If you’re on the hunt for a comforting dish that’s both soulful and simple, you’re going to adore this Mujadara: Middle Eastern Lentils and Rice with Caramelized Onions Recipe. It masterfully combines tender lentils and fluffy rice, all infused with warm spices and crowned with irresistibly sweet caramelized onions. This dish is a true staple of Middle Eastern kitchens and delivers a natural, hearty flavor that’s also vegan and gluten-free, making it a perfect choice for any dietary preference while still feeling like a cozy indulgence.
Ingredients You’ll Need
The magic of Mujadara comes down to a handful of straightforward ingredients that each pull their weight beautifully, creating a harmony of flavor, texture, and color that makes every bite special. Gather these essentials to get started on this classic dish.
- Onions (5 small-medium): Sliced for caramelization, they add a sweet, rich flavor that’s the star of the dish.
- Green or brown lentils (1.5 cups): Provide earthiness and protein, lending the dish its hearty base.
- Brown or white rice (1 cup): Offers a soft, fluffy texture that pairs beautifully with lentils.
- Water (5-5 ½ cups): Used for cooking lentils and rice to tender perfection.
- Vegetable bouillon powder (1 tbsp): Boosts the savory depth without overpowering the natural ingredients.
- Salt (1 ½ tsp total): Enhances all the flavors, used at two stages for seasoning balance.
- Ground cumin (1 tsp): Adds warm, earthy spice that’s classic in Middle Eastern cooking.
- Bay leaves (2): Impart a subtle aromatic note during simmering.
- Black pepper (to taste): Provides gentle heat and complexity.
- Olive oil (2 tbsp): Essential for caramelizing the onions to golden-brown perfection.
How to Make Mujadara: Middle Eastern Lentils and Rice with Caramelized Onions Recipe
Step 1: Prepare the Rice and Lentils
If you opt for brown rice, soak it for about 20 minutes beforehand to achieve a softer texture and speed up cooking. Drain it well. Begin by boiling the soaked brown rice in 2 ½ cups of water along with vegetable bouillon powder, 1 teaspoon of salt, pepper, and bay leaves. Lower the heat, cover the pot, and let it simmer gently for 20 minutes. While this is happening, soak your lentils too—this little step helps them cook more evenly and finish tender without fuss.
Step 2: Add Lentils and More Water
After the rice has had its time to soften, it’s time to add the drained lentils along with 3 more cups of water. Stir everything together and bring back to a boil. Once boiling, reduce the heat and cook the mixture covered for 25 minutes. This step allows both the rice and lentils to harmonize in texture and flavor, soaking up all the seasonings gently.
Step 3: Caramelize the Onions
While your lentils and rice simmer peacefully, heat the olive oil in a skillet. Add the sliced onions and stir to coat them well. Cover the pan and cook over medium heat for about 10 minutes to soften the onions. Then remove the lid and sprinkle on your cumin and the remaining ½ teaspoon of salt. Continue cooking uncovered for 5 to 10 minutes, stirring until the onions are deeply golden and caramelized. If you want a bit of crispiness, turn up the heat for the final part of the caramelizing process.
Step 4: Combine and Rest
Once the rice and lentils are tender, remove the bay leaves and stir in roughly two-thirds of the caramelized onions. Let the pot rest covered for a few minutes to meld the flavors even further. This finishing touch takes the dish from simple to spectacular.
How to Serve Mujadara: Middle Eastern Lentils and Rice with Caramelized Onions Recipe
Garnishes
Mujadara truly shines when topped artfully. Use the reserved caramelized onions as a finishing flourish, adding bursts of sweet, savory crunch on top. For an extra creamy and tangy contrast, a dollop of dairy-free yogurt works wonderfully. Fresh herbs like parsley or cilantro brighten the plate and add a hint of color and freshness.
Side Dishes
This dish is versatile enough to play either hero or sidekick. Pair it with crisp salads such as tabbouleh or fattoush for a fresh counterbalance, or alongside roasted vegetables for a warmly earthy meal. Mujadara’s mellow spices won’t overpower these accompaniments and invite lots of complementary flavors to the table.
Creative Ways to Present
For a beautiful presentation, try layering your Mujadara in shallow bowls, gently fluffing it before topping it with onions and garnishes. You could also spread it on a large serving platter and scatter herbs and onions artfully for sharing at gatherings. If you want a fun twist, stuff the Mujadara into warm pita pockets with fresh greens or wrap it in grape leaves for a festive touch.
