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, thinly sliced; 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 and 1 teaspoon salt to cook them; ½ cup basmati rice + 3 cups water and ½ teaspoon salt to cook; 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, not traditional); 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 12 reviews

If you’re looking to fall in love with a simple, soulful, and deeply satisfying dish, you’ve got to try this Mujadara Lentils and Rice Recipe. It’s a humble mix of lentils, rice, and caramelized onions that comes together to create this magical dish inspired by Middle Eastern cuisine. Trust me, once you master this recipe, you’ll find yourself coming back to it again and again because it’s that fan-freaking-tastic—comfort food that’s both nourishing and packed with flavor!

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Why This Recipe Works

Simple Ingredients, Bold Flavor: Every component brings depth—from warm spices to caramelized onions, it’s simple but unforgettable.
Balanced Textures: Tender lentils and fluffy rice meet crispy, sweet onions for a perfect mouthfeel.
Flexible and Adaptable: You can tweak spices or swap ingredients to suit your pantry or dietary needs.
Comfort Food That’s Also Nourishing: Packed with plant-based protein and fiber, it’s both nutritious and filling.

Mujadara Lentils and Rice, Middle Eastern lentil and rice dish, delicious lentils and rice recipe, smoky caramelized onion Mujadara, nourishing healthy lentil recipe - 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

The magic of this Mujadara Lentils and Rice Recipe lies in how simple ingredients team up to create a dish bursting with flavor and texture. Shopping for quality lentils and fragrant basmati rice really makes a difference, and don’t underestimate the power of perfectly caramelized onions—they’re the star of the show!

Large onions (white or yellow): Caramelizing these slowly with a bit of sugar and salt brings out a natural sweetness that lifts the whole dish.
Olive oil: Use good quality extra virgin olive oil for deep flavor and healthy fats.
Sugar: Helps the onions caramelize faster and adds just the right hint of sweetness.
Vinegar (apple cider or balsamic): Adds a bright tang at the end of caramelizing, balancing the sweetness and deepening flavor.
Dried lentils (green or brown): Essential for protein and earthiness; rinsing and cooking just right helps keep them intact.
Basmati rice: Its aromatic grains stay fluffy and separate, perfect alongside lentils.
Scallions: Add freshness and light crunch, and reserving the tops for garnish adds extra color and visual appeal.
Garlic: Adds pungent warmth that perks up the spices.
Spices (paprika, coriander, cumin, cinnamon, optional turmeric, red pepper flakes): This mix creates that signature warm, earthy, slightly smoky flavor you’ll crave.
Fresh herbs (parsley and cilantro): Brighten and freshen the dish, creating a perfect herbaceous contrast.
Lemon wedges and yogurt/tahini sauce: Must-haves to serve with—citrus sharpness and creamy tanginess round it all out beautifully.

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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

I love how versatile this Mujadara Lentils and Rice Recipe is. I usually stick to the traditional spice mix, but sometimes I throw in a pinch of allspice or swap cilantro for fresh mint to suit the season or my mood. You can also play with the heat by adjusting the red pepper flakes—a little can go a long way!

Spice Variations: Once, I added a dash of Lebanese seven-spice mix for a more aromatic twist, and it was a total winner.
Rice Swaps: Brown basmati or jasmine rice work just as well if you prefer a nuttier or more floral aroma.
Lentil Alternatives: Black beluga or French lentils can be a fun change, especially if you want a firmer texture.
Vegan & Gluten-Free Friendly: Mujadara is naturally vegan and gluten-free, making it perfect for almost any diet!

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

Step 1: Caramelize the Onions Like a Pro

Start by slicing your onions super thin—about a half centimeter thick. This helps them soften evenly and caramelize beautifully. Toss them into a pan with olive oil, sugar, and salt, stirring frequently. After a quick sauté, add water and simmer gently so the onions cook down and develop that sticky, jammy sweetness without burning. Then splash in the vinegar and crank up the heat briefly to get a hint of tang and a little sizzle. This caramelization is the flavor base that makes the Mujadara Lentils and Rice Recipe so addictive.

Step 2: Perfectly Cook Lentils and Rice

While the onions work their magic, cook your lentils in salted boiling water until tender but still holding shape—about 15 to 30 minutes, depending on variety. Drain them well. Then cook the basmati rice until just al dente in well-salted water, drain, and set aside. This timing is key: you want the rice fluffy but not mushy and lentils soft yet intact to keep their texture when combined.

Step 3: Build the Flavor Base in the Skillet

Heat olive oil in a large skillet and toss in finely chopped scallions, saving some green tops for later garnish. After a quick sauté, add pressed garlic and your warm spice blend—paprika, cumin, coriander, cinnamon, and a pinch of red pepper flakes. That fragrant bloom of spices will immediately fill your kitchen with inviting aromas. Stir a minute until everything wakes up.

