Mujadara: Lentils, Rice, and Caramelized Onions Middle Eastern Dish Recipe
This Middle Eastern Mujadara recipe combines lentils and rice cooked with flavorful spices, topped generously with caramelized onions for a hearty, naturally vegan and gluten-free dish. Perfect as a comforting main or a robust side, it highlights the simple goodness of lentils, rice, and aromatic cumin.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
For the Mujadara:
- 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 Rice and Lentils: If using brown rice, soak it for 20 minutes then drain. In a large pot, bring 2 ½ cups water and soaked brown rice to a boil. Stir in vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Cover and simmer on low for 20 minutes.
- Soak Lentils: Meanwhile, soak lentils in cold water, then drain to help them cook evenly and faster.
- Add Lentils and Cook: After rice has simmered 20 minutes, add drained lentils and 3 cups water to the pot. Stir, cover, and bring to a boil again. Reduce heat and simmer for 25 minutes, covered.
- Caramelize Onions: Heat olive oil in a large skillet over medium-high heat. Add sliced onions, stir, then cover and cook for about 10 minutes. Uncover, add ground cumin and ½ tsp salt, stirring frequently. Continue cooking uncovered for another 5-10 minutes until onions are deeply caramelized and slightly crispy.
- Check Doneness: After lentils and rice cooking time ends, check tenderness. If not done, simmer a few more minutes. Remove from heat and keep covered to allow flavors to meld.
- Combine and Serve: Remove bay leaves from pot. Fold in about two-thirds of the caramelized onions, reserving the rest for garnish. Serve the Mujadara in bowls, topped with dairy-free yogurt, remaining caramelized onions, and fresh herbs like parsley or cilantro.
Notes
- Soaking brown rice and lentils helps cook them more evenly and reduces cooking time.
- If using white rice instead of brown, adjust water and cooking times accordingly (typically less water and shorter simmering).
- Use a mix of red and yellow onions for deeper flavor and color variation in caramelized onions.
- For a crispier onion topping, increase heat slightly during the last few minutes of caramelizing.
- Serve topped with dairy-free yogurt for a creamy contrast, or add fresh herbs of choice for extra freshness.
