Mujadara
I’ve been making mujadara for years — it’s the kind of humble, comforting food that smells like home before it even hits the table. This Lebanese-style lentils-and-rice dish hinges on two things: perfectly tender lentils cooked with rice, and deeply caramelized onions piled on top. It’s simple, frugal, and endlessly adaptable — a weeknight classic or a centerpiece for a vegetarian spread.
Why you’ll love this dish
Mujadara is one of those recipes that gives more than it asks for. It’s:
- Budget-friendly and pantry-stable (lentils and rice are inexpensive and keep well).
- Naturally vegetarian and protein-rich — satisfying without meat.
- Flexible — you can dial spices up or down, add herbs or crunchy toppings.
- Comforting and filling, yet light enough for lunch or dinner.
“A simple staple that tastes like it took all afternoon — sweet, caramelized onions make it feel indulgent.” — home cook review
This dish shines on a rainy night, as part of a Middle Eastern mezze, or when you want a tried-and-true meal that feeds a crowd with minimal effort.
Step-by-step overview
Before you grab a pot and skillet, here’s how the recipe flows so you know what to expect:
- Simmer lentils until just tender — you want them holding shape.
- Add rinsed rice to the same pot and finish cooking together so flavors meld.
- While the grains cook, slowly caramelize thinly sliced onions in olive oil.
- Fluff the lentil-and-rice mixture, season, and crown with the onions.
Total active time: ~45–60 minutes. Most of that is passive simmering or slow cooking the onions, which you can do while the lentils and rice are on the stove.
What you’ll need
Key ingredients
- 1 cup lentils (brown or green) — keep their shape; avoid red/orange if you want distinct grains
- 1 cup long-grain white rice or basmati rice
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 4 cups water
- Salt and freshly ground black pepper, to taste
- Optional spices: 1/2–1 tsp ground cumin, 1/2 tsp ground coriander, pinch of cinnamon
Notes and substitutions:
- Lentils: brown or green work best for texture. Red lentils cook faster and break down into a softer, mushier texture — a different but tasty outcome.
- Rice: basmati adds fragrance; long-grain white is perfectly fine. If using brown rice, expect longer cooking time and adjust liquid.
- Oil: you can use neutral oil, but olive oil is traditional and adds flavor.
Directions
Step-by-step instructions
- Rinse the lentils under cold water until the water runs clear. Place lentils in a medium pot with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to a gentle simmer. Cook 20–25 minutes until tender but not falling apart. Drain any excess water if needed.
- Rinse the rice until the water is mostly clear. Add the rice to the pot with the cooked lentils. If you drained the lentils, add about 1 to 1 1/4 cups fresh water (the exact amount depends on how much remained). Stir in salt and optional spices (cumin, coriander, cinnamon) and bring back to a low simmer. Cover and cook on low for 15–20 minutes, or until the rice is tender and liquid is absorbed.
- While the rice and lentils finish, heat 3 tablespoons olive oil in a skillet over medium. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and caramelized — about 20–30 minutes. Lower the heat if they brown too quickly.
- When the rice is done, remove the pot from heat and let sit covered for 5 minutes. Fluff the lentil-and-rice mixture with a fork. Transfer to a serving bowl and heap the caramelized onions on top. Season with pepper and additional salt if needed. Serve warm.
Best ways to enjoy it
Serving suggestions
- Classic: top with a spoonful of plain yogurt or labneh and a scatter of chopped parsley.
- Add crunch: toasted pine nuts or slivered almonds sprinkled on top.
- Make it a meal: pair with a crisp cucumber-tomato salad, pickled turnips, or a simple fattoush.
- Mezze board: include pita, hummus, olives, and roasted vegetables for a shareable spread.
Plating idea: mound mujadara in the center of a shallow bowl, make a shallow well, and add the onions so every scoop gets sweet and savory contrast.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop with a splash of water or broth to loosen the grains, covered, over low heat. Microwave in short bursts, stirring and adding moisture as needed.
Food safety tip: Don’t leave cooked mujadara at room temperature for more than 2 hours. Cool quickly and refrigerate.
Pro chef tips
- Caramelize slowly: For deeply sweet, evenly browned onions, cook low and slow. If you’re short on time, medium heat works but watch closely to avoid burning.
