Mujadara (Lentils and Rice) - The Plant Based School (2024)

Mujadara is a comforting and delicious lentil and rice dish from the Middle East. It features boiled lentils and rice flavored with warm spices, caramelized onions, and fresh herbs.

You’ll love our Mujaddara recipe because it’s easy to make with simple ingredients; it’s also packed with flavor, nourishing, and satisfying.

It’s excellent for a weeknight dinner and meal prep, as leftovers keep well in the fridge for days.

Mujadara (Lentils and Rice) - The Plant Based School (1)

Table of Contents

  • What is Mujadara?
  • Mujadara video
  • How to Make Mujadara
  • Serving Suggestions
  • Tips
  • Questions
  • More Lentil Recipes
  • Mujadara (Lentils and Rice) Recipe

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fat.

Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is Mujadara?

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Mujadara – also spelled Mujaddaram, mudardara, mejadra, majadra and megadarra – is a lentils and rice recipe cherished in most Levantine and Middle Eastern countries.

Like other recipes from the region – think of falafel, hummus, fatteh, and spinach stew – mujadara relies on legumes such as lentils for nutritious plant protein and spices such as cumin and coriander for a beautiful fragrant flavor.

The taste and ingredient combination of mujadara will remind you of other Mediterranean recipes like Moroccan lentil soup, Harira soup, stuffed bell peppers, and stuffed tomatoes.

Its warm flavor and texture pair perfectly with cold, creamy dressings like tahini sauce, yogurt tahini sauce, and tzatziki sauce.

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For our mujadara version, we took inspiration from a Lebanese variant called mudardara.

The cooked lentils and rice are tossed with spices (traditionally, a Lebanese seven-spice mix called Bahārāt is used) and pan-fried onions.

And while our recipe might not be the original you would find on the streets of Beirut or Baghdad, it’s a delicious interpretation you’ll love because it’s colorful, tasty, and easy to make.

This lentil mujaddara will become one of your favorite dishes because:

  1. You can make it with simple pantry staples, and it keeps well for days.
  2. It packs incredible flavor thanks to the spices, onions, and yogurt on top.
  3. It’s healthy, wholesome, and nourishing, packed with protein, fiber, and healthy carbs.

Mujadara video

Ingredients & Substitutions for Mujadara

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Quantities are in the recipe box at the bottom of the page.

Rice

We use white basmati rice for Mujadara. It cooks fast, and it tastes delicious with lentils.

Substitute any other type of white or brown rice, such as long grain rice, short grain rice, or Jasmine rice, for basmati, but you’ll have to adjust the cooking time accordingly to what’s written on the rice package.

It’s easiest to cook the rice and lentils in separate pots to prevent them from overcooking. You can cook rice and lentils in the same pot if you are an expert cook.

Lentils

Make mujadara with dried black, green, or brown lentils.

Dry lentils are uncooked, so you’ll need to boil them until tender. Depending on the variety, this takes about 15 to 45 minutes. Soaking is not required for lentils.

Here’s everything to know about how to cook lentils and how to cook black lentils.

You can use canned lentils if you must. They don’t need to be cooked. Drain and rinse them before adding them to the skillet with the spices.

Avoid split red lentils as they won’t keep their shape in mujadara.

Caramelized onions

Caramelized onions are a crucial ingredient in this recipe. We make them with white onions, olive oil, sugar, salt, water, and vinegar.

You’ll need to slow-cook the onions for about 30 to 40 minutes to get them soft and tasty, so we recommend starting with them or making them a day in advance.

The timing works well because the onions can cook while the lentils and rice boil.

Substitute store-bought crispy fried onions with caramelized onions; this is not authentic, but it’s a quick alternative to add that onion flavor.

Flavor base

We make a quick flavor base with extra virgin olive oil, garlic, and spring onions, gently fried together and then mixed with spices, lentils, and rice.

Substitute white onions for spring onions.

Spices

Our go-to mujadara spices are cinnamon, coriander, ground cumin or seeds, red pepper flakes, paprika, salt, and black pepper.

We also like to add turmeric (although it is not traditional) to give the dish a beautiful golden color.

Feel free to add or remove spices based on your preference, and if you have them in your pantry, substitute the Lebanese seven-spice mix (Bahārāt) for our spices.

Fresh herbs

Try to use a mix of fresh flat-leaf parsley and fresh coriander or cilantro. You can also add fresh mint.

Topping

Mujaddara is traditionally topped with caramelized onions, lemon juice, and parsley. We also add green onion tops, thinly sliced, and a pinch of paprika.

We recommend serving mujadara with plain Greek yogurt, yogurt tahini sauce, tahini sauce, or tzatziki. As a side, you can have a refreshing salad like Shirazi, fattoush, or a quick cucumber tomato salad.

