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!
Different Flavorful Textures in One Mouthful

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.
A Yummy, Hearty Dish Loaded with Goodness

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.
Healthy, vegan Middle Eastern rice and lentils is made with few ingredients, requires minimal effort, and tastes delicious.
With layers of perfectly spiced rice and lentils topped with sweet caramelized onion slices, you will get to enjoy comfort within each spoonful.
Meatless, Hearty Rice Mujaddara

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.
Delicious Flavors with Each Bite

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.
Serving Suggestions
Lebanese mujadara pairs beautifully with a variety of side dishes that enhance its flavors and textures.
A side of crisp and refreshing salad, such as Fattoush, Arabic Chopped Salad, or Tabbouleh adds a burst of freshness to the meal.
A dollop of creamy yogurt provides a cooling contrast to the warm, spiced dish.
For added texture and flavor, top the Mujadara with crispy fried onions just before serving. Their sweet and savory crunch is irresistible.
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.
Mujadara Variations
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.
Comfort Food Meets Traditional

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.
Pick Your Preferred Rice: I used Jasmine rice, but you can use any type of rice you prefer. Whether you use long grain rice, short grain rice, or brown rice. Make sure to adjust the cooking time accordingly.
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.
Storage Tips
Refrigeration: Allow leftover mujadara to cool completely before transferring it to an airtight container. Refrigerate it for up to 3-4 days. When reheating, add a splash of water or broth to prevent it from drying out.
Freezing: Mujadara leftovers can be frozen for longer storage. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat Mujadara, gently warm it in a saucepan on the stovetop over low heat, stirring occasionally. You can also reheat it in the microwave, covering it with a damp paper towel to retain moisture.
Frequently Asked Questions
There is no need. You only need to wash them. They will be well-cooked in 20-25 minutes.
Overcooking or using too much water can cause mushiness. Be sure to measure water accurately and follow the recommended cooking times.
Lebanese mujadara is naturally gluten-free, as it contains lentils, rice, and spices. Just ensure any accompaniments are also gluten-free if needed.
For sure you can! Check out my Burghul Mujadara.
Ultimate Comfort Food

Must Try Recipes:
Middle-Eastern Stuffed Cabbage Rolls
Mulukhiyah Stew (Jute Mallow Stew)
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 Facebook, Instagram, and YouTube.

Lebanese Mujadara – Lentils and Rice with Caramelized Onions
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
- 1½ 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
- 1½ 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.
- Pick Your Preferred Rice: I used Jasmine rice, but you can use any type of rice you prefer. Whether you use long grain rice, short grain rice, or brown rice. Make sure to adjust the cooking time accordingly.
- 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.
7 Responses
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. 🙏🏻
My husband isn’t that big on mujadara but I made this and he looooveed it!!! Best version you’ll try 🤤🤤🤤
My husband never tell me to remake a meal but this recipe is his favorite thanks for the recipe
My toddler loves it!
Fantastic. My kids loved it
We make this all the time! Kids love it!
I made this last night. Delicious! Thank you