Mujadara (Lentils and Rice with Caramelized Onions)
Mujaddara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish!
Updated by Kathryne Taylor on August 30, 2024
Are you familiar with mujadara? It’s a beautiful dish layered with lentils and rice at the bottom, followed by caramelized onions (the more, the better), and hopefully a couple of creamy or spicy sauces on the side. It’s one of my favorite items to order at Middle Eastern restaurants, and this recipe tastes just like it.
Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.
Mujadara is a seriously inexpensive vegetarian meal that would make a statement at your next get-together.
It’s also special diet-friendly, since it’s gluten free and easily vegan/dairy free (simply serve hummus or tahini sauce on the side instead of yogurt).
Lastly, mujadara is fun to make! Want to learn how?
I’ve been wanting to master this recipe for quite a while. When the March-April issue of Milk Street arrived in my mailbox with mujaddara on the cover, it seemed like a sign. I got really excited when I read that their recipe cooks both the rice and the lentils in the same pot—genius.
For my version, I started with Milk Street’s recipe and made several changes to suit my own preferences and make the recipe a little more nutritious. I substituted brown rice for the white rice, which was simple once I adjusted the cooking times. Brown rice makes this mujadarra recipe extra hearty and flavorful.
I also cooked my onions in extra-virgin olive oil instead of peanut oil, and it worked great. Finally, I added more fresh herbs to liven up the finished dish.
How to Cook Mujaddara
Here’s what you should know before you get started:
This mujaddara recipe is awesome because you can cook the rice and lentils in the same pot! The trick is to let the rice cook for about 10 minutes before adding the lentils. This easy cooking method is a game changer, and I’m sure you’ll see it again soon.
While the lentils and rice simmer, you’ll start caramelizing the onions. Whether you want soft caramelized onions (shown in photos) or more crispy caramelized onions (more traditional), your mujaddara will turn out great.
For softer onions, just reduce the heat to medium-low after 10 minutes at medium-high. For more crisp onions, leave the heat at medium-high the whole time and stir minimally, just every few minutes when the onions are starting to brown. With either method, cook until the onions are deeply caramelized and loaded with flavor. You can’t go wrong!
Once your components are done, spread them across a large serving platter. Serve with a bowl of yogurt on the side. Its creamy, rich texture and tangy flavor unites the pilaf and onions.
I also love serving my mujaddara with a fresh and spicy sauce, such as shatta (shown in photos) or zhoug. Those are both made with jalapeños and fresh herbs. Store-bought chili-garlic sauce is a good option, too. If you want a more mild flavor boost, try a handful of sliced cherry tomatoes.
Watch How to Make Mujadara
Important Notes & Tips
This recipe is designed for specific, easy-to-find varieties of rice and lentils.
If you choose a different variety, you will need to adjust the cooking times and method. The easiest workaround is to cook the lentils and rice separately until tender, drain well, then stir them together.
This recipe is written for brown basmati rice, not white rice, not quick-cooking rice. Any type of regular-cooking brown rice will theoretically work, but brown basmati rice is most traditional. If you want to use white basmati rice, you’ll find guidance in the recipe notes. Otherwise, you’ll want to cook your preferred variety of rice separately.
It is also designed for standard, uncooked brown or green lentils (not canned lentils or red/yellow/black beluga/French green lentils). Want to substitute canned lentils? You can—rinse and drain two cans of lentils and stir them into the cooked rice. Want to substitute another variety of lentil? Your best bet would be to cook it separately and stir it into the cooked rice. Here’s my guide to cooking lentils.
Wondering what to serve with your mujaddara? I’ve got you covered:
- Fattoush Salad, or a simple green salad topped with Fresh Mint Dressing
- Ultra Creamy Hummus, Baba Ganoush and/or Tahini Sauce
- Crispy Baked Falafel
- Mediterranean Tomato & Feta Dip
View all Mediterranean recipes here or read my guide to cooking lentils if you’re interested in incorporating more lentils in your diet.
