Mujadara (Lentils and Rice with Crispy Onions)

Mujadara, sometimes spelled mujaddara, is a signature Middle Eastern dish made with lentils, rice, and deeply caramelized onions.

My Family Mujadara Recipe

My husband, Saba, and I both grew up eating Mujadara. His family is from Jordan, and his mom made Mujadara both for her family and as a staple at their restaurant. For me, growing up in Egypt, we called this recipe roz we addas, which means rice and lentils, and it’s related to our national dish, Koshari.

Literally meaning “pockmarked” in Arabic, Mujadara is a common recipe enjoyed throughout the Levant, specifically in countries like Lebanon, Jordan, and Syria. It’s made with three key ingredients: lentils, rice, and loads of deeply caramelized onions! The seasoning is very simple—a dash of kosher salt, pepper, and cumin.

I typically serve it with a topping of crispy onions and a side of plain yogurt with a fresh Mediterranean salad such as cucumber and tomato salad, fattoush salad, or shirazi salad. When I need something meatless, gluten-free, and hearty, mujadara is one of my go-to meals, thanks to satisfying, protein- and fiber-packed lentils.

Take one bite, and you’ll see why mujadara is a staple in so many households, including my own.

Mujadara Ingredients

You only need 8 ingredients to make traditional mujadara

• Lentils: I prefer black lentils as they provide a nice color contrast in the final recipe, but both green and brown lentils will also work. All three will hold their shape. Avoid using red lentils; they break down too much, and won’t work in this recipe.
• Olive oil: I use quality extra virgin olive oil to both caramelize the onions and make the crispy fried onion topping. A lot of people think you can’t fry with olive oil, but that’s not true. To learn more about cooking with olive oil our guide Olive Oil 101.
• Yellow Onions: These everyday cooking onions are the best choice for this recipe. The sugars concentrate well when caramelized, and they fry to a crisp as well!
• Salt enhances the other flavors in the recipe. Typically, if a recipe tastes flat, it just needs a little more salt. Taste and adjust as you see fit.
• Long-grain white rice like basmati is a great option. You can also use standard American long grain rice if that’s easier to obtain or even bulgur. You can use short-grain rice as well, but I prefer long grain.
• Seasonings: Black pepper and Cumin give this recipe subtle warmth.
• Parsley (to garnish) adds a bit of color to an otherwise brown dish.

How to Make Mujadara

• 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, then reduce the heat and simmer and cover, until the lentils are par-boiled (10 minutes). Remove from the heat, drain the lentils, and set them aside.
• Caramelize the chopped onions. To a large, deep sauté pan set over medium-high heat, add 1/4 cup extra virgin olive oil. Add the diced onions, a dash of kosher salt, and cook until the onions are caramelized and deeply golden brown (but not burned), about 40 minutes. This will give the rice a deep, rich flavor and a beautiful golden brown hue.
• Cook the lentils and rice. Carefully pour the remaining 2 cups of water into 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 1/2 to 1 teaspoon ground 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).
• While the lentils and rice cook, make the crispy onions. Set a large pan over medium-high heat, add 2 tablespoons extra virgin olive oil, and heat until the oil is shimmering. To test the oil, add one thinly sliced onion ring and see if the oil bubbles vigorously; if it does, the oil is ready. Add the remaining onion slices and cook over medium-high heat, stirring occasionally, until the onions are crispy and deeply browned. If you need to, do this step in batches to make sure your onion rings are properly crisp (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, then top with crispy onion, and garnish with parsley. Enjoy!

Variations, Tips, and Tricks

Rice

• You can use long grain, short grain white rice or even brown rice to make mujadara, if using brown rice, you will have to add additional cook time.
• Rinse the rice well until the water runs clear, then soak it for about 15 minutes in cold water until you can easily break one grain of rice. This helps the rice cook quickly and evenly, and prevents it from becoming mushy.

Bulgur

• You can replace the rice with coarse bulgur in this recipe for an equally delicious variation. 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 tender.
• If using bulgur instead of rice, the recipe is no longer gluten-free.

The Best Lentils for Mujadara

• I use these all-natural black lentils for mujadara. These petite lentils cook fairly quickly, and they have a wonderful earthy flavor, a good texture, and they don’t lose their shape when cooked with the rice.
• Brown lentils or green lentils will also work.
• Avoid red lentils. They breakdown too quickly and will turn to mush.

Onions: The Secret to Authentic Mujadara!

The secret to an authentic mujadara recipe is in the onions! This dish starts and ends with onions. First, you’ll cook deeply caramelized chopped onions rice and lentils. This imparts flavor and the deep, golden hue for which this recipe is known. Then, to finish mujadara, you’ll top the cooked rice and lentils with a thinly sliced, crispy onion ring!

• Pay close attention to the onions at both steps of the process. You want them deep brown, but not burnt.
• Don’t be afraid of rich, dark brown coloring.
• For crispy fried onions, you may need to cook them in batches.

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.

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! So it makes sense to look for additional vegan recipes like these vegan eggplant “meatballs.”

Try These Middle Eastern Recipes Next!

• Maqluba: A layered recipe of spiced rice, chicken, and vegetables.
• Fatteh: Spiced Chickpeas with pita and garlicky yogurt.
• Kibbeh: “Meatballs” stuffed with ground beef, onions, and pine nuts.
• Batata Harra: Middle Eastern Spicy Potatoes