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A bowl of mujadara with parsley sprinkled on top.
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5 from 2 votes


A simple but delicious Middle Eastern lentils and rice recipe, Mujadara comes together with only a few pantry staples. Naturally vegan, this recipe consists of lentils, rice, and perfectly caramelized onions served with a dollop of Greek yogurt. It’s excellent as a main or side dish or any meal of the day.
Prep Time10 mins
Cook Time30 mins
Resting Time10 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 513kcal
Author: Justin Coit


  • 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


  • chopped fresh parsley
  • Greek yogurt


  • 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.



  • 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.


Calories: 513kcal | Carbohydrates: 75g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1058mg | Potassium: 729mg | Fiber: 17g | Sugar: 5g | Vitamin A: 488IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 6mg