Name: Mujadara Lentil and Rice Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 5 small-medium (500 g) onions, sliced; 1.5 cups (300 g) green or brown lentils; 1 cup (180 g) brown rice or white rice; 5-5 ½ cups water, divided; 1 tbsp veggie bouillon powder; 1 ½ tsp salt, divided; 1 tsp ground cumin; 2 bay leaves; Black pepper to taste; 2 tbsp olive oil

Jump to Recipe· 4.8 from 12 reviews

If you’re on the hunt for a comfort food dish that’s earthy, fragrant, and deceptively simple, you’re going to love this Mujadara Lentil and Rice Recipe. It’s one of those dishes that feels like a warm hug on a plate, with caramelized onions bringing so much sweet, savory depth to humble lentils and rice. Trust me, once you try this, you’ll find yourself making it again and again — it’s that good!

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Why This Recipe Works

Simple Ingredients, Big Flavor: Lentils and rice might sound basic, but with caramelized onions and warm spices, it’s a flavor-packed dish every time.
Layered Textures: The tender lentils and fluffy rice paired with crispy-on-the-edges onions create an irresistible contrast.
Very Versatile: Whether you use brown or white rice, or swap up the herbs for what’s on hand, it always turns out comforting and delicious.
Perfect for Meal Prep: Makes great leftovers and even freezes well, so you can enjoy it all week long without extra fuss.

Mujadara Lentil and Rice, Lentil and Rice dish, Middle Eastern Lentil Recipe, Comfort Food with Lentils, Caramelized Onion Lentils - A white bowl filled with a base layer of cooked lentils mixed with small pieces of caramelized onion, creating a brown and slightly textured bed. On top, there is a smooth, thick white dollop of sauce centered in the bowl. A wooden spoon is positioned above the bowl, held by a woman's hand, scooping some golden-brown caramelized onions over the sauce. The background features a white marbled surface with two whole red onions partially visible in the upper right corner and a softly blurred pink patterned cloth in the lower right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mujadara Lentil and Rice Recipe plays a role in creating a harmonious balance of flavor, texture, and nutrition. Plus, I’ll share some tips on how to pick the best ones so you feel confident shopping for them.

Mujadara Lentil and Rice, Lentil and Rice dish, Middle Eastern Lentil Recipe, Comfort Food with Lentils, Caramelized Onion Lentils - Flat lay of five medium yellow onions sliced into rings, a small white ceramic bowl of green lentils, a small white ceramic bowl of brown rice grains, two dried bay leaves, a small white ceramic bowl of olive oil, a small white ceramic bowl of ground cumin powder, a small white ceramic bowl of coarse black pepper, a small white ceramic bowl of coarse salt crystals, and a small white ceramic bowl of vegetable bouillon powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onions: They’re the star of this dish — caramelizing them brings out natural sweetness that balances the earthiness of lentils perfectly.
Green or Brown Lentils: These hold their shape well and provide a hearty, protein-packed base; avoid red or yellow here because they get mushy.
Brown or White Rice: Brown rice adds nuttiness and chew, while white rice keeps things lighter and quicker to cook — soak brown rice ahead for best results.
Veggie Bouillon Powder: Adds depth and umami without overpowering, making the whole dish more flavorful.
Ground Cumin: Just enough warmth and earthiness to tie all the ingredients together.
Bay Leaves: They infuse a subtle herbal aroma that elevates the whole pot.
Salt and Black Pepper: Must-haves to season perfectly — remember to adjust salt gradually to your taste.
Olive Oil: Helps achieve that gorgeous caramelization on the onions and adds richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love encouraging a little creativity here because this Mujadara Lentil and Rice Recipe really is a blank canvas. Over time, I’ve played around with flavors and toppings to suit whatever mood I’m in or what I have in the fridge.

Variation: Adding a pinch of cinnamon or smoked paprika can add an unexpected but lovely depth — I recommend trying it if you want to spice it up a bit!
Dietary modification: Swap olive oil for coconut oil for a subtle flavor change, or serve with a dollop of your favorite plant-based yogurt for creaminess.
Seasonal changes: Top with toasted nuts or seeds in winter, and fresh diced tomatoes or cucumbers for a refreshing summer touch.

Step-by-Step: How I Make Mujadara Lentil and Rice Recipe

Step 1: Soak and Prep Your Ingredients

To get that perfect texture, I start by soaking the brown rice for about 20 minutes if I’m using it — it helps it cook evenly and come out less chewy. At the same time, I soak the lentils in cold water to speed up cooking and make them tender without turning mushy. Meanwhile, slice your onions; I love mixing yellow and red onions for a nice depth of sweetness and color in the final dish.

Step 2: Cook the Brown Rice

Drain the soaked rice and add it to a large pot with 2 ½ cups water, veggie bouillon, 1 teaspoon salt, pepper, and bay leaves. Bring it to a boil, then cover and simmer on low heat for about 20 minutes. This sets the base for the dish while you prepare the other elements.

