Lebanese Mujadara – Lentils and Rice with Caramelized Onions

5 from 7 Ratings
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Lebanese Mujadara is an ultimate comfort dish full of savory flavors and different textures in one mouthful. Take a spoonful and feel the earthy, soft flavor of well-cooked lentils, the delicate texture of spiced rice, and the light sweet crispy onions.

Mujadara is a classic Middle Eastern dish that is so good on its own. It is a perfect vegan meal that will satisfy your deepest food cravings. No wonder it does not need meat next to it. You must give it a try!


Flavorful mujadara made of lentils and rice topped with crispy onions and garnished with chopped parsley.
A simple dish made in one pot!


What is Mujadara

Mujadara, also spelled moujadara, mejadra, or mjadara, is a classic Lebanese recipe that features lentils as the main ingredient.

The authentic mujadara recipe that I will share with you is also called mudardara or mujadaret roz (referring to lentils and spiced rice). The recipe is a simple yet flavorful dish made with lentils, rice, and caramelized onions.

Mujadara holds a deeply rooted cultural significance in the Middle East. It symbolizes simplicity, tradition, and nourishment.

The recipe is often served with a side of plain yogurt or a fresh salad to balance its earthy flavors.


Spiced rice and lentils to make flavorful mujaddara
A Powerhouse of flavors!

Why You Will Love Mujadara

Lebanese Mujadara will be your go-to dish whenever you’re in the mood for a meatless meal. It does not include meat, chicken, or fish, yet it is so fulfilling and hearty.

Mujadara has lentils as the main ingredient. They are packed with protein, which makes them a great alternative to meat and a perfect dish for vegetarians and vegans, especially when served with salad.

In addition, mujadara recipe is budget-friendly. It does not require fancy ingredients, only onions, lentils, and rice with some spices from your pantry.

Plus, Mujadara is a time-saver! This one-pot wonder comes together in less than an hour. You can sauté the onions and cook the rice in the same pot where you boiled the lentils.



A layer of spiced lentils and rice to make savory mujaddara with a layer of crispy onions
The perfect dish for your vegan friend!

Ingredients

Brown Lentils: These are a staple in Middle Eastern cuisine and are packed with protein, fiber, and iron, making them an ideal plant-based alternative to meat. They hold their shape well during cooking, which adds texture to Mujadara.

Jasmine Rice: Known for its fragrant aroma and soft texture, it adds a subtle floral note to the dish and perfectly complements the earthy flavor of lentils.

Yellow Onions: Caramelized onions are the star of Mujadara, providing a deep, sweet, and savory flavor.

Olive Oil: A staple in Mediterranean cooking, extra virgin olive oil is used for sautéing onions and imparts a smooth, rich taste to the dish.

Water: Use the right amount to ensure the perfect texture of fluffy rice and tender lentils without being mushy.

Spices: You will need ground cumin, garlic powder, onion powder, 7 spice or allspice, cinnamon, coriander powder, veggie bullion powder, and salt.


A plate of mujadara lentils and spiced rice rich in flavors toped with cilantro and onions.
Simple and delicious

How to Make Authentic Lebanese Mujadara

First, soak the rice and set it aside.

Next, wash the lentils well. Add them to a pot along with garlic powder, onion powder, cumin, 7 spice, and cinnamon. Add enough water to cover them.

Let it come to a boil, then simmer on medium heat until completely soft. It takes around 20-25 minutes.

After that, strain the liquid from the lentils and set them aside.

To a pot, add the olive oil and diced onion then sauté them until golden.

Then, drain the soaked rice and add it to the onion mixture. Add cumin, coriander powder, 7 spices, cinnamon, veggie bullion powder, and salt.

Next, add the strained par-cooked lentils to the rice and onions and add hot water. Let it come to a rolling boil until the water touches the surface of the rice, then cover it with aluminum foil and the lid at the same time.

Finally, cook mujadara at low heat for 15-20 minutes. Serve it with crispy onions on top next to salad or yogurt.


How to Make Perfect Caramelized Onions for Mujadara

The caramelized onions are without a doubt the centerpiece of Lebanese mujadara. They add a rich, sweet, and crispy topping. While it may appear challenging at first, it is easier than you think to do it correctly.

Start by slicing the onions into medium strips. Place them in a large, wide-based pan with a generous amount of oil.

Begin cooking on high heat until you hear a loud sizzle, then reduce the heat to medium low heat. Stir the onions every 1–2 minutes until they turn a deep golden brown. Be careful not to let them burn.

The result? Perfectly crispy caramelized onions that elevate every spoonful of Lebanese Mujadara.


If you enjoy a bit of heat, a drizzle of hot sauce or harissa brings a spicy kick that pairs well with the earthy flavors of the lentils and rice.


Another popular version is Mujadara Hamra, made with red lentils, coarse bulgur, and tons of deeply caramelized onions. These deep golden brown onions give the dish its signature deep red-to-brown hue.

Mujadara Safra is a lighter variation that uses yellow lentils, rice, and sautéed onions for a mild and aromatic dish.

Add extra water while cooking lentils and spiced rice to get a heartwarming Mujadara Makhbusa. In this variation, lentils and rice are so mushy and soft that they melt in your mouth. It is super delicious, savory, and filling.


