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
Ingredients
- 1 cup black lentils, sorted and rinsed
- 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
- Cook the lentils. Set a small saucepan over high heat, and add the lentils and 2 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the lentils are par-boiled, about 10-12 minutes. Remove from the heat, drain the lentils, and set aside.
- Cook the onions. In a large sauté pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until they are dark golden brown, darker than typical caramelized onions, about 40 minutes. Sprinkle the onions with a teaspoon of salt as they cook.
- Combine. Carefully add 2 cups of water to the pan with the onions, bring the water to a boil over high heat, 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 heat and finish cooking. 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.
- Make the fried onions. While the rice and lentils cook, make the fried onions. In a large skillet set over medium-high heat, add 2 to 3 tablespoons extra virgin olive oil. Add a small piece of onion to the oil; when it 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 remove excess oil.
- Rest and serve. Let the rice and lentils rest covered for about 10 minutes undisturbed, then transfer to serving bowls. Top each bowl with the crispy onion rings, and garnish with parsley.
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!
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Love, love, LOVE this dish! I usually use barley instead of rice, and add extra cumin. Delicious, comforting, and rib-sticking!
Can this be made a day ahead of time?
Hi, Irene! Yes! You can make it ahead and then reheat in the microwave or on the stovetop when ready to serve. If you can make the fried onions the day of, I would go that route. Enjoy!
This was delicious! My meat loving husband who skeptically asked “what is that” when I was draining the lentils, went back for seconds. Enough said. I used brown rice so did add additional water and cooked a bit longer.
Hi, I loved this recipe in principle, and my meat loving partner said it tasted like it had meat in it, which was a compliment. I think it is the caramelized onions that gives it that nice rich flavour. But overall we found it quite bland. I ended up adding some Harissa paste that I had on hand, and that gave it a bit more pep. I’d be interested to know what other spices might be traditional in this dish besides the cumin? I also made your orange Pomegranate salad to go with it, and it is delicious!
Loved it! Simple and tasty but filling and inexpensive. Pinned to make again!
Can you substitute green lentils in this recipe?
Sure! While we really recommend the black lentils, green lentils will work in a pinch.
I love this every time using bulgur instead of rice (it’s what I have in stock). At breakfast with eggs (and veggies, e.g., lightly sauteed garlic spinach), I’m in heaven. My family and guests love it, too, as a side dish. So so tasty.
Chef Suzy, awesome recipe! I admit, I used ghee and olive oil mix, but I love the taste and smell of ghee in rice dishes. After making this the first time, my wife informed me that this was how I WILL make rice from now on.
Brilliant flavors, easy to make. I really appreciate your recipes. Even though I use ghee (sparingly), I have lost 25 pounds since 2023…using your Mediterranean dishes. My cholesterol went from over 450 to a respectable 187. I am continuing to be healthier than in the past. I am 58, and want to believe that my life is only half over.
Thank you so much, Chef! I ordered your cook book and look forward to having it in the kitchen!
Respect!
Jeff in Houston
Sorry I posted twice. But this recipe makes my family happy!
Aww! Jeff in Houston! You always make our day around here. Keep up the great work on the cholesterol reduction. YAY! That is amaizing!
Oh WOW! Just made this for leftover night…to accompany some stuff I had in the fridge.
This is awesome! Wonderful flavor for such a simple dish! Cooked it perfect al dente with the times provided.
I can’t thank you enough, Chef Suzi…and your wonderful team…for another delicious dish added to our home.
Much respect!
Jeff in Houston
My Syrian family makes this excellent recipe with green lentils and bulgur wheat, rather than rice. Looking forward to trying it with black lentils! Every recipe I’ve made from this site has been delicious! Thank you.
We love to hear that, Jane! Thank you!
Hi Susie, I made it today and it’s delicious but if you check the recipe it’s different than the video the addition of the Rice and lentil other than that it’s delicious
Sorry I misspelled your name couldn’t go back to correct it💞
this is incredibly good and easy to make. highly recommend!
the flavors on this recipe are fantastic (especially with a bay leaf tossed in and a splash of maggi seasoning), but for some reason it always takes much, much longer than 15-20 minutes for the rice and lentils to cook, even after soaking the rice for the embarrassingly long time it takes me to dice two onions and parboiling the lentils. I’m not sure if it’s a mistake I’m making (would love input if anyone has any ideas, I always end up having to kick the heat up to medium-low for the last thirty or so minutes so maybe I just need to cook at a higher temperature setting?), but if you’re looking to try it, budget at least an hour for the rice and lentils to cook fully, just in case.
I have the same issue. tonight I cooked it for a good 30mins extra but still wasn’t cooked. I made a smaller batch and so even though I adjusted it, I may not have added enough water
Hey L, I had the same issue and just responded to Jules, if you want to see my comment and what solved the issue for me.
Hey Jules I’ve had this same issue. It took me cooking several times and trial and error to realize I was having the same problem as you because I was having the wrong pot. Watching Suzy’s video several times and scrutinizing what was different, it was the pot. The pot I was using was a full size dutch oven. The problem with it is that even though it has a heavy, snug lid that traps heat and steam well, which is what you want, it leaves far too much empty space, so the steam is too dispersed in the large empty space above the food.
As a result, the top layer of rice isn’t getting enough direct steam and stays undercooked, while the bottom layer is fully submerged and gets overcooked. So if your result was like mine initially, the bottom rice was cooked but the top layer wasn’t right? But then when you kept cooking by the time the top layer was cooked the bottom layer was mush. Cooking in a much more shallow pan solves the issue, because the steam is concentrated enough to cook the top layer of rice. So you want to cook it in a shallow saucepan like Suzy is using in her video or even a enameled cast iron pan with a snug lid. A shallow pan like this will probably solve your issue if you aren’t already using one. Also if your heat level is too low it could also be a problem. You want it on a low heat but not the very lowest setting. You want it to be hot enough that it’s creating lots of steam. Hope this helps
Same problem with the rice, needed more water and at least 15 minutes more simmering.
I’m not sure if I have commented on this recipe before, but it doesn’t matter-this deserves another 5 star review! It is amazing to me that just a few simple ingredients can become such a deeply satisfying and delicous, nutritious meal. Love this so much. The fried onions are easy to make and SO worth it!
Flavor explosion. Loved.
I made this when meal prepping over the weekend. Since we weren’t eating it immediately, I didn’t make the crispy onions – this was still *chef’s kiss.* It did take a bit of time (caramelizing onions) but came together easy. Hands down, will make again & next time I may stir in some spinach at the end to up my veggie intake.
“Flavor explosion”… LOVE it! Thanks so much for the great review, Emily!
Do you add the rice in step 3? There are no directions for adding the rice.
That is correct! “Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.”
Oh! Thank you very much