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How to Make Mujadara

US cups + grams measurements in the recipe box at the bottom of the page.

Note: you can cook the onions, lentils, and rice (steps 1 to 3) up to 3 days in advance and store them in airtight containers in the fridge.

1. Start with the caramelized onions

Peel and cut the onions into ⅕ inch or ½ cm slices and sauté them with olive oil, salt, and sugar in a large skillet on medium heat for 5 minutes. Stir often.

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Add the water, lower the heat to medium-low, and simmer for 30-40 minutes until the liquid is completely gone and the sliced onions are soft, shiny, and sticky. Stir occasionally.

Set the stove to medium-high heat and add the vinegar. Stir for 3 minutes, then turn the heat off and set the onions aside.

Tip: the onions cook mostly on their own, so you can proceed to the next steps as they simmer.

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2. Cook the lentils

Rinse the dried lentils and add them to a pot with plenty of lightly salted water.

Bring to a boil, lower the heat, and simmer for 15 to 45 minutes or until tender with a slight bite.

Cooking time varies depending on the lentil type and is often written on the package. If not, taste them at the 15-minute mark and adjust the cooking time accordingly.

Tip: For 1 cup of dried lentils, add 4 cups of water and 1 teaspoon of salt.

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Drain the lentils and set them aside.

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3. Cook the rice

Rinse the basmati rice, then add it to a pot with lightly salted boiling water. For 1/2 cup of rice, you’ll need 3 cups of water and 1/2 teaspoon of salt.

Boil gently on low heat for 8 to 10 minutes or until cooked but with a bite.

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Drain the rice and set it aside.

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4. Mix all ingredients

Heat the olive oil in a large skillet.

Add finely chopped green onions (only the white and light-green parts; save the tops for garnishing) and sauté for 2 minutes.

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Add pressed garlic, red pepper flakes, ground cumin, ground coriander, cinnamon, paprika, and turmeric powder and sauté for 1 more minute.

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Toss in lentils and rice, 1/2 of the caramelized onions, chopped parsley and coriander, salt, and black pepper.

Stir and fry in the pan for a few minutes until everything is warm and well combined.

Taste and adjust for salt and spices.

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Serving Suggestions

Mujadara is a gorgeous centerpiece meal.

Transfer it onto a serving platter and top with the remaining caramelized onions, the green top of the scallions, some chopped parsley, and a pinch of paprika.

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Give your guests lemon wedges to squeeze on before eating and a bowl with Greek-style yogurt, yogurt tahini sauce, or tahini sauce to add to their plate.

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Because it’s so nutritious and fulfilling, you can serve mujaddara as a main dish, sided with a simple side salad or a spread. We recommend:

  • Fattoush
  • Shirazi salad
  • Tahini salad
  • Cucumber tomato salad
  • Greek cucumber salad

Salads

Shirazi Salad

Salads

Tabouli (Tabbouleh Salad)

Salads

Cucumber Tomato Salad

Salads

Tahini Salad

Or serve it with a variety of dips and sauces to add on top, and let your guests choose their favorite:

  • Tzatziki or cucumber yogurt sauce
  • Zaalouk
  • Hummus
  • Roasted red pepper hummus
  • Muhammara
  • Mutabal
  • Baba Ganoush

Starters

Hummus Recipe

Sauces

Tahini Sauce

Salads

Zaalouk (Moroccan Eggplant Dip)

Sauces

Yogurt Tahini Sauce

Tips

Prep ahead

To save time in the kitchen, you can cook the lentils, rice, and caramelized onions ahead of time (they keep well for up to 3 days in an airtight container in the fridge) before making mujaddara.

This way, all you have to do is mix them with the spices, and your mujaddara is ready for a delicious everyday dinner in less than 10 minutes.

Vary the spice mix

The three traditional mujadara spices are cinnamon, coriander, and cumin.

However, feel free to customize the dish based on your preferences. For us, turmeric is an excellent addition because it makes this lentils and rice dish look gorgeous.

If there’s a spice you don’t like, keep it out. If there’s one you like a lot, double it!

Questions

What does Mujaddara mean in English?

Mujaddara is an Arabic word that can be translated in English as “pockmarked” because the lentils mixed with rice vaguely look like pockmarks.

How do you pronounce Mujadara?

Mujadara is pronounced /muˈdʒɑdəɹə/.

What country does Mujadara come from?

Lentils and rice are staple foods throughout the Middle East and the Arab world.

The first written recipe for Mujaddara was found in an Iraqi cookbook called Kitab al-Tabikh and written in 1226.

However, it is believed that the recipe was already popular during the Middle Ages across Arab countries.

Storage & Make Ahead

Make Ahead: You can cook lentils, rice, and caramelized onions up to 3 days in advance and store them in an airtight container in the fridge ready to use. Also, you can make mujadara for meal prep because it keeps wonderfully in the refrigerator for 4 to 5 days.

