Mujadara Lentils and Rice

Ingredients for Mujadara Lentils and Rice

I always use green or brown lentils for this recipe because they hold their shape through cooking without turning to mush. Here is everything you need for a full platter of mujadara lentils and rice.

Caramelized Onions

• 4 large white or yellow onions (thinly sliced, about 1/5 inch thick) – I recommend slicing as thin and even as possible for the deepest caramelization
• 1 tbsp olive oil
• 1 tbsp sugar
• 3/4 tsp salt
• 1 cup water
• 1 tbsp apple cider vinegar or balsamic vinegar

Lentils and Rice

• 1 cup dried green or brown lentils (rinsed) – My preference is green lentils for their firm bite after cooking
• 1/2 cup basmati rice (rinsed)
• 1 tbsp extra virgin olive oil
• 4 scallions, finely chopped (reserve green tops for garnish)
• 2 cloves garlic, pressed or grated
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric powder (optional, adds golden color) – Pro tip: not traditional but gives the dish a beautiful warm golden color
• 1/8 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt, plus more to taste
• 1/8 tsp black pepper
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp fresh cilantro, chopped (optional)

For Serving

• 4 lemon wedges
• 1 cup plain Greek yogurt or yogurt tahini sauce – In my experience, cool Greek yogurt on the side balances the warm spices better than anything else

Step-by-Step Instructions

I recommend starting the caramelized onions first since they take the most time. While they simmer, you can cook the lentils and rice at the same time and have all three components ready together at the 30-minute mark.

Step 1: Slice onions thinly to about 1/5 inch thickness. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions with 3/4 teaspoon salt and 1 tablespoon sugar. Stir often and cook for 5 minutes until softened and beginning to turn golden at the edges.

Step 2: Add 1 cup of water to the onion skillet, reduce heat to medium-low, and simmer for 20 minutes until all liquid evaporates and the onions are deeply golden and sweet smelling. Increase heat to high, add the vinegar, and stir constantly for 2 minutes. Turn off heat and set aside.

Step 3: While the onions simmer, cook the lentils. Bring 4 cups of water to a boil in a medium pot. Add 1 teaspoon salt and the rinsed lentils. Reduce to a simmer and cook for 15 to 20 minutes until tender but still holding their shape. Do not overcook or they will break down and lose their texture. Drain and set aside.

Step 4: Cook the rice. Bring 3 cups of water to a boil in a small pot. Add 1/2 teaspoon salt and the rinsed basmati rice. Reduce to low and cook for 8 to 10 minutes until just al dente. Drain and set aside.

Step 5: Heat 1 tablespoon extra virgin olive oil in the large skillet over medium heat. Add the white and light green parts of the scallions and saute for 2 minutes. Add the garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Stir and cook for 1 minute until the spices bloom and smell warm and fragrant.

Step 6: Add the cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Stir and saute for 2 to 3 minutes until everything is heated through and well combined. Taste and adjust salt as needed.

Step 7: Transfer to a large serving platter. Top with the remaining caramelized onions, reserved scallion greens, and extra parsley. Serve with lemon wedges and a bowl of Greek yogurt or tahini sauce on the side.

Best Sides to Serve with Mujadara Lentils and Rice

The best pairings for mujadara balance its warm spiced earthiness with something cool, fresh, or bright on the side.

Plain Greek Yogurt or Yogurt Tahini Sauce: The essential accompaniment for this dish. A spoonful of cool yogurt cuts right through the warm spices and adds creamy contrast that makes each bite more satisfying. Do not skip this one.

Cucumber-Tomato Salad: Diced cucumber and tomato with fresh lemon juice and a drizzle of olive oil is the simplest and most natural side for mujadara lentils and rice. The crisp freshness and mild acidity balance the richness of the caramelized onions beautifully.

Chickpea Beet and Feta Salad: A colorful and nutrient-dense salad that adds earthy sweetness, tangy feta, and a bright dressing alongside the warm spiced lentils. A great option when you want to build a more complete and satisfying dinner spread.

High Protein Vegan Ramen Noodles: A warm, plant-based bowl that pairs naturally alongside mujadara when you are meal prepping a full week of vegan dinners. The broth-forward flavor profile offers a nice contrast to the drier, spiced lentil dish.

