Mujadara

Mujadara is a simple Lebanese lentil and rice dish made with green or brown lentils, rice, cumin, and a generous amount of golden caramelized onions. It is budget-friendly, filling, naturally vegan, and made with pantry ingredients you probably already have at home.

The caramelized onions are what make this dish special. Some are stirred into the rice and lentils to give them flavor, and the rest goes on top before serving. I like making this as a one-pot mujadara once the lentils are partly cooked, so the rice can finish cooking in the same pan and absorb all the flavor. Serve it with plain yogurt, Cacık (Turkish Yogurt Dip), Pickled Cucumber - Salatalik Tursusu, or a bowl of Lebanese Fattoush Salad for an easy meat-free meal.

Jump to:

• What is Mujadara?
• Why This Recipe Works
• Ingredients You'll Need
• Mujadara with Rice or Bulgur
• How to Make Mujadara
• How to Get the Onions Right
• Recipe Tips From the Chef
• Storage and Reheating
• Recipe Variations
• Serving Ideas
• Recipe FAQs
• Related Recipes
• Mujadara

What is Mujadara?

Mujadara, also spelled mujaddara, mjadara, mejadra, or moujadara, is a Middle Eastern lentils and rice dish topped with caramelized onions. It is especially popular in Lebanon and across the Levant, and every family seems to make it slightly differently.

The basic version is made with lentils, rice or bulgur, onions, olive oil, and simple seasoning. Some versions are loose and pilaf like, while others are softer and closer to a lentil mash. This recipe is the rice version, often called Lebanese mujadara or Lebanese lentils and rice.

Mujadara is often known as a humble dish because it uses inexpensive ingredients, but it is not boring when made properly. The flavor comes from the caramelized onions, olive oil, cumin, and the way the lentils and rice cook together.

Why This Recipe Works

• The lentils and rice cook properly together. I start the lentils first because they need more time, then add the rice once they are nearly tender. This keeps the lentils from falling apart and stops the rice from turning sticky.

• It is cheap, filling, and actually worth making. Mujadara is made with basic ingredients, but it does not taste like a “use what you have” meal when the onions are cooked well.

• Leftovers are great too. Mujadara reheats well, freezes well, and makes an easy lunch the next day.

• It is easy to make ahead. Mujadara keeps well in the refrigerator, reheats nicely with a splash of water, and makes a good lunch the next day.

• It tastes delicious warm or at room temperature. That makes it perfect for lunch, meal prep, or a simple dinner with yogurt, pickles, and salad.

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 - Use green lentils or brown lentils for Mujadara. They hold their shape well and work best with rice. Avoid red lentils, as they soften too quickly and make the dish mushy. The cooking time can change depending on the age and type of lentils. Start checking them after 15 minutes. They should be nearly tender but still holding their shape before you add the rice.

• Rice - I use Baldo, Tosya, or basmati rice. Baldo and Tosya give a slightly softer texture, while basmati gives a lighter result with more separate grains. Rinse the rice well under cold running water until the water runs mostly clear. This removes extra starch and helps stop the Mujadara from becoming sticky. You can also soak the rinsed rice for 15 to 20 minutes before cooking. This helps it cook evenly, especially if you are using basmati rice.

• Onions - Onions are the main flavor in this recipe. Slice them thinly and evenly so they cook at the same speed. They should turn deep golden brown and slightly crisp at the edges, but not burn.

• Olive oil - It helps the onions caramelize and gives the dish a better flavor. You do need a decent amount, as the onions are the main flavor base. You can use a neutral oil if you prefer a higher heat option. A little extra virgin olive oil can be added at the end for flavor.

• 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.

Mujadara with Rice or Bulgur

This recipe is made with rice, but Mujadara is also made with coarse bulgur in many homes. Bulgur gives the dish a nuttier flavor and a slightly different texture.

If you want to use bulgur, choose coarse bulgur rather than fine bulgur. Fine bulgur cooks too quickly and will not give the same result. You will also need to adjust the cooking time and liquid, as bulgur usually cooks faster than rice.

How to Make Mujadara

Pre-Cook the Lentils

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

Cover the pan with a lid, bring it to a boil, then reduce the heat and simmer for 15 to 25 minutes. The exact time depends on your lentils.

Check them after 15 minutes. They should be almost tender but still firm enough to hold their shape. Do not cook them until fully soft at this stage, as they will continue cooking with the rice.

