Recipe

Mujadara

A classic lentil and rice dish topped with sweet, deeply caramelized onions, warm spices, and crisp edges.

By Matt Campbell

•

4.8

A shallow bowl of mujadara with lentils and rice topped with a generous pile of deeply caramelized onions, with a simple yogurt and cucumber side on a wooden table in warm natural light

Mujadara is proof that pantry staples can absolutely show off. It is basically lentils and rice, yes, but it is also a whole vibe: fluffy grains, earthy lentils, and that mountain of sweet, jammy onions on top that makes you pause mid-bite like, okay wow, who let onions do all that?

This is the kind of dinner I make when I want something cozy and filling without turning my kitchen into a disaster zone. It is naturally budget-friendly, great for meal prep, and it loves a tangy side like yogurt (or dairy-free yogurt) or a crunchy salad. The only real “work” is the onions, and honestly, they are the point.

Brown lentils, white rice, sliced yellow onions, cumin, and olive oil arranged on a clean kitchen counter with warm even lighting

Why It Works

Deep flavor from simple ingredients: Caramelized onions bring sweetness and complexity that makes the lentils taste richer.
Great texture: Tender lentils, fluffy rice, and onions that are soft with crisp edges.
Flexible and forgiving: Use white or brown rice, adjust spices, and scale up easily for leftovers.
Meal-prep friendly: Mujadara reheats beautifully and tastes even better the next day.

Pairs Well With

Storage Tips

Refrigerator: Store mujadara in an airtight container for up to 4 days. Keep the onions separate if you want them to stay a little crisp around the edges.

Freezer: Freeze in a flat layer in freezer bags or containers for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating: Warm in a skillet with a splash of water or broth, stirring occasionally until hot. Microwave works too. Add the onions on top at the end, and finish with a squeeze of lemon to wake everything up.

A glass meal prep container filled with mujadara and caramelized onions, lid beside it on a kitchen counter near an open refrigerator

Common Questions

What kind of lentils should I use for mujadara?

Brown or green lentils are the move. They hold their shape and keep the dish hearty. Red lentils break down and get creamy, which is tasty but turns mujadara into more of a porridge situation.

Do I cook the lentils and rice together?

Some versions do, but the easiest way to nail the texture at home is to partially cook the lentils first, then finish them with the rice. That way the rice does not get mushy while you wait for lentils to soften.

How do I get the onions really caramelized without burning them?

Medium to medium-low heat, patience, and frequent stirring once they start browning. If the pan gets dry or the browned bits look too dark, splash in a tablespoon of water and scrape. That saves the flavor and keeps things from tipping into burnt.

Is mujadara gluten-free and vegan?

Yep. As written, it is naturally vegan and gluten-free if you use water or vegetable broth. If you add yogurt, go with dairy-free yogurt to keep it vegan.

What should I serve with mujadara?

I love it with plain yogurt (or dairy-free yogurt) or a lemony cucumber salad. Pickles, chopped tomatoes, and fresh herbs like parsley or cilantro also make it feel bright and complete.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide sauté pan (for the onions)
Medium pot with lid (for lentils and rice)
Fine-mesh strainer (to rinse lentils and rice)
Cutting board and sharp knife
Wooden spoon or silicone spatula

The first time I made mujadara, I was in that classic mood of wanting comfort food but refusing to grocery shop. I had lentils, rice, and a questionable amount of onions. The onions took longer than I expected, and halfway through I almost quit and called it “good enough.” I am glad I did not. When those onions finally turned sweet and bronzed, the whole dish clicked. Now it is my favorite reminder that the most magical part of cooking is usually one extra step you almost skip.

Mujadara

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 4

Ingredients

2 large yellow onions, thinly sliced
4 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
1 cup brown or green lentils, rinsed
1 cup long-grain white rice (or jasmine), rinsed until water runs mostly clear
4 cups water or low-sodium vegetable broth, divided
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon (optional but recommended)
1 bay leaf (optional)
1 to 2 tablespoons fresh lemon juice, to finish
Optional toppings: plain yogurt (or dairy-free yogurt), chopped parsley or cilantro, sliced cucumbers, pickles, Aleppo pepper or red pepper flakes

Instructions

Caramelize the onions. In a large skillet over medium heat, warm 3 tablespoons olive oil. Add the sliced onions and 1/2 teaspoon salt. Cook, stirring often, for 30 to 45 minutes until deeply golden brown and sweet. If the pan starts to look dry or the onions are browning too fast, lower the heat and splash in 1 to 2 tablespoons water to loosen the browned bits.
Reserve onions. When the onions are a mix of jammy and crisp-edged, transfer them to a plate and set aside. (You will cook the lentils and rice in a separate pot, so you can just leave the skillet as-is.)
Par-cook the lentils. In a medium pot, combine lentils with 3 cups water or broth. Bring to a boil, then reduce to a lively simmer and cook 10 to 15 minutes. You want them partially tender, not fully soft. If your lentils are getting tender fast, shorten this step. Older lentils may take the full time.
Do not drain. You will cook the rice in this same pot and liquid.
Add rice and spices. Stir in rinsed rice, cumin, coriander, black pepper, cinnamon (if using), bay leaf (if using), remaining 1/2 teaspoon salt, and 1 more cup water or broth. Bring back to a boil.
Cover and cook. Reduce heat to low, cover, and cook 15 to 18 minutes until the rice is tender and the liquid is absorbed. If the pot looks dry before the rice is done, add a splash of water and keep going. Turn off the heat and let it steam, covered, for 10 minutes.
Fluff and finish. Remove the bay leaf. Fluff with a fork, then drizzle in the remaining 1 tablespoon olive oil if you want it extra glossy. Stir in 1 tablespoon lemon juice, taste, and add more lemon or salt as needed.
Serve like you mean it. Spoon into bowls and pile the caramelized onions on top. Add yogurt (or dairy-free yogurt), herbs, and something crunchy or pickly if you have it.