Delicious Mujadara Lentils Rice with Caramelized Onions

Name: Delicious Mujadara Lentils Rice with Caramelized Onions
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 1 cup Dried lentils (typically green or brown); 3 cups Water (for cooking rice); 1 teaspoon Salt (for cooking lentils); 3 cups Water (for cooking lentils); ¾ teaspoon Salt (for sautéing onions); ½ cup Basmati rice (rinsed); 4 large Onions (white or yellow); 1 tablespoon Olive oil (for sautéing onions); 1 tablespoon Sugar (for caramelization); 1 tablespoon Vinegar (apple cider or balsamic); 2 cloves Garlic (pressed or grated); 4 scallions (chopped for garnish); 1 teaspoon Paprika; 1 teaspoon Coriander; ½ teaspoon Cumin; ½ teaspoon Cinnamon; ½ teaspoon Turmeric powder (optional); ⅛ teaspoon Red pepper flakes (adjust to taste); ⅛ teaspoon Black pepper (freshly ground); ¼ cup Flat-leaf parsley (chopped); ¼ cup Cilantro (optional, chopped); 1 lemon (wedges for serving); 1 cup Yogurt or tahini sauce (for serving)

by Jannet Lisa

15 de February de 2026

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Mujadara Lentils Rice is a comforting Middle Eastern dish that transforms simple ingredients into a delightful meal. This satisfying recipe combines lentils and rice, topped with beautifully caramelized onions, providing a perfect balance of flavors and textures. Whether you’re looking for a healthy vegan meal or a hearty dish to share, Mujadara is a fantastic choice. Let’s explore how to make this delicious lentil rice dish that’s loved by many!

Why You’ll Love This Mujadara Lentils Rice

This Mujadara recipe is not just delicious; it’s also packed with benefits. Here are several reasons why you’ll adore this dish:

It’s a vegetarian lentil rice recipe, perfect for meatless meals.

Rich in protein and fiber, it’s a healthy lentil rice dish that keeps you full.
Easy to prepare, it’s a great one-pot lentils and rice meal.
Perfect for meal prep, it stores well for future lunches.

Low in cost, it’s an economical option for families.
Flavored with spices, it’s a delightful blend of spiced lentils and rice.
Adaptable to different diets, it suits both vegan and vegetarian preferences.
It’s a traditional Middle Eastern lentil dish that’s loved worldwide.

Ingredients for Mujadara Lentils Rice

Gather these items:

1 cup Dried lentils (typically green or brown)
3 cups Water (for cooking rice)
1 teaspoon Salt (for cooking lentils)
3 cups Water (for cooking lentils)
¾ teaspoon Salt (for sautéing onions)
½ cup Basmati rice (rinsed)
4 large Onions (white or yellow)
1 tablespoon Olive oil (for sautéing onions)
1 tablespoon Sugar (for caramelization)
1 tablespoon Vinegar (apple cider or balsamic)
2 cloves Garlic (pressed or grated)
4 scallions (chopped for garnish)
1 teaspoon Paprika
1 teaspoon Coriander
½ teaspoon Cumin
½ teaspoon Cinnamon
½ teaspoon Turmeric powder (optional)
⅛ teaspoon Red pepper flakes (adjust to taste)
⅛ teaspoon Black pepper (freshly ground)
¼ cup Flat-leaf parsley (chopped)
¼ cup Cilantro (optional, chopped)
1 lemon (wedges for serving)
1 cup Yogurt or tahini sauce (for serving)

How to Make Mujadara Lentils Rice Step-by-Step

Step 1: Thinly slice the 4 large onions. In a pan, sauté them in 1 tablespoon olive oil with ¾ teaspoon salt and 1 tablespoon sugar for 5 minutes.
Step 2: Add 1 cup of water to the sautéed onions. Reduce the heat to medium-low and simmer for 20 minutes until the liquid evaporates and the onions become tender and golden.
Step 3: Increase the heat to high, add 1 tablespoon vinegar, and stir for 2 minutes. Once caramelized, turn off the heat and set them aside.

Step 4: In a separate pot, bring 4 cups of water with 1 teaspoon salt to a boil. Add 1 cup of rinsed dried lentils and simmer for 15-30 minutes until tender but still intact. Drain and set aside.
Step 5: In another pot, boil 3 cups of water with ½ teaspoon salt. Add ½ cup of rinsed basmati rice and boil on low heat for 8-10 minutes until al dente. Drain and set aside.
Step 6: Heat 1 tablespoon of extra virgin olive oil in a large skillet. Add the 4 chopped scallions and sauté for 2 minutes. Then, toss in 2 cloves of pressed garlic, 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric (if using), and ⅛ teaspoon red pepper flakes. Sauté for 1 more minute until fragrant.