Step 4: Combine Everything and Warm Together

Now fold in the cooked lentils, rice, half the caramelized onions, fresh parsley, and cilantro. Season with salt and pepper, then let everything mingle in the pan for a few minutes, allowing the flavors to blend and the dish to warm through. Taste and adjust salt or spices as you like—the beauty of this step is that everything comes together perfectly here.

Step 5: Serve with Love

Transfer your Mujadara Lentils and Rice onto a large serving platter. Top with the remaining caramelized onions, scallion greens, and parsley for that gorgeous crown of color and texture. Serve with lemon wedges on the side and a bowl of creamy Greek yogurt or a tangy yogurt tahini sauce. These add a refreshing contrast that’ll elevate each bite and have you smiling through the meal.

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Pro Tips for Making Mujadara Lentils and Rice Recipe

Slow and Steady Onion Caramelization: Take your time here—rushing causes burnt onions, and that bitterness will overpower the dish.
Drain Lentils and Rice Well: Removing excess water prevents your final dish from turning mushy, keeping the texture light and fluffy.
Fresh Herbs Make a Difference: Stirring in fresh parsley and cilantro at the end adds a burst of brightness that takes Mujadara to the next level.
Taste as You Go: Adjust salt and spices to your preference since lentils can absorb flavors differently depending on their freshness.

How to Serve Mujadara Lentils and Rice Recipe

Garnishes

I always garnish this dish with extra caramelized onions because the crispy sweet bits are irresistible. Then, scatter chopped scallion tops and fresh parsley for a pop of green and fresh herbal aroma. A squeeze of fresh lemon right before eating brightens every bite—don’t skip that!

Side Dishes

In my kitchen, this Mujadara always gets paired with a vibrant cucumber-tomato salad dressed lightly with lemon and olive oil. On special occasions, I make fattoush or Shirazi salad for a refreshing, crunchy contrast. A dollop of yogurt or tahini sauce is non-negotiable too—it cools and balances the spiced earthiness perfectly.

Creative Ways to Present

For larger gatherings, I like to layer Mujadara in a large shallow bowl, layering caramelized onions between portions or even mixing in toasted pine nuts for extra crunch. Serve family-style with small bowls of garnishes and lemon wedges so everyone can personalize their plates—that’s always a hit!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge and find that Mujadara keeps well for 4 to 5 days without drying out. The flavors even deepen after a day, so it often tastes better the next day! Just make sure the dish is cooled before sealing.

Freezing

If I need to prep in advance, I freeze cooked lentils, rice, and caramelized onions separately. Once cooled, they keep beautifully for up to three months. When you’re ready to eat, thaw overnight in the fridge—this helps keep the texture intact and flavors fresh.

Reheating

I prefer reheating Mujadara gently on the stovetop with a drizzle of olive oil to restore moisture, stirring occasionally until warm. Microwave works too—cover it with a damp paper towel to keep it from drying out, and heat for about 2 minutes. Always give it a taste and adjust seasoning after reheating.

FAQs

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

Absolutely! If you’re short on time, canned lentils are a convenient substitute. Just make sure to drain and rinse them well to remove excess sodium and liquid before adding them to the skillet. Since they’re already cooked, add them to the spices just to warm through, omitting the boiling step for lentils.
What kind of rice works best for Mujadara?

Basmati rice is traditionally preferred because of its fluffy, separate grains and fragrant aroma. That said, jasmine, brown basmati, or even long-grain rice work well too. The key is to rinse the rice before cooking to remove excess starch and prevent clumping.
How do I know when the onions are perfectly caramelized?

You want the onions to be soft, deeply golden to almost amber, and sweet with no burnt or bitter spots. They should look sticky and jammy, and when you taste a bit, they’ll be rich and lightly sweet with a touch of tang after adding vinegar. This takes patience, but it’s worth the wait.
Can I make Mujadara Lentils and Rice Recipe gluten-free?

Yes! Mujadara is naturally gluten-free since it’s made from lentils, rice, and spices. Just be sure any store-bought components like fried onions or spice blends don’t contain gluten additives if you’re buying prepackaged.
What’s the best way to reheat leftovers without losing flavor?

Reheat gently on the stovetop with a little olive oil over medium-low heat, stirring occasionally to prevent sticking. If you use a microwave, cover the dish with a damp paper towel and heat in short intervals. Always taste afterward and add a squeeze of lemon or fresh herbs to refresh flavors.

Final Thoughts

I love sharing this Mujadara Lentils and Rice Recipe because it’s deceptively simple but incredibly comforting—a dish that feels like a warm hug on a plate. Every time I make it, I’m reminded of how food can be both humble and spectacular. So go ahead, try it out! I know you’ll enjoy its cozy flavors and how easy it is to make ahead for busy days. Plus, once you nail the caramelized onions, you’ll feel like a kitchen rockstar every time you serve it.