Name: Mujadara Lentils and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 4 large onions white or yellow; 1 tablespoon olive oil; 1 tablespoon sugar; 3/4 teaspoon salt; 1 cup water; 1 tablespoon vinegar apple cider or balsamic; 1 cup dried lentils green or brown; 4 cups water (for cooking lentils); 1 teaspoon salt (for cooking lentils); 1/2 cup basmati rice; 3 cups water (for cooking rice); 1/2 teaspoon salt (for cooking rice); 1 tablespoon extra virgin olive oil; 4 scallions finely chopped (reserve green tops for garnish); 2 cloves garlic pressed or grated; 1 teaspoon paprika; 1 teaspoon coriander; 1/2 teaspoon cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon turmeric powder (optional); 1/8 teaspoon red pepper flakes or more to taste; 1/2 teaspoon salt or more to taste; 1/8 teaspoon black pepper; 2 tablespoons flat-leaf parsley chopped; 2 tablespoons cilantro chopped (optional); 4 wedges lemon; 1 cup yogurt tahini sauce or plain Greek yogurt

Jump to Recipe· 4.8 from 12 reviews

Hey friend, if you’re looking for a comforting, super flavorful plant-based dish that’s both simple and soul-satisfying, I’ve got the perfect recipe for you: Mujadara Lentils and Rice Recipe. This humble Middle Eastern classic blends tender lentils, fluffy rice, and the magic of caramelized onions, all seasoned to perfection. Trust me, once you try it, it’ll become one of those dishes you crave again and again. Stick around—I’ll share my favorite tips to make it foolproof!

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Why This Recipe Works

Balanced Flavors: The sweetness from caramelized onions complements the earthiness of lentils perfectly.
Simple Ingredients: Lentils, rice, and a handful of spices come together without fuss but deliver big on taste.
Versatile Meal: It’s hearty enough as a main but easy to pair with fresh salads and yogurt on the side.
Make-Ahead Friendly: Prep the base ingredients ahead to save time during busy weekdays.

Mujadara Lentils and Rice, Middle Eastern Lentils and Rice, Vegetarian Mujadara, Easy Lentil and Rice Dish, Comforting Plant-Based Meal - The image shows a white round pot filled with a mixed dish made of cooked yellow rice and small green lentils, combined with pieces of light brown caramelized onions and chopped green herbs scattered throughout. The texture looks soft and slightly moist with some grains sticking together and a few small charred spots seen inside the pot. The pot is placed on a white marbled surface with a blue cloth partly visible under its handle, and some green onions lay next to the pot on the lower left side. The lighting highlights the warm golden tones of the rice and the fresh green color of the herbs, creating a vibrant and appetizing look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This version of the Mujadara Lentils and Rice Recipe uses classic pantry staples that feel simple but transform beautifully when cooked right. Choosing good-quality basmati rice and properly caramelizing your onions will truly elevate the dish.

Mujadara Lentils and Rice, Middle Eastern Lentils and Rice, Vegetarian Mujadara, Easy Lentil and Rice Dish, Comforting Plant-Based Meal - Flat lay of four large white onions sliced thinly, a small white ceramic bowl with a golden tablespoon of olive oil, a small white ceramic bowl with white granulated sugar, a small white ceramic bowl of salt crystals, a small white ceramic bowl with clear water, a small white ceramic bowl with amber apple cider vinegar, one cup of green dried lentils, a half cup of uncooked basmati rice with long slender grains, four fresh green scallions chopped with some green tops reserved, two whole uncracked white garlic cloves, small piles of bright red paprika powder, warm brown coriander powder, light brown cumin powder, reddish-brown cinnamon powder, golden yellow turmeric powder, tiny pile of red pepper flakes, fresh flat-leaf parsley sprigs chopped, fresh bright green cilantro leaves chopped, four bright yellow lemon wedges arranged symmetrically, and a small white ceramic bowl filled with creamy plain Greek yogurt placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onions: Use white or yellow onions and slice them thin for perfect caramelization and sweetness.
Olive oil: A staple fat that helps caramelize onions and add richness.
Sugar: A little bit helps onions caramelize evenly without burning.
Vinegar (apple cider or balsamic): Adds just the right tang to balance the sweetness of the onions.
Lentils (green or brown): These hold their shape nicely and have a mild earthy flavor that pairs perfectly with the spices.
Basmati rice: Fluffy and fragrant rice is key for the perfect texture contrast with lentils.
Spices (paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes): These bring warmth, depth, and just a hint of heat.
Garlic and scallions: Infuse the dish with fresh aromatic notes.
Parsley and cilantro: Fresh herbs brighten the dish and add color.
Lemon and yogurt: These serve as refreshing, tangy accompaniments that cut through the richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the joys of making this Mujadara Lentils and Rice Recipe is how easy it is to customize. I love adding a pinch more red pepper flakes when I’m craving a bit more warmth, but if you’re feeding kids or prefer milder tastes, feel free to dial it back.

Variation: I often swap cilantro for mint during summer months for a really fresh twist.
Substitutions: Don’t have basmati rice? Jasmine or any long-grain rice works just fine.
Dietary Tweaks: For a gluten-free option, this recipe is naturally free from gluten – just check your stock for any cross-contamination in the spices.

