If you’re searching for a dish that wraps comfort, tradition, and hearty goodness into one bowl, you’re going to fall in love with this Hearty Middle Eastern Mujadara with Caramelized Onions Recipe. This humble yet soulful meal pairs tender lentils and rice with irresistibly sweet caramelized onions, creating a flavor profile that’s warm, earthy, and so satisfying. Naturally vegan and gluten-free, this recipe shines as both a nourishing main or a delicious side, offering a glimpse into beloved Middle Eastern home cooking with every bite.
Ingredients You’ll Need
What’s fantastic about this recipe is how it draws from simple, pantry-friendly ingredients — each one bringing something essential to the table, whether it’s hearty texture, aromatic depth, or rich color.
- 5 small-medium onions (500 g), sliced: These will caramelize down beautifully, adding sweetness and a luscious topping.
- 1.5 cups (300 g) green or brown lentils: Protein-packed lentils form the hearty base of this dish.
- 1 cup (180 g) brown or white rice: Choose brown rice for nuttier taste and chew, or white rice for a lighter texture; soaking brown rice helps with tenderness.
- 5 to 5 ½ cups water, divided: Needed for cooking the rice and lentils perfectly tender but not mushy.
- 1 tbsp veggie bouillon powder: Adds a savory boost that elevates the mild lentils and rice.
- 1 ½ tsp salt, divided: Proper seasoning to balance and bring out natural flavors.
- 1 tsp ground cumin: This spice lends an earthy warmth that complements the caramelized onions brilliantly.
- 2 bay leaves: Infuse the cooking liquid with a subtle herbal aroma.
- Black pepper to taste: Adds just a hint of heat and complexity.
- 2 tbsp olive oil: Essential for cooking and caramelizing the onions to golden perfection.
How to Make Hearty Middle Eastern Mujadara with Caramelized Onions Recipe
Step 1: Prepare the Rice and Lentils
Start by soaking your brown rice for about 20 minutes if you’re using it, then drain it. In a large pot, bring 2 ½ cups of water to a boil, add the starch, veggie bouillon powder, 1 teaspoon salt, black pepper, and bay leaves. Let it simmer for 20 minutes with a lid on. Meanwhile, soak the lentils in cold water to help them cook faster and more evenly.
Step 2: Caramelize the Onions
While your rice begins cooking, slice your onions — I love mixing yellow and red for a sweet, complex flavor. Heat olive oil in a skillet and add the onions once the oil is hot. Cook covered on medium heat for about 10 minutes to soften, then uncover and stir in the cumin and the remaining salt. Continue cooking for another 5 to 10 minutes until your onions turn a gorgeous deep golden brown and develop rich caramelized sweetness.
Step 3: Combine Lentils with Rice
After your rice’s initial simmer, add the drained lentils and 3 more cups of water to the pot. Bring to a boil again, then reduce heat, cover, and let it simmer for about 25 minutes. Taste to make sure the rice and lentils are tender, letting them cook a bit longer if needed. Once done, remove the bay leaves.
Step 4: Mix in Caramelized Onions
Fold about two-thirds of those perfectly caramelized onions right into the pot with the lentils and rice, leaving the rest for garnish. This way, each bite is infused with the full depth of sweetness and spice, making the dish irresistible.
How to Serve Hearty Middle Eastern Mujadara with Caramelized Onions Recipe
Garnishes
Topping your Mujadara with the reserved caramelized onions is a must. For a fresh contrast, sprinkle chopped parsley or cilantro and add a dollop of dairy-free yogurt if you like. These garnishes brighten and add a cool creaminess that pairs beautifully with the warm, hearty base.
Side Dishes
This dish is fantastic on its own but pairs wonderfully with a crisp cucumber and tomato salad, pickled vegetables, or a refreshing tahini sauce. These lighter sides provide textural variety and keep the meal feeling balanced and vibrant.
Creative Ways to Present
For a stunning presentation, serve the Mujadara in rustic bowls, adorned with vibrant green herbs and an extra drizzle of olive oil. You can also layer it with roasted vegetables for a heartier meal or stuff it into pita pockets for a fun twist on the traditional.
Make Ahead and Storage
Storing Leftovers
Your Mujadara will keep well in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen over time, making leftovers just as good, if not better, the next day.
Freezing
If you want to freeze leftovers, portion the Mujadara into freezer-safe containers. It freezes beautifully for up to 2 months. Be sure to leave some space in containers as the dish slightly expands when frozen.