Step 3: Prepare the Lentils & Combine

After the rice’s initial simmer, add the drained lentils plus 3 cups of fresh water to the pot, gently stir, cover, and let it come back to a boil. Then reduce heat and simmer for 25 minutes, until both are tender but not mushy. Keep an eye on the water level – if it looks like it’s drying up too fast, add a splash more to keep things moist.

Step 4: Caramelize the Onions Perfectly

This is where the magic happens! Heat olive oil in a large skillet, then add your sliced onions. Stir at first, then cover and cook over medium heat for about 10 minutes. Uncover, sprinkle in cumin and ½ teaspoon salt, and cook uncovered for another 5 to 10 minutes until your onions are beautifully golden and deliciously sweet — bump up the heat a bit if you want them extra crispy on the edges. This step is worth the patience; that caramelized flavor is what makes this dish sing.

Step 5: Combine and Serve

Once the lentils and rice are tender, remove the bay leaves and stir in about two-thirds of your caramelized onions into the pot. Reserve the rest for garnish because those crispy tops add texture and flavor right before serving. Dish it out into bowls and don’t be shy about topping it with some dairy-free yogurt and fresh herbs like parsley or cilantro to brighten everything up.

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Pro Tips for Making Mujadara Lentil and Rice Recipe

Don’t Rush Onion Caramelization: Low and slow is the secret to sweet, deeply flavored onions—avoid turning up the heat too quickly or they’ll burn.
Soak Lentils and Rice Separately: This avoids muddiness and ensures each cooks evenly.
Layer Flavors Thoughtfully: Add spices to the onions and salt in stages for balanced seasoning.
Use a Heavy-Bottomed Pot: This prevents sticking and promotes even cooking of the rice and lentils.

How to Serve Mujadara Lentil and Rice Recipe

Garnishes

For me, the best garnish is extra caramelized onions — those crispy edges add an unbeatable texture and flavor pop. I also love dolloping on some dairy-free yogurt or plain yogurt to add creaminess and a cool contrast. Fresh parsley or cilantro not only brightens the taste but also adds a lovely burst of color that makes the dish feel fresh and vibrant.

Side Dishes

This dish stands strong on its own, but I often serve it with a simple cucumber and tomato salad dressed with lemon juice and olive oil, which feels so refreshing alongside the earthy lentils. Pickles or a side of roasted veggies also work beautifully if you want to add something hearty or crunchy.

Creative Ways to Present

For a special occasion, I like to plate Mujadara in individual bowls topped with a swirl of spiced yogurt and a sprinkle of toasted pine nuts or pomegranate seeds for an unexpected pop of texture and color. Serving alongside flatbread or stuffed into warm pita pockets makes it a fun and interactive meal that guests really enjoy.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Mujadara in an airtight container in the fridge for up to 4 days. It actually tastes even better after a day or two because the flavors deepen. Just give it a gentle stir before reheating.

Freezing

This recipe freezes beautifully! Portion it out into freezer-safe containers and it’ll keep well for up to 3 months. When freezing, I recommend leaving the caramelized onions separate (if possible), so they don’t get soggy after thawing.

Reheating

The easiest way to reheat is gently on the stovetop with a splash of water to bring back moisture, stirring occasionally. Microwaving works too, just cover loosely to trap steam and avoid drying out the rice and lentils.

FAQs

Can I use red or yellow lentils instead of green or brown in Mujadara?

For this dish, green or brown lentils are the best choices because they hold their shape during cooking. Red or yellow lentils tend to break down and become mushy, which changes the texture and traditional experience of Mujadara.
Do I have to soak the lentils and rice before cooking?

Soaking helps reduce cooking time and results in more evenly cooked lentils and rice. While it’s not mandatory, soaking is highly recommended for the best texture and speed.
Can I use white basmati rice in this recipe?

Absolutely! White basmati rice works well and cooks faster (about 15 minutes). Just adjust the cooking time and water accordingly, and soak it before cooking for best results.
What can I serve this Mujadara Lentil and Rice Recipe with?

This dish is great with fresh salads, roasted vegetables, pickles, or a side of yogurt. It also pairs well with warm flatbreads or pita for a complete meal.
How do I get my onions perfectly caramelized every time?

Cook onions low and slow in olive oil, covering them at first to soften, then uncover and stir frequently as they brown gently. Patience here is key for that rich, sweet flavor.

Final Thoughts

For me, this Mujadara Lentil and Rice Recipe is more than just a meal — it’s comfort, tradition, and a little bit of magic in the kitchen. It’s humble but soulful, and once you get those onions just right, it’s hard not to smile after every bite. If you want a dish that’s easy, nourishing, and endlessly adaptable, give this a try and see how quickly it becomes a favorite in your home too.