Mujadara (or Mujaddara) is a simple yet delicious Lebanese Recipe made with Lentils and Rice and flavored with caramelized 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.
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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 Middle Eastern dish of lentils and rice, topped with caramelized 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 dish that is also naturally dairy-free, gluten-free, and vegan.
- The leftovers of this delicious Middle Eastern lentils and rice freeze beautifully.
Ingredients and Substitutes
- Lentils - 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 - 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 basmati or brown rice, even bulgur if you prefer. Make sure to adjust the cooking time if you want to use a different type of rice.
- Onions - Onions are the star ingredient of this Lebanese Mujadara and bring the dish together. I use 4 medium-sized onions and slice them thinly for even caramelization.
- Olive oil - I use 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.
How to Cook Lentil and Bulgur Pilaf?
Cooking this delicious Lebanese Mujadara 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 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 on medium heat and add the olive oil.
Add the sliced onions, and sauté them for 15 to 20 minutes or until the onions are softened, got 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 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 lentil 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.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
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.
What to Serve with Mujadara?
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 Feat Salad or Baba Ganoush without Tahini, and a bowl of yogurt or mixed pickled vegetables.
Recipe FAQs
They don't need to be soaked but you can soak them if you want to reduce the cooking time.
Yes, green lentils are high in fiber and low in fat. They are full of vitamins and minerals and keeps you full for longer which makes it perfect for weight loss.
The leftovers would keep for up to 5 days in an airtight container when refrigerated. If you want to keep them longer, you can freeze them for up to 3 months.
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!
Mujadara - Lebanese Lentils and Rice Recipe
Equipment
- 1 Saucepan
Ingredients
- 1 cup green lentils (200 grams)
- 4 cups water (3 cups and 1 cup separately)
- ½ teaspoon cumin
- 2 bay leaves
- ¼ cup olive oil
- 4 medium onions (finely sliced)
- 1 cup rice (baldo, tosya, or basmati)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- chopped parsley (to garnish)
Instructions
Pre Cooking the Green Lentils
- Wash the green lentils, and place them in a heavy-based pan with 3 cups of cold water, bay leaves, and 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.
Caramelizing 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 on medium heat and add the olive oil.
- Add the sliced onions, and sauté them for 15 to 20 minutes or until the onions are softened, got 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.
Cooking the Rice
- 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 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 lentil 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.
Notes
- 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.
- The leftovers would keep for up to 5 days in an airtight container when refrigerated.
Nutrition
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Ayla
Great comfort food recipe! This will become a regular dish.
Tania
Easy, healthy, light, delicious, and quick. This was so delicious that we started eating it without the side dishes!