Please let me know how your mujaddara turns out in the comments! I hope you absolutely love it.
Mujadara (Lentils and Rice with Caramelized Onions)
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It’s a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Ingredients
- 4 medium cloves garlic, smashed and peeled
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 ¾ teaspoons fine sea salt, divided
- Freshly ground black pepper
- 5 cups water
- 1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
- 1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
- ⅓ 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
- ½ cup chopped fresh cilantro or flat-leaf parsley, divided
- Plain whole-milk or Greek yogurt, for serving
- Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha
Instructions
- In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
- Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
- Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
- Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
- Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining ¼ teaspoon salt over the onions. They’ll crisp up as they cool.
- When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
- Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
- Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.
Notes
Recipe adapted from Milk Street.
*Brown rice notes: This recipe is specifically designed for regular (not quick-cooking) brown rice. Any variety of regular brown rice will theoretically work, though basmati is the most traditional choice. You can find brown basmati rice (Lundberg brand) at most well-stocked grocery stores, or you can buy it at Trader Joe’s (they sell both regular and quick-cooking brown basmati, so be sure to buy the regular).
*To make this recipe with white basmati rice instead: Cook the lentils in the boiling water first for about 10 minutes (until somewhat softened on the outside/still firm in the middle), then add the rice and cook until both lentils and rice are tender, about 25 minutes.
**Lentil notes: You want to use standard-issue uncooked brown or green lentils, not red or yellow lentils or fancy French green or black beluga lentils or canned lentils. Those all have different cooking times, which won’t work with these instructions. If you want to use a different type of lentil for this recipe, cook it in a separate pot from the rice, then stir them together before serving (canned lentils would simply need to be rinsed and drained before using).
Make it dairy free/vegan: This is easy! Replace the yogurt with something similarly creamy and tangy, like classic hummus or tahini sauce.
Prepare in advance: This recipe is a great candidate for making ahead. You could gently reheat the lentil and rice mixture and onions (reserve fresh herbs for the end), or just let it warm to room temperature.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’ve always wanted to make this dish! I’ve never tried it but it appeals so much to me. Do you think green lentils would work here? The ones I buy cook in about 20-25 minutes, which seems to be about the same as the brown ones you use.
Hi Hayley, yes, I think those will work! As long as they aren’t fancy French or black beluga lentils.
Thanks Kate, can’t wait to try this.
Could I sub shallots for the yellow onions? Or something else? Onions do not agree with my husband, but he can handle green onions, shallots, leeks, etc.
Thanks, Kate:)
Hi Tristin, I think the shallots would work well! Or leeks. You will just need a lot of them. :)
Just my 2 cents, but I think a shallot and leek mixture would be lovely!
I made something similar not long ago–tahdig (stuck-pot rice with lentils), and it was very tasty although a little fussy in the prep. This sounds much more my style and I plan to try it very soon. Thank you!
Let me know what you think!
The cumin wasn’t as strong as I expected it to be. The dish is delicious.
Hello!
Can I use green lentils instead of brown?
Thanks,
Shaileen
Green lentils work too!
This looks delicious! My family is Persian, and we make a similar dish called “Adas Polo,” which translates to “lentil rice.” It has some warm spices, like cinnamon and turmeric, and some chopped dates and/or raisins for a bit of sweetness. We also eat it with yogurt on the side– it is the ultimate comfort food! Can’t wait to try your version!
Thanks for sharing, Arianna!
I love mujaddara and also make a one pot version with brown rice (and adding kale at the end — which steams in the pot — for extra extra nutrition). I think cinnamon is critical though. I either add a stick or 1/2 teaspoon at the beginning.
Thanks for sharign!
Hi Kate
Your recipe is great would like to give u a small hint. You can make Mujaddara also with burgul a great substitute for rice.
Sue
Thanks for sharing, Sue!
You can reduce the cooking time tremednously if you soak the rice and the lentils for several hours – like in the morning if you want to cook at night or overnight if you want to cook early in the day.