Make Ahead and Storage
Storing Leftovers
Mujadara keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making leftovers almost better than fresh. Just be sure to cool it before sealing to maintain freshness.
Freezing
If you want to freeze Mujadara, portion it into freezer-safe containers and it will keep well for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat Mujadara gently on the stovetop or in the microwave, adding a splash of water if it seems dry. Stirring occasionally will help warm it evenly. Top again with caramelized onions or fresh herbs when serving to revive that just-cooked magic.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice works well in this recipe but features a slightly shorter cooking time and softer texture. If using white rice, add it after the lentils have cooked for about 15 minutes to avoid overcooking.
Is Mujadara gluten-free?
Yes, Mujadara is naturally gluten-free as it contains only lentils, rice, and seasonings. Just ensure that your vegetable bouillon powder is certified gluten-free to avoid any cross-contamination.
What type of lentils should I use?
Green or brown lentils are ideal as they hold their shape and texture well during cooking. Red lentils tend to get mushy quickly and don’t provide the same bite.
Can I make this recipe on a stovetop without soaking lentils?
You can skip soaking, but lentils may take a bit longer to cook and won’t be as evenly tender. Soaking helps reduce cooking time and improves texture but isn’t mandatory.
How do I get the onions perfectly caramelized?
Patience is key! Cook them slowly on medium-low heat, stirring occasionally. This allows the natural sugars to develop and turn golden without burning. Adding a pinch of salt helps draw out moisture, speeding up caramelization.
Final Thoughts
This Mujadara: Middle Eastern Lentils and Rice with Caramelized Onions Recipe is truly a celebration of humble ingredients coming together to create something deeply satisfying and delicious. It’s a dish that feels like a warm hug and invites endless joy around the table. I encourage you to try it soon—you might find yourself making it again and again!
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Mujadara: Middle Eastern Lentils and Rice with Caramelized Onions Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This authentic Middle Eastern Mujadara recipe blends tender green or brown lentils with brown or white rice, simmered with aromatic spices and topped generously with sweetly caramelized onions. Naturally vegan and gluten-free, this hearty dish is perfect as a satisfying main or a flavorful side that bursts with comforting textures and robust flavors.
Ingredients
Main Ingredients
- 5 small-medium (500 g) onions, sliced
- 1.5 cups (300 g) green or brown lentils
- 1 cup (180 g) brown rice or white rice (see notes)
- 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
- Prepare Brown Rice (if using): Soak the brown rice for 20 minutes, then drain. Add the soaked rice and 2 ½ cups water to a large pot, bring to a boil. Stir in vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Reduce heat to low, cover, and let simmer for 20 minutes.
- Soak Lentils: While rice cooks, soak lentils in cold water for even, quicker cooking, then drain.
- Slice Onions: Slice all onions (a combination of yellow and red or your choice) while the rice cooks.
- Add Lentils to Pot: After 20 minutes, add drained lentils and 3 cups water to the pot. Stir, cover, bring to a boil, then reduce heat and simmer for 25 minutes.
- Caramelize Onions: Heat olive oil in a large skillet. Add sliced onions, stir, reduce heat to medium, cover, and cook for 10 minutes. Remove lid, stir, add cumin and ½ tsp salt. Continue cooking uncovered for 5–10 minutes until onions are deeply caramelized. Increasing heat briefly can make them crispier.
- Check and Finish Rice and Lentils: After 25 minutes, check if rice and lentils are tender. If not, simmer a few more minutes. Turn off heat and keep covered for a few minutes.
- Assemble and Serve: Remove bay leaves. Fold about two-thirds of the caramelized onions into the lentils and rice mixture. Reserve remaining onions for garnish. Serve in bowls topped with dairy-free yogurt, reserved onions, and fresh herbs like parsley or cilantro for a fresh finish. Enjoy your Mujadara!
Notes
- Soaking brown rice helps reduce cooking time and improves texture. For white rice, add it with the lentils during simmering as it cooks faster.
- You can use all yellow onions, all red onions, or a mix depending on your flavor preference.
- For a crispier onion topping, increase the heat toward the end of caramelizing process.
- This dish is naturally vegan and gluten-free, making it suitable for various dietary needs.
- Serve with dairy-free yogurt or a simple salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