Warm Pita Bread: Soft, warm pita is a traditional and practical way to scoop and eat mujadara at the table. Works especially well when serving a group or building a casual Middle Eastern style spread.

Loaded Potato Taco Bowl: A hearty, satisfying bowl recipe worth keeping alongside this one in your weekly meal prep rotation. The bold and layered flavors complement the simplicity of mujadara when you want variety across the week without extra effort.

How to Store and Reheat Mujadara

Store mujadara lentils and rice in an airtight container in the refrigerator for up to 4 to 5 days. The flavor actually deepens after a day in the fridge, which makes this one of the best meals to cook ahead for weeknight dinners when time is short.

To reheat, microwave for 2 minutes with a small splash of water stirred in to prevent the rice from drying out. You can also warm it in a pan over medium-low heat with a drizzle of olive oil. For frozen portions, thaw overnight in the refrigerator before reheating.

Pro tip: cook the caramelized onions, lentils, and rice separately up to 3 days in advance and store in individual containers. Final assembly takes less than 10 minutes when everything is prepped and ready.

Mujadara Lentils and Rice

A comforting Middle Eastern dish of tender lentils and basmati rice with warm spices and sweet caramelized onions. Naturally vegan, high in protein and fiber, and ready in 40 minutes.

Print Recipe Save to My Pins

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Lebanese, Middle Eastern

Calories: 393

Ingredients Equipment Method Notes

Ingredients

  

• 4 large white or yellow onions thinly sliced, about 1/5 inch thick
• 2 tbsp olive oil divided: 1 tbsp for onions, 1 tbsp for skillet
• 1 tbsp sugar for caramelizing onions
• 1 1/4 tsp salt divided: 3/4 tsp for onions, 1/2 tsp for skillet
• 1 cup water for onions
• 1 tbsp apple cider vinegar or balsamic vinegar for onions
• 1 cup dried green or brown lentils rinsed; cooked in 4 cups water with 1 tsp salt
• 1/2 cup basmati rice rinsed; cooked in 3 cups water with 1/2 tsp salt
• 4 scallions finely chopped; reserve green tops for garnish
• 2 cloves garlic pressed or grated
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric powder optional; adds golden color
• 1/8 tsp red pepper flakes adjust to taste
• 1/8 tsp black pepper
• 2 tbsp flat-leaf parsley chopped
• 2 tbsp fresh cilantro chopped; optional
• 4 lemon wedges for serving
• 1 cup plain Greek yogurt or yogurt tahini sauce for serving

Equipment

• Large skillet
• Medium pot
• Small pot

Method

 

1. Slice onions thinly to about 1/5 inch thickness. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions with 3/4 teaspoon salt and 1 tablespoon sugar. Stir often and cook for 5 minutes until softened and golden at the edges.
2. Add 1 cup water to the onion skillet, reduce heat to medium-low, and simmer for 20 minutes until all liquid evaporates and onions are deeply golden. Increase heat to high, add the vinegar, and stir constantly for 2 minutes. Turn off heat and set aside.
3. Bring 4 cups of water to a boil in a medium pot. Add 1 teaspoon salt and rinsed lentils. Reduce to a simmer and cook for 15 to 20 minutes until tender but still holding their shape. Drain and set aside.
4. Bring 3 cups of water to a boil in a small pot. Add 1/2 teaspoon salt and rinsed basmati rice. Reduce to low and cook for 8 to 10 minutes until just al dente. Drain and set aside.
5. Heat 1 tablespoon extra virgin olive oil in the large skillet over medium heat. Add the white and light green parts of the scallions and saute for 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Stir and cook for 1 minute until fragrant.
6. Add cooked lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Stir and saute for 2 to 3 minutes until heated through and well combined. Taste and adjust salt as needed.
7. Transfer to a large serving platter. Top with remaining caramelized onions, reserved scallion greens, and extra parsley. Serve with lemon wedges and Greek yogurt or tahini sauce on the side.

Notes

Canned lentils can be substituted: drain, rinse, and add directly to the skillet without cooking. Lebanese seven-spice mix can replace the individual spices. All components can be cooked up to 3 days ahead and stored separately. For a lower-carb option, serve over cauliflower rice. Freeze for up to 3 months in a freezer-safe container.