The rice only takes about 2 – 4 minutes until it is done, the lentils about 5 minutes.
Thanks for sharing, Traudl!
I have an allergy to rice – what do you think about using barley in place of the rice?
I haven’t tired it, but could be an ok substitute. Or maybe farro?
Hi, I know this is an old comment, but spelt might work for a rice substitute.
I’m giving this five stars as the recipe was clear, accurate and easy to follow. I was glad I’d tried it, although I don’t think it’s something I’d make again. I served it with a little sriracha and some tahini sauce and yogurt, but it didn’t seem to have a lot of pow. Maybe if I doubled the onions, or followed your other suggestions for toppings..
Thanks for sharing, Sasha! I’m happy you tried it.
As it turned out, we had the other half the next night and liked it a lot better! Maybe the flavours develop with standing?
Could this recipe be made with red or yellow dahl?
I think red lentils would get too mushy, even if you put them in later. I don’t know about yellow dal.
I used red and yes, very mushy. It’s like a soup, not like the recipe picture.
Hello,
Wanting to make this even easier, do you think this recipe would still work if you cook the rice and spices in a rice cooker, then mix the cooked rice with warmed pre-cooked canned lentils, then finish the rest of the recipe?
thanks!
I haven’t tried it, but could work. The lentils won’t contain the same flavor, though.
Carole, I do lentils and rice in the rice cooker. Make sure to use De Puy lentils. 1 rice cooker cup of lentils, 2 rice cooker cups of brown rice. Add the bay leaves and I also add cinnamon and cumin, ska and olive oil. It cooks amazingly well! I use the rest of Kate’s recipe to sing it up (caramelized onions, yogurt) and it’s amazing!!
Dry lentils!
i made this today!!! Wow So good,
made your Shatta sauce with it, Outstanding!!
Hooray! Thanks for reporting back, Lotta.
This sounds and looks good! I am curious if you think the rice and lentil part could be adapted for a slow cooker? We live in a tropical climate, and I am always looking for ways to reduce heat in the kitchen. Thanks!
I haven’t tried it, but worth to try and experiment! Only hesitation is their cooking time is different, so you might need to add the lentils part way through. If you try it, let me know!
Mujaddara is one of my favorite foods so I was so excited to see this recipe! I’ve made a very minimalistic one in the last, but other than that so many recipes for this dish seem weirdly complex. This hit a happy medium of being simple (and so budget friendly) but very tasty!
I thought I had bay leaves at home but I didn’t, so I made without, and it was fine. I added a squeeze of lemon.
I’m so happy to hear that! Thanks for sharing, Natalie.
Fabulous! And it hit the spot after a couple hours of a yard workout. I might double the onions next time. Tried a little with sriracha, which overwhelmed it, and a maple/vanilla combo of the Greek yogurt we had in the fridge (not particularly recommended, LOL, but I get the idea).
On a side note, summer’s coming, any chance of seeing other veggieburger recipes ?
This looks delicious and I have everything in my cupboard already. The one question I have is whether green split peas would work instead of lentils – I guess the cook time would be longer, but any other advice on this? Thanks!
Thank.you for this recipe! Growing up my Lebanese mom made this all of the time. Such comfort food. Now I make it regularly and it is a great meal to.take to.work to hear up for lunch. But I never thought of using green onions so thank you for that suggestion!!
Thank you for sharing, Jen!
My husband and I spent years in Greece and Nepal so rice and lentils are like home for us. This was delicious! I used green lentils and Trader Joe’s brown rice, which cooks at the same rate/ratio as Basmati rice. However, I put them both in at the same time because I am terrible at doing close readings of recipes, but it still turned out great! If you love onions, as we do, add more but the carmelization is key. Loved the cumin and the cilantro and green onions for added depth. We served it w/ tzatziki (store bought, not homemade), which added another layer, along w/ a green salad w/ walnuts, blue cheese and cranberries. So so good!!!