Step 7: Stir in the cooked lentils, rice, half of the caramelized onions, 2 tablespoons of chopped flat-leaf parsley, 2 tablespoons of chopped cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper. Sauté for a few minutes until everything is warm and well combined. Taste and adjust for salt.
Step 8: Transfer the mixture to a large platter, topping it with the remaining caramelized onions, scallion tops, and parsley. Serve with lemon wedges and a bowl of yogurt or yogurt tahini sauce on the side.

Pro Tips for the Perfect Mujadara Lentils Rice

Keep these in mind:

Soak the lentils for a few hours to reduce cooking time.

Use fresh spices for enhanced flavor.
Adjust the seasoning to your taste preferences.
For added richness, drizzle with olive oil before serving.
Ensure the onions are deeply caramelized for the best flavor.

Best Ways to Serve Mujadara Lentils Rice

This dish is incredibly versatile! Here are some ideas:

Serve with a side of fresh salad for a complete meal.
Pair with yogurt or tahini sauce for creaminess.
Top with roasted vegetables for extra nutrition and flavor.

How to Store and Reheat Mujadara Lentils Rice

To store your mujadara, place leftovers in an airtight container in the refrigerator. It can last for up to 5 days. To reheat, simply warm it on the stovetop or in the microwave. This makes it perfect for mujadara for meal prep!

Frequently Asked Questions About Mujadara Lentils Rice

What’s the secret to perfect Mujadara Lentils Rice?

The secret lies in the caramelization of the onions, which adds a rich sweetness to the dish. Ensuring that the lentils and rice are cooked just right will give you a perfect texture.

Can I make Mujadara Lentils Rice ahead of time?

Yes! This dish is ideal for meal prep. You can make it a day in advance and simply reheat when you’re ready to serve. It tastes even better the next day as the flavors meld.

How do I avoid common mistakes with Mujadara Lentils Rice?

Avoid overcooking the lentils and rice; they should be tender but not mushy. Also, ensure the onions are thoroughly caramelized to enhance the overall flavor of the dish.

Variations of Mujadara Lentils Rice You Can Try

Here are some delicious variations:

Add roasted vegetables for a colorful twist.
Incorporate spices like cardamom and allspice for a unique flavor profile.
For a creamier texture, mix in some coconut milk while cooking.
Try using quinoa instead of rice for a protein boost.

Delicious Mujadara Lentils Rice with Caramelized Onions - Mujadara Lentils Rice - main visual representation

For more delicious recipes, check out our latest recipes or try our Greek Chili Chicken Alfredo for a delightful twist!

Delicious Mujadara Lentils Rice with Caramelized Onions - Mujadara Lentils Rice - additional detail

For more information on the health benefits of lentils, visit Healthline.

Finally, if you’re looking for a delicious dessert to complement your meal, try our Blueberry Blondies!

Delicious Mujadara Lentils Rice with Caramelized Onions

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Author: Jannet Lisa
Total Time: 75 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Mujadara is a comforting dish made with lentils and rice, topped with caramelized onions, that transforms simple ingredients into a delightful meal.

Instructions

Thinly slice the 4 large onions. In a pan, sauté them in 1 tablespoon olive oil with ¾ teaspoon salt and 1 tablespoon sugar for 5 minutes.

Add 1 cup of water to the sautéed onions. Reduce the heat to medium-low and simmer for 20 minutes until the liquid evaporates and the onions become tender and golden.
Increase the heat to high, add 1 tablespoon vinegar, and stir for 2 minutes. Once caramelized, turn off the heat and set them aside.
In a separate pot, bring 4 cups of water with 1 teaspoon salt to a boil. Add 1 cup of rinsed dried lentils and simmer for 15-30 minutes until tender but still intact. Drain and set aside.

In another pot, boil 3 cups of water with ½ teaspoon salt. Add ½ cup of rinsed basmati rice and boil on low heat for 8-10 minutes until al dente. Drain and set aside.
Heat 1 tablespoon of extra virgin olive oil in a large skillet. Add the 4 chopped scallions and sauté for 2 minutes. Then, toss in 2 cloves of pressed garlic, 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric (if using), and ⅛ teaspoon red pepper flakes. Sauté for 1 more minute until fragrant.
Stir in the cooked lentils, rice, half of the caramelized onions, 2 tablespoons of chopped flat-leaf parsley, 2 tablespoons of chopped cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper. Sauté for a few minutes until everything is warm and well combined. Taste and adjust for salt.

Transfer the mixture to a large platter, topping it with the remaining caramelized onions, scallion tops, and parsley. Serve with lemon wedges and a bowl of yogurt or yogurt tahini sauce on the side.