Mujadara - Lebanese Lentils and Rice Recipe

Mujadara (or Mujaddara) is a simple yet delicious Lebanese Recipe made with Lentils and Rice and flavored with caramelized crispy onions.

It is extremely easy to make with only a few simple ingredients which you probably already have in your pantry.

Also, this beautiful dish is inexpensive to make, full of nutrition, and gluten-free.

Jump to:

• What is Mujadara?
• Why This Recipe Works?
• What Kind of Lentils to Use?
• Rice for Authentic Mujadara Recipe
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tips From the Chef
• Recipe Variations
• Serving Suggestions
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Mujadara - Lebanese Lentils and Rice Recipe

Mujadara (or Mujaddara) is a very popular lentil rice recipe across Middle Eastern countries and is usually served as a main meal with a side of salad such as Lebanese Fattoush Salad or Coban Salatasi (Turkish Shepherd's Salad) and a bowl of yogurt.

What is Mujadara?

Mujadara is a traditional Mediterranean recipe of dry lentils and rice, topped with fried onions.

Every region and family has their own variations of this simple filling and flavorsome dish.

The most popular one is made with green (or brown) lentils and rice.

This Middle Eastern lentils and rice recipe is also known as mujaddara, mujadarah, mejadra, mudardara, and moujadara.

It is an inexpensive vegetarian/vegan dish and is often called a poor man's food.

However, it is wonderfully flavorsome and you will definitely go back for seconds!

Why This Recipe Works?

• Moujadara rice is extremely easy to make with only a few ingredients you might already have in hand.

• It is an inexpensive and filling rice dish that is also naturally dairy-free, gluten-free, and vegan.

• The leftovers of this delicious Middle Eastern lentils and rice freeze beautifully.

What Kind of Lentils to Use?

Lentils are perfect for making soups, and salads or adding to bulgur pilaf or borek filling.

They are an excellent source of fiber and are very low in saturated fat, cholesterol, and sodium.

You can use either brown lentils or green lentils for this recipe.

Avoid using red lentils as they don't hold their shape and get mushy when cooked.

Rice for Authentic Mujadara Recipe

I use Baldo rice - chubby, short-grain rice that grows in Turkey.

This type of rice is extremely starchy and can absorb lots of moisture, which makes it very creamy and tender but also keeps its shape well when cooked.

However, you can use white basmati rice, brown basmati rice, or even bulgur if you prefer.

Make sure to adjust the cooking time if you want to use a different type of rice.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Lentils - You can use either brown lentils or green lentils for this recipe.

• Rice - Both short-grain white rice, such as Baldo and Arborio, and long-grain rice work great for this recipe. Be sure to wash the rice thoroughly before using it.

• Onions - Plenty of caramelized onions are the star ingredient of this Lebanese Mujadara and bring the dish together. I use 4 medium-sized yellow onions or 3 large onions and slice them thinly for even caramelization.

• Olive oil - I use extra virgin olive oil for its health benefits but you can add more butter and skip the olive oil.

• Stock - You can use Basic Homemade Vegetable Stock for the vegan/vegetarian version. If using store-bought stock, always check the seasoning before adding more salt.

Step-by-Step Instructions

Cooking this simple Lebanese lentil dish is very easy with this simple and straightforward recipe.

However, to achieve the best results you need to follow a few simple steps:

Pre Cook the Green Lentils

Cooking green lentils takes slightly longer than rice.

Therefore, it is necessary to precook them before mixing together with the rice.

Wash the green lentils, and place them in a heavy-based pan with 3 cups of cold water, bay leaves, and ground cumin. 

Cover the pan with the lid, bring it to a boil, and simmer for 15 to 25 minutes.

The time varies depending on what kind of lentils you’re using. 

Check them after 15 minutes, and cook them until the lentils are almost cooked but still firm as they will carry on cooking with the rice.

Caramelize the Onions

Slice the onions as thinly and evenly as possible to ensure that they are all caramelized evenly.

While the lentils are cooking, heat a large heavy-based pan or Dutch oven on medium-high heat and add the olive oil. 

Add the sliced onions, and sauté them for 15 to 20 minutes or until the onions are softened, caramelized, and started crisping up slightly. 

Stir the onions regularly to ensure they are cooked evenly.

We want the onions to get a deep golden brown color. 

Cook the Rice and Serve

When the lentils are pre-cooked, wash the rice with running cold water until the water comes out clear. 

Add the rice to the lentils along with 1 cup of water, or just enough to cover the rice. 

Give a quick stir, put the lid back on, and let it gently simmer on low heat for another 15 minutes, or until the liquid has been absorbed and the rice and lentils are both cooked through.

Remove the pan from the heat, add ¾ of the caramelized onions to the lentils and rice, and give them a stir. 

Remove the bay leaves, put the lid back on the pan, and cover it with a clean kitchen towel. 

Let it rest for 10 minutes, top it with the rest of the caramelized onions, and garnish with some chopped parsley before serving.

Top Tips From the Chef

• Cooking green lentils takes slightly longer than rice. Therefore, it is necessary to precook them before mixing together with the rice.

• Avoid using red lentils as they don't hold their shape and get mushy when cooked.

• Slice the onions as thinly and evenly as possible to ensure that they are all caramelized evenly.

• The onions are the star ingredient in this dish and they have a huge impact on the flavor of the final dish. We want the onions to have a deep brown color but not be burnt. So watch the color of the onions as you fry them and stir them regularly. Reduce the heat If they are browning too quickly and not evenly.

• If you want to use brown rice or bulgur, make sure to adjust the cooking time.

Recipe Variations

• Mujadara with Bulgur - Replace the rice with coarse Bulgur wheat for a variation with a slightly nuttier texture and flavor.

• Spicy Kick - Add a bit of chili powder for extra heat. This adds an exciting contrast to the earthy flavors.

• Lemon Twist - Add lemon juice and zest to the lentils and rice for a tangy touch. Or, garnish with lemon wedges for a refreshing option.

• Mujadara Bowl - Serve the Mujadara as a base for a nourishing grain bowl, adding roasted vegetables, hummus, and your choice of protein.

Serving Suggestions

This Mujadara rice with lentils dish is a well-balanced meal, and it can be served as a main dish along with a bowl of salad such as Beetroot and Feta Salad, Watermelon Feta Salad with Basil and Cucumber, or Baba Ganoush without Tahini.

A dollop of creamy Greek yogurt on the side provides a cooling contrast to the warm and savory mujadara.

Why not try serving this delicious rice and lentil dish with a bowl of Cacik (Turkish Yogurt Dip)?

You can also try serving tangy pickles, like pickled cucumbers or turnips, to add a burst of acidity that balances the richness of mujaddara.

Storage and Reheating

Refrigeration

Allow the mujadara to cool to room temperature before storing.

Place it in an airtight container and store it in the refrigerator for up to 3-4 days.

Freezing

To freeze mujadara, portion it into airtight freezer-safe containers or resealable bags.

Label with the date and store in the freezer for up to 2-3 months.

Reheating

Place the mujadara in a microwave-safe dish and add a splash of water or broth to prevent dryness.

Cover with a microwave-safe lid or microwave-safe plastic wrap.

Heat in the microwave in short intervals, stirring occasionally, until heated through.

To reheat Mujadara on the stovetop, heat a skillet over medium heat.

Add the mujadara and a splash of water or broth and stir occasionally until heated evenly.

Recipe FAQs

Related Recipes

For other delicious recipes made with lentils why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Middle Eastern Lentils and Rice dish "Mujadara" as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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