Your recipes are always a huge hit in our house. Thank you, Kate!
Thanks for this recipe Kate. I will definitely make this again and I love the fact that it’s inexpensive. I used all of your suggestions: Greek yogurt, cherry tomatoes and Siracha sauce. It’s really delicious and filling. I keep burning the onions though so I’ll have to work on that! Looking forward to trying the sauces that you mentioned as well.
Ah, caramelized onions and lentils make EVERYTHING taste better. I swear I’ve tried this recipe before at some kind of vegan potluck or restaurant, but I cannot recall when! All I remember is how much I loved it. This recipe has inspired me to make my own, maybe with a different kind of rice too!
So excited to have discovered your website – my family and I are just loving your recipes. By popular request, we’re having Mujadarra for the second time this week. Your sweet potato soup is the best ever. Thank you for the inspiration – feeling reinvigorated in the kitchen!
Wow! This was absolutely out of this world delicious! My whole family and I went back for seconds. We’ll definitely be making this regularly from now on. I loved the preparation method and the caramelized onions were the perfect topping. I also made a simple green salad with your Fresh Mint Dressing to accompany the Mujaddara, and it, too, was outstanding!
I have attempted Mujadarra a few times in the past and didn’t understand the fuss — this recipe is fantastic
Going to Nice for a month, this will be the first thing I cook over there for my Vegan son and granddaughter.
Wow I love lentils but did not realize how much fat and sodium in this recipe and a ton of carbs! Disappointed…..
Hi Mary, we all need healthy fats in our diets and salt has several benefits as well – that is, unless you have been instructed by a professional otherwise. Thanks for your comment! You can always cut back on the amount of salt here, too.
I’d love to make it but I’m confused about garlic. You cook with it first and then you also smash it and add it to the rice and lentils? Can you explain ? Thank you
Hi there, sorry to have missed your question earlier. You smash the garlic and cook the smashed cloves with the rice and lentils. After cooking the rice and lentils, you will probably still find some larger pieces of garlic and you just smash those with a fork and stir them in. Hope that makes sense.
I made this today and it is now on my list of favorite easy recipes for the whole family. Even my picky son liked it. I didn’t have cilantro or green onions so used a bit of fresh mint. The tahini sauce was delicious drizzled over the top. Thank you!
Made this recipe last night and it was a big hit! Easy to make, great flavors, and and timing was perfect! I love how explicit your directions are to follow. This is definitely on our favorite list. Many thanks again for an awesome recipe!
Loved this! My family gobbled it up.
OMG! This is really great. The zhoug and the onions and fresh herbs are essential. I also made the whole roasted cauliflower recipe with the tumeric yogurt sauce. I used the tumeric yogurt sauce on the mujaddara. I have never made a recipe with lentils that I enjoyed. I am totally bowed over by this! :D
Made this last night and my husband and I loved it. I added a diced aubergine to my caramelising onion for extra veggies and it was delicious. Made a great dinner and leftovers lunch. Thank you Kate x
This was fun to make! I didn’t love it until I topped it with hummus and lizano sauce, and then it really sang. I would love if you could feature a homemade recipe for lizano sauce – it’s hard to find here in the states and serves as such a good complement to many of your recipes.
This was DELICIOUS!!! Totally loved it and my family did too I made the Shatta to go with it and it really made the dish will definitely make again.
What a delicious and simple dish to prepare! I love going out for Middle Eastern food, and was excited to try an at-home version of Mujuddara. I really enjoyed it, and was amazed by how easy it was! Thanks for another great recipe.
I made this with the Zhoug sauce, and paired it with the Turmeric-Spiced Whole Roasted Cauliflower recipe you posted at the beginning of the month and they were both delicious!
I love this dish and this was an excellent recipe. I was able to find brown basmati rice in the bulk aisle of Whole Foods. I added shatta (Kate’s recipe) and although I didn’t add yogurt I forgot to substitute it with tahini or hummus both of which I had in the fridge. I will add it to the leftovers I will be eating for lunch tomorrow.
