Mujadara | Lebanese Lentils and Rice Recipe

Introduction

Mujadara is a beloved Lebanese dish combining lentils and rice, topped with sweet caramelized onions. It’s a simple, hearty meal that’s both nutritious and flavorful, perfect for a comforting lunch or dinner.

Ingredients

• 5 small-medium onions (about 500 g), sliced
• 1.5 cups (300 g) green or brown lentils
• 1 cup (180 g) brown rice or white rice
• 5 to 5 ½ cups water, divided
• 1 tbsp vegetable bouillon powder
• 1 ½ tsp salt, divided
• 1 tsp ground cumin
• 2 bay leaves
• Black pepper to taste
• 2 tbsp olive oil

Instructions

1. Step 1: If using brown rice, soak it for 20 minutes then drain. In a large pot, add soaked brown rice and 2 ½ cups of water. Bring to a boil, then stir in vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Cover and simmer on low for 20 minutes.
2. Step 2: While rice cooks, soak lentils in cold water briefly, then drain. Slice the onions. Heat olive oil in a large skillet over medium heat.
3. Step 3: Add sliced onions to the skillet and stir. Cover and cook for about 10 minutes. Uncover, add cumin and ½ tsp salt, and continue cooking uncovered for 5–10 minutes until onions caramelize and become crispy.
4. Step 4: After 20 minutes of cooking the rice, add drained lentils and 3 cups of water to the pot. Stir, cover, and bring to a boil again. Reduce heat and simmer for 25 minutes or until lentils and rice are tender.
5. Step 5: Once cooked, remove bay leaves and check for tenderness. If needed, simmer a few more minutes. Turn off heat and let the pot sit covered for a few minutes.
6. Step 6: Stir about two-thirds of the caramelized onions into the lentils and rice. Reserve the rest for garnish. Serve warm, topped with dairy-free yogurt if desired, remaining onions, and fresh herbs like parsley or cilantro.

Tips & Variations

• Soaking brown rice and lentils before cooking helps them cook more evenly and reduces total cooking time.
• For a different flavor, try adding a pinch of cinnamon or allspice when cooking the rice and lentils.
• If using white rice, adjust water amounts and cooking times accordingly as white rice cooks faster than brown rice.
• Serve with a side of fresh salad or pickled vegetables to brighten the meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to maintain moisture. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for Mujadara?

Yes, green or brown lentils work best as they hold their shape well, but you can also use other lentils. Just note that smaller lentils like red lentils will cook faster and may become mushy.

Is Mujadara vegan and gluten-free?

Absolutely. This dish contains no animal products or gluten ingredients, making it suitable for vegan and gluten-free diets as long as you use gluten-free bouillon powder.

Mujadara | Lebanese Lentils and Rice Recipe

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★★★★★

4.7 from 125 reviews

Mujadara is a traditional Lebanese dish featuring a comforting blend of lentils, rice, and caramelized onions. This wholesome, naturally vegan meal is seasoned with cumin and bay leaves, making it hearty, flavorful, and perfect for a satisfying lunch or dinner.

• Author: Hannah
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Primary Ingredients

• 5 small-medium onions (500 g), sliced
• 1.5 cups (300 g) green or brown lentils
• 1 cup (180 g) brown rice or white rice
• 5 to 5 ½ cups water, divided
• 1 tbsp vegetable bouillon powder
• 1 ½ tsp salt, divided
• 1 tsp ground cumin
• 2 bay leaves
• Black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Prepare Brown Rice: If using brown rice, soak it for 20 minutes, then drain. Add it to a large pot with 2 ½ cups of water. Bring to a boil, then stir in the vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Reduce heat, cover, and simmer for 20 minutes.
2. Prepare Lentils and Onions: Soak lentils in cold water, then drain. Slice onions while rice cooks. Use a mix of yellow and red onions or either type alone.
3. Add Lentils and Continue Cooking: After 20 minutes of rice cooking, add drained lentils and 3 cups of water to the pot. Stir, cover, and bring to a boil again. Reduce heat, cover, and simmer for 25 minutes.
4. Caramelize Onions: Heat olive oil in a large skillet over medium-high heat. Add sliced onions, stir briefly, then reduce heat to medium and cover. Cook for about 10 minutes. Uncover, add cumin and ½ tsp salt, then cook uncovered for 5-10 minutes until onions are deeply caramelized. Increase heat if a crisper texture is desired.
5. Check and Finish Cooking Rice and Lentils: Once lentils have cooked for 25 minutes, check tenderness. If needed, simmer a few more minutes. Turn off the heat and let the pot sit covered for a few minutes.
6. Combine and Serve: Remove bay leaves. Stir two-thirds of caramelized onions into the rice and lentil mixture. Reserve the rest for garnish. Serve in bowls topped with dairy-free yogurt, reserved caramelized onions, and fresh herbs like parsley or cilantro.

Notes

• Soaking brown rice helps shorten cooking time and improve texture.
• If using white rice, do not soak; cooking times may differ slightly.
• Caramelizing onions slowly over medium heat enhances sweetness and depth of flavor.
• This dish pairs well with dairy-free yogurt or a fresh salad.
• The recipe is naturally vegan and can be adjusted for various dietary needs.

Keywords: Mujadara, Lebanese lentils and rice, vegan lentil recipe, caramelized onions, Middle Eastern cuisine