Name: Mujadara Lentils and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 4 large onions white or yellow; 1 tablespoon olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar apple cider or balsamic; 1 cup dried lentils green or brown; 4 cups water; 1 teaspoon salt; ½ cup basmati rice; 3 cups water; ½ teaspoon salt; 1 tablespoon extra virgin olive oil; 4 scallions finely chopped (reserve green tops for garnish); 2 cloves garlic pressed or grated; 1 teaspoon paprika; 1 teaspoon coriander; ½ teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon turmeric powder (optional); ⅛ teaspoon red pepper flakes or more to taste; ½ teaspoon salt or more to taste; ⅛ teaspoon black pepper; 2 tablespoons flat-leaf parsley chopped; 2 tablespoons cilantro chopped (optional); 4 wedges lemon; 1 cup yogurt tahini sauce or plain Greek yogurt

Jump to Recipe· 4.7 from 8 reviews

If you’re on the hunt for a comforting, soul-satisfying dish that’s both affordable and packed with flavor, you’ve got to try this Mujadara Lentils and Rice Recipe. It’s a humble Middle Eastern classic featuring tender lentils, fluffy basmati rice, and irresistibly sweet caramelized onions. Trust me, once you make this, you’ll wonder why it wasn’t a staple in your kitchen all along.

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Why This Recipe Works

Balance of Flavors: The sweetness of caramelized onions perfectly complements the earthiness of lentils and the subtle aroma of spices.
Textural Contrast: Soft lentils and fluffy rice combined with crispy onion tops add delightful layers to every bite.
Simple Ingredients, Complex Taste: You don’t need exotic ingredients—just pantry staples elevated with spice magic.
Make-Ahead Friendly: Prepare components in advance to save time on busy days without losing flavor quality.

Mujadara Lentils and Rice, Middle Eastern lentil dish, easy lentil and rice recipe, comforting vegetarian meal, caramelized onion dish - The image shows a white round pot filled with a mixed dish made of cooked yellow rice and small green lentils, combined with pieces of light brown caramelized onions and chopped green herbs scattered throughout. The texture looks soft and slightly moist with some grains sticking together and a few small charred spots seen inside the pot. The pot is placed on a white marbled surface with a blue cloth partly visible under its handle, and some green onions lay next to the pot on the lower left side. The lighting highlights the warm golden tones of the rice and the fresh green color of the herbs, creating a vibrant and appetizing look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Mujadara Lentils and Rice Recipe plays an important role—from the aromatics that deepen the flavor to the combination of lentils and rice that makes it hearty without heaviness. When you shop, I recommend going for good-quality basmati rice, as its aroma really shines through here. Also, fresh spices and crisp onions are game changers.

Mujadara Lentils and Rice, Middle Eastern lentil dish, easy lentil and rice recipe, comforting vegetarian meal, caramelized onion dish - Flat lay of four large white onions sliced thinly, a small white ceramic bowl with a golden tablespoon of olive oil, a small white ceramic bowl with white granulated sugar, a small white ceramic bowl of salt crystals, a small white ceramic bowl with clear water, a small white ceramic bowl with amber apple cider vinegar, one cup of green dried lentils, a half cup of uncooked basmati rice with long slender grains, four fresh green scallions chopped with some green tops reserved, two whole uncracked white garlic cloves, small piles of bright red paprika powder, warm brown coriander powder, light brown cumin powder, reddish-brown cinnamon powder, golden yellow turmeric powder, tiny pile of red pepper flakes, fresh flat-leaf parsley sprigs chopped, fresh bright green cilantro leaves chopped, four bright yellow lemon wedges arranged symmetrically, and a small white ceramic bowl filled with creamy plain Greek yogurt placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onions: Thinly sliced and slowly caramelized, they bring that signature sweet, deep flavor that makes mujadara addictive.
Olive Oil: Use extra virgin olive oil for richer, fruity undertones especially in the flavor base.
Sugar: Just a touch helps speed up caramelization and balances the onions’ natural sharpness.
Vinegar: Apple cider or balsamic vinegar adds brightness and a hint of acidity that cuts through richness.
Lentils: Green or brown lentils hold their shape well and provide protein and fiber.
Basmati Rice: Fluffy, fragrant, and light, it pairs beautifully with the lentils.
Scallions: Fresh scallions lend mild onion flavor and a pop of color.
Garlic and Spices: Paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes add warmth and complexity without overpowering.
Fresh Herbs: Parsley and cilantro brighten the dish and add freshness.
Lemon Wedges and Yogurt: Optional but highly recommended for adding zing and creaminess when serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Mujadara Lentils and Rice Recipe is how easily you can make it your own. You can tweak the spices up or down depending on how adventurous you feel, or add in extras like different herbs or a dollop of hot sauce. Don’t hesitate to play around—you might discover a new family favorite.

Variation: I sometimes add a pinch of Lebanese seven-spice mix for a uniquely fragrant twist—it’s all about layering flavors.
Dietary Mods: Use brown rice instead of basmati for a nuttier, heartier option.
Spice Level: Increase the red pepper flakes if you like things hotter or omit for milder tastes.
Herb Substitution: Swap cilantro with fresh mint for a refreshing change that perks up the dish.

