for about 25 minutes, allowing onions to soften and become light brown. Add more oil or water as needed to prevent sticking. Once light brown, increase heat slightly to finish caramelizing to a deeper brown.

Combine and Serve

1. In a serving bowl, mix the cooked rice, lentils, and caramelized onions. Garnish with chopped coriander. Serve optionally with Greek yogurt mixed with fresh mint and a squeeze of lemon juice.

Notes

• For richer flavor, toast the basmati rice in a dry pan for 2-3 minutes before cooking.
• If you don’t have green chili, you can omit it or use a pinch of red pepper flakes instead.
• Leftover Mujaddara can be stored in the refrigerator for up to 4 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Simmering
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5
• Sodium: 300
• Fat: 10
• Saturated Fat: 3
• Unsaturated Fat: 5
• Carbohydrates: 60
• Fiber: 10
• Protein: 15

If you liked this, you are going to love these favorite Middle Eastern recipes:

Heartwarming Middle Eastern Style Red Lentil Soup

Toum – Middle Eastern Garlic Sauce

Muhammara – Middle Eastern Roasted Red Pepper Spread

Sumac-Spiced Lamb and Hummus

If You Liked This Recipe, You’ll Love These

• Mango and Wild Rice Salad
• Menemen: Turkish Style Scrambled Eggs
• How to Make Hummus Without Tahini