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.
Hey, I am a chef / restaurant owner in occupied Palestine. It would be so cool to read a bit more about this dish. Did you know it’s not a traditional Arab dish, at least not the Mujadera of your recipe and Arab homes today. Rice only made its way to Palestine with the UN after the Israeli ethnic cleansing of palestinians in ‘48. Rice was an aid-relief food for refugees. Before then, ancient grains like freekeh were used with locally grown lentils to make this delicious meal, often called “poor mans food”…always served with Arabic salad and homemade yogurt!
I’m making this now and very excited. The aromas are gorgeous. I hope it’s too late to ask but what is the water amount? The amounts that would normally be used to cool the rice and lentils?
Hi Jenny, sorry for my delay! How did it turn out. The water is listed in the ingredients list.
So flavourful and simple and easy recipe my family just loved it! Thanks for the recipe!
I made this for lunch today and it was amazing!!!
I’m a student. so I’ve been looking for dishes that I can make in advance and that are good for my budget. This definitely delivered
I’m currently practicing Veganurary and for the yogurt, I just combined some soy yogurt with some salt and lemon juice and it worked great.
I Will definitely be making it again!
I’m happy you loved it, Alexandra. I appreciate your review.
It was delicious! I doubled the recipe. I cooked the rice and lentils separately since we only had white rice.
Served with Zhoug sauce as suggested and some pita bread and tzatziki sauce.
Sounds delicious! Thank you for sharing, Jana.
Oh my goodness! I am pregnant and craved Lebanese dishes this recipe is a keeper!!! Thank you! One thing my husband cooked this meal the rice and lentils are aldante so I am going to try to make it soon! :-)
Congratulations! I’m happy you are enjoying this recipe, Hyoeun.
Hi. Your recipe looks great but I just got a new 3-cup rice cooker, and I’m wondering if I can cook Mujadara in a rice cooker? Any thoughts? Also, my favourite Palestinian restaurant, Tamam (in Vancouver BC) makes splendid Mujadara and serves it with tender roasted lamb. It’s fabulous.
Sorry to disappoint, but I haven’t tried it.
I make this recipe a lot! It is one of my all time favorites! I serve it with Greek yogurt and the zhoug sauce. Thank you!
You’re welcome, Natalie! Thank you for taking time to review. That all sounds delicious together.
By the time the lentils were tender my brown rice was over cooked and mushy.
Hi! I’m sorry to hear that. What type of lentils did you use?
I used brown lentils and brown rice. I had to add a little more liquid for the lentils to cook but all the liquid was absorbed in the end.
I was very disappointed.
Hi Patricia, I’m sorry to head that. Only thing I can think of is the heat may have been to high and liquid evaporated too quickly.
My husband and I love this recipe!
I’m delighted to hear that, Sue!
My husband and I love this recipe!
Hi Kathryne thank you so much for this recipe. I have made it twice now and it has gone down a great. Ppl have asked for the recipe. First I made when a friend came round. She literally licked her plate. I made it the first time with zhoug. The second time I made for my mum’s bday. I had some fussy ppl round the table and they loved it and when plated it is Instagram worthy. The second time I made with shatta and that’s my favourite. Looking forward to trying out more of your recipes. Thank you for this.
You’re welcome, Daisy! Thank you for your review.
My kids often give me a hard time because I make lentils frequently. But not tonight! My 12 year old said “this is bomb” and “mom, you’ve really outdone yourself!” It was delicious. I highly recommend making it with the suggested green sauce and dollop of plain yogurt. This is definitely going to be made again soon. Thank you for a yummy and satisfying recipe.
Hooray! That’s great to hear. Thank you for sharing, Kylie.
Thanks for another great recipe! This is delicious. I didn’t have any fresh spices on hand so added a bit of coriander in with the cumin.
You’re welcome, Carrie! Thank you for taking the time to review.
Hi, I’m making this tonight. Curious about the green onions “divided?” Directions say to add remaining green onions when serving, but I can’t seem to find where to add them initially? Thanks! I’m excited to try this. I know I likely won’t hear back before making, so will wing it! Thanks for the recipe – looks fabulous!
Hi! See step 8. I hope that helps.
I know… . I was reading way too fast and saw that after I commented. Thank you for responding.This was so delicious! Even my meat-loving husband loved it. Will definitely make this again!
Absolutely stunningly gorgeous…I served with some roasted cubed squash. My son loved it as did I. This is definitely now to be a regular in our house. Thanks for recipe.
Sounds delicious! Thank you for sharing, Bev.
This recipe surprised me. Being a visual person, the lack of color in the dish did not convince me that the outcome would be very good. I was was wrong. The flavors were wonderful and addictive. It was fantastic. Followed the recipe exactly as shown. Will be making it again.
