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.
Ingredients
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
Instructions
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.Cook the Lentils:
Boil water with salt, add rinsed lentils, and simmer 15–30 minutes until tender but not mushy. Drain and set aside.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.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.Combine:
Add lentils, rice, half the caramelized onions, parsley, cilantro, salt, and pepper. Sauté gently until warm and combined. Adjust seasoning.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