Mujadara (mujaddara) is a signature Middle Eastern dish of lentils, rice, and deeply caramelized onions. A bold and comforting dish that’s typically served with a topping of crispy onion rings and a side of plain yogurt with a fresh Mediterranean salad such as cucumber and tomato salad, fattoush salad, or shirazi salad.
Mujadara or Mujaddara!
Literally means “pockmarked” in Arabic, Mujadara is a signature Middle Eastern dish made of three key ingredients: lentils, rice, and loads of onions! The seasoning is often very simple-a dash of kosher salt, pepper, and cumin. Sometimes, coarse bulgur wheat is used instead of white rice, an equally delicious variation.
This simple vegan lentils and rice dish is known throughout the Middle East, and particularly the Levant including, Lebanon, Jordan, and Syria, as a “poor man’s” meal. But take one bite, and you’ll be surprised by how comforting and flavorful mujadara is!
When I need something meatless but hearty, mujadara is one of my go-to meals, thanks to satisfying, protein and fiber-packed black lentils. In fact, Egypt’s Copts (Christians) often serve lentils and rice during the Great Holy Fast in the spring, when “fasters” are required to eat a mainly vegan diet for 55 days!
The secret to authentic mujadara!
The secret to an authentic mujadara recipe is in the onions! This dish starts and ends with onions. First, deeply caramelized chopped onions are cooked with the rice and lentils, imparting flavor and the deep, golden hue this dish is known for. And to finish your mujdara, you’ll top the cooked rice and lentils with thinly sliced, crispy onion ring! Comforting and bold in the best way.
What kind of lentils to use for mujadara?
I use these all-natural black lentils for mujadara. These petite lentils cook fairly quickly, and they have a wonderful earthy flavor and good texture that they don’t lose their shape when cooked with the rice. Brown lentils will also work, but I prefer black lentils here. Browse all our all-natural lentils.
The rice
You can use long grain or short grain white rice to make mujadara. It’s important to rinse the rice well until the water runs clear, then soak it for about 20 minutes or so in cold water until you are able to easily break one grain of rice. This will ensure that the rice cooks quickly and evenly, and it will help avoid mushy rice. If you want to use brown rice instead, you’ll extend the cooking time a bit.
As mentioned earlier, coarse bulgur is also another option for mujadara. If you want to use it instead, the cooking process is similar. Just give the grains a good rinse and allow them to soak for a few minutes before cooking until the bulgur is somewhat tender.
How to make mujadara
Here is the step-by-step tutorial for how to make authentic mujadara (the print-friendly recipe with ingredient measurements):
- Par-cook the lentils. In a saucepan, combine 1 cup of rinsed black lentils with 2 cups of water and a dash of salt. Bring the water to a boil over high heat, and then reduce the heat and simmer, covered until the lentils are par-boiled (10 minutes). Remove from the heat, drain the lentils and set them aside.
- Caramelize the chopped onions. In a large, deep sauté pan with a lid, heat about 1/4 cup of extra virgin oil over medium-high heat. Add the diced onions and a dash of kosher salt and cook until the onions are caramelized and deeply golden brown (but not burned). This will give the rice a comforting flavor and a beautiful golden brown hue.
- Cook the lentils and rice. Carefully pour the remaining 2 cups of water in the large pan with the caramelized onions. Stir the rice and par-cooked lentils into the onion mixture and bring to a boil. Add a dash of kosher salt, black pepper, and about 1/2 to 1 teaspoon cumin. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes).
- Make the crispy onion rings. Add 2 tablespoons extra virgin olive oil to a large pan and cook over medium-high heat until the oil is shimmering. To test the oil, add one thinly sliced onion ring and see if the oil vigorously bubbles, if it does, the oil is ready. Add the remaining onion slices and cook over medium-high heat, tossing occasionally, until the onions are crispy and deeply colored. If you need to, do this step in batches to make sure your onion rings are properly cooked (you don’t want them soggy).
- Let the Mujadara rest then serve. When the rice and lentils are fully cooked, let them sit for about 10 minutes undisturbed, then garnish with parsley and serve with a bit of the crispy onion rings on top.
What to serve with mujadara?
To serve mujadara lentils and rice the traditional way, you’ll dish it in bowls and add the crispy onion on top. For sides, we typically add some plain yogurt and a big fresh Mediterranean salad such as cucumber and tomato salad, tomato and feta salad, fattoush salad, balela salad, or shirazi salad.
More lentil recipes to try
Browse our top Mediterranean diet recipes. All Mediterranean recipes.
Mujadara: Lentils and Rice with Crispy Onions
Ingredients
- 1 cup black lentils, sorted and rinsed
- 4 cups water, divided
- 1/4 cup Extra virgin olive oil, more for later
- 2 large yellow onions, diced (4 cups)
- 1 teaspoon kosher salt more to taste
- 1 cup long-grain white rice, soaked in water for 10-15 minutes and then drained
- black pepper
- 1/2 to 1 teaspoon cumin
- Parsley, for garnish
For the fried crispy onion garnish (optional)
- extra virgin olive oil
- 1 large yellow onion cut in very thin rings
Instructions
- Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
- In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
- Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
- Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
- If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
- Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.
