Mujadara (Lentils and Rice with Caramelized Onions) Recipe

Introduction

Mujadara is a comforting Middle Eastern dish made of lentils, rice, and beautifully caramelized onions. This flavorful, hearty meal is simple to prepare and perfect for a wholesome vegetarian dinner.

Ingredients

• 5 Tbsp. extra-virgin olive oil, divided
• 3 yellow onions
• 1 and ½ tsp. ground cumin
• 1 and ½ tsp. ground coriander
• 1 tsp. cinnamon
• 1 tsp. kosher salt
• 1 cup brown or green lentils
• 4 cups water or broth (vegetable broth for vegetarian)
• 1 cinnamon stick (optional)
• 1 and ¼ cups long-grain white rice, such as Basmati, rinsed
• 2 Tbsp. butter
• Juice of one lemon
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Heat 3 tablespoons of olive oil in a medium saucepan. Dice one onion and sauté it over medium heat until golden, about 5 to 10 minutes.
2. Step 2: Add the cumin, coriander, cinnamon, and kosher salt to the pan and sauté for another minute until fragrant. Stir in the lentils.
3. Step 3: Pour in the water or broth and add the cinnamon stick if using. Bring to a boil over high heat, then reduce to low and cover. Simmer for 10 minutes.
4. Step 4: Stir in the rinsed rice, cover again, and simmer for 10 to 12 minutes until the lentils are tender and the rice is cooked through.
5. Step 5: Remove from heat, cover the pan with a clean tea towel and lid, and let steam for 10 minutes.
6. Step 6: While the lentils and rice cook, heat the remaining 2 tablespoons of olive oil and butter in a large skillet over medium heat. Halve and slice the other two onions and add them to the skillet.
7. Step 7: Sauté the onions, stirring occasionally, until deep golden and caramelized, about 30 minutes. Lower heat if onions begin to scorch.
8. Step 8: Fold the caramelized onions, lemon juice, and freshly ground black pepper into the lentil and rice mixture. Adjust seasoning with additional salt if needed.
9. Step 9: Serve warm or at room temperature, optionally accompanied by yogurt or tzatziki.

Tips & Variations

• Rinsing the rice thoroughly removes excess starch, resulting in fluffier grains.
• Use vegetable broth for a richer flavor without meat.
• Slow caramelization of onions is key—don’t rush to avoid burning and to develop deep sweetness.
• Add fresh parsley for brightness and color.

Storage

Store leftover Mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the texture. This dish can also be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to become mushy, so they are not ideal for Mujadara, which requires lentils to hold their shape. Brown or green lentils work best.

Is Mujadara gluten-free?

Yes, Mujadara is naturally gluten-free as it contains only lentils, rice, onions, and spices. Just ensure any broth used is also gluten-free.

Mujadara (Lentils and Rice with Caramelized Onions) Recipe

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★★★★★

4.6 from 55 reviews

Mujadara is a comforting and hearty Middle Eastern dish featuring tender lentils and fluffy basmati rice, topped with sweet and deeply caramelized onions. This vegetarian recipe is seasoned with warming spices like cumin, coriander, and cinnamon, creating a flavorful and aromatic meal that’s perfect for lunch or dinner. Served with a squeeze of fresh lemon juice and optionally yogurt or tzatziki, this wholesome dish is as nutritious as it is delicious.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Lentils and Rice:

• 5 Tbsp. extra-virgin olive oil, divided
• 1 yellow onion, diced
• 1 and ½ tsp. ground cumin
• 1 and ½ tsp. ground coriander
• 1 tsp. cinnamon
• 1 tsp. kosher salt
• 1 cup brown or green lentils
• 4 cups water or vegetable broth
• 1 cinnamon stick (optional)
• 1 and ¼ cups long-grain white rice (such as Basmati), rinsed
• 2 Tbsp. butter
• Juice of one lemon
• Freshly ground black pepper, to taste

For the Caramelized Onions:

• 2 yellow onions, halved and sliced
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. butter

Instructions

1. Sauté the Base Onion: Heat 3 tablespoons of the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until golden, about 5 to 10 minutes, to build flavor for the dish.
2. Add Spices and Lentils: Stir in the ground cumin, ground coriander, cinnamon, and kosher salt. Cook for an additional minute until the spices release their aroma. Add the lentils and stir well to coat them in the spices.
3. Cook Lentils and Rice: Pour in the water or vegetable broth and add the optional cinnamon stick. Bring the liquid to a boil over high heat. Then reduce the heat to low, cover, and simmer the lentils for 10 minutes. Afterward, stir in the rinsed rice, cover again, and simmer until the lentils are tender and rice is cooked, about 10 to 12 minutes more. Remove from heat and cover the pot with a clean tea towel and lid; let it steam undisturbed for 10 minutes.
4. Caramelize the Onions: While the rice and lentils cook, heat the remaining 2 tablespoons of olive oil and 2 tablespoons butter in a large, deep skillet over medium heat. Add the halved and sliced onions, tossing them in the butter and oil to coat evenly.
5. Slow Cook Onions to Golden Brown: Sauté the onions over medium heat for about 30 minutes, stirring occasionally to promote even caramelization. Adjust the heat as necessary to prevent burning, aiming for a deep golden brown color and sweet flavor.
6. Combine and Season: Fold the caramelized onions, fresh lemon juice, and chopped parsley into the cooked lentil and rice mixture. Taste and adjust seasoning by adding more salt and freshly ground black pepper if desired.
7. Serve: Serve the mujadara warm or at room temperature. It pairs beautifully with yogurt or tzatziki on the side for a cooling contrast.

Notes

• Use vegetable broth instead of water to enhance the flavor while keeping the dish vegetarian.
• Make sure to rinse the basmati rice well to remove excess starch for fluffy grains.
• Caramelizing onions takes time but is key for the deep flavor; don’t rush the process by increasing heat too much.
• Mujadara can be served as a main dish or as a side alongside grilled vegetables or meats.
• Leftovers can be refrigerated for up to 3 days and reheat well.

Keywords: mujadara, lentils and rice, caramelized onions, Middle Eastern recipe, vegetarian lentil dish, basmati rice recipe, healthy vegetarian dinner