Mujadara, a Middle Eastern dish that combines earthy lentils, fragrant spiced rice, and caramelized onions.
A classic that never disappoints

Pro Tips

Rinse Lentils and Rice Thoroughly: Rinse lentils and rice under cold water before cooking to remove excess starch and impurities. This helps the grains stay separate and prevents the dish from becoming overly sticky.

Keep Lentils Intact: Don’t boil lentils more than you should, or else they will become too soft. You want lentil grains to stay intact and whole for a good presentation.

Choose the Right Lentils: You can use brown or green lentils for this Mujadara. Don’t use yellow or red since they get too mushy when cooked.

Control the Liquid Amount: Ensure you use just enough water when cooking rice and lentils to avoid a mushy texture. If needed, you can always add a bit more water during cooking, but it’s harder to remove excess.



Frequently Asked Questions

Should I soak lentils before cooking them?

There is no need. You only need to wash them. They will be well-cooked in 20-25 minutes.

Why is my rice or lentils too mushy?

Overcooking or using too much water can cause mushiness. Be sure to measure water accurately and follow the recommended cooking times.

Can I make mujadara gluten-free?

Lebanese mujadara is naturally gluten-free, as it contains lentils, rice, and spices. Just ensure any accompaniments are also gluten-free if needed.

Can I make mujadara with burghul instead of rice?

For sure you can! Check out my Burghul Mujadara.


Spiced lentils and rice cooked to perfection with crispy onions
How beautiful!

Must Try Recipes:

Lentil Soup (Shorbet Adas)

Rashta (Irkak o Adas)

Middle-Eastern Stuffed Cabbage Rolls

Mulukhiyah Stew (Jute Mallow Stew)

Easy Beef Stroganoff Recipe

Juicy Chicken Kofta Kebabs


If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on FacebookInstagram, and YouTube.


Flavorful mujadara made of lentils and rice topped with crispy onions and garnished with chopped parsley.

Lebanese Mujadara – Lentils and Rice with Caramelized Onions

Fatimah Alghweir
Mujadara is a classic Middle Eastern recipe made of simple ingredients and minimal effort. A perfect vegan dish with tons of flavors and textures!
5 from 7 Ratings
Cook Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 3
Calories 1542 kcal

Ingredients
  

For the lentils

  • ¾ cup dry brown lentils rinsed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon 7 spice or allspice
  • pinch cinnamon
  • 5 cups water for boiling

For the lentils

  • cups jasmine rice
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon 7 spice all spice
  • dash cinnamon
  • 4 tablespoons olive oil
  • teaspoons veggie bullion powder stock
  • 1 small yellow onion diced
  • 3 cups hot water

Instructions
 

  • Soak the rice and set it aside.
  • Wash the lentils well. Add them to a pot along with garlic powder, onion powder, cumin, 7 spice, and cinnamon. Add enough water to cover them.
  • Let it come to a rolling boil, then simmer on medium heat until completely soft. It needs around 20-25 minutes.
  • Strain the liquid and set lentils aside.
  • To a pot, add the olive oil, diced onion and sauté until golden.
  • Drain the soaked rice and add it to the onions. Next, add cumin, coriander powder, 7 spice, cinnamon, veggie bullion powder, and salt.
  • Add the strained lentils to the rice and onions, then add the hot water. Let it come to a rolling boil until the water touches the surface of the rice, then cover it with aluminum foil and the lid at the same time.
  • Cook mujadara at low heat for 15-20 minutes. Serve it with crispy onions and salad or yogurt.

Notes

  • Rinse Lentils and Rice Thoroughly: Rinse lentils and rice under cold water before cooking to remove excess starch and impurities. This helps the grains stay separate and prevents the dish from becoming overly sticky.
  • Keep Lentils Intact: Don’t boil lentils more than you should, or else they will become too soft. You want lentil grains to stay intact and whole for a good presentation.
  • Choose the Right Lentils: You can use brown or green lentils for this Mujadara. Don’t use yellow or red since they get too mushy when cooked.
  • Control the Liquid Amount: Ensure you use just enough water when cooking rice and lentils to avoid a mushy texture. If needed, you can always add a bit more water during cooking, but it’s harder to remove excess.

Nutrition

Calories: 1542kcalCarbohydrates: 228gProtein: 21gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gSodium: 2456mgPotassium: 485mgFiber: 6gSugar: 1gVitamin A: 928IUVitamin C: 1mgCalcium: 172mgIron: 6mg
Keyword mojadaret roz, mujaddara, rice mujadara, spiced rice and lentils
Tried this recipe?Let us know how it was!

7 Responses

  1. 5 stars
    I followed this recipe to a T and my love enjoyed it very much. He had two plates full and even started eating it from the pot. Thank you very much for sharing and allowing me to give him taste of his home here in US. 🙏🏻

    1. 5 stars
      My husband isn’t that big on mujadara but I made this and he looooveed it!!! Best version you’ll try 🤤🤤🤤

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About Me

Hi, I'm Fatimah!

I’m here to guide you through the world of Palestinian cooking with a modern twist. Whether you’re longing for those nostalgic meals you grew up with or looking to try something new and international, you’ll find recipes here that connect the past with the present—all designed to be easy, approachable, and packed with flavor. Let’s bring the heart of home-cooked meals back into your kitchen!

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