This authentic Mujadara is an easy delicious lentils and rice recipe topped with caramelised onions. The ingredients used are typically always kept in the pantry and are inexpensive. Mujadara hails from the middle-east as a signature dish.
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If you are ever in doubt about what to make that’s super tasty, high in protein and makes a wonderful left over, think Lebanese mujadara.
Only need 3 major ingredients, you can master the most amazing lentils and rice recipe.
If you want to eat like a true Middle Eastern - Mjadara is typically served warm:
- With a side of salad, mostly, tabouli, fattoush or red cabbage. I personally love eating it with a side of freshly cut radish.
- Pickles, typically lifit, which is a pickled pink turnip.
- Soup – we always have our mujadara with Lebanese lentil soup or Mujadara porridge (Lentil porridge)
- Cucumber yoghurt called Khiyar bi Laban (which means cucumber in yoghurt)
This middle eastern recipe is the epitome of vegan Lebanese food, a flavoursome comfort food loved by kids and adults. Whenever I make this, the entire family will try to be first in to help themselves to a bigger serving of caramelised onions.
How to pronounce Mujadara
Mujadara is also said as mjadara and is pronounced as ‘mo-jad-dara’
Ingredients
Brown Lentils – some people know this lentil as green lentils. Either way, it’s always best to use dry lentils over canned. On the odd occasion I’ve used the canned variety which are typically smaller in appearance and a darker shade of brown. Canned lentils also not require to be par boiled as written below.
When using dry brown lentils, it’s best to wash them, sort them (if needed) and then soak them for about 30 minutes prior to using. This will quicken the cooking.
Rice – white rice is preferred, we prefer to use basmati as it cooks the quickest. My mum prefers to wash and soak her rice for about 10-15 minutes to rid extra starch. I personally don’t do this step. Both work well.
If you do give brown rice a try, let me know in the comments below – I would say the taste would be different as there is a distinct difference between the two rices. Note – brown rice will require longer cooking times.
Onion – white or brown onion are best. You will need to cut the onions 2 ways;
- Finely diced, almost minced to be used within the mjadara – this is our family’s secret ingredient that really BOOSTS the flavour tenfold. Anyone who has eaten our mujaddara has always commented on how flavoursome it is.
- Finely sliced to be caramelised for topping the lentils and rice
Olive Oil – always opt for the best extra virgin olive oil, it really does make a difference in taste.
Salt – this is to taste
Mujadara Variations
Did you know there are a few variations of how to make mujadara? Here are a few below:
- Mujadara Hamra - hailing from the South of Lebanon, Mujadara Hamra is the lentils and bulgur version, equally just as tasty! You should check it out
- Mujadara makhbousa - a filling and warming lentil porridge also known as mujadara musafaya
Cooking Instructions
- Step 1 – Over high heat olive oil in pot and add finely sliced onion, fry until dark brown, set onion aside
- Step 2 – In the same pot, using same oil (with another 1 tsp olive oil fry finely diced onion until lightly golden
- Step 3 – Add lentils, salt and submerge in water (covering lentils at least 1cm above), cook on med-high heat until lentils are par boiled
- Step 4 – Add rice and bring to the boil, reduce heat to low and allow to cook, stirring no more three times.
- Step 5 – Serve topped with caramelised onion
Notes
- To identify par boiled lentils, simply pick out a couple of lentils using your thumb and index finger, squeeze between the two and if the lentil has a soft outer and hard inner, then it is par boiled
- As our family secret ingredient gives this recipe a boost in flavour, there is no need to add any spices, however some do add cumin and or 7 spice.
- Mujaddara makes a wonderful left over. Store in an air tight container in the fridge for up to 5 days.
- Only use brown lentils, any other colour will result in a different outcome.
Tips
- Be careful when caramelising onion, toward the end it will brown fast and it's often a matter of seconds before it burns
- When cooking mujadara, the entire recipe is always cooked in one pot. No need to fuss about additional washing. Get yourself a bottom heavy pot, thin pots will burn the rice and may turn out mushy.
