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.
Wow! This was easy, nutritious, cheap, and delicious! What is not to love?
Thank you, Dee!
I regularly make kosheri, which is similar to this with the addition of vermicelli. I serve that with meatballs (or any vegetarian substitute would do) in a spicy tomato sauce.
Thanks for sharing, Julie!
This was so good. I am making it again this weekend.
Hooray! Thanks for making another one, MG.
Thank you Kate! This turned out so well! Your recipes are so easy to follow. This is a dish I have always wanted to know how to make! Paired it with your fatoush salad and it was SO good!! Can’t thank you enough.
You’re welcome!
Great new recipe! Tried to go it non-dairy with coconut milk yogurt… it was NOT the right flavor profile. Definitely needs the tang of Greek yogurt. Might try hummus next time as suggested for dairy-free options. The onions were so tasty though!! Will definitely make this a regular.
Thank you for sharing your experience! Maybe a different non-dairy yogurt, if you need it. I’m happy you enjoyed the rest of it!
So delicious! I topped it with avocado and it was perfect! Thank you.
You’re welcome, Marie!
Yessssssss so good! The yogurt really makes it. Very much comfort food, would be lovely on a chilly day, well any day. It’s absolutely delicious and I will be making this many more times. Wish I had a bigger belly to eat more Thank you again for another perfect dish! We both loved it!!
I agree! The yogurt is key.
Hi! I was wondering if you think this could be done in an instant pot? It is far too hot out for stovetop cooking! Thoughts?
I think it could work for the rice and lentil. Since the lentils and rice require different cooking time, I would make sure to set your timing accordingly based on the InstantPot recommendations. The caramelized onions would still need to be done over the stove, and they help make this dish!
Delicious. Exactly what I was looking for with brown rice. The onions realy set off this dish. I used basil as fresh herb. And added half a cup of mung beans. I pre-soaked the brown lentils and mung beans in boiling water.
Right?! The onions help make this so amazing. Thank you for your feedback, Lisa!
Love this recipe of Mujaddara! Looks beautiful and tastes delicious. I served it for my Saudi Arabian friends and they loved it too. I love all of Cookie and Kate’s recipes.
I’m so glad you love it, Patricia! Thank you for your review.
I just made this for a middle east peace fundraiser. I was told by a Pakistani guest, who recognized the dish immediately, that it was the best he had ever had. He had 4 servings that evening. A big hit.
Thank you!
That’s great! Thank you for sharing, Lisa.
Thanks for the recipe- it was great! I added a couple of shakes of cinnamon and little lemon juice to the rice/lentil mixture and added red bell pepper to the onions (last couple of minutes) for color and served it with yogurt & Zhoug. Can’t wait to eat the leftovers!
You’re welcome, Beth! Thank you for your review.
I’ve been trying to find a lentil recipe that my whole family likes- and this one was finally the winner!! I’d never heard of mujaddara before- thank you for the recipe!
I’m glad this one was a winner!
I’ve made this 3 times it’s one of my absolute favorite dishes ever, thanks for this it’s sooooo good! Perfect!!!!
Wonderful to hear, Kacee!
Absolutely delicious! I swapped the rice for quinoa, cooking them separately from the lentils and serving them together. II paired it with the shatta recipe (amazing and deliciously spicy!) and even topped it all with some sliced Persian cucumbers for freshness! I served it alongside some steamed broccoli and ground beef. Came together easily and made for a delicious and simple weeknight meal and amazing leftover lunch. (I didn’t have sherry vinegar, so I used fresh lime juice to brighten it all up). This will now be a staple in my house!
Thank you for sharing how you changed this one up, Marianna!
Hi Kate! I am Anika, and I am 11 years old. I love to cook and I want to become a vegetarian someday. No one in my family is a vegetarian or cooks vegetarian meals on a regular basis, so I took it upon myself to start making vegetarian meals for the family to share. I am so lucky that I found your site! It has been a HUGE help to me on my mission, and I hope that if I can keep making your recipes and if I receive more positive responses from my family, I will be able to become a full-time vegetarian! (Yay!) Thank you so, so much for creating this beautiful site with all of your tasty recipes. I simply cannot wait to try more of them!!! On a more related note, I made this dish about a week ago for lunch, and it was delish! I recently found that lentils are something that I have been missing out on! Also, it is so convenient that you can cook the lentils and rice in the same pot! Less dishes to wash, too! Thanks for another stunning recipe! Give Cookie a pat for me!
-Anika
Hi! I love that you are cooking at your age. Thank you for sharing and keep it up!