Caramelize the Onions

While the lentils are cooking, slice the onions as thinly and evenly as you can. Heat the olive oil in a large heavy-based pan or Dutch oven over medium heat. Add the onions and cook for 15 to 20 minutes, stirring often, until they are soft, golden, and starting to crisp at the edges. Do not walk away from the pan for too long, especially near the end. The onions can go from golden to burnt quite quickly. If they are browning too fast, lower the heat and keep stirring.

Cook the Rice and Lentils

When the lentils are almost cooked, rinse the rice under cold running water until the water runs mostly clear. Add the washed rice to the lentils with 1 cup of water, or just enough water to cover the rice and lentils. You can also soak the rinsed rice for 15 to 20 minutes before cooking if you have time. This helps it cook evenly, especially if you are using basmati rice.

Add the salt and black pepper, then stir gently. Cover the pan and cook over low heat for about 15 minutes, or until the rice is cooked and the liquid has been absorbed.

Remove the pan from the heat. Add about three-quarters of the caramelized onions to the lentils and rice, then stir gently.

Remove the bay leaves. Cover the pan again and place a clean kitchen towel under the lid. Let the mujadara rest for 10 minutes. This helps the rice finish steaming and gives the dish a better texture.

Spoon the mujadara into a serving dish, top with the remaining onions, and garnish with chopped parsley.

How to Get the Onions Right

The onions are the main reason Mujadara tastes good, so take your time with them. They should be deep golden brown, soft in the middle, and slightly crisp at the edges.

Slice them thinly and keep the heat at medium. If the heat is too high, the outside burns before the onions have time to sweeten. If the heat is too low, they soften but do not get enough color.

Stir them often, especially toward the end. A few darker edges are fine, but burnt onions will make the whole dish taste bitter.

If you want extra crispy onions for topping, cook a small extra batch separately and drain them on a paper towel before serving.

Recipe Tips From the Chef

• Use green or brown lentils, not red lentils.

• Cook the lentils until almost tender before adding the rice.

• Slice the onions thinly so they cook evenly.

• Take your time with the onions. They should be deep golden brown, not pale and not burnt. Stir them often, especially toward the end, as they can catch quickly.

• Rinse the rice well to remove excess starch.

• Let the mujadara rest for 10 minutes before serving. This helps the rice settle and improves the texture.

• If the rice looks dry before it is cooked, add a small splash of water and keep cooking on low heat.

Storage and Reheating

Let the mujadara cool completely, then place it in an airtight container. Store it in the refrigerator for up to 5 days.

To reheat it in the microwave, add a small splash of water, cover loosely, and heat in short bursts, stirring between each one.

To reheat it on the stovetop, place it in a skillet or saucepan with a splash of water. Warm it gently over low heat, stirring now and then.

Mujadara also freezes well. Portion it into freezer safe containers and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Recipe Variations

• Mujadara with Bulgur - Replace the rice with coarse bulgur for a nuttier texture. Bulgur cooks differently from rice, so adjust the cooking time and liquid as needed.

• Spicy Kick - Add a pinch of chili flakes or Aleppo pepper with the cumin for a little heat.

• Extra Crispy Onion Topping - If you want crispier onions on top, cook a separate small batch of thinly sliced onions in olive oil until deeply golden and crisp. Drain them on a paper towel before serving.

• Mujadara Bowl - Serve mujadara as the base of a bowl with roasted vegetables, hummus, cucumber, tomatoes, pickles, and yogurt sauce.

Serving Ideas

Mujadara is usually served as a main meal with yogurt, pickles, and salad. Plain Greek yogurt, cacık, or cucumber yogurt sauce all work well.

For salad, serve it with Beetroot and Feta Salad, Watermelon Feta Salad with Basil and Cucumber, or Baba Ganoush without Tahini, or a simple Lebanese Cabbage Salad.

Pickles are also lovely with Mujadara. Pickled cucumbers, pickled turnips, or pickled cabbage add sharpness and make the plate feel fresher.

You can also serve Mujadara as a side dish with Harissa Chicken, Kuzu Tandir Kebab - Turkish Roast Lamb, roasted vegetables, or Baked Sea Bass.

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 Lebanese Lentils and Rice dish "Mujadara" as much as you enjoy eating it! 🙂