Step-by-Step: How I Make Mujadara Lentils and Rice Recipe

Step 1: Caramelize the Onions to Sweet Perfection

Start by slicing 4 large onions super thin—around a half centimeter. It takes time to get them just right, but patience pays off. Sauté them with olive oil, a bit of salt, and sugar to coax out their natural sweetness without burning. Adding water during cooking helps them soften evenly and prevents scorching. Once the water evaporates, splash in some vinegar and crank up the heat briefly for a nice glaze. This step makes all the difference—it’s like magic that turns ordinary onions into the star of the show.

Step 2: Cook Lentils Until Tender but Firm

While the onions are working their charm, boil 4 cups of water for your lentils with a dash of salt. Rinse and add 1 cup of lentils, simmering gently. Keep an eye on them but don’t stir too often, as you want them tender but still intact—this texture contrast really shines later. Depending on your lentil type, it can take 15 to 30 minutes. Drain them once done and set aside.

Step 3: Cook Rice to Fluffy, Al Dente Perfection

Next, boil 3 cups of salted water and add your rinsed basmati rice. Cook it on low heat just until al dente, about 8-10 minutes. The goal is for the grains to be cooked but still hold their shape—not mushy. Drain and set aside, because you’ll be combining it with lentils and spices soon.

Step 4: Build the Aromatic Flavor Base

Heat a tablespoon of good-quality extra virgin olive oil in a large skillet. Toss in chopped scallions (save those pretty green tops for garnish) and sauté until softened, about 2 minutes. Add pressed garlic and the signature spice blend—paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Let everything mingle just long enough until you can smell the spices waking up, about a minute.

Step 5: Combine Lentils, Rice, and Half the Onions

Now for the delicious finale: stir in the cooked lentils, rice, half of the caramelized onions, chopped parsley, and cilantro. Season with salt and pepper, then sauté for a few minutes to warm everything through and blend those savory flavors. Taste and adjust seasoning as needed—this is when the dish really comes to life.

Step 6: Serve It Up with Love and Extra Onions

Spread the mujadara on a large serving platter, topping it with the reserved caramelized onions, scallion greens, and extra parsley for that wow factor. Don’t forget lemon wedges and a bowl of creamy yogurt or tahini for guests to spoon on. It’s simple, fresh, and downright comforting.

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Pro Tips for Making Mujadara Lentils and Rice Recipe

Slow and Steady Onion Cooking: Don’t rush the caramelizing process; low and slow brings out the sweetness and rich color.
Rinse Rice Thoroughly: Washing your rice well removes excess starch so your mujadara isn’t gummy.
Season as You Go: Taste along the way and adjust salt and spices—for me, that’s when the dish really shines.
Keep Texture in Mind: Cook lentils and rice just right; overcooked mush loses the lovely bite that mujadara needs.

How to Serve Mujadara Lentils and Rice Recipe

Garnishes

I always top my mujadara with the remaining caramelized onions and fresh green scallion tops for that crunchy-sweet hit. A sprinkle of freshly chopped parsley adds color and freshness. And of course, the lemon wedges are non-negotiable—they add that perfect zinginess just before you dig in.

Side Dishes

My go-to sides are simple, fresh salads like fattoush with its crispy pita croutons, or the cool cucumber-tomato Shirazi salad—it all balances the warm, earthy mujadara beautifully. For a creamy touch, I serve it with plain Greek yogurt or a garlicky tahini sauce on the side.

Creative Ways to Present

For special gatherings, I like to serve mujadara in quaint little bowls alongside small plates of pickled vegetables and olives, turning it into a mezze-style feast. Layer it in a beautiful clay tagine or rustic wooden platter for that authentic Middle Eastern vibe your guests will love.

Make Ahead and Storage

Storing Leftovers

I often make the rice, lentils, and caramelized onions separately a couple of days in advance and store them in airtight containers in the fridge. This really cuts down on mealtime prep and means you can whip up mujadara in minutes on busy evenings.

Freezing

This recipe freezes beautifully. After cooking, let everything cool completely, then freeze portions in airtight containers. I’ve found it freezes well for up to 3 months, making it perfect for meal preppers or freezer-friendly cooking.

Reheating

To reheat, you can quickly use the microwave with a splash of water or olive oil to keep things moist. Or, warm it gently in a skillet over medium-low heat, stirring often so the lentils and rice heat evenly without drying out.

FAQs

Can I use canned lentils for this Mujadara Lentils and Rice Recipe?

Absolutely! If you’re short on time, canned lentils work just fine. Just be sure to drain and rinse them to remove excess salt and liquid before adding them to the spices and rice. The flavor won’t be quite as deep as slow-cooked dried lentils, but it’s a handy shortcut that still tastes great.
Can I make Mujadara Lentils and Rice Recipe vegan?

Yes, this recipe is naturally vegan and vegetarian. It’s dairy-free, packed with plant-based protein, and loaded with herbs and spices, making it a wholesome, meatless meal option.
Is Mujadara Lentils and Rice Recipe gluten-free?

Yes, the main ingredients—lentils, rice, spices, and onions—are all naturally gluten-free. Just double-check any spice blends or store-bought caramelized onions if using to ensure no gluten-containing additives.
What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator. It keeps well for up to 4-5 days. Reheat gently on the stove or microwave, adding a splash of water or olive oil to keep it from drying out.

Final Thoughts

I absolutely adore this Mujadara Lentils and Rice Recipe because it’s comfort food with heart, packed with nourishing goodness and subtle layers of flavor. It’s become my go-to when I want something satisfying yet simple, and I hope you’ll find the same joy making and sharing it in your home. So grab some onions and lentils, and let’s get cooking—you’re in for a treat!