- Do not over stir the rice as this will cause it to break apart and become mushy
- Don’t use quick cook microwave rice
Other Vegan Lebanese Recipes
If you're loving this vegan Lebanese recipe, then you will love some of my other ones too;
- Haytaliyeh - Such an easy to make milky pudding dessert
- Batinjan Mahshi - how does rice stuffed into eggplant sound?
- Lebanese Zaatar - the most coveted herb seasoning from the middle east which can be used in pastas, on breads, as a rub or in dressings. A must have!
📖 Recipe
Mujadara (Lebanese Lentils & Rice)
Ingredients
- 2.5 cups Brown lentils
- 2 cups Basmati rice
- 6 cups water 3 cups for soaking and 3 cups for cooking
- 600 g Onion divided (½ finely sliced & ½ finely diced)
- ½ cup Olive Oil
- ¾ tbsp Salt
Instructions
Onion Topping
- Over high heat olive oil in pot and add finely sliced onion, fry until dark brown, set onion aside
Mujaddara
- In the same pot, using same oil fry finely diced onion until lightly golden
- Add lentils and salt. Submerge in water (covering lentils at least 1cm above), cook on med-high heat until lentils are par boiled
- Add rice and bring to the boil, reduce heat to low and allow contents to cook, stirring no more than three times. This should take around 15 minutes
- Serve topped with caramelised onion
Video
Notes
- It's best to wash lentils in cold water and then soak for about 30 minutes prior to cooking
- Step 2 - you may require to add an additional tsp of olive oil if too much was taken out at step 1
- Step 3 & 4 - you may need to add additional water to ensure all contents is submerged in 1cm of water
- To identify par boiled lentils, simply pick out a couple of lentils using your thumb and index finger, squeeze between the two and if the lentil has a soft outer and hard inner, then it is par boiled
- Be careful when caramelising onion, toward the end it will brown fast and it's often a matter of seconds before it burns
- When cooking mujadara, the entire recipe is always cooked in one pot. No need to fuss about additional washing. Get yourself a bottom heavy pot, thin pots will burn the rice and may turn out mushy.
- Do not over stir the rice as this will cause it to break apart and become mushy
- Don’t use quick cook microwave rice
- Serving suggestion will yield left overs
Amal
Brings back my childhood, such a great dish and recipe.
Anita
I've had a bulgur salad in a Persian restaurant before and it was amazingly delicious. This recipe brings back that nice memory. 🙂
plantbasedfolk
Glad my mujadara hamra recipe did this for you 😀
Sadia Malik
looks delicious and a whole meat in itself
plantbasedfolk
Thanks Sadia
Dannii
We are trying to eat a lot of lentils at the moment, so I will be trying this too.
Jenn
This is a fabulous recipe that makes use of dry pantry staples - love it! Thanks for sharing!
Veena Azmanov
Sounds like an interesting and healthy dish too. I love that it is vegan. Combination unique...
Julia
Love how easy this dish looks! Definitely a must-try:)
Annissa
I've never tried mujadara before, but now I can't wait to try it! Sounds like a wonderful combination of flavors.
plantbasedfolk
the flavours are amazing in this dish!
Jamila
Mine came out a little darker, is that normal?
plantbasedfolk
yes this is normal from the onion. It should be dark 🙂
Anita
I love how easy and delicious it is to prepare this dish, and it makes me want to eat more bulgur in my diet. 🙂
plantbasedfolk
Bulgur is quite a versatile grain to work with. Glad you liked it 🙂
Jere Cassidy
I have just started cooking with lentils now I need to try bulgar. This does look like an easy recipe to try.
plantbasedfolk
It's great to read you're experimenting. Hope you enjoy this meal 🙂
Cathleen
Wow this looks amazing, and so easy to make. I am definitely going to try this, bookmarked for later. Thanks so much for the recipe 🙂
plantbasedfolk
Thanks Cathleen - let me know how you go!