Refrigerator: store leftovers in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave for 2 minutes or in a pan with a drizzle of olive oil.

Freezer: Let the mujaddara cool down completely, transfer it into a freezer-friendly container, and freeze it for up to 3 months.

Thaw & Reheat: defrost over several hours in the refrigerator. Warm it in the microwave for a few minutes or on a pan with olive oil.

More Lentil Recipes

Love lentils? Here are some more delicious and wholesome lentil recipes:

  • Red lentil soup
  • Turkish lentil soup
  • Moroccan lentil soup
  • Harira soup
  • Lentil hummus
  • Lentil curry.
  • Lentil bolognese
  • Lentil pasta
  • Cauliflower and lentil salad
  • Lentil sweet potato salad
  • Lentil soup
  • Lentil vegetable soup

For even more lentil ideas, check out our collection of 20+ delicious lentil recipes.

Soups

Lentil Vegetable Soup

Salads

Cauliflower Lentil Salad

Pasta

Lentil Bolognese

For many more dinner ideas, check out our mains category page.

Mujadara (Lentils and Rice) - The Plant Based School (29)

Mujadara (Lentils and Rice)

By: Nico Pallotta

5 from 52 votes

Mujadara is a comforting and delicious lentil and rice dish from the Middle East. It features boiled lentils and rice flavored with warm spices, caramelized onions, and fresh herbs.

You’ll love our Mujaddara recipe because it’s easy to make with simple ingredients; it’s also packed with flavor, nourishing, and satisfying.

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Middle-Eastern

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Ingredients

Caramelized Onions

  • 4 large onions white or yellow
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • ¾ cup water
  • 1 tablespoon vinegar apple cider, or balsamic

Other Ingredients

  • 1 cup dry lentils green or brown + 4 cups water and 1 teaspoon salt.
  • ½ cup basmati rice + 3 cups water and ½ teaspoon salt.
  • 1 tablespoon extra virgin olive oil
  • 4 scallions finely chopped (set green tops aside for garnish)
  • 2 cloves garlic pressed or minced
  • 1 teaspoon paprika
  • 1 teaspoon coriander ground
  • ½ teaspoon cumin ground
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric powder optional, not traditional
  • teaspoon red pepper flakes or more to taste
  • ½ teaspoon salt add more to taste
  • teaspoon black pepper
  • 2 tablespoons flat-leaf parsley chopped
  • 2 tablespoons cilantro chopped, optional

Serving Suggestions

  • 4 wedges lemon
  • 1 cup yogurt tahini sauce or plain Greek yogurt

Instructions

  • Note: you can cook the onions, lentils, and rice (steps 2 to 7) up to 3 days in advance and store them in airtight containers in the fridge.

COOK THE ONIONS

  • Peel and cut 4 large onions into ⅕ inch or ½ cm slices and sauté them with 1 tablespoon extra virgin olive oil, 1 tablespoon sugar, and ¾ teaspoon salt in a large skillet on medium heat for 5 minutes.

    Mujadara (Lentils and Rice) - The Plant Based School (30)

  • Add ¾ cup water, lower the heat to medium-low, and simmer for 30-40 minutes until the liquid is gone and the onions are soft and browned. Stir occasionally.

    Set the stove to medium-high heat and add 1 tablespoon vinegar and cook for 3 more minutes while stirring.

    Tip:while the onions cook, proceed to the next step.

    Mujadara (Lentils and Rice) - The Plant Based School (31)

COOK THE LENTILS

  • Rinse 1 cup dry lentils and add them to a pot with 4 cups water and 1 teaspoon salt.

    Mujadara (Lentils and Rice) - The Plant Based School (32)

  • Bring to a boil, lower the heat, and simmer for 15 to 45 minutes or until tender.

    Drain and set aside.

    Cooking time varies depending on the lentil type and is often written on the package. If not, taste them at the 15-minute mark and adjust the cooking time accordingly.

    Mujadara (Lentils and Rice) - The Plant Based School (33)

COOK THE RICE

  • Rinse ½ cup basmati rice, then add it to a pot with 3 cups of boiling water and ½ teaspoon salt.

    Mujadara (Lentils and Rice) - The Plant Based School (34)

  • Boil gently on low heat for 8 to 10 minutes or until cooked but with a bite.

    Drain and set aside.

    Mujadara (Lentils and Rice) - The Plant Based School (35)

MIX WITH THE SPICES

  • Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 4 scallions (finely chopped – only white and light-green part) and sauté for 2 minutes.

    Add 2 cloves garlic (pressed), 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, ⅛ teaspoon red pepper flakes, ½ teaspoon salt, and ⅛ teaspoon black pepper and sauté 1 more minute or until fragrant.