Video
Notes
- Black lentils are the best option for mujadara, but brown lentils will work as well
- Rinse the rice well and soak it in water for 15 minutes or until you are able to break a rice grain easily. This will help it cook quickly and evenly
- If you choose to add the crispy onion garnish (highly recommended), to save time, you can start this while the rice and lentils cook (as I do in the video).
- Visit our Shop to browse our lentils, olive oil, spices and more!
I love this dish! I live just outside of Dearborn Mi and we have tons of Middle Eastern restaurants here. This is one that I usually order. Can I make a suggestion? If you want a more authentic taste, I recommend that you try adding cumin and cinnamon the next time you make it. It makes a real difference.
Thank you for stopping in, Amy! I am familiar with Dearborn! Used to live in Michigan myself, but a couple hours away. Lots of great restaurants. Yes! Cumin and cinnamon would be a great touch as well. This particular version of mujadara is from my friend Maureen Abood’s Lebanese recipe from her book Rosewater and Orange Blossoms http://amzn.to/1RWim1U
i’m originally from the Metro Detroit area and LOVE Dearbon. Al-Ameer’s on Warren makes a killer moujadara.
I’ve been to Ameer’s, Lily! Great place! Thanks so much for stopping in.
love the recipe. I have read it a few times but can’t figure where the rice comes in. Is the water that was set aside to be put back into the lentils and to that add the soaked rice and cook the rice with the lentils.
Hi Roseanna. So in step 3, you add the rice and the lentils (which you boiled some already) to the fried/browned onions. Then add the water as indicated. Hope this makes sense 🙂
I made a variation of this for dinner with a garlic yogurt sauce. It was really yummy! A very simple (one pot!) dish that is so satisfying.
That’s awesome, Brianna! I am so glad you liked it!
this looks really delicious! could i know how many servings is the recipe for please?
Jess, good question. I would say 4-6 people. If it’s your main course with a side salad, it will comfortably feed 4. If it’s a side dish, probably 6 or even more. Enjoy!
Can you use brown rice?
Yes, brown rice would work too!
Looks delicious!
It really is! Thanks so much for stopping in.
Oh Suzy!!! You have done it again!!!
Amazing photos!
I cook a brown rice and lentil dish that my boys love. I don’t know how many times I have taken a picture of it and just thought. Yuck. All brown and uninspiring.
I am in awe of these photos! You have made rice and lentil look amazing as well as taste amazing!
Thank you for this delicious recipe! I love the addition of crispy onions. Can’t wait to make this at home!
Glad to see you here, Lauren! Yes, the crispy onions are awesome!
Holy moly this looks beyond sensational! I can’t even stand it!!
I am a big fan of mujadara, Joceylyn! Thanks so much for your sweet comment.
I have to admit that I’m normally not a fan of lentils/ rice or grains … but this looks incredible! Those crispy onions are just calling my name. Pinned!
O, Kristen, if you try this little lentil and rice creation, you might just change your mind!
Thanks for sharing! I had a great Mujadara at Amir on my trip to Montreal this weekend – so good! I would highly recommend NOT skipping the fried onion garnish for this recipe. And even though I had this for lunch yesterday, after a long drive today we will have it for dinner tonight!
I can’t wait to make this!!!
I’ll be eager to hear how it turns out for you, Jane!
I love Mujadara. I always order it when at Jerusalem Garden in Ann Arbor, MI. Along with either Kibbeh or Falafel and fatoush salad.
Lee, that’s awesome! I am familiar with Ann Arbor, used to live in Grand Rapids! Glad you can get some great food there!
Stars Cafe in the Westgate shopping center is another favorite. Originally fell in love with Mediterranean cooking in Syracuse, NY at the King David Cafe on Marshall Street as a student in the 1970’s so it been a long long love affair!
Wow! Sounds like Mediterranean food has your heart, Lee! So glad you’re here!
OMG…I LOVE THIS!!! Instantly have fallen in love with this gorgeous dish!!! I want to scream a slew of profanities right now over my excitement!!! Absolutely amazing deliciousness!!! Pinned and totally on next weeks dinner list! And so sorry you are moving into a small hotel room 🙁 but I am sure you will still pop out with some gorg meals for us to drool over 🙂 have a great weekend honey.
Hey Mila, thanks for stopping in hun!I am so glad you like this recipe, it is absolutely addictive. I’ll be eager to hear how it turns out for you! Thanks for the sweet words re my move, I am grateful for where we are. It is a temporary situation, but it has been a blessing and has forced us to live far more simply. Yes, I am hoping to keep cooking 🙂 Thank you sweetheart, have a lovely weekend.
Spread some nice love for this delicious recipe! My word I was salivating!
Thank you so much, Patty! So glad to see you here, friend.
Did you tried Yotam version? It’s also delicious;-) Regards
Natalia, you had me at Yotam 🙂 He’s a big foodie crush of mine. I have been making mujadara for a while, have not tried his version, but I shall some time! Thank you for stopping in!