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Mujadara is a simple yet deeply flavorful dish of lentils and rice crowned with sweet caramelized onions. This cozy Middle Eastern staple brings hearty comfort to the table and makes a nutritious, budget-friendly meal that is naturally vegetarian and full of aromatic spices.
My first experience with mujadara was during a busy weekday when I wanted something satisfying but not heavy. After that one pot disappeared my family kept asking for it again and again.
Ingredients
- Onions: Provide deep flavor and sweetness when caramelized. Choose yellow or white onions that feel heavy and firm
- Olive oil: Helps onions cook evenly and brings out their richness. Use extra virgin for best taste
- Sugar: Jump starts caramelization helping onions become tender and golden
- Vinegar: Lifts the flavor of onions and adds balance to the dish. Apple cider or balsamic both work
- Dried green or brown lentils: Hold their shape well during cooking. Pick through and rinse before use
- Basmati rice: Has long fragrant grains that stay fluffy and light
- Scallions: Add a gentle onion flavor and bright color
- Fresh garlic: Gives warmth and aroma. Grate or press for best results
- Paprika and coriander: Add earthiness and a gentle savory note
- Cumin: Brings smokiness
- Cinnamon: Infuses warmth and depth
- Turmeric: Optional but offers a gorgeous golden color
- Red pepper flakes: Supply gentle heat. Adjust to your taste
- Flat leaf parsley: Provides freshness. Look for crisp leaves
- Cilantro: Optional but adds brightness
- Lemon: For garnishing delivers zing
- Plain Greek yogurt or tahini sauce: Adds creamy balance when serving
Step-by-Step Instructions
- Caramelize Onions:
- Begin by thinly slicing white or yellow onions to about a fifth of an inch thick. In a large skillet heat olive oil and swirl to coat the bottom. Add onions sugar and salt then cook over medium heat stirring regularly for around five minutes. When onions start to soften pour in water reduce heat to medium low and let the mixture simmer gently. Stir every so often for about twenty minutes as the liquid gradually evaporates. Once onions have turned soft sweet and caramel colored increase the heat to high. Pour in the vinegar and stir briskly for two minutes until any sharpness cooks off. Remove skillet from heat and set caramelized onions aside
- Cook Lentils:
- Rinse lentils well then in a saucepan bring plenty of water to a boil. Add salt and the lentils then maintain a gentle simmer. Cook for fifteen to thirty minutes until the lentils are tender but not mushy. Keep an eye on their texture. When done drain thoroughly and set aside
- Cook Rice:
- Rinse basmati rice under cool water until the water runs almost clear. In a fresh pot bring salted water to a rolling boil then add rice. Turn heat to low and simmer for about eight to ten minutes so the grains stay separate and a little bit firm. Drain right away and set aside to prevent overcooking
- Build the Flavor Base:
- In a wide skillet warm extra virgin olive oil over medium heat. Add the white and light green parts of chopped scallions and cook gently for two minutes. Add pressed garlic then sprinkle in paprika coriander cumin cinnamon turmeric if using and red pepper flakes. Stir for one more minute so the spices become fragrant without burning
- Combine and Finish:
- To the skillet add the cooked lentils and rice half the caramelized onions most of the chopped flat leaf parsley and cilantro. Season with salt and black pepper. Stir and cook for a few minutes until everything is heated through and flavors meld. Taste for salt and adjust as needed
- Serve and Garnish:
- Transfer mujadara to a platter or bowls. Pile on the reserved caramelized onions and scatter over reserved scallion tops and remaining parsley. Serve warm with wedges of lemon and a dollop of yogurt or drizzle of tahini sauce for a cool creamy contrast
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One of my favorite parts of preparing mujadara is watching a mountain of onions turn golden and jammy. Growing up the smell of caramelizing onions always meant something special was coming to the dinner table.
Storage Tips
Mujadara keeps well refrigerated for up to four days. Store leftovers in a sealed container. For longer storage you can freeze it for up to two months. Thaw overnight in the refrigerator then reheat gently on the stovetop adding a splash of water to loosen it up if needed. It tastes just as good the next day and makes a wonderful packed lunch.
Ingredient Substitutions
If you only have brown rice on hand it will work but the grains will be a little more chewy and you may need to increase cooking time. French green lentils hold their shape even better than brown but regular brown lentils yield a classic texture. You can skip cilantro if you are not a fan or use chives instead of parsley for a milder fresh note. White onions caramelize quicker while yellow ones develop a richer flavor.
Serving Suggestions
Serve mujadara on its own for a light meal paired with a crisp cucumber tomato salad for freshness. I love spooning tangy labneh or garlicky yogurt on top. Some toasted pita alongside is always welcome for scooping every last bite.
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Taking the time to caramelize the onions slowly is absolutely worth it and turns this humble recipe into a favorite I come back to on busy weeknights and lazy weekends alike.
Frequently Asked Questions
- → What type of lentils work best for Mujadara?
Green or brown lentils are ideal as they hold their shape during cooking, providing the right texture.
- → How do you achieve sweet, golden caramelized onions?
Slice onions thinly and cook slowly with olive oil, a pinch of sugar, and salt until deeply browned and soft.
- → Can you prepare Mujadara ahead of time?
Yes, Mujadara keeps well—store in the fridge up to 3 days. Reheat gently and garnish with fresh herbs or yogurt.
- → What spices are essential for flavor?
Classic seasonings include paprika, coriander, cumin, cinnamon, and black pepper, for aromatic warmth.
- → What sides pair well with Mujadara?
Serve with lemon wedges and yogurt or tahini sauce. A crisp salad or pickles also complement the dish well.
- → Is Mujadara naturally vegetarian or vegan?
The core elements are plant-based. Skip the yogurt for a vegan serving.