Reheating
Reheat gently on the stove over low heat with a splash of water or broth to restore moisture. You can also microwave leftovers, stirring halfway through heating to warm evenly without drying out the lentils and rice.
FAQs
Can I use different types of lentils for this recipe?
Yes! Green or brown lentils work best because they hold their shape well during cooking, but you can experiment with other varieties. Just keep an eye on cooking times as some lentils cook faster.
Is it necessary to soak the rice and lentils?
Soaking brown rice and lentils helps them cook more evenly and reduces cooking time, but it’s not mandatory. If you’re short on time, you can skip soaking, just expect slightly longer cooking.
Can I make this recipe oil-free?
While olive oil is key for caramelizing the onions and enriching flavor, you can try using a non-stick pan with a splash of water to soften and brown the onions if you want to avoid oil.
How spicy is the dish?
This recipe is mild and comforting with warm spice from cumin and a touch of black pepper. You can adjust the pepper to taste or add a pinch of chili flakes if you like more heat.
Is this dish suitable for meal prep?
Absolutely! Mujadara is fantastic for meal prep since it stores and reheats so well. Make a big batch and enjoy nourishing lunches or dinners all week long.
Final Thoughts
With its soothing blend of lentils, rice, and deeply flavorful caramelized onions, this Hearty Middle Eastern Mujadara with Caramelized Onions Recipe is a true kitchen gem. Whether you’re new to Middle Eastern cuisine or a seasoned fan, it’s the kind of dish that makes you feel cozy, satisfied, and a little bit adventurous all at once. I can’t wait for you to try it and discover just how comforting simple ingredients can taste when brought together with care!
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Hearty Middle Eastern Mujadara with Caramelized Onions Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegan, Gluten Free
Description
This Middle Eastern Mujadara recipe is a wholesome and flavorful combination of lentils and rice, seasoned simply and topped with deeply caramelized onions. Naturally vegan and gluten-free, this dish can be enjoyed as a hearty main or a satisfying side. The lentils and rice are simmered to tender perfection, infused with warm spices, and balanced with the sweetness of the onions.
Ingredients
For the Mujadara:
- 5 small-medium onions (about 500 g), sliced
- 1.5 cups (300 g) green or brown lentils
- 1 cup (180 g) brown rice or white rice
- 5 to 5 ½ cups water, divided
- 1 tbsp vegetable bouillon powder
- 1 ½ tsp salt, divided
- 1 tsp ground cumin
- 2 bay leaves
- Black pepper to taste
- 2 tbsp olive oil
Instructions
- Soak and Prepare Ingredients: If using brown rice, soak it for 20 minutes then drain. Similarly, soak lentils in cold water and drain to improve cooking time and evenness. Slice the onions during this time.
- Cook Brown Rice (if using): In a large pot, combine soaked brown rice and 2 ½ cups water. Bring to a boil, then stir in vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Cover and simmer for 20 minutes on low heat.
- Add Lentils and Simmer: After 20 minutes, add drained lentils and 3 cups water to the pot. Stir, cover, and bring back to a boil. Reduce heat and simmer covered for 25 minutes until lentils and rice are tender.
- Caramelize Onions: While the lentils cook, heat olive oil in a large skillet over medium heat. Add sliced onions, stir, cover, and cook for about 10 minutes. Uncover, add cumin and remaining ½ tsp salt, then cook uncovered for another 5-10 minutes until deeply caramelized. Increase heat if a crispier texture is desired.
- Finishing the Mujadara: Once lentils and rice are tender, check for doneness and cook a few more minutes if needed. Turn off heat and keep covered for a few minutes. Remove bay leaves, then fold about two-thirds of the caramelized onions into the lentil and rice mixture.
- Serve: Serve mujadarra in bowls, topped with remaining caramelized onions, dairy-free yogurt, and fresh herbs like parsley or cilantro for garnish. Enjoy warm!
Notes
- Soaking both the lentils and brown rice helps reduce cooking time and improves texture.
- If using white rice, adjust water and cook time accordingly (typically less soaking and simmering time).
- You can use all yellow or all red onions, but a mix adds complexity to flavor and color.
- If a crispier onion topping is preferred, increase heat slightly during final caramelizing stage.
- This recipe is naturally vegan and gluten-free—perfect for diverse dietary needs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
