Mujadara (Lentils and Rice): A Comforting, Flavor-Packed Classic You’ll Crave

If you’ve been hunting for a wholesome, soul-warming dish that practically cooks itself while filling your kitchen with the aroma of caramelized onions and cozy spices, say hello to Mujadara (Lentils and Rice). This Middle Eastern staple is simple, nourishing, and—bonus!—budget-friendly. And here’s the best part: you don’t need any fancy skills or equipment. Just a pot, a pan, and a little kitchen curiosity.

As someone who lives for those magical “wow, that was easier than I thought” recipes, Mujadara holds a special place in my chef-heart. It’s earthy, aromatic, naturally vegetarian, and perfect for busy weeknights when you want something comforting but refuse to settle for bland.

Let’s dive into the dish that’s about to become the MVP of your dinner routine.

Why You’ll Love This Mujadara (Lentils and Rice)

Mujadara is one of those rare recipes that feels both humble and gourmet. With tender lentils, fluffy rice, and deeply caramelized onions, it hits that perfect balance of hearty and bright. Add warm spices like paprika, coriander, and cinnamon? Chef’s kiss.

And if you’re cooking for picky family members—or maybe you’re just trying to break free from the “What do we make for dinner again?” rut—this dish slides right in like a delicious reset button.

Plus, Mujadara is naturally gluten-free, meal-prep friendly, and pairs beautifully with salads, yogurt tahini sauce, or even a simple pan-seared protein if you want to amp things up.

Ingredients You’ll Need

Here’s everything going into this beautiful bowl of comfort:

• 4 large onions (white or yellow)
• 1 tablespoon olive oil
• 1 tablespoon sugar
• ¾ teaspoon salt
• 1 cup water
• 1 tablespoon vinegar (apple cider or balsamic)
• 1 cup dried lentils (green or brown) + 4 cups water + 1 teaspoon salt
• ½ cup basmati rice + 3 cups water + ½ teaspoon salt
• 1 tablespoon extra virgin olive oil
• 4 scallions, finely chopped (reserve green tops for garnish)
• 2 cloves garlic, pressed or grated
• 1 teaspoon paprika
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon turmeric powder (optional)
• ⅛ teaspoon red pepper flakes
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons flat-leaf parsley, chopped
• 2 tablespoons cilantro, chopped (optional)
• 4 lemon wedges
• 1 cup yogurt tahini sauce or plain Greek yogurt

How to Make Mujadara (Lentils and Rice)

This is a dish where slow-cooked onions meet tender lentils, fluffy rice, and warm spices—and it all comes together in the most satisfying way. Let’s break it down step-by-step.

1. Caramelize the Onions (A.K.A. the Flavor Jackpot)

Slice your onions about 1/5 inch thick. Get them into a skillet with 1 tablespoon olive oil, salt, and sugar. Sauté for 5 minutes.

Now add 1 cup water, reduce the heat, and let those onions relax and soften for about 20 minutes. When you notice the liquid has evaporated, crank the heat to high and splash in 1 tablespoon vinegar. Give them another 2 minutes to get glossy and irresistible.

Chef tip: Don’t rush this. Deep, rich onions = deep, rich Mujadara.

2. Cook the Lentils

Bring 4 cups of water to a boil, drop in salt and rinsed lentils, and simmer until they’re tender but still holding their shape.
This usually takes 15–30 minutes depending on the lentils you’re using. Drain and set aside.

3. Cook the Rice

Bring 3 cups water to a boil, season with salt, and add the rinsed basmati rice.
Cook until al dente—about 8–10 minutes—then drain.

Yes, we’re treating rice like pasta today. It works beautifully.

4. Build That Flavor Base

Heat 1 tablespoon extra virgin olive oil in a skillet. Add the chopped scallions (save the tops!) and sauté for about 2 minutes.

Now toss in garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Cook for one fragrant, glorious minute.

Stir in:

• The cooked lentils
• The rice
• Half of the caramelized onions
• Parsley & cilantro
• Salt and pepper

Sauté everything until warmed through and tasting like a cozy hug. Adjust seasoning as needed.

At this point, your kitchen will smell like a five-star bistro. Don’t say I didn’t warn you.

5. Serve Like a Pro

Grab a big platter and pile the Mujadara on top. Crown it with the remaining caramelized onions, scallion greens, and more parsley.

Serve with:

• Lemon wedges
• Yogurt tahini sauce (or Greek yogurt)
• A crisp salad like fattoush or cucumber-tomato

This is the kind of dish that makes people say—“Wait, YOU made this?!”

Chef Omar’s Tips for the Best Mujadara (Lentils and Rice)

• Don’t fear the onions. Let them go deep brown. They’re the heart of the dish.
• Rice rebel moment? If the rice sticks a little or goes rogue, it’s fine. Mujadara is rustic and forgiving.
• Taste as you go. Lentils love seasoning, so don’t be shy about adjusting salt or spices.
• Meal prep magic: This dish keeps beautifully and actually tastes better the next day.

