⏱ Prep: 10 min 🔥Cook: 50 min 👤Serves: 4–6 🌿Diet: Vegan
Mujadara is the Lebanese lentils and rice dish built from three humble ingredients, lentils, rice and a generous pile of onions cooked until deeply caramelized and a little crispy on top. It’s known across Lebanon as a “poor man’s meal,” but one bite explains why it’s stayed beloved through generations regardless: the flavor is far greater than the sum of its parts. Simple, comforting, and one of those dishes that tastes even better the day after you make it.
Ingredients
- 1 cup green or brown lentils, not red lentils, which break down too quickly and turn mushy
- 1 cup long-grain rice, soaked in water for 15–20 minutes while the lentils cook
- 4–5 large yellow onions, thinly sliced, the heart of the dish, don’t rush caramelizing them
- 4 tablespoons olive oil, divided between cooking the onions and finishing the dish
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- About 4 cups water, amount may vary slightly depending on the lentils
Step by step
- Caramelize the onions. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and a little crispy at the edges. Remove half and set aside for topping; keep the rest, with the oil, in the pan.Don’t rush this, the onions are doing most of the flavor work in this dish. Stir often near the end so they brown evenly without burning.
- Par-cook the lentils. While the onions cook, place the lentils in a pot, cover with about an inch of water, bring to a boil, then reduce to a simmer. Cook for about 10–15 minutes until just tender but not fully soft, they’ll finish cooking with the rice.
- Combine and cook. Drain the soaked rice. Add the rice and par-cooked lentils to the pan with the caramelized onions. Pour in about 2 cups of water, season with cumin, salt and pepper. Bring to a boil, then cover, reduce heat to low, and simmer until the liquid is absorbed and both the rice and lentils are tender, about 20 minutes.Check toward the end of cooking, if it looks dry but the rice still has a bite, add a splash more water and continue cooking covered.
- Finish and serve. Fluff gently with a fork. Transfer to a serving platter. Top generously with the reserved caramelized onions and drizzle with the remaining olive oil. Serve warm.
Why the onions matter most
Mujadara’s whole identity comes from those onions. Cooked low and slow until they’re a deep golden brown, almost crispy at the edges, they bring a natural sweetness that balances the earthy lentils. Rush this step and the dish loses its character; the onions should taste almost like candy by the time they’re done.
Make it your own
Claire’s note
Some cooks swap in coarse bulgur for the rice, equally traditional and just as good. A small pinch of cinnamon or allspice alongside the cumin adds extra warmth if you like. Mujadara keeps well in the fridge for up to 4 days and reheats nicely with a splash of water. It’s also great cold, folded into a wrap with tomato.
Serve with
Mujadara is traditionally served with a side of plain yogurt and a fresh cucumber and tomato salad or fattoush. For everything else on the Lebanese table the complete Lebanese recipes collection has it all.
Add mujadara to your weekly meal planner, it’s an easy, satisfying vegan dinner any night of the week. And for more recipes, follow us on Pinterest.
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Mujadara
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Mujadara is a traditional Lebanese dish made with lentils, rice, and caramelized onions, creating a simple yet flavorful meal.
Ingredients
- 1 cup green or brown lentils
- 1 cup long-grain rice, soaked
- 4–5 large yellow onions, thinly sliced
- 4 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- About 4 cups water
Instructions
- Caramelize the onions. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and a little crispy at the edges. Remove half and set aside for topping; keep the rest, with the oil, in the pan.
- Par-cook the lentils. Place the lentils in a pot, cover with about an inch of water, bring to a boil, then reduce to a simmer. Cook for about 10–15 minutes until just tender.
- Combine and cook. Drain the soaked rice. Add the rice and par-cooked lentils to the pan with the caramelized onions. Pour in about 2 cups of water, season with cumin, salt, and pepper. Bring to a boil, then cover, reduce heat to low, and simmer until the liquid is absorbed, about 20 minutes.
- Finish and serve. Fluff gently with a fork. Transfer to a serving platter. Top generously with the reserved caramelized onions and drizzle with the remaining olive oil. Serve warm.
Notes
Mujadara keeps well in the fridge for up to 4 days and reheats nicely with a splash of water. It’s also great cold, folded into a wrap with tomato.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