Step-by-Step: How I Make Mujadara Lentils and Rice Recipe

Step 1: Get those Onions Perfectly Caramelized

Slice 4 large onions thinly—about a quarter of a centimeter thick works best. I find thin slices caramelize faster and more evenly. Heat a tablespoon of olive oil and gently cook them with a sprinkle of salt and a tablespoon of sugar for about 5 minutes. Then add a cup of water and reduce the heat to medium-low. Let them simmer gently until the liquid evaporates, about 20 minutes. Boost the heat, splash in a tablespoon of vinegar, then stir for a couple minutes until you get those gorgeous deep golden brown ribbons of caramelized onions. It’s totally worth the patience!

Step 2: Cook Lentils Tender but Firm

Rinse one cup of green or brown lentils, then boil them in four cups of salted water. Simmer gently for 15 to 30 minutes—keep a close eye so they’re tender but still hold their shape. Drain and set aside. A good tip here? Taste a few lentils as you go; overcooked lentils will get mushy and lose that lovely bite.

Step 3: Cook the Rice Al Dente

Rinse half a cup of basmati rice until the water runs clear to remove excess starch. Bring three cups of salted water to a boil, add the rice, and simmer on low for 8 to 10 minutes until just al dente. Drain it well and set aside. You want it firm but cooked through so it doesn’t get mushy when mixed with lentils.

Step 4: Build Your Flavor Base

Heat a tablespoon of extra virgin olive oil in a large skillet. Toss in 4 chopped scallions (reserve the green tops to garnish later) and sauté for a couple minutes until softened. Add 2 cloves of pressed garlic, then sprinkle in your spices—paprika, coriander, cumin, cinnamon, turmeric (optional, but I love the color), and a pinch of red pepper flakes. Stir everything around until it’s fragrant, about a minute. Now, fold in your lentils, rice, half the caramelized onions, chopped parsley, and cilantro. Season with salt and black pepper, then sauté together for a few minutes to marry the flavors. Always taste and adjust the salt before serving.

Pro Tips for Making Mujadara Lentils and Rice Recipe

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Caramelize Low and Slow: Don’t rush your onions—slow simmering creates rich flavor and soft texture.
Test Your Lentils Often: Make sure they’re tender but still intact for the best mouthfeel.
Reserve Onion Tops for Garnish: The bright green adds freshness and a nice color pop.
Store Components Separately: Keep lentils, rice, and onions apart in the fridge to preserve their textures.

How to Serve Mujadara Lentils and Rice Recipe

Garnishes

My go-to garnish is the reserved caramelized onions and scallion greens, sprinkled generously on top for texture and flavor contrast. I also love a handful of chopped parsley for freshness and a few lemon wedges on the side—squeezing lemon juice right before eating makes all the flavors pop!

Side Dishes

This dish pairs beautifully with a crunchy fattoush salad or a refreshing cucumber-tomato Shirazi salad. For something creamy, a dollop of plain Greek yogurt or a tangy tahini yogurt sauce balances the earthiness of the lentils and rice paired with the sharpness of the onions.

Creative Ways to Present

For gatherings, I love serving Mujadara Lentils and Rice Recipe on a large platter, layering the lentil-rice mix, topping it with a mound of caramelized onions, fresh herbs, and lemon wedges fanned out around the edge. It looks rustic and inviting, perfect for sharing family-style.

Make Ahead and Storage

Storing Leftovers

I usually store the caramelized onions, lentils, and rice separately in airtight containers in the fridge, which keeps each component tasting fresh for up to 3 days. This way, you can quickly reheat and mix them when you’re ready to eat.

Freezing

If you want to prep ahead, Mujadara freezes beautifully. Let everything cool completely, then freeze in portion-sized airtight containers for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

To reheat, I prefer warming the mixture gently in a skillet with a drizzle of olive oil to refresh the texture, but the microwave works fine too—just stir halfway through heating to keep it evenly warm.

FAQs

Can I use canned lentils instead of dried ones in Mujadara Lentils and Rice Recipe?

Absolutely! If you’re short on time, canned lentils are a great shortcut. Just be sure to rinse and drain them well to remove excess sodium, then add them directly to the skillet with the spices and rice. Keep in mind canned lentils are softer, so the texture will be a bit different, but still delicious.
What type of rice is best for Mujadara Lentils and Rice Recipe?

Basmati rice is my favorite for this recipe because it cooks up fluffy, with separate grains and a lovely aroma. Jasmine or other long-grain rice work well too. Avoid sticky or short-grain rice since they can clump and ruin the dish’s texture.
Can I make Mujadara Lentils and Rice Recipe vegan?

Yes! This recipe is naturally vegan as long as you skip any yogurt-based toppings — use a dairy-free yogurt or tahini sauce if you want that creamy tang on the side.
How do I avoid mushy lentils in Mujadara?

Keep an eye on the lentils while simmering and start testing for tenderness early. They should be soft but still hold their shape to keep the final dish’s texture balanced.

Final Thoughts

I have to say, Mujadara Lentils and Rice Recipe has been one of my go-to comfort meals, especially when I want something nourishing but straightforward. It feels like a warm hug on a plate and is so adaptable—whether you’re cooking for one, feeding a family, or meal prepping for the week. Give it a shot and let those caramelized onions work their magic. I bet you’ll find yourself making it often, just like me!