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Mujadara served on a big white platter with yogurt sauce and diced tomatoes on the side.
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4.86 from 7 votes

Mujadara Recipe

A delicious vegan rice and lentil dish perfect for a meatless weeknight dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, lunch, Main Course
Cuisine: Lebanese, Middle East
Diet: Halal
Servings: 6 people
Calories: 335kcal
Author: Amira


  • 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


  • 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.


  • 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. 
To Store:
  • Place any leftover mujadara in an airtight container in your fridge for up to 5 days. 
Please check the nutrition disclaimer policy.


Calories: 335kcal | Carbohydrates: 50g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 588mg | Potassium: 432mg | Fiber: 11g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 3mg