Mujadara Recipe

Introduction

Mujadara is a comforting Middle Eastern dish featuring tender lentils and fragrant basmati rice, topped with sweet caramelized onions. It’s a simple yet flavorful meal that is both hearty and nutritious, perfect for any day of the week.

Ingredients

• 4 large onions (white or yellow)
• 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, plus 4 cups water and 1 teaspoon salt to cook)
• ½ cup basmati rice (plus 3 cups water and ½ teaspoon salt to cook)
• 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)

Instructions

1. Step 1: Slice 4 large onions thinly (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.
2. Step 2: Add 1 cup water, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates.
3. Step 3: Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes, then turn off heat and set the caramelized onions aside.
4. Step 4: To cook lentils, bring 4 cups water to a boil, add 1 teaspoon salt and 1 cup rinsed dried lentils. Simmer for 15-30 minutes until tender but intact. Drain and set aside.
5. Step 5: To cook rice, bring 3 cups water to a boil, add ½ teaspoon salt and ½ cup rinsed basmati rice. Boil on low heat for 8-10 minutes until al dente. Drain and set aside.
6. Step 6: In a large skillet, heat 1 tablespoon extra virgin olive oil. Add 4 chopped scallions (reserve the green tops for garnish) and sauté for 2 minutes.
7. Step 7: Add 2 pressed garlic cloves, 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ⅛ teaspoon red pepper flakes. Sauté for another minute until fragrant.
8. Step 8: Stir in cooked lentils, rice, half of the caramelized onions, 2 tablespoons chopped flat-leaf parsley, 2 tablespoons chopped cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper. Cook for a few minutes until well combined and warm. Taste and adjust seasoning.
9. Step 9: Serve mujadara on a large platter topped with the remaining caramelized onions, reserved scallion tops, and additional parsley.
10. Step 10: Add lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt on the side. Pair with a refreshing salad like fattoush, Shirazi, or cucumber-tomato salad if desired.

Tips & Variations

• For deeper flavor, try slowly caramelizing the onions over medium-low heat without rushing the process.
• You can substitute brown lentils if green lentils are not available, but reduce cooking time as they cook faster.
• Adding turmeric powder is optional; it adds a vibrant color but is not traditional.
• Serve with fresh herbs and a splash of lemon juice right before eating for brightness.

Storage

Store mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep it moist. It can also be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, but canned lentils are softer, so add them at the end just to warm through to avoid mushiness. Adjust cooking times accordingly.

Is mujadara gluten-free?

Yes, this dish uses only lentils, rice, and spices, making it naturally gluten-free. Just be sure to check that all ingredients, like spices and yogurt sauces, are gluten-free if using packaged products.

Mujadara Recipe

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★★★★★

4.8 from 55 reviews

Mujadara is a traditional Middle Eastern dish made with lentils, basmati rice, and caramelized onions, enhanced with a blend of warm spices and fresh herbs. It is a wholesome, comforting vegetarian meal that combines soft lentils and fluffy rice with the sweet, deeply flavorful caramelized onions, topped with fresh scallions, parsley, and a side of tangy yogurt or tahini sauce for a perfectly balanced dish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

• 1 cup dried lentils (green or brown)
• 4 cups water (for cooking lentils)
• 1 teaspoon salt (for cooking lentils)

Rice

• ½ cup basmati rice
• 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)
• 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)

Garnishes and Sides

• Remaining caramelized onions
• Reserved green tops of scallions
• 2 tablespoons flat-leaf parsley for garnish
• 4 wedges lemon
• 1 cup yogurt tahini sauce or plain Greek yogurt

Instructions

1. Make caramelized onions: Thinly slice 4 large onions (about 1/5 inch or 1/2 cm thickness). In a skillet, heat 1 tablespoon olive oil and sauté the onions with ¾ teaspoon salt and 1 tablespoon sugar over medium heat for 5 minutes. Add 1 cup of water, reduce heat to medium-low, and let the onions simmer for 20 minutes until the water evaporates and onions are soft. Increase heat to high, add 1 tablespoon vinegar, and stir for 2 minutes to enhance the flavor. Turn off heat and set the caramelized onions aside.
2. Cook lentils: Bring 4 cups of water to a boil in a pot. Add 1 teaspoon salt and 1 cup rinsed dried lentils. Reduce the heat and simmer for 15 to 30 minutes, until lentils are tender but still hold their shape. Drain and set aside.
3. Cook rice: In another pot, bring 3 cups of water to boil. Add ½ teaspoon salt and ½ cup rinsed basmati rice. Boil gently on low heat for 8 to 10 minutes until the rice is al dente. Drain and set aside.
4. Prepare the flavor base: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the chopped scallions (reserve green tops for garnish) and sauté for 2 minutes until softened. Add the pressed garlic, paprika, coriander, cumin, cinnamon, turmeric powder, and red pepper flakes. Sauté for an additional minute until fragrant.
5. Combine lentils and rice: Stir in the cooked lentils, rice, half of the caramelized onions, chopped parsley, cilantro (if using), ½ teaspoon salt, and black pepper. Mix well and sauté for a few minutes until the mixture is warmed through and combined. Adjust salt to taste.
6. Serve the Mujadara: Transfer the lentil and rice mixture to a large serving platter. Top with the remaining caramelized onions, reserved scallion green tops, and additional parsley for garnish.
7. Add lemon and yogurt: Serve with lemon wedges on the side along with a bowl of yogurt tahini sauce or plain Greek yogurt for creamy contrast. Pair with fresh salads like fattoush, Shirazi salad, or a simple cucumber-tomato salad for a complete meal.

Notes

• Be patient while caramelizing onions to develop their deep sweet flavor—it’s key to the dish.
• Cooking times for lentils can vary depending on the variety; check for tenderness but avoid overcooking to keep them intact.
• Rinsing rice and lentils before cooking helps remove excess starch and impurities.
• Turmeric powder is optional and not traditional but adds a nice color and subtle earthiness.
• Adjust red pepper flakes for desired heat level.
• Using basmati rice gives the dish a fragrant, fluffy texture that complements the lentils.
• Fresh herbs like parsley and cilantro brighten the dish and add freshness.
• Serving with yogurt or tahini sauce adds creaminess and balances the savory flavors.
• Popular Middle Eastern salads make excellent side dishes to balance the hearty Mujadara.

Keywords: Mujadara, Lentils and Rice, Middle Eastern, Vegetarian, Caramelized Onions, Healthy Comfort Food