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.

A serving spoon filled with mujadara

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.

A closeup image of mujadara

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.

A plate of mujadara on a towel

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.

    A pot of par cooked lentils
  • 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).

    A pot of cooked lentils and rice
  • 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).

    Fried onions on a paper towel
  • 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.

Visit Our Shop

4.86 from 123 votes

Mujadara: Lentils and Rice with Crispy Onions

The Mediterranean Dish
A serving spoon filled with mujadara
Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.
Prep – 15 minutes
Cook – 1 hour 45 minutes
Lebanese, Middle Eastern
Serves – 6 (up to)


  • 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)


  • 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.



  • 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! 


Calories: 207.4kcalCarbohydrates: 28.2gProtein: 2.6gFat: 9.3gSaturated Fat: 1.3gMonounsaturated Fat: 6.7gSodium: 398.9mgPotassium: 92.1mgFiber: 1gSugar: 1.6gVitamin A: 2.9IUVitamin C: 2.7mgCalcium: 23.7mgIron: 0.5mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Fantastic! I'm glad I watched the video to have a picture in my mind as I was making it. Very easy and worth the time. Had it for dinner twice and this mornings breakfast with an olive oil fried egg on top-so good! Freezing the leftovers so it will be on hand to enjoy again very soon.

  2. 4 stars
    This was delicious. I served it with sheetpan vegetable shawarma and marinated feta. I used beluga lentils and followed the recipe exactly. Thanks for the great recipe!

    1. Hi, Claire. Have you tried hitting the print button located under the recipe's title at the top of the page? That should bring up a concise, printable version for you.

  3. 5 stars
    This was so yummy!! My best friend is married to a Palestinian man and she’s made this many times before. She told me I HAD to have a veggie side dish as a contrast, so I made a peanut ginger cabbage salad with it. Holy moly! The flavor was super rich and hearty and satisfying. I had French’s fried onions on hand and those worked fine. This recipe was about as cheap as it gets and made a ton of food. I’m very happy.

  4. Hi Suzy
    Cooking this tonight. However, in a hurry to make this (tonight) but was unable to find black lentils at short notice. I have French Lentils in the pantry which I will use tonight, but will endeavour to source the black lentils.
    Will let you know how tonights dish works out.

  5. 5 stars
    What an introduction to lentils. As a first time eater/cooker of lentils I recommend this dish highly. A word of warning, double the crispy onions.

  6. I have been dying to try this dish. Although it tasted great, it did not look like your pic. Your dish to me had a golden tinge to it. I’m thinking it is the onions. I carmelised mines as instructed, maybe 5 mins less, as I was afraid any longer and they would burn. However once I added the 2C water and lentils etc to the pot and cooked for 20 mins, my onions lost their color. Should I have taken onions out and added after rice was cooked?? Oh, I did use canned black lentils, as I couldn’t find dry ones on the island.

    1. Hi, Cathie. I wouldn't worry too much about the color of your onions here. As long as the mujadara tasted great, that's all that matters :). Glad you enjoyed it!

  7. My situ. and mom made mujudra when I was a child. Miss it and them so much. I haven't been able to get the same exciting flavor. I guess because the one spice of "All Their Love" is missing.
    Thank you for offering this site.

  8. 4 stars
    Before trying 4 stars. It looks great. Best looking mujadara recipe I've seen plus very helpful tips preparing rice lentils & onions.

  9. Can this be made one day ahead of time and then reheated for a big party? If so, how would you reheat it? I’ve made this so many times to eat right away and it is SO delicious!! Any tips would be appreciated!

  10. I wonder if this could be adjusted for using brown rice? I have to follow a strict diet and i cannot have white rice. Do you know how long to soak and cook for if using brown rice? Thank you so much

    1. Hi, Jessica! In many cases, I'm all for using brown rice if you prefer, but in this particular recipe, it does not provide the same results. That said, you can use brown rice if you need to. Keep in mind that it does take more liquid and longer time to cook. I would use the directions on your rice package for guidance.

  11. I found my dish to be tasteless…I think cooking a dish like that needs a lot of seasoning, maybe garlic?

    1. 5 stars
      This is the best. I don’t know how you can say it’s tasteless. This is excellent. Did you use black lentils?

    2. Hi marylin, how could this dish be tasteless it’s delicious , iam from the Middle East and this dish is popular and easy to make if you follow the recipe step by step I only add salt and cumin the flavor is in the onions if cooked right! Enjoy 😋