Thanks for a fantastic yet simple recipe! I cooked this for the first time, in a large quantity, and it was so tasty that everyone enjoyed it and commented favourably. Your clear instructions for different types of rice and lentil were really helpful. I made it with white basmati and a variety of pre-packed lentils sold as an Italian soup mix. The spices at the start really give this a great flavour. You’re right, there’s nothing such as too much onion here :-) Thanks for the careful guidance on how to fry / crispen the onions
The onions are delicious! I’m glad you found the instructions helpful and clear. I appreciate your review, VT!
Hi Kathyrn, I was reading another website about lentils called “mujadara” …. I grew up on it my godmother used to make it every friday with fish. it was amazing. Anyway, I am Lebanese and love love love it. What I read though may also be important to another reason your dish may have become mushy. The other website said that you should only use green or brown lentils for this dish as the red lentils tend to get mushy and fall apart. If that is what you used, this may be the answer! Sincerely, Mary Lee cleo7@cox.net San Juan Capistrano, CA.
Thank you for sharing, Mary! I would love to hear what you think if you try this recipe.
One tablespoon of cumin seems like a LOT! Is that how much you typically use?
Hi Terez, trust me it’s delicious here! It gets infused into the rice and lentils when you are cooking it.
Okay, so love the hummus addition, but I felt the dish was a bit bland. The caramelized onions were a beautiful thought and I love the addition of the fresh herbs, but needs another flavor profile.
I’m sorry you didn’t love it. I recommend one of the spicy sauces to really make it come together too. Thank you for your feedback, Claire!
Hello I was looking for a simple Tabouli recipie which I love by the way and just simply enter reading. Wow your middle eastern recipies are beautiful and yet so simple. The directions and videos are so thorough and easy to follow and what I really liked was all of the options..how to cook them and why and different sauces to have and what they can be served with. Thanku so very much for a very friendly user site. I’ve subscribed and look forward to recieving more wonderful recipies in the future..cheers Kaz from Oz
Thank you, Kaz!
I was raised on this and as child I didn’t care for it but love it now. Last week I made it for the first time using the Milk Street recipe. I thought 5 cups of water was a lot and I was right. That is a ridiculous amount of water and the dish came out mushy and sticky. I make beautiful rice using 1 cup of rice and 1-1/4 water and it comes out perfect every time. Next time I will use no more than 2-1/2 cups of water
Hi David, I’m sorry to hear that. Did you use this version or the Milk Street version?
Wonderful! The whole family enjoyed it and we had no leftovers. By some fluke, I actually had the right ingredients on hand. Thanks!
I like the idea of cooking the rice and lentils at the same time starting rice earlier.
I thought that 1/3 cup olive oil was too much olive oil for caramelizing. Seems like a waste of olive oil. I was wondering what was the reason you used that much olive oil?
Hi Marge, It helps the onions caramelize the best. I hope you try it and enjoy it!
Any suggestions on how to add chicken? Or ground beef/chicken?
Sorry to disappoint, but I’m vegetarian so I don’t have guidance for you.
Oh!!! Obvi. Sorry for question!
I love it! Mostly pantry ingredients, which is a big plus! Wouldn’t pass the yoghurt – so fresh! Thank you for another winner, Kate!
You’re welcome, Nathalie! Thank you for your review.
This recipe is amazing as usual and YUM.(FYI – Arabic is a language….. not a type of cuisine. )
Can I use red onions instead of white onions?
Hi Amy, you can but I prefer it as is. Let me know what you think!
Thanks! I ended up using white onions and it came out really well. I sauteed them and didn’t fry them so they weren’t crispy. We ate it with hot sauce and really enjoyed it. Tasted like risotto. Great recipe. I’m also a huge fan of your minestrone! thanks, amy
this is amaaaaziinnng!! thank you!!
I didnt quite understand how to add the garlic in this recipe. And should i remove it in step 8?
Hi! I’m sorry you found it confusing. You will want to smash it. I hope that helps!
Very tasty! Made it with white basmati rice and brown lentils.
Because I didn’t have ingredients for a hot sauce, I sliced some canned jalapenos right into the rice and lentils mix and served it with greek yogurt. Even my (somewhat) picky 10 y.o. liked it. Thank you, and greetings from Ukraine!
That’s great to hear! Thank you for sharing, Oksana.
I love this dish so much! One of my favourite go-to recipes to make now as I always have the ingredients in the pantry. I serve mine with some halloumi, which I marinate in lemon juice and cumin when the rice is cooking, before frying just before serving! Thanks for a great recipe
Thanks for your wonderful explanation and the recipe.