Oh, my goodness, Kate, we absolutely loved this recipe! My mom and I made it last night, and our only alterations were halving it, using green lentils, and making your Best Tahini Sauce, which is absolutely to die for! Thankfully, we still have some leftover, because I’m still thinking about it the morning after. Thank you for such a wonderful recipe!
You’re welcome, Alex! Thanks for your review.
This was wonderful! Thank you for a great recipe. I am not sure how, but I think I overcooked the lentils and rice so they were somewhat soggy. Will pay closer attention next time.
Love your site!
Hi Shoba! I’m sorry they turned out a little soggy for you. Thanks for your review! I’m happy you were still able to enjoy the dish.
They were delicious – even soggy. I bought zhoug at Trader Joe’s and it was a great accompaniment. Warning: the zhoug is very spicy!
My lentils were still crunchy when the rice was finish. I ended up overlooking the rice in order to soften the lentils. Had to throw the whole thing out.
I’m sorry to hear that, Melissa. What type of lentils did you use?
This was so SO good. I made the zhoug to go along with it and it was perfect.
Great to hear, Hayley!
Loved this. Back story. I’m new to the Mediterranean Diet and there is a recipe in one of my books for “Lentils and Rice” which I made this week. It was HORRIBLE, my husband is very easy going, but we had a ‘food fight’ over it. I let it rest for a couple days while I searched the internet for something to rescue and repair the bland dry lump of stuff in my pan. I didn’t know it should have a name like Mujaddara! I added all your seasonings, more onions, roasting the tomatoes and roasted the garlic. Added greek yogurt and salsa at the table along with home made corn tortillas–SO much better! I don’t have to throw it all away, Thank you! I’m following you on Pinterest now, I look forward to perusing your site for more.
Tried this recipe tonight, followed it exactly. We found for all the work, and steps, it wasn’t worth it. The rice came out without much flavour. Way more bland then I expected. Onions were good.
Wouldn’t make this again
I’m sorry you didn’t love it! Thanks for your feedback. You can always kick-up the spice if you want more.
Kate,
Can you suggest another vegetable to add to this? Sounds so yummy.
Thanks, Kim
Roasted carrots are a get add!
awesome
My husband and I LOVED this recipe, we made it with the jalapeno sauce (served over yogurt). The only thing I’d say is you could halve the salt (main dish and sauce), the end result was still a little saltier than I usually go for so push it further if you want! We will definitely be cooking this again soon – thanks so much for wonderful recipes I can depend on!
Hooray!! I’m so glad you loved it. Yes, adjust the salt as you see fit. Thanks for your review, Rachael!
Has anyone made this recipe in an Instant Pot who could advise on cooking times? I think this would work well in an IP, but I am not skilled enough to figure out how long to cook it.
Fab-u-lous! I spend a lot of time in the Middle East and this was as flavoursome as any I’ve eaten! I actually used French green lentils ( as that was all I had) and added a handful of red wild rice. The cooking times were a little longer but I just kept checking and stirring regularly. I also used your recipe for Shatta then went off piste a little and made your creamy Tahini dressing with some Dill I had in the fridge. All of which were absolutely delicious. This is definitely going into my midweek dinner repertoire. Thank you.
I’m glad this has held-up to your experience! Thanks for sharing how much you liked it.
I LOVED this recipe. Except I only used 4 cups of water and I took the lid off for a bit at the end on low heat to let the rest of the water evaporate. Besides the water I followed the entire recipe.
Thank you for sharing, Gabrielle!
Rice is too mushy and lentils are nowhere to be ready. Either soak lentils before or start cooking them BEFORE rice
Hi Tatiana, I’m sorry this didn’t have a great result for you. Did you end up cooking everything longer? If so, how much?
This is a very good recipe! Just made it for the first time and your directions are perfect (although I ran into an issue being able to drain extra liquid from the rice/lentil mixture). I did use homemade veggie broth instead of water for more flavor but it also upped the saltiness. The caramelized onions are the perfect touch-I could eat those by themselves. Will definitely make this again, with extra onions for the side
Thank you for your feedback, Martha! What was the particular issue with the water?
This was so good I wanted to cry! Seriously delicious!
Love to hear that, Kim!
I just love it will definitely make it again
Made this tonight with the Shatta and fatoosh salad. Omg! A culinary explosion in our mouths. We loved loved loved it.
Sounds amazing! Thanks for sharing, Priti.
I have been eating Mujaddara for 15 years from a local deli that features it. I have begged for the recipe, without success. Many times I have tried to reproduce it and only come close. It is hard to make the rice chewy, the lentils all done and chewy and the onions be jewel-like bits mixed in.
