Mujadara a simple yet satisfying lentil and rice dish garnished with crispy caramelized onions. This easy meatless meal is also gluten free and budget friendly. Mujadara is one of the oldest dishes from the Levant area and is referred to as the cousin of Koshari.
Making mujadara easily in one pot has been a game-changer for me. All you need is just 30 minutes after soaking the lentils, and your dinner is ready. This Lebanese dish is flavorful from the onions and ground cumin and makes a healthy and delicious dinner.
Jump to:
❤️ Why You'll Love It
- A classic Lebanese dinner idea.
- Budget friendly meal.
- Full of fiber so it's healthy and will fill you up.
- Delicious vegan dinner.
- All made in one pot so it is easy clean up.
If you're looking for a meatless dinner idea, mujadara is a good choice. Experience this Middle Eastern classic at home. Simple ingredients are combined but yet each bite delivers well-balanced flavor of the rice, lentils and onions and the pan fried crispy caramelized onions can't be beat!
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Green lentils: Has a nice texture and holds up when cooked with the rice.
- Rice: Any kind of rice can be used such as Basmati or brown rice.
- Onions: Large yellow onions are a common onion and with a light mild flavor makes it perfect for many recipes.
- Salt: Brings out the flavor of lentils and rice.
- Cumin: Adds a nice seasoning mix with the salt.
- Oil: Used to sauté and pan fry the crispy onions.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Rinse lentils with cold water, drain and place in a bowl then cover with hot water. Let lentils soak for 30 minutes.
- In a deep pot over medium high heat, fry sliced onions in oil until deep golden brown.
- Remove with a slotted spoon and place on a plate with a paper towel.
- In the same pot sauté the chopped onions on medium heat until browned.
- Add in rice and stir to coat rice with oil.
- Drain lentils and add them in the pot with cumin and salt, stir to combine.
- Add hot water, mix well then bring the mixture to a boil. Reduce heat, cover and simmer until cooked. Serve topped with fried onions.
💡 Amira's Tips
- Any type of rice will work in this recipe.
- You can also use brown but adjust the water level accordingly.
- Start with 2 ½ cups of water and check the doneness of the mixture. For a softer mixture, up the water to 3 cups.
⌛ Make Ahead
You can make mujadara ahead of time and store in the fridge. Make the onion topping and refrigerate separately. When ready to eat, reheat with a dash of water, then top with caramelized onion.
🍽️ Serve With
- Mujadara is hearty enough to serve by itself, I like serving it with fattoush salad or Tabouli on the side.
- Serve Lebanese Mujadara with some Greek yogurt or even Greek Yogurt Dill Sauce.
- Lebanese Mujadara can be served hot or room temperature as a side dish with Kofta Kebab , Lebanese Kafta, or Grilled Chicken Tenders.
🧺 Storage
Place any leftover mujadara in an airtight container in your fridge for up to 5 days.
Freezing: Freeze in a freezer safe container for up to 3 months, thaw in fridge before reheating.
Reheating: reheat on the stove top with a little bit of water to regain moisture. Individual portions can be reheated covered in the microwave.
💬 FAQs
I prefer green lentils or brown as they hold their texture much better when making mujadara. Red lentils tend to become very soft and it is recommend not to use them when making this recipe.
Lentils can be soaked up to about 3 days. Longer than that the beans will get soft and may start to rot. Also keep in mind, the longer you soak them, the quicker they may disintegrate and get mushy when cooked. Always follow the recipe recommendation for best results.
📣 Related Recipes
- Here is a roasted rice recipe garnished with toasted nuts and sweet raisins.
- Learn how to easily cook Basmati white rice in the instant pot.
- Another favorite rice recipe known as Lebanese rice or vermicelli rice, is a rice I grew up eating every day.
- Here is an authentic koshari recipe with all the tips and tricks to get the best koshari on the table.
- Flavorful Kabsa recipe coming to you from the heart of the Middle Easy. This Saudi Kabsa is a flavorful chicken and rice recipe you will never forget.
- Discover the beauty of Mediterranean Eggplant Recipes with these simple and flavorful varieties of dishes. Salads, dips, main and more, you will for sure enjoy this underrated vegetable.
More Lebanese Recipes
- Baked Kibbeh is a delightful meat dish with crispy exterior and delicious flavorful ground beef filling. Baked instead of fried this is a healthier option for kibbeh lovers.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Lebanese Mujadara Recipe
Ingredients
- 1 cup brown lentils soaked in boiling water
- 4 Tablespoons oil
- 2 yellow onion sliced
- 1 yellow onion chopped
- 1 cup rice
- 1 teaspoon cumin
- 1 ½ teaspoon salt
- 2 ½ to 3 cups boiling water
Instructions
- Rinse lentils, drain and place in a big bowl then cover with hot water. Let lentils soak for 30 minutes to one hour.
- In a deep pot over medium-high heat, fry sliced onions in oil until golden brown, remove from pan and place on a plate lined with paper towels. (10 minutes)
- In the same pot sauté the chopped onions until browned, add in rice and stir to coat rice with oil.
- Drain lentils and add them in the pot with cumin and salt, stir to combine.
- Add hot water, mix well and bring to a boil. Reduce heat, cover and simmer until cooked.
- Serve mujadara topped with crispy onions.
Notes
- Any type of rice will work in this recipe.
- You can also use brown rice but adjust the water level accordingly.
- Use any oil you have but olive oil is more traditional.
- Some people like to add freshly ground black pepper or a dash of cinnamon too.
- Start with 2 ½ cups of water and check the doneness of the mixture. For a softer mixture, up the water to 3 cups.
- Place any leftover mujadara in an airtight container in your fridge for up to 5 days.
Nutrition
Sign up and learn more about Mediterranean flavors
👩🏫 My Personal Experience
I had my first Mujadara when I was maybe 10 years old at a Lebanese friend's home, it was so good and the onion was caramelized to perfections.
At that time we had another friend with us from Palestine and I remember they were arguing is mujadara better with bulgur or rice? Also my Palestinian friend liked it more when the spices included a dash of cinnamon.
So you see every part, or even family, of the Levant area has its own recipe and liking. So here is my take on the mujadara recipe so feel free to add more or less spices as you prefer.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Jennifer
This was so yummy!! My family is often wary when I try new vegetarian meals, but they loved this. My husband wants it to be on regular rotation. Thank you so much.
Amira
So glad your family liked it Jennifer. Thanks for the feedback
Anna Likousis
Lovely recipe
Laila Hosny
Hi Amira, this is amazing recipe. I like the way you browned the onions, it reminds me of my grandma and how we would gather just to taste these crunchy golden-brownish onions. Thank you for the recipe and detailed steps!