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 1/4 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 1/2 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.

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4.86 from 142 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
Cuisine:
Lebanese, Middle Eastern
Serves – 6 (up to)
Course:
Entree

Ingredients
  

  • 1 cup black lentils, sorted and rinsed
  • 4 cups water, divided
  • 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)

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! 

Nutrition

Calories: 377.9kcalCarbohydrates: 46.5gProtein: 10.8gFat: 16.6gSaturated Fat: 2.3gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 11.8gSodium: 401.8mgPotassium: 119mgFiber: 8gSugar: 2.4gVitamin A: 4.9IUVitamin C: 5.5mgCalcium: 48mgIron: 3.1mg
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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…
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4.86 from 142 votes (47 ratings without comment)

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Comments

  1. John says:

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

    1. Suzy Karadsheh says:

      Hope you enjoyed it, John.

  2. Lisa says:

    5 stars
    Really delicious. I’ve made a number of mujadara recipes and this one is supreme. Thank you!

    1. Suzy says:

      Yay! Thanks, Lisa!

  3. Nancy says:

    We dont have black lentils here in Michigan or I have not found them yet

    1. Suzy says:

      Hi, Nancy! We actually sell those in our online shop. You can click here to check them out.

  4. Dan Greene says:

    5 stars
    Absolutely delicious! And that’s coming from a meat lover 🙂

    1. Suzy says:

      Yay! Thanks, Dan!

    2. Alisha says:

      5 stars
      This is so decadent and delicious. I’ve made this numerous times this month.

      1. Suzy says:

        Yay! Thanks, Alisha!

  5. Zach says:

    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!

    1. Suzy says:

      Sure, Zach! I think that would work. You could gently reheat in the microwave or on the stovetop when ready to serve.

  6. Jessica says:

    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. Suzy says:

      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.

  7. Marylin says:

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

    1. Pam says:

      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. Aida says:

      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 😋

  8. Kris Waisner says:

    Amazing information. I will highly recommend your blog to my students

    1. Suzy says:

      Thank you so much, Kris!

  9. Maggie says:

    5 stars
    Who would have thought rice and lentils could taste so delicious. Im not vegan or vegetarian but this recipe make it so easy to skip meat and not miss it.
    Thank you

    1. Suzy says:

      Thanks so much, Maggie!

  10. Maggie says:

    5 stars
    Who would have thought rice and lentils could taste so wonderful. Im not vegan or vegetarian but your recipes make it so easy to skip meat and not miss it. My husband and I love this it is now one of our “go to recipes”.
    Thank you

  11. Reanna says:

    5 stars
    This was so delicious! I will definitely be making this regularly! Thank you for sharing your fabulous recipes ❤️

    1. Suzy says:

      You are very welcome, Reanna! So glad you enjoyed this one!

  12. Kari says:

    5 stars
    OMG this was so good.

    1. Suzy says:

      Thanks, Kari!

  13. Kari says:

    5 stars
    OMG this was so good. Thank you so much! Can’t wait for your cookbook!

  14. Christine says:

    5 stars
    Thank you for this recipe, Suzy!!!! I made this with Black Beluga Lentils, and it came out perfectly!!! DELICIOUS!!!

    1. Suzy says:

      Yay! Thanks, Christine!

  15. David says:

    5 stars
    Made this last night. Easy, comforting, and delicious. Planning to try it again soon with the bulgar wheat, and maybe a little more spice.

    1. Suzy says:

      So glad you enjoyed it, David!

  16. Pamela says:

    5 stars
    I made this tonight and it was excellent. I made sure to seek out the black beluga lentils as I have made this with other lentils also. The French lentils are good but I like these much better. Regular brown lentils are ok but they don’t hold their shape. The onions are so key. I love love it. My daughter does too. I am hoping to make this for my other daughters father in law. He grew up in Lebanon. So good. Thanks for this recipe.

    1. Suzy says:

      You are very welcome, Pamela!