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 ¼ 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 ½ 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
- ¼ 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
- ½ 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!
This looks amazing! I am going to make it this week! I love your website and Mediterranean food! 🙂
So glad to hear it, Sandi! Hope you enjoy this recipe.
Loved it! but made a few additions... I used two cups of vegetable broth instead of adding 2 cups of water to the caramelized onions,. Also,I added some cumin, smoked paprika and garlic. It would have been delicious regardless, thank you for the recipe. Will definitely be keeping this one. Cheers!
Julia, thanks so much for sharing! Love your variation on this recipe!
When do you add the tablespoon of olive oil? I'm making right now!
The olive oil is optional, you can drizzle on top of the Mujadara before serving. Enjoy!
This is the first time I have seen your website. I was intrigued by this wonderful looking dish.
I have heard of Mediterranean cooking... it am unfamiliar as to how to go about it. Your step by step instructions make it look easy.....so I am going to start. I have signed up with my email....
I am excited about what I am going to learn from your site. Thank you
Welcome to The Mediterranean Dish, Susan! I am so glad you found us! Can't wait for you to try some of the recipes here! Happy cooking!
For number 3, what are you doing with the remaining 2 cups of water? Pouring it into the onions?
Hi Shannon. Yes, it goes in with the onions, then the rice and lentils are added. Enjoy!
Do you drain the oil you used to fry to onions before adding the rice/lentils and 2 cups of water?
Hi there. No, the oil stays in. Enjoy
I love love love bboth mujadara and koshari. What do you think would happen if I used black rice and red lentils? Red lentils are definitely more delicate than brown or black lentils, but it would sure look flashy. (NB-it probably making my experimental batch this afternoon)
Oh you know Koshari too, Paula! It's my favorite...I'll be making it soon. I am not so sure it would work out to make the switch to black rice and red lentils...you are right, the red lentils are far more delicate, so you risk having a sticky/mushy result. But you sound up for the experiment...so go for it! And I'd be curious to hear how it works out.
Hi, I couldn't find brown lentils but found black lentils. Will they work?
Hi Val! Yes, black lentils would work here. I am so sorry I just found your comment. Hope you enjoy it!
Hi Suzi, Thanks very much for the great AND EASY recipe. I followed it closely and just now enjoyed a wonderful plate of it. This, from a 61 year old guy, on assignment and away from wife's great cooking.
I will keep checking back for more 🙂
Al, thank you! I am so glad you enjoyed this recipe!! Thanks for your kind comment. And happy cookin!
Next time I will cook my beans a bit longer. Otherwise we loved this dish!
Hi Karen. Thanks for sharing! Yes, in some cases, you may have to cook the lentils a little bit longer...you want them nearly done...but still chewy as they will cook some more with the rice. But thank you for the input!
I grew up with lentils and rice or Mjudrah. Your recipe is true to the tradition! Olive oil makes for tastier onions in my opinion. Thanks for not changing or infusing great recipes like this with a modern twist!
Hi Susan! Thanks so much for stopping in. Nearly every other recipe on the blog uses olive oil, and I agree with you that it makes a difference in flavor. This particular recipe is from the book Rosewater and Orange Blossoms by a Lebanese author. I used the ingredients Maureen indicated in the book, but otherwise, my go-to oil is olive oil. And you are so right on this one, it is true to tradition...no modern twists needed here! Thanks for stopping in and I hope you check out more of our recipes.
Do you have any idea what I can use in place of lentils (in this and or any dish that calls for lentils). I was thinking a grain like farro or barley. My husband hates lentils. Thank you.
Hi Sandi,
Mujadara is a very traditional dish and the black lentils are a main ingredient here. But, we do a similar dish called hashweh rice with chickpeas and spiced ground beef, you could omit the beef if you'd like to keep it vegetarian. Here is the link to that recipe https://www.themediterraneandish.com/hashweh-ground-beef-and-rice-recipe/
I would try mung or soy beans... they have similar texture and cooking times but the flavor is softer... maybe a good alternative for your husband? I have used them before in other lentil recipes to substitute and worked fine.
Hello!
I've got my ingredient list for this dish. Before I start I notice there's a red powder in one of the pictures. Is that paprika? I know authentic Mujaddarah, my best friends growing up and yo this day are Palestinian and I know and love this food very well. Any blog for Maklubeh??
My apologies, Pilar. I just found your comment. If you've followed the ingredient list in the recipe, then you were on the right path. Thanks much!
My absolutely favourite dish... Love love love mujardra..... Hot, cold, breakfast, lunch or dinner... Always best to soak the rice first.. Thank you for sharing your amazing heart and love of food.... You have made one Aussie chick look pretty amazing in the kitchen ! Bless you x
Helen, thank you so much for your kind comment! I am so glad you are enjoying the blog, and that the recipes here have been helpful to you. Some day I will make it to Australia!
My lentils and rice did not cook!! And I had to add a lot of extra water to them.
Was I supposed to use minute rice?
Jade, I followed this recipe from Maureen Aboud's book a number of times. I don't use minute rice here. Did you soak your rice for a few minutes in water? And cooking the lentils for a bit before combining with the rice helps a lot. Hope this helps.
Hi! So excited to try this recipe out tonight. Can I use brown rice with this? Think it would change cooking time?
Hi Ariana...Yes, you can certainly try brown rice here. It might change cooking time, but not by much, I don't think. Enjoy!
I made this recipe last night. Absolutely delicious. Great vegan dish. I could not find the small brown lentils described so I ended up using small green lentils. I also added a half teaspoon of cumin. Otherwise followed the instructions exactly as described ( it took me 25 minutes to brown the onions well as opposed to 40 minutes). Highly recommend.
Cumin makes a great addition here! So glad you enjoyed it! And thanks so much for sharing 🙂