This authentic Mujadara is Lebanese comfort food at its tastiest using pantry staples. Crispy caramelized onions top a bed of tender lentils and rice.
In the north of Lebanon, where my family originates, we call this lentil and rice recipe Mujadara, a signature Middle Eastern dish also found in parts of the Mediterranean.
While there are different versions of mujadara, they all share common main ingredients: brown lentils, onion, salt, olive oil, and a starchy grain such as white rice or bulgur.
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
Contrary to popular belief, a good authentic Lebanese mujadara recipe is a simple dish made with minimal ingredients and requires no additional spices such as ground cumin, black pepper, or 7 spice.
The wholesome flavor is created from the combination of lentils and onion and the way they are prepared. It's actually incredible how flavorful it is.
Lentils
You can use either brown or green lentils, but my preference is always dried green lentils. Avoid using any other type. If you have red lentils, refer to this variation called safra version.
Rice
Any type of long-grain white rice will work. My favorite is white basmati rice as it's fool-proof and never clumps. Authentic mujadara is never made with short-grain or brown rice.
Also, don’t use quick-cook microwave rice, as it won't work at all.
Onions
This is the magic ingredient. I always cook with brown onions when making mujadara, as they have a strong flavor.
The onions are used in two ways in this recipe:
- Finely diced, almost minced, to be cooked within the rice itself. When chopped finely, it becomes visually undetectable.
- Finely sliced, to be caramelized for topping the cooked lentils and rice. The sliced crispy onions are caramelized just before burning, turning them into a sweet garnish that everyone loves.
Janelle's Tips
- For best results, rinse the lentils in cold water and then soak them for about 30 minutes. Then, drain the rice before cooking to ensure proper hydration.
- When caramelizing onions, be vigilant as they can quickly transition from golden brown to burnt. Trust me, I've learned from experience, you can see it in my video!
- Opt for a bottom-heavy pot when cooking the rice and lentils to prevent burning, as thin pots may lead to uneven heat distribution.
- Avoid over-stirring the lentils and rice to prevent them from breaking apart and becoming mushy.
- Wondering what to serve with this dish? Check out my curated list of what to serve with mujadara rice, which goes beyond the typical Greek yogurt recommendation. BTW, for vegans, consider trying a plant-based kefir yogurt with cucumbers it's refreshing contrast to the rice is delicious.
- Further on from the previous point, in the pictures you'll see my cabbage salad, Middle Eastern pickles and fresh radish, just the way I like to eat my meal.
Storage
Fridge
Allow leftover mujadara to cool completely to room temperature before transferring it to an airtight container. Store in the fridge for up to 5 days.
Freezer
Once cooled to room temperature, portion the mujadara into airtight containers or freezer-friendly bags. Freeze for up to 3 months. Defrost and reheat as needed.
More Delicious Lebanese Recipes
A childhood favorite comforting dish of mine that is similar to this recipe is this lentils and pasta rishta soup.
Another Middle Eastern pilaf recipe is bulgur wheat pilav or try spiced Lebanese rice dish made with toasted nuts and veggies, this is my most requested rice!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Mujadara Recipe (Lebanese Lentils and Rice)
Ingredients
Caramelized Onions
- ⅔ lb Onions thinly sliced
- ½ cup Extra virgin olive oil
Mujadara
- 2½ cups Brown lentils or green lentils. Washed and soaked for 30 minutes in cold water.
- 2 cups White Basmati rice
- 6 cups water 3 cups for soaking and 3 cups for cooking
- ⅔ lb Onion finely diced, almost minced
- ¾ tablespoon Salt or to taste
Instructions
Wash and Soak
- Wash and soak the lentils in cold water in a bowl for at least 30 minutes. Rinse the white basmati rice well and drain.
Onion Topping
- Heat olive oil in a large pot over medium-high heat. Add the finely sliced onions and fry until dark golden brown, stirring consistently. This should take up to 30 minutes, you might need to adjust the heat setting. Once done, set the onions aside on a plate lined with paper towels, leaving as much oil in the pot as possible.
Rice and Lentils
- In the same pot, using the same oil, fry the finely diced onion until lightly golden, this should take a few minutes. If required, add another spoonful of oil.
- Drain the lentils and add them to the golden onions along with the salt. Ensure the water covers the lentils by at least ⅓ inch / 1 cm. Cook over medium-high heat until the lentils are partially cooked (parboiled). Refer to the notes below for identifying parboiled lentils.
- Add the rinsed and drained rice, top with additional water so that the rice and lentils are submerged under ⅓ inch / 1cm of water. Cover the pot with a lid and bring to a boil. Reduce the heat to low and allow the rice and lentils to cook, stirring no more than three times. This should take around 15 minutes. Turn the heat off, keep the lid on and allow the pot to stand for 5 minutes, allowing the rice to steam for a fluffier texture.
- Use a fork to fluff the mujadara and serve topped with fried onions on a serving platter, with a side of yogurt and salad. More serving suggestions above in the article and below in the notes.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Jillienne Bowers
This recipe is easy to make and delicious. I made it for a friend who is a vegetarian who was taking care of her mum. I added cilantro on top which I prefer to parsley. And a good quality Greek yogurt makes this dish complete.