Mujadara (Lentils and Rice) Recipe

Mujadara (Lentils and Rice) is true comfort food from the Middle East: tender lentils and fluffy rice stirred together with spices, fresh herbs, and heaps of sweet caramelized onions. Every bite is warm, satisfying, and deeply flavorful—a dish I dream about whenever I want something cozy yet bright.

Ingredients You’ll Need

One of the best things about Mujadara (Lentils and Rice) is how beautifully humble ingredients come together to make something magical. Each element brings its own character: deep sweetness, subtle warmth, and earthy comfort. Here’s what you need and why you need it.

• Yellow or White Onions: Caramelized until golden, these are the heart and soul of this recipe—bringing rich, sweet-savory flavor to every spoonful.
• Olive Oil: Adds lushness and helps achieve perfect caramelization and sautéed aromatics.
• Sugar: Helps coax out the onions’ natural sweetness in record time.
• Salt: Enhances every flavor and keeps textures spot-on from onions to rice.
• Vinegar (Apple Cider or Balsamic): Adds a tantalizing tang and rounds out the onion’s sweetness at the very end.
• Dried Green or Brown Lentils: Bring hearty, earthy goodness and protein. Choose green or brown—avoid red lentils as they’ll turn mushy.
• Basmati Rice: The long grains stay light and separated, which is perfect for the dish’s signature texture.
• Scallions: Give a fresh, slightly peppery brightness—don’t forget to reserve some tops for garnishing later!
• Garlic: Builds aromatic depth into the entire dish.
• Spices (Paprika, Coriander, Cumin, Cinnamon, Turmeric, Red Pepper Flakes): Each spice adds its own note—warming, earthy, floral, and a touch of heat. The turmeric brings a sunny hue.
• Flat-leaf Parsley and Cilantro: Chopped herbs lend a burst of freshness. Cilantro is optional if you don’t love it.

Variations

Mujadara (Lentils and Rice) is famously flexible—there’s room for all sorts of twists with whatever you have to hand. Feel free to make it your own by swapping spices, grains, or add-ins for endless variations.

• Add Veggies: Toss in wilted spinach, diced carrot, or chopped tomatoes for extra color and nutrition.
• Switch the Grains: Substitute jasmine rice, brown rice, or even bulgur for a different bite and nutty flavor.
• Extra Heat: Dial up the red pepper flakes or add a pinch of cayenne if you love things spicy.
• Make it a Meal: Top with fried or poached eggs, or serve with grilled halloumi for a delicious vegetarian main.

How to Make Mujadara (Lentils and Rice)

Step 1: Caramelize the Onions

Thinly slice the onions and cook them with olive oil, salt, and sugar over medium heat. Once they start getting golden and soft, add a splash of water and let them slowly cook down into irresistible, jammy goodness—then finish with vinegar for a splash of brightness that truly lifts the whole dish.

Step 2: Cook the Lentils

Bring water to a boil, add the rinsed lentils and salt, and gently simmer until they’re tender but still holding their shape. Drain them well—you want lentils with bite, not mush!

Step 3: Prepare the Rice

In a separate pot, cook the rinsed basmati rice with water and salt until just al dente. Drain any excess water and fluff with a fork—the rice should remain light and separate, ready to mingle with the lentils.

Step 4: Build the Flavor Base

In a big skillet, heat olive oil and sauté the chopped scallions (whites and pale greens) for a couple minutes, then add the garlic and all your spices. Toast them briefly—the aroma will let you know it’s time to move on!

Step 5: Bring It All Together

Add your cooked lentils, rice, half the caramelized onions, fresh herbs, and additional salt and pepper right into the skillet. Fold everything together over low heat so the flavors meld without getting mushy—and don’t skimp on taste-testing!

Step 6: Serve and Garnish

Spoon your Mujadara (Lentils and Rice) onto a big platter, sprinkle with leftover caramelized onions, freshly sliced scallion tops, parsley, and maybe a few lemon wedges for brightness. Serve warm or at room temperature with tangy yogurt and a fresh salad on the side—perfection!

How to Serve Mujadara (Lentils and Rice)

Garnishes

Go all out with sweetly caramelized onions piled high on top, a sprinkle of the reserved scallion greens, and a bright flutter of parsley or cilantro. For even more color and zing, add a few lemon wedges or a dusting of sumac—a classic Middle Eastern finishing touch.

Side Dishes

Mujadara (Lentils and Rice) is delightfully filling on its own, but it loves a partner. Serve with a cool bowl of tangy plain yogurt or yogurt tahini sauce, or surround it with vibrant salads like fattoush, Shirazi salad, or a cucumber-tomato medley for a full mezze experience.

Creative Ways to Present

Try shaping the rice and lentil mixture in a large bowl, then unmold onto a platter for a beautiful dome, or serve in individual bowls topped with crispy onions—a stunning centerpiece or fresh lunchbox addition. Don’t forget: a scattering of pomegranate arils or toasted pine nuts makes it downright festive!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Mujadara (Lentils and Rice) in an airtight container in the fridge for 3 to 4 days. It holds up incredibly well—the flavors actually deepen with a little time, so leftovers always feel like a bonus!

Freezing

This dish freezes surprisingly well! Spoon cooled portions into single-serving containers. Freeze for up to 2 months, then thaw overnight in the fridge. Just know the onion topping may lose a bit of its crispy charm after freezing, but the flavor is still excellent.

Reheating

Reheat Mujadara (Lentils and Rice) gently in a skillet or microwave with a splash of water to loosen things up. Give it a quick stir and refresh with more herbs or a squeeze of lemon before serving to revive all those bright, savory notes.

FAQs

Final Thoughts

If you haven’t tried making Mujadara (Lentils and Rice) at home yet, I can’t recommend it enough. It brings together simple ingredients and everyday magic for a meal that’s nourishing, comforting, and bursting with flavor. I hope it becomes a staple in your kitchen, just as it is in mine.

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