Mujadara is the perfect example of how simple pantry staples can come together to create a deeply satisfying meal. This recipe is naturally vegan, protein-rich, and budget-friendly. The caramelized onions add a deep sweetness that balances the earthiness of the lentils, while the rice gives it a comforting base. It’s filling, healthy, and perfect for both weeknight dinners and make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brown or green lentils
Long-grain rice (or coarse bulgur for variation)
Yellow onions
Olive oil
Salt
Ground cumin (optional)
Black pepper
Water or vegetable broth
Directions
Rinse lentils thoroughly and place them in a pot with water. Bring to a boil, then simmer for about 15-20 minutes until partially cooked.
While lentils cook, slice onions thinly and caramelize them in olive oil over medium heat. This may take 25–30 minutes until they are deeply golden and crispy.
Once the lentils are parboiled, add rinsed rice (or bulgur), salt, pepper, and optional cumin to the pot.
Pour in water or vegetable broth to cover the mixture by about 1 inch.
Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and the water is absorbed (about 20 minutes).
Remove from heat and let it rest for 5–10 minutes before fluffing with a fork.
Stir in or top with the caramelized onions just before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour
Variations
Bulgur Version: Substitute rice with coarse bulgur for a more traditional Lebanese version.
Spiced Mujadara: Add ground cumin, cinnamon, or allspice for an extra layer of flavor.
With Vermicelli: Mix in some fried vermicelli noodles with the rice for added texture.
With Garlic: Add minced garlic while sautéing the onions for extra depth.
Mujadara with Quinoa: For a modern twist, use quinoa instead of rice or bulgur.
Storage/Reheating
Store mujadara in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop with a splash of water or broth to prevent dryness. You can also microwave it, covered, until heated through. Mujadara also freezes well—store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What type of lentils is best for mujadara?
Brown or green lentils work best because they hold their shape well after cooking and provide a hearty texture.
Can I use red lentils?
Red lentils are not recommended for mujadara as they cook quickly and tend to become mushy.
Is mujadara gluten-free?
Yes, when made with rice, mujadara is naturally gluten-free. If using bulgur, ensure it’s certified gluten-free if needed.
Can I make mujadara in advance?
Absolutely. Mujadara tastes even better the next day as the flavors develop more fully.
How do I make the onions extra crispy?
Cook them slowly over medium heat with plenty of oil, stirring frequently. For extra crispiness, fry some separately and use them as a topping.
Can I add vegetables to mujadara?
Yes, chopped carrots, spinach, or kale can be added for extra nutrition, though it’s traditionally served without vegetables.
What can I serve with mujadara?
It pairs beautifully with a side of plain yogurt, cucumber salad, or a tomato and parsley salad with lemon juice.
Can I cook mujadara in a rice cooker?
Yes, after parboiling the lentils, you can transfer everything to a rice cooker to finish cooking.
Why is my mujadara too wet or too dry?
Too wet may mean excess water wasn’t fully absorbed; cook uncovered for a few extra minutes. Too dry may mean not enough liquid—add a little broth and gently heat.
Is mujadara suitable for meal prep?
Yes, it stores and reheats well, making it perfect for prepping lunches or dinners in advance.
Conclusion
Lebanese Mujadara is a true comfort food that combines wholesome ingredients with soulful flavors. Whether you’re looking for a nourishing weeknight meal, a make-ahead lunch, or a flavorful vegan option, mujadara fits the bill perfectly. Its rich, caramelized onions and hearty lentil base make it a dish you’ll return to time and time again.
Lebanese Mujadara is a comforting vegan dish made with lentils, rice or bulgur, and deeply caramelized onions. It’s hearty, nutritious, and packed with flavor from simple pantry staples.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:Serves 4–6
Category:Main Dish
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 cup brown or green lentils
3/4 cup long-grain rice or coarse bulgur
3 large yellow onions, thinly sliced
1/4 cup olive oil
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin (optional)
3 cups water or vegetable broth
Instructions
Rinse lentils thoroughly and place them in a pot with water. Bring to a boil, then simmer for 15–20 minutes until partially cooked.
While lentils cook, thinly slice onions and caramelize them in olive oil over medium heat. Stir frequently for 25–30 minutes until deep golden and crispy.
Add rinsed rice or bulgur to the pot with parboiled lentils.
Season with salt, black pepper, and optional cumin.
Pour in water or vegetable broth to cover the mixture by about 1 inch.
Bring to a boil, reduce heat, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest for 5–10 minutes before fluffing with a fork.
Stir in or top with the caramelized onions just before serving.
Notes
Use rice for a gluten-free version or bulgur for a traditional variation.Caramelize onions slowly for the best flavor and texture.Leftovers taste even better as flavors deepen over time.Optional spices like cinnamon or allspice can be added for variation.Serve with yogurt or fresh salad for a complete meal.