We enjoyed it a lot here in Haarlem, Netherlands. Fortunately we can find more and more Mediteranian ingredients quite easily thanks to the Ottolenghi Brooks
Pete
Made a double batch of this on Saturday to take to two birthday BBQs over the weekend and it was a hit at both! Will definitely make again. Served with homemade hummus, tahini sauce (the one linked in the recipe, which is simple to make and delish), and harissa for optional heat. I also double or tripled the amount of onion and caramelized it until they were super brown and got crispy as they cooled. Mixed in some chives with my green onion as I didn’t have enough. Just so good and beautiful to serve as well.
Was a great option for being away for the weekend b/c it’s not sensitive to being unrefrigerated and I just served it at room temperature (car temperature). So good for such a humble dish!
So freaking delicious! We ate it with some sautéed greens…definitely recommend!
Thank you, Deb! I’m glad you will recommend it.
Holy Moly! This recipe is SO good! I made it tonight with the zhoug sauce on the side. The flavors are amazing. Everything intermingles so well. Even my kids loved it! Will definitely be making again. As always, your recipes always delite!
Thank you, Lindsey! I’m glad you think so. Thanks for your review.
This was hands down the best meal I’ve put in my mouth in ages! My mouth is still watering! Made the Zhoud and Fattoush salad with the mint dressing too . Yummmmmmmmzzzzzyyyyy
I usually multiply your big recipes by 3, and this recipe is by far the fastest of yours that I’ve ever made! It’s totally delicious and simple. I topped it with some store bought chili-garlic sauce, good tahini, and Greek yogurt. Thanks, Kate!
That’s great, Paul! Thank you for sharing.
This was delicious! I squeezed some lemon in a dollop of yogurt and mixed in. The caramelized onions were the best!!!!!!!! Does this freeze well or would the rice and lentils get too mushy when reheated?
Hi, I haven’t tried freezing it so I can’t say for sure. Sorry to disappoint!
Wow. This recipe was so amazing! Super simple ingredients and really easy to make with such great results! I was a little weary of serving with yogurt but I tried it and loved it! I just wish I had made more onions because I somehow have way more lentils and rice than onions so I’ll have to pick up some more onions when I want to make more leftovers
onion topping could be upgraded with 1/3 mushrooms in same browning pot
flavor profile can be changed to Indian with a curry powder addition
This recipe exceeded my expectations, Kate. I made the zhoug sauce and also served it with a high quality yogurt. Delicious, satisfying, healthy! It was exactly what I was looking for.
Hooray! I’m happy to hear that, Lini. Thank you for your review.
Hello, I made this tonight and OMG it was so good! I honestly tripled the onions because I wanted a lot, and instead of water I used vegetable stock and it made it so savory *chefs kiss*. l also used a teaspoon of salt instead of 1.5 sincethe stock had sodium. I love how easy this was to make and I’ve been wondering whether to try farro next time both to switch it up and add some more protein. I topped it with a drizzle of vegan sour cream! I made this for my weekly meal prep, and I will def make this again!
Thank you for sharing, Colleen! I’m happy to hear that.
Thanks Kate! I made this for dinner. We’ve never had lentils and this dish has made us enthusiastic lentil lovers! It is simply delicious comfort food you can feel great about eating. We are new to vegetarian eating and since finding your site have all our menus planned around your recipes. Thanks for sharing!
This was ABSOLUTELY DELICIOUS! My family is doing vegetarian month this month, and this was so good, it will remain in our rotation. I used Vidalia onions, and even my son liked them, (not a big onion fan).
This is the first time I have gotten caramelized onions cooked right without burning.
I also make the Shatta, and served with yogurt which we loved too and I think put the dish over the top! Next time, I’m doubling the recipe, so we have left overs.
Thanks Kate, love your site and I’m trying your burger recipe next!!!!!
I’m glad this was a hit with your family, Leigh! I appreciate your review.
Amazing dish! My wife and I have tried several recipes over the years and found some that were satisfying but this recipe is a keeper! We made it with the ZHOUGH sauce and were really impressed. We made double the recipe and if I had to nitpick I would say the indicate amount of salt was a bit high. We went with 2 Tbsp instead of 3.5 and it was just right. Well done. So glad I stumbled on this link earlier today! Thank you!
You’re welcome, Andrew! I’m happy you enjoyed it.
There was a short-lived food truck in my town that used to make something like this with black rice, lentils, and lots of spices. I’ve been looking for a recipe and this is as close as I can get. Going to try it tonight (with black rice)!
I made this a couple nights ago for my family. They are of Arabic decent so are very familiar with this dish. It was perfect, probably the best we’ve ever had. I followed it step by step and it is so helpful that you guide us with how much salt to add because many recipes don’t. Fantastic recipe, easy to follow and soo delicious! Thank you!! Making the fried rice tonight!
I’m glad it was a hit, Anna! Thank you for your review.