If you’ve ever wanted a Middle Eastern classic that’s hearty, comforting, and packed with flavor, look no further than this Mujadara recipe. Tender lentils and rice are simmered with aromatic spices and topped with a generous amount of caramelized onions, creating a dish that’s naturally vegan, gluten-free, and irresistibly satisfying. It’s perfect as a main for a plant-based dinner or as a side to complement roasted vegetables, grilled meats, or salads.
The slow-cooked onions bring a sweet, jammy richness that balances the earthy lentils and fluffy rice, creating a harmony of textures and flavors that’s simple yet impressive.
Why You’ll Love This Recipe
- Naturally vegan and gluten-free
- Full of protein and fiber from lentils
- Sweet, caramelized onions add depth and richness
- Perfect for meal prep or easy weeknight dinners
- Easy to customize with herbs, spices, or yogurt toppings
Ingredients
For the Lentils and Rice
- Green or brown lentils – Keep their shape and provide hearty protein
- Brown or white rice – Fluffy, filling base for the lentils
- Vegetable bouillon powder – Enhances flavor without meat
- Water – For cooking rice and lentils
- Bay leaves – Aromatic flavor infusion
- Salt and black pepper – Essential seasoning
For the Caramelized Onions
- Onions (yellow or red) – Slowly cooked until sweet and golden
- Olive oil – Helps onions caramelize evenly
- Ground cumin – Adds warm, earthy flavor
- Salt – Draws out natural sweetness
Optional Garnish
- Dairy-free yogurt – Adds creaminess and tang
- Fresh herbs (parsley or cilantro) – Brightens the dish
How to Make Mujadara
Step 1: Prepare the Rice and Lentils
For brown rice: Soak rice for 20 minutes, then drain. Bring 2 ½ cups of water to a boil in a large pot, add rice, 1 tsp salt, bouillon, black pepper, and 2 bay leaves. Reduce heat, cover, and simmer for 20 minutes. Add soaked lentils with 3 cups water and cook for 25 minutes until tender.
For white rice: Soak rice and lentils separately for 20 minutes. Simmer lentils with 3 cups water, bouillon, salt, pepper, and bay leaves for 7–10 minutes. Then add rice with 2 cups water and cook 18–20 minutes until tender.
Tip: Soaking lentils and rice helps them cook evenly and reduces total cooking time.
Step 2: Caramelize the Onions
Heat olive oil in a large skillet over medium heat. Add sliced onions, ½ small bunch of thyme, and ½ tsp salt. Cover and cook for 10 minutes, then uncover and add cumin. Continue cooking 5–10 minutes until onions are deep golden and slightly crisp.
Tip: Increase heat slightly for crispier edges, or add a splash of water if onions stick too early.
Step 3: Combine and Serve
Remove bay leaves from the lentil-rice pot. Stir in about 2/3 of the caramelized onions, reserving the rest for garnish. Serve in bowls, topping with remaining onions, dairy-free yogurt, and fresh herbs.
Tips for Success
- Use green or brown lentils only—yellow or red lentils will turn mushy.
- Check the rice packaging for water ratios and cooking times.
- Let the lentil-rice mixture rest a few minutes after cooking to absorb all flavors.
- Adjust seasoning at the end since the caramelized onions add natural saltiness.
Equipment Needed
- Large pot with lid
- Large skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- Spoon or spatula for stirring
Recipe Variations
- Add spices: Try a pinch of cinnamon or allspice for a warm twist
- Crispier onions: Cook onions a few minutes longer until deeply golden
- Grain swap: Use quinoa or bulgur instead of rice
- Extra protein: Serve alongside roasted chickpeas or tofu
Serving Suggestions
Mujadara is delicious as a main with a dollop of yogurt and fresh herbs. It also works perfectly as a side dish with roasted vegetables, grilled meats, or a fresh salad.
FAQs
Can I make this ahead of time?
Yes, it keeps in the fridge for up to 4 days. Reheat gently on the stove or in the oven.
Can I freeze Mujadara?
Yes, for up to 2 months. Let it thaw in the fridge before reheating.
Do I have to soak the lentils and rice?
Soaking is optional but helps even cooking and reduces cooking time.
Can I use red or yellow lentils?
No, they cook too quickly and will turn mushy.
Is this dish vegan?
Yes, it’s completely plant-based and naturally gluten-free.
Final Thoughts
This Mujadara recipe is a Middle Eastern classic that’s simple, hearty, and full of flavor. Sweet caramelized onions and earthy lentils make it comforting, while rice adds a satisfying texture. It’s perfect for weeknight dinners, meal prep, or as a centerpiece at your next family meal. Healthy, cozy, and naturally delicious, Mujadara is a recipe you’ll return to again and again.
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Mujadara Recipe – Lentils, Rice & Caramelized Onions
- Total Time: 1 hour
- Yield: 6 servings
Description
This Middle Eastern Mujadara recipe combines lentils and rice with simple seasonings cooked until tender, then topped with plenty of caramelized onions. Naturally vegan and gluten-free, hearty and flavorful!
Ingredients
- 5 small-medium onions, sliced
- 1.5 cups (300 g) green or brown lentils
- 1 cup (180 g) brown rice or white rice
- 5–5 ½ cups water, divided
- 1 tbsp veggie bouillon powder
- 1 ½ tsp salt, divided
- 1 tsp ground cumin
- 2 bay leaves
- Black pepper to taste
- 2 tbsp olive oil
Instructions
- Soak brown rice for 20 minutes, then drain (if using white rice, see notes).
- Add soaked brown rice and 2 ½ cups water to a large pot. Stir in bouillon, 1 tsp salt, pepper, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.
- Soak lentils in cold water and drain.
- Slice onions while rice cooks. Heat oil in a skillet over medium heat. Add onions, cover, cook 10 minutes, then uncover and stir. Add cumin and ½ tsp salt, cook 5–10 minutes more for caramelization.
- After 20 minutes, add drained lentils and 3 cups water to the pot. Cover, simmer 25 minutes, until rice and lentils are tender. Remove bay leaves.
- Mix 2/3 of caramelized onions into rice and lentils. Reserve 1/3 for garnish.
- Serve topped with caramelized onions, dairy-free yogurt, and fresh herbs like parsley or cilantro.
Notes
- For white rice: soak lentils and rice separately for 20 minutes, then cook lentils first, then rice as described above.
- Use brown or green lentils; avoid red/yellow lentils to prevent mushiness.
- Cooking time depends on rice type. Adjust water and time accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Main Dish
- Method: Simmer
- Cuisine: Middle Eastern