I just made this yesterday with Zhoug to go with it. It was my first time making caramelized onions properly! Both recipes were delicious. Thank you!
I tried this last night and kind of slipped with the black pepper but frankly, it tasted delicious. Love how it’s power packed with protein! The cilantro adds a lovely flavour. Had a bit of trouble getting the onions to crisp up but I’ll try again next time. Definitely a “do-over”!
I’m glad you liked it! Thanks for your review, Patty!
I made the Mujadarra lentils and as expected it was delicious. I love all of your recipes. I bought your cookbook for myself and then bought two more for gifts.I made the Shatta and modified it by using fresh lime juice instead of sherry and I added a smashed avocado. Perfect. Please keep the recipes coming, I really enjoy them
Great to hear, Paige! Thanks for sharing the C+K love and buying cookbooks. I appreciate it!
This dish was outstanding! My 13-year-old son said it was his favorite lentil dish. This is high praise from a teenager who has turned up his nose at lentils in the past. We had Greek yogurt and sriracha at the table.
Thanks for sharing this!
That is fantastic, Kelly! Thank you for your review.
so yummy! I would make it with three onions instead of two (we wanted an increased onion to lentil ratio). Hubby hates cilantro so we only did half of what the recipe calls for and thought it was still pretty good! (he would have taken all of it out, I thought it was good as is). Definitely going to make again!
Thanks for sharing! More caramelized onions are always a good option!
I made this a few nights ago and it was excellent! It worked out even though I overcooked the rice and lentils. Ate it with the shatta (without cilantro) and greek yogurt. The caramelized onions really made the dish for me! :) Thanks!
You’re welcome! Thanks for the review, Chelsea.
Such simple ingredients but so tasty! I did add the zhoug as a topping but the meal was great as is.
Thank you for sharing, Susie!
Lovely and I would double the onions next time and try the cinnamon stick!
More caramelized onions, yes please! Thanks for sharing, Belinda.
I made this tonight and it was delicious! My only comment is you need the time to spend (in my case an hour and a half) cooking/prepping. I did and it was totally worth it and now I have leftovers for work tomorrow and the next day! I really wanted to try one of your sauce recipes but I didn’t have the time or ambition tonight. I bought Mina brand spicy Harissa sauce and it was a perfect compliment.
I’m sorry it took a little longer for you! But, so glad it was worth it!
I love this recipe! I made it a couple of nights ago. I love that it makes a huge batch that I can eat throughout the week. I paired it with your baba ganoush (another favorite recipe!) one night and yogurt another night, and both combinations were delicious. I also threw in some roasted chickpeas for a crunch. Thanks for the great recipe – I’ll definitely be making it regularly!
Oh, I love that combination! I’m going to have to try it.
I love this recipe, tastes great and makes you feel great:)
Thank you for your review, Sofia!
I am fairly new to your website, but I must say that I have loved everything that I have tried. I just made the Mujaddara today, I have never had it before and it was easy to make and delicious. I used the green onions and cilantro, but no sauce and it was sooo yummy. I have made several other recipes including the turmeric roasted whole cauliflower which I took to Easter dinner and the whole family, including the teenagers loved it. So happy I found you Cookie and Kate, looking forward to more delicious recipes
I’m so happy to hear you loved it, Steph! Thanks so much for your review.
OK, I made the mujaddara tonight for the first time. We really liked it. I made a tzatsiki sauce with cucumber and yogurt and that was great. I love Trader Joe’s brown basmati rice and it cooks perfectly every time. I just kept cooking the rice/lentils until done. The onions are the charm, though! Lovely!
Thank you for sharing, Julie!
Whenever I make a Cookie+Kate recipe, my son always tells me, “Mom, you really know how to cook.” The truth is, I know how to follow a recipe. Love this one – I could have it almost every night.
I love it! Thanks, Lisa!