Mine is always too bland, the lentils have graininess and the rice is overdone. I am going to keep trying to get it just the way I want it. Your recipe is great – I am sure I am doing something wrong. The fattoush salad was truly outstanding. Delish!
HI Jori! I’m sorry this isn’t working perfectly for you. Are you allowing it to cook covered for the recommended time? The onions take patience! :)
I just made Mujadara (Lentils and Rice with Caramelized Onions) for Thanksgiving. It tastes great. May become a standard for me. I put a large side of seasoned tofu on the plate with it. Yummy. Thanks Kathleen
Just made this with a side of zhoug. So good. So healthy. Paired with guinness extra stout. Smacking. Cheers…
Sounds like a great combination, Jack! Thanks for sharing.
Excellent! Thanks
Can I freeze?
I haven’t tried freezing this, sorry!
I was SO excited to find this recipe! Our local Mediterranean restaurant serves a version called, Koshari, and it is one of our favorites. We have tried making it several times and the results have been, ok. When I stumbled upon your recipe, I knew it would be good and it was actually fabulous!!!! One interesting thing…. We LOVE black pepper and I didn’t even question the 20 twists of freshly ground pepper…. However, I made an important discovery. My beautiful antique pepper mill, 20 twists, is 1.5 tablespoons freshly ground pepper.
It was still wonderful….. But next time I’m going for 5 twists.
Thank you for the amazing recipe!
Thanks for sharing, Kelly!
This was very good. I liked cooking the rice and lentils together. Instead of water, I added chicken stock for a very rich flavor. I caramelized the onions and incorporated them into the dish. This took a while to make, but nothing too tricky. Even better the next day!
I agree! This makes great leftovers, Bridget.
Oh my! Was this ever good. I have had my eye on it for a long time and I am so glad I made it. The crispy onions are a lovely contrast to the soft rice and lentils and the fresh green of the parsley and onion really adds a lot to it. Thanks for a great recipe!
I’m so glad you made it, Vivian!
Oh my gosh this recipe is delicious! I often order Mujadara at a Lebanese restaurant that we love and I am positive this recipe is better! I love the addition of cilantro and green onions. Soooo good! I do think I will decrease the salt next time. It was a bit much, but I am not complaining! Thank you!
This looks great! Do you know if it could be adapted for using an instant pot?
I made this today and it was so good! I was surprised how flavorful it was considering how few ingredients there were. My 2-year-old twins love beans and rice so this was a super approachable new meal for them. I used brown lentils and white basmati rice. I overcooked the rice a bit, but it still turned out great. My girls were pulling out the long pieces of onions from their mouths, they were a little weirded out maybe, but gobbled up the little bits of onion. Next time i’ll probably chop the carmelized onions once they cool. Also served with tzatziki yogurt. Thanks again for this gem!
This was amazing! I’ve wanted to try something like this for a while but the recipes always seemed a bit underwhelming. Not this one – it was delicious! I ate it with a drizzle of sheep yogurt sauce that was heavy on garlic and lemon and it gave it a great acidic note. Super yummy! Thanks Kate
Hooray! I’m happy you loved this one, Felicity.
Hi Kate, This sounds great. One thing, I’m vegan, but there is plenty of delicious vegan yogurt available, or you can make your own like I do. I have also read that this dish goes well with feta cheese. There is vegan feta cheese around too. I’ll try that too and maybe Taratour which is delicious made with vegan yogurt.
Thanks, this is a nice adaptation of the Milk Street recipe!
Thank you, Cliff!
We just made this tonight. We never make Middle Eastern food so wondered about it, but decided to try it. It was FANTASTIC! The flavors were warm and the dish was filling. The combination of fresh (cilantro and green onion), with savory (caramelized onion), and cool (the yogurt) made this so interesting and amazing. Thank you Kate!
I’m glad you liked it, Kyle! Thanks so much for your review.
Our family loved this. I served it in a big bowl with homemade Tzatziki sauce, cucumber slices, feta and harissa. My husband ate two giant bowls – can’t wait to have leftovers for lunch tomorrow!
That sounds like a great combination, Peggy! Thank you for sharing.
Thanks for the fabulous recipe. It was super easy and REALLY tasty.
You’re welcome, Sarah!
I think you should adjust your cooking time for brown rice. I followed this recipe and ended up dumping so much of that flavored water to drain it. Next time I’ll make it with white, or add another 20 minutes of cooking the rice until I put lentils in. Onions made the dish. Thanks!
Hi! I’m sorry you feel that way. This has worked great for me when I have tested it and made it. If you find that works best for you, I would say just watch it so your rice doesn’t turn to mush by the end of the cooking time. :)