- Salt at the right times: Add a little salt to the onions as they cook to draw out moisture and aid caramelization. When cooking lentils, season toward the end; salting them too early can slow softening.
- Texture control: Cook lentils until tender but intact. If you prefer a creamier result, mash a few spoonfuls before adding rice.
- Tight lid matters: When cooking rice with lentils, keep the lid snug to trap steam and avoid drying out the pot.
- One-pot shortcut: If you prefer, cook the lentils and rice in one pot from the start with adjusted water, but pre-cooking lentils briefly helps control texture.
Creative twists
Recipe variations
- Herby mujadara: Stir in chopped parsley, mint, or cilantro before serving.
- Spiced-up: Add a pinch of smoked paprika or a drizzle of chili oil for heat.
- With roasted veg: Fold in roasted eggplant or carrots for added depth and substance.
- Protein boost: Top with fried eggs or crumbled feta for more richness.
- Grain swap: Substitute bulgur or quinoa for rice (adjust liquids and cooking time).
- Quick weeknight: Thinly slice onions and sweat over medium-high heat, then finish with a splash of balsamic to accelerate color — watch so they don’t burn.
Your questions answered
Q: Can I use brown rice or other rice types?
A: Yes, but brown rice needs more water and longer cooking time (about 35–45 minutes). Adjust liquid and cook until tender. Basmati is preferred for aroma and separate grains.
Q: What about red lentils?
A: Red lentils cook very quickly and disintegrate, creating a creamy texture rather than distinct lentils. That’s delicious but different from traditional mujadara.
Q: Can I make this ahead for a party?
A: Absolutely. Make mujadara a day ahead and gently rewarm on the stovetop with a splash of water. Caramelize onions the day of to preserve their texture, or reheat them briefly before serving.
Q: How do I prevent mushy lentils or rice?
A: Cook lentils until tender but still intact, drain excess water, then add rice with measured liquid. Keep heat low once rice is added and avoid stirring too much.
Q: Is mujadara healthy?
A: Yes — it’s high in fiber and plant protein, low in saturated fat, and very filling. Add a side of fresh greens for a balanced meal.
Conclusion
If you want a deeper cultural backstory and variations on mujadara, this article at the Immigrant’s Table explores regional traditions: https://immigrantstable.com/mujadara/. For a well-tested home-cook version with helpful tips and photos, see this recipe at Feel Good Foodie: https://feelgoodfoodie.net/recipe/mujadara/.
Enjoy the comforting simplicity — a little patience with the onions and you’ll be rewarded with a bowl that tastes far more elaborate than the effort required.
Mujadara

Ingredients
Main Ingredients
- 1 cup lentils (brown or green) Keep their shape; avoid red/orange for distinct grains.
- 1 cup long-grain white rice or basmati rice Basmati adds fragrance; long-grain white is perfectly fine.
- 2 large onions, thinly sliced For caramelizing.
- 3 tablespoons olive oil Traditional oil that adds flavor.
- 4 cups water For cooking lentils and rice.
- to taste salt Add during cooking.
- to taste freshly ground black pepper For seasoning.
- 1/2–1 teaspoon ground cumin Optional spice.
- 1/2 teaspoon ground coriander Optional spice.
- pinch cinnamon Optional spice.
Instructions
Preparation
- Rinse the lentils under cold water until the water runs clear. Place lentils in a medium pot with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to a gentle simmer. Cook for 20–25 minutes until tender but not falling apart. Drain any excess water if needed.
- Rinse the rice until the water is mostly clear. Add the rice to the pot with the cooked lentils. If you drained the lentils, add about 1 to 1 1/4 cups fresh water. Stir in salt and optional spices, then bring back to a low simmer. Cover and cook on low for 15–20 minutes, or until the rice is tender and liquid is absorbed.
Cooking Onions
- While the rice and lentils finish, heat 3 tablespoons olive oil in a skillet over medium. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and caramelized — about 20–30 minutes. Lower the heat if they brown too quickly.
Finishing Touches
- When the rice is done, remove the pot from heat and let sit covered for 5 minutes. Fluff the lentil-and-rice mixture with a fork. Transfer to a serving bowl and heap the caramelized onions on top. Season with pepper and additional salt if needed. Serve warm.
