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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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 🙂