Mujadara (Lentils and Rice with Caramelized Onions) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
