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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Hi All
Have to confess I didn’t get this 100% spot on. The onions were a challenge…..not difficult but personally I am having to get in to the habit that sometimes things just take the time they take…..you can’t hurry or take short cuts with these onions. With a life that is 100 miles an hour that’s the challenge!
However, the thought of mixing lentils up with brown rice is already a winner for me. Lentils are just an amazing source of dietary fibre and thus adding them to rice, something I enjoy, is an easy change with a great health gain.
Whilst not 100% nailed I really enjoyed the result……will be working on this one over the following weeks!
David
Wonderfully delicious. I also ordered the referenced cookbook. I can’t wait to cook more from it.
Wonderful, Karen!!
I loved this dish. I used vegetable broth instead of water. Thank YOU!
Wonderful, Melinda! Thanks for sharing!!!
Oh wow!! I LOVE this recipe, so easy & simple instructions ☺ it actually looked exactly like the photos lol. Thank you for sharing.
Awesome, Mica! Thanks for giving it a try!
Just finished making this and waiting for Hubs to get home so we can eat-devour-it. The house smells wonderful. I did make a few substitutions. Only had 1 large onion so added white part of one large leek and a small red onion and used chicken stock instead of water. May not have soaked my rice long enough because I had to add more liquid. It is soooo good. Will fry shallots to go on top but don’t think that will be a deal breaker. Not as pretty as yours but will definitely make again! Thank you for sharing wonderful recipes.
Awesome, Stacey! So glad to hear you’re giving this recipe a try. It’s one we enjoy often here. And thanks for sharing how you’ve adjusted it to fit your needs! All good ideas!
I used to eat mujadara every Sunday, after church, at a small Lebanese restaurant in Arlington, VA. I so enjoyed my lunch and the family and my church friends. It was a glorious experience. I became known as the one who always asked for toasted pine nuts and yogurt on the side on the side, with salad and bread. Such happy times.
I have never been able to duplicate the seemingly simple meal, even after many attempts. I know from your explicit method that I will be able to have my beloved mujadara once again soon. God bless you. Method is almost more important than ingredients, IMHO. I spent eight years in the Middle East as a child and began cooking then, but mujadara was the recipe that escaped me.
Thank you.
Catherine, thank you so much for sharing your lovely memories with us! I do hope this recipe will help you make your beloved dish!
I made this recipe tonight, and it was delicious; packed with flavor and really simple to execute. Even my almost two year old said, “I like dat.”
Thank you for a wonderful dish. This is definitely going into my rotation.
Awesome Meghan! Thanks for checking it out!
I made this tonite. I was worried that it wouldn’t be flavorful with only salt and pepper. Boy, I was wrong. The onions in it and the crisp onions on top are what make this dish. I did use vegetable stock instead of water, and I used green lentils because I couldn’t find the brown ones. Wonderful! You won’t be disappointed! Thank you, Suzy.
I know it, Terri! It’s easy to think such few ingredients won’t make a flavorful meal, but they do! Thanks for sharing!!!
I made this for lunch today. I’m trying to incorporate more grains and legumes into my diet and this fit the bill. Easy to make and simply delicious. I have enough leftovers for lunch for the next few days. Thank you for the recipe.
Another one of my favorites….huge thank you
You are two for two, grapes leaves are no. One
Thanks so much, Diane! Glad you enjoyed this!
Good morning! Last night I made your recipe of Mujadara lentils with crispy onions. My husband absolutely loved it, my grand daughter too! But my husband went back for big seconds, something he does not normally do” So when I went back to the kitchen to check to see if everything was put away properly, there was no more Mujadara rice (thirds ?) I do have to confess, that I did burn some of it while cooking, my stove usually cooks very fast even on low, so the bottom of the pan cooks very fast, so I did lose some of the rice. Anywho, my Mujadara was delicious, but not nearly as beautiful and rich , brown as yours. What can I do for my to come out like yours when I make it again? My lentils were just brown lentils. I could not find the is you recommended. Thank you so much, sincerly dorian
Hi Dorian! Sounds like your Mujadara was a success! I wouldn’t worry so much about the color, my mom’s mujadara is lighter in color than mine, but still tastes great. I would say if you want the deep color, you just need to be patient with the onions and let them get quite brown but not burned.
My first experience making this, and though I made some substitutions (chicken stock instead of water and French green lentils instead of black or brown), it was absolutely fabulous and makes me want to try all of your other recipes. Thanks!!
Kelley, so glad to hear you enjoyed it! Thanks for sharing
Does this freeze well?
Hi Victoria. I assume you’re asking about freezing leftovers? If so, yes, you can freeze it. Thaw overnight in the fridge. Heat over medium-low and add very little water into the pot. Toss occasionally as it heats.
It came out great, Suzy, but I feel like something might be missing. Mine doesn’t have that beautiful amber color yours does. And in one of the images above, it looks like there might be spices?
Hi Lynn, great to hear it! So for the amber color, you really just need to be patient with the onions in step #2, it’s what gives the rice color and taste. I don’t really put much spices, otherwise…except I like to put out a small bowl of tangy sumac, cayenne pepper or hot pepper flakes for those of us who like an extra kick. But other spices that you might like to add when cooking could be a little coriander and cumin. Hope this helps.
Made this last night with green lentils and brown rice. So good!!!! Had to stop myself from eating out of the pot lol.
Awesome, Alicia! So glad you enjoyed it!
Tried and loved this recipe – so easy and delicious!
I’ve made it about 5x since I first tested i tout!
It’s a regular for us now. Thanks for the recipe 🙂
Eva, so glad to hear it! Thank you for stopping in and sharing your feedback.