And here’s a fun one—this recipe became one of my weeknight heroes after I made it once for unexpected visitors. With just pantry staples and 30 minutes of mild panic (the good kind), I pulled it together. They devoured the entire platter. I’ve been hooked ever since.

FAQs about Making Mujadara (Lentils and Rice)

Bring It All Together

Mujadara (Lentils and Rice) is the kind of dish that proves comfort food doesn’t have to be heavy or complicated. It’s earthy, bright, nourishing, and layered with flavors that soothe the soul—even after the longest workday. And once you’ve mastered it, you’ll find yourself making it again and again for family dinners, potlucks, cozy nights in, or those “help, I only have pantry staples” emergencies.

So grab your onions, lentils, and rice, and let your kitchen work its magic. Mujadara is waiting—and it’s ready to become a staple in your home just like it is in mine.

Happy cooking, my friend!

More Delicious Dishes to Explore

If you loved making Mujadara and want to keep the kitchen inspiration flowing, here are a few dishes and guides your readers will enjoy next. Each one pairs beautifully with the warm, comforting flavors of lentils or helps build confidence when cooking with pulses. You can also explore another wonderful take on this traditional dish over at Cookie and Kate’s Mujadara recipe for even more flavor inspiration.

• Looking to round out your meal? Discover tasty pairing ideas with what food goes well with lentils—a helpful guide for choosing salads, sauces, and sides that complement your Mujadara.
• If cozy bowls are your thing, try another comforting favorite: lentil soup with a twist recipe, full of warm spices and nourishing goodness.
• Ready to explore more pulse-based meals? Check out versatile pulses delicious nutritious recipes for inspiration that keeps weeknight cooking fresh and exciting.
• And for anyone wanting to improve their technique, this how-to guide—how to cook pulses perfectly every time—offers simple tips that make every pot of lentils, beans, or peas come out beautifully.

Mujadara (Lentils and Rice): A Comforting, Flavor-Packed Classic You’ll Crave

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• Author: Omar
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting Middle Eastern classic made with tender lentils, fluffy basmati rice, and deeply caramelized onions. Warm spices, fresh herbs, and a squeeze of lemon bring this Mujadara to life—perfect for weeknight dinners, meal prep, or sharing with family.

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Ingredients

Scale 1x2x3x

Caramelized Onions

• 4 large onions (white or yellow), thinly sliced

• 1 tablespoon olive oil

• 1 tablespoon sugar

• ¾ teaspoon salt

• 1 cup water

• 1 tablespoon vinegar (apple cider or balsamic)

Lentils

• 1 cup dried green or brown lentils, rinsed

• 4 cups water

• 1 teaspoon salt

Rice

• ½ cup basmati rice, rinsed

• 3 cups water

• ½ teaspoon salt

Flavor Base

• 1 tablespoon extra virgin olive oil

• 4 scallions, finely chopped (green tops reserved for garnish)

• 2 cloves garlic, pressed or grated

• 1 teaspoon paprika

• 1 teaspoon coriander

• ½ teaspoon cumin

• ½ teaspoon cinnamon

• ½ teaspoon turmeric (optional)

• ⅛ teaspoon red pepper flakes (or more to taste)

• ½ teaspoon salt

• ⅛ teaspoon black pepper

• 2 tablespoons parsley, chopped

• 2 tablespoons cilantro, chopped (optional)

Serving

• Lemon wedges

• Yogurt tahini sauce or plain Greek yogurt

Cook Mode Prevent your screen from going dark

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Instructions

1. Caramelize the Onions:
   Heat olive oil in a skillet. Add sliced onions, sugar, and salt. Sauté 5 minutes. Add water, reduce heat, and simmer 20 minutes until water evaporates. Increase heat, add vinegar, and cook 2 minutes. Set aside.

2. Cook the Lentils:
   Boil water with salt, add rinsed lentils, and simmer 15–30 minutes until tender but not mushy. Drain and set aside.

3. Cook the Rice:
   Bring water and salt to a boil. Add rinsed rice and cook 8–10 minutes until al dente. Drain and set aside.

4. Build the Flavor Base:
   Heat olive oil. Add scallions and sauté 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Stir until fragrant.

5. Combine:
   Add lentils, rice, half the caramelized onions, parsley, cilantro, salt, and pepper. Sauté gently until warm and combined. Adjust seasoning.

6. Serve:
   Spoon Mujadara onto a platter. Top with remaining onions, scallion greens, parsley, lemon wedges, and yogurt or tahini sauce.

Notes

Make the caramelized onions ahead—they store beautifully for 3–4 days.

Mujadara tastes even better the next day as flavors deepen.

Add extra red pepper flakes or chili oil for a spicy version.

Serve with fattoush, cucumber-tomato salad, or Greek yogurt for balance.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 plate (approx. 1.5 cups)
• Calories: 410
• Sugar: 7 g
• Sodium: 540 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 11 g
• Protein: 15 g
• Cholesterol: 0 mg