A classic Middle Eastern dish, this mujadara recipe is extremely easy to make. Mujadara is an Arabic word that means “pockmarked” as the rice looks pockmarked by the lentils. It’s a simple but delicious dish that is flavorful, rich, and comforting despite being made with budget-friendly pantry staples.
It’s simple but filling, which makes it perfect for an easy weeknight meal. You’ll love how the recipe is practically foolproof because if you’re able to make rice, then you’re able to make mujadara! While different regions and family have their own take on making mujadara, the common ingredients are always lentils, rice, and onions. This version of the recipe is my favorite way of making it. Try my mushroom rice recipe or skillet broccoli with forbidden rice if you need another simple rice recipe.
Key Ingredients You Need
- Lentils — I recommend using green or brown lentils when making mujadara. Red and orange lentils will be too soft and turn mushy as they’re a softer variety.
- Rice — Basmati rice is best for the recipe. Its firm but chewy texture compliments the lentils. If you do not have basmati, try to use another long-grain rice.
- Onions — A key component of mujadara, the caramelized onions had a ton of deep flavor to the dish. If you do not have yellow onion, try using white or sweet onion. In a pinch, shallots work as well, but you’ll need at least five shallots due to their small size.
How to Make Mujadara
Step 1: In a large pot or dutch oven, add the water, garlic, bay leaves, cumin, salt, and pepper. Bring to a boil and then add the lentils and simmer for about 5 minutes until the lentils have softened.
Step 2: Meanwhile, start caramelizing the onions by adding the oil to a large skillet. Add the onions and salt and cook until they are caramelized, for about 10 to 15 minutes.
Step 3: Add the rice and bring the pot back to a strong simmer.
Step 4: Cover, lower heat to the lowest setting, and cook until both the lentils and rice are cooked through, for about 15 minutes.
Step 5: Once the onions have caramelized, set aside on a plate lined with a paper towel to absorb the moisture.
Step 6: When the rice and lentils are done cooking, take the pot off the heat and keep covered for another 10 minutes. Fluff the lentils and the rice and add the scallions along with some salt and pepper to taste. Top with the caramelized onions and chopped parsley. Serve the mujadara with a side of Greek yogurt.
Tips For This Recipe
- Rinse the lentils before cooking to remove any debris and sift through them to be sure there are no hidden stones.
- If the onions are getting stuck to the skillet, add a splash of water to it to deglaze the skillet and scrape up the bits. This prevents the onions from burning.
- The onions will take a while to caramelize. You’ll need some patience as cranking up the heat won’t make the onions caramelize faster but instead burn them.
- You can use brown rice instead of white rice in mujadara. However, you’ll have to increase the cooking time and liquid as brown rice takes longer to cook.
- Use vegetable stock instead of water to cook the lentils and rice for additional flavor in this mujadara recipe.
Frequently Asked Questions
Mujadara is pronounced moo-juh-daa-ruh.
Store the leftovers in the fridge in a sealed container for up to 4 days. I recommend storing the Greek yogurt separately as it doesn’t reheat well with the rice and lentils. Reheat mujadara in the microwave or in a pot over the stovetop.
You can freeze the mujadara for up to 3 months. Once the dish has cooled to room temperature, transfer it to a freezer-safe bag or container. I like to freeze it in a bag as you can lay it flat, and it thaws faster. To reheat, thaw in the fridge overnight and reheat in the microwave or in a pot over the stovetop until heated through.
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Mujadara
Ingredients
- 4 medium cloves garlic peeled and smashed
- 2 bay leaves
- 1 tbsp ground cumin
- 1 ¾ tsp fine sea salt divided
- freshly ground black pepper
- 5 cups water
- 1 cup basmati rice rinsed and drained
- 1 cup regular brown or green or mixed lentils rinsed and drained
- ¼ cup extra-virgin olive oil
- 2 medium-to-large yellow onions halved and thinly sliced
- ½ cup thinly sliced green onions from 1 bunch, divided
Garnish
- chopped fresh parsley
- Greek yogurt
Instructions
- In a large pot or dutch oven, add the water, garlic, bay leaves, cumin, salt, and pepper. Bring to a boil and then add the lentils and simmer for about 5 minutes until the lentils have softened.
- Add the rice and bring the pot back to a strong simmer. Cover, lower heat to the lowest setting, and cook until both the lentils and rice are cooked through, about 15 minutes.
- While the rice and lentils are cooking, heat a large skillet over medium-high heat and add the oil. Add the onions and salt and cook until they are caramelized, about 10 to 15 minutes. Set aside on a plate lined with a paper towel to absorb the moisture.
- When the rice and lentils are done cooking take the pot off the heat and keep covered for another 10 minutes.
- Fluff the lentils and the rice and add the scallions along with some salt and pepper to taste. Top with the onions and chopped parsley. Serve with a side of Greek yogurt.
Video
Notes
- Rinse the lentils before cooking to remove any debris and sift through them to be sure there are no hidden stones.
- If the onions are getting stuck to the skillet, add a splash of water to it to deglaze the skillet and scrape up the bits. This prevents the onions from burning.
- The onions will take a while to caramelize. You’ll need some patience as cranking up the heat won’t make the onions caramelize faster but instead burn them.
- You can use brown rice instead of white rice. However, you’ll have to increase the cooking time as brown rice takes longer to cook.
- Use vegetable stock instead of water to cook the lentils and rice for additional flavor.
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