This One-Pot Mujadara (Rice and Lentils with Caramelized Onions) is a delicious Middle Eastern, gluten-free, vegan dish packed with deep flavors.
In the Middle East, this dish is known as "poor man's food" and has various names, including mujaddara, mojadara, and mejadara. It's called a poor man's meal because it utilizes inexpensive pantry staples that are rich in nutrition. You have the filling rice, high-protein lentils, and the vitamin-packed onions.
This chicken souvlaki or lamb shanks are my all-time favorites to enjoy with this dish.
And if you love aromatic dishes like Mujadara, then you'll also love Doro Wat - Ethiopian spicy chicken stew - or coconut beef curry. You could even make one of those for your entrée—homemade flatbreads are usually a staple with this dish, paired with some Mediterranean chicken salad.
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What I Love About this Recipe
This rice and lentils recipe is incredibly versatile. You can change the type of rice, the beans, and the spices.
It's a speedy and easy side dish that's ready in 45 minutes or less.
Additionally, it accommodates almost any dietary restriction you may have. It's gluten-free, vegan, and made with whole foods.
Recipe Ingredients
Lentils: They should be washed and drained. This is the primary source of protein in the recipe.
Rice: Use either long grain white basmati rice or brown rice, and be sure to wash and drain it thoroughly.
Seasonings: Flavor the rice and beans with salt, ground cumin, bay leaves, and black pepper.
Onions: Thinly slice two large onions - either white or yellow.
Cooking oil: Extra virgin olive oil
See the recipe card for quantities.
Variations & Substitutions
- I used brown lentils, but green lentils can be used as a substitute in a pinch.
- Use canned lentils if you need to save time. Drain them first.
- If you enjoy a variety of textures in your recipes, consider incorporating chickpeas or black-eyed peas.
- Any rice will taste delicious, but basmati or jasmine rice will have a slightly more fragrant flavor.
- You could use toasted vermicelli noodles in the rice to give it a Lebanese twist.
- Add a pinch of cinnamon or ground coriander to add a little more warmth to the dish.
How to Make Mujadara
- Wash the rice thoroughly to remove some of the starch, then drain. Also, wash the lentils. Cook the lentils for 12 minutes.
- In a pot or pan of hot oil, fry the onion slices, stirring constantly, until it is brown and crisp around the edges. Then, remove it and place it on absorbent paper.
- Now add a portion of the crispy onion and the remaining ingredients to the pot of lentils with the washed rice. Add some cups of water if needed and boil for 5 minutes on medium high heat.
- Then cover with aluminum foil and the lid, and boil on very low heat for 10-30 minutes until fully cooked. This is the secret to fluffy rice texture.
Storage and Reheating
Let it cool, then store leftovers put it in an airtight container in the fridge for 3 days. Then freezer for up to a month.
Reheat in the microwave or a stovetop with little water.
Tips & Tricks to Make Mujadara
- Use either brown or green lentils. The orange lentils aren't perfect. Please follow the cooking instructions on the package.
- Since the lentils will continue cooking with the rice, do not cook them till they're well done from the beginning. It has to be half done before you bring in the rice. That is why it cooks only for 12 minutes. NOTE: If lentils fully cook before you bring in the rice, you will end up with a mushy mujadara. Let is simmer on low heat to become fluffy. Cooking lentils is one of the easiest legumes to make.
- Be patient when frying the onion; you must stir continuously until the edges are crispy. If you step away, onions might burn. This can be done while the lentils are cooking in a separate pot.
Serving Ideas & Suggestions
Since it's rich in protein and carbohydrates, it can be served as is, as an entrée, or as a side dish to grilled meats. It can be served with sauces and soups. I served mine with some African stew and a bowl of salad. Super yummy.
Traditionally, it is served with some Greek yogurt and vegetable salad.
Recipe FAQs
No, you don't need to soak lentils before cooking them. But you do need to rinse them thoroughly. This removes any debris that might be there.
It's best to use long-grain rice. Because as it cooks, it fluffs up nicely. If you use short-grain rice, it may yield a stickier result.
First, slice your onions evenly and thinly. I use a mandolin slicer. Next, cook them over medium heat with a generous amount of oil. Finally, adding a pinch of salt will draw out moisture and speed up caramelization.
Yes, this is the perfect recipe to make ahead for your meals. Store it in an airtight container and eat it within four days.
More Side Dish Recipes to Try
Looking for other recipes like this? Try these:
If you tried this mujadara recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mujadara (Lentils and Rice)
Ingredients
- 2 cups Lentils washed and drained
- 3 cups Rice washed and drained
- 2 large Onions sliced
- 1 teaspoon Salt
- 1 teaspoon Cumin
- ¼ cup Olive oil
- 2 Bay leaves
- Pinch of Black pepper optional
- 1 Oil to deep fry onions
Instructions
- Add the washed lentils to a pot of boiling water and cook for 12 minutes. It is supposed to be partially cooked.
- Meanwhile, fry the onion in a pot of hot oil while stirring continuously until it's brown and crispy around the edges. Remove it from the oil and place it on absorbent paper.
- Add the washed rice, olive oil, a small portion of the caramelized onion (save some to serve the rice with), salt, cumin, black pepper, bay leaves to the pot of lentils.
- Add some water and let the rice boil for 5 minutes on medium heat.
- Now open the pot, wrap an aluminum foil in the pot opening and use the lid to close the pot. Reduce the heat to low and let it cook for another 10-13 minutes until fluffy and well done.
- Remove and serve on a plate, then garnish with the caramelized onion.
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