If you’re craving a simple, comforting, and budget-friendly meal, this mujadara recipe will become your new favorite. Mujadara is a classic Middle Eastern dish made with tender lentils, fluffy rice, warm spices, and a generous amount of golden, caramelized onions. It’s the kind of meal that tastes like home even if you didn’t grow up eating it. The ingredients are humble, but together they create something incredibly satisfying.

What I love most about mujadara is how honest it is. Nothing fancy, nothing complicated—just pantry staples cooked the right way. You only need one pot for the lentils and rice, plus a pan for the onions. And those onions? They’re the heart of the dish. Slow-cooked until dark and jammy, they give mujadara its rich aroma and deep flavor. If you’ve never had caramelized onions over rice and lentils before, get ready—this small detail transforms the whole recipe.

This is also one of the most forgiving dishes you can make. Lentils not fully cooked? Simmer a bit longer. Rice slightly soft? Still delicious. It’s nearly impossible to “mess up,” which makes it ideal for weeknights, meal prep, or days when you want something cozy with minimal effort.

This mujadara recipe comes together with just a few everyday ingredients, yet it tastes like you spent hours cooking. It’s naturally vegetarian, hearty enough for a full meal, and great with yogurt, fresh herbs, or a simple salad on the side.

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What Makes This Mujadara Special?

Why You’ll Love It

One-pan simplicity
This dish uses just one pot for the rice and lentils, plus a single pan for onions. Cleanup is easy, and the recipe is beginner-friendly.

Deep flavor from caramelized onions
The slow-cooked onions add sweetness and depth without needing broth or complicated seasonings.

Budget-friendly and pantry-based
Lentils, rice, onions, spices—nothing fancy, yet the flavor feels rich and satisfying.

Naturally vegetarian and dairy-free
Great for plant-based eaters, but hearty enough for anyone.

Perfect for make-ahead meals
Mujadara stores incredibly well. The flavors even improve after a day or two, making it ideal for meal prep.

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Ingredient Notes

Key Ingredients

Use these simple staples for the best mujadara, along with helpful substitutions:

• Brown or green lentils
  They hold their shape well and don’t get mushy. Red lentils do not work for this recipe because they break down too quickly.

• Long-grain rice
  Basmati works beautifully because it stays fluffy. You can also use jasmine or regular long-grain rice.
  Substitute: short-grain rice for a creamier texture, or bulgur wheat for a classic Lebanese variation.

• Onions
  The star of the show. Use yellow or white onions. You’ll caramelize most of them and fry some until crispy for topping.

• Olive oil
  Essential for sautéing and caramelizing.
  Substitute: avocado oil or a mix of butter and oil.

• Spices (cumin, cinnamon, black pepper, salt)
  These warm spices build classic Middle Eastern flavor without overpowering the dish.

• Water or vegetable broth
  Water works perfectly, but broth adds extra flavor.

• Optional additions
  Garlic, coriander, bay leaves, sumac, or crispy shallots.

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How to Make Mujadara

Step-by-Step Instructions

1. Rinse and par-cook the lentils

Add 1 cup of brown or green lentils to a pot with 3 cups of water. Bring to a boil, then simmer for about 12–15 minutes until lentils are slightly tender but not fully cooked.
Tip: You want them “al dente”; they’ll finish cooking with the rice.

2. Caramelize the onions

Slice 3 large onions. Heat 4–5 tablespoons of olive oil in a wide pan over medium heat. Cook the onions for 20–25 minutes until deep golden brown.
Look for: softened edges, dark golden color, and sweet aroma.
Remove half for mixing into the rice later, and cook the rest longer until crispy for the topping.

3. Cook the rice

Drain the par-cooked lentils. Add them back to the pot with 1 cup of rinsed basmati rice, 3 cups of water, 1 teaspoon salt, 1 teaspoon cumin, and 1/2 teaspoon cinnamon.
Bring to a simmer.

4. Add caramelized onions

Add the soft half of the caramelized onions into the pot. Stir gently.
Tip: Don’t over-mix or the rice will break.

5. Simmer and steam

Cover the pot tightly. Reduce heat to low.
Cook for 18–20 minutes until the rice is tender and the water is absorbed.
Turn off heat and let it steam for 10 minutes.

6. Serve

Fluff gently with a fork. Top with crispy onions.
Optional: sprinkle with parsley, serve with yogurt, cucumber salad, or tomato salad.

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Storage Options

Room Temperature

Keep mujadara out for up to 2 hours before refrigerating.

Refrigeration

Store in an airtight container for 4–5 days.
Tip: Add a splash of water before reheating to keep it soft.

Freezing

Freeze for up to 3 months in portioned containers or bags.

Reheating

Reheat in a skillet with 1–2 tablespoons of water over medium heat.
Microwave works fine too.

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Variations and Substitutions

• Bulgur Mujadara
  Replace rice with bulgur for a lighter, more traditional Lebanese version.

• Spiced Mujadara
  Add coriander, garlic, or paprika for added depth.

• Vegetable Mujadara
  Mix in sautéed spinach, carrots, or peas.

• Herb Mujadara
  Add dill, parsley, mint, or cilantro right before serving.

• Low-carb option
  Swap rice with cauliflower rice (add at the end so it doesn’t turn mushy).

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Frequently Asked Questions

Can I use red lentils?

No. Red lentils break down too quickly and won’t hold their shape.

Why is my mujadara mushy?

Too much water or overcooking the rice can cause this. Use measured amounts and keep the heat low.

Can I make this ahead?

Yes. Mujadara lasts several days, and the flavor improves as it sits.

Do I have to caramelize onions?

Yes—this is key to the flavor. You can skip the crispy topping, but not the base onions.

Can I use broth instead of water?

Absolutely. Vegetable broth adds even more flavor.

How can I make it more flavorful?

Add garlic, bay leaves, coriander, sumac, or allspice.

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Conclusion

Mujadara is a dish you’ll come back to again and again. It’s cozy, wholesome, and built from the simplest ingredients. Whether you’re new to Middle Eastern cooking or already love it, this recipe is easy, forgiving, and reliably delicious. When you try it, feel free to share your results—I’d love to hear how it turns out in your kitchen.

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