    Mujadara (Lentils and Rice) - The Plant Based School (36)

  • Add lentils, rice, ½ of the caramelized onions, 2 tablespoons flat-leaf parsley, and 2 tablespoons cilantro.

    Stir and cook in the pan for a few minutes until everything is warm and well combined.

    Taste and adjust for salt and spices.

    Mujadara (Lentils and Rice) - The Plant Based School (37)

SERVING SUGGESTIONS

  • Transfer the mujadara onto a serving platter and top with the remaining caramelized onions, the green top of the scallions, more chopped parsley, and a pinch of paprika.

    Mujadara (Lentils and Rice) - The Plant Based School (38)

  • Serve with lemon wedges, and yogurt tahini sauce or plain greek yogurt.

    Mujadara (Lentils and Rice) - The Plant Based School (39)

Notes

Nutrition information is an estimate for 1 serving of mujadara out of 4 servings without yogurt tahini sauce.

STORAGE & MAKE AHEAD

Make Ahead: You can cook lentils, rice, and caramelized onions up to 3 days in advance and store them in an airtight container in the fridge ready to use. Also, you can make mujadara for meal prep because it keeps wonderfully in the refrigerator for 4 to 5 days.

Refrigerator: store leftovers in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave for 2 minutes or in a pan with a drizzle of olive oil.

Freezer: Let the mujaddara cool down completely, transfer it into a freezer-friendly container, and freeze it for up to 3 months.

Thaw & Reheat: defrost over several hours in the refrigerator. Warm it in the microwave for a few minutes or on a pan with olive oil.

ALSO ON THIS PAGE

  • What is Mujadara?
  • Substitutions for Mujadara
  • Serving Suggestions
  • Tips
  • Questions
  • More Lentil Recipes

Nutrition

Calories: 406kcal, Carbohydrates: 68g, Protein: 17g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 803mg, Dietary Fiber: 19g, Sugar: 11g, Vitamin A: 595IU, Vitamin B6: 1mg, Vitamin C: 20mg, Vitamin E: 2mg, Vitamin K: 67µg, Calcium: 93mg, Folate: 281µg, Iron: 5mg, Manganese: 1mg, Magnesium: 89mg, Zinc: 3mg

Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this mujadara, you might also like the following:

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Mujadara (Lentils and Rice) - The Plant Based School (44)

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

More About US

Mujadara (Lentils and Rice) - The Plant Based School (2024)

FAQs

Is rice and lentils a complete protein? ›

As opposed to animal proteins, most vegetable proteins do not contain a complete set of essential amino acids. However, vegetables like lentils are high in fiber and other nutrients. Lentils can be combined with other ingredients like rice to form a “complete protein” with a full complement of amino acids.

Is lentils and rice a good combination? ›

If you're looking for a way to combine rice and lentils into a dish that's NOT mujadara, you've come to the right place! Lentils and rice are two very versatile and healthy ingredients that can be spiced and seasoned in a million different ways.

What ethnicity are lentils? ›

Evidence of domesticated lentils dating to around 8000 B.C. has been found on the banks of the Euphrates River in what is now northern Syria. By 6000 B.C., lentils had reached Greece, where the legumes were regarded as poor man's food.

What ethnicity eats lentils? ›

Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America.

How do vegans get enough protein? ›

Some plant-based foods, such as soybean products, seitan, beans, and lentils contain high amounts of protein. You can also find protein in nuts, whole grains like quinoa and amaranth, and hemp seeds. People following a vegan diet may need to plan in order to reach their daily protein goals.

Are lentils healthy? ›

Highly nutritious. Lentils are often overlooked, even though they're an inexpensive way of getting a wide variety of nutrients. For example, they're packed with B vitamins, magnesium, zinc, and potassium. Lentils are made up of more than 25% protein, which makes them an excellent meat alternative.

How are lentils so high in protein? ›

Both grains (rice, wheat, braley, but also pasta or bread) and pulses (beans, soy, lentils, chickpeas…) contain 8 of the 9 essential ammino acids, which in turn are the proteins “bricks”. The ammino acid absent in grains is found in pulses, the one absent inpulses is present in grains.

Can you eat too many beans and lentils? ›

If you eat fiber-rich lentils regularly, they can cause gas and bloating. If you are sensitive to fermentable oligosaccharides, disaccharides, monosaccharides and polyol (FODMAP) foods, lentils can cause discomfort, as well as bloating and gas in the colon.

Is it OK to eat beans and lentils everyday? ›

However, it's worth bearing in mind – if you are planning on eating lentils every day – that the fibre they contain can be difficult to break down and can potentially cause gas and cramping if you eat too much of it.

Can diabetics eat rice with lentils? ›

Good trick for people with diabetes, add lentils to rice or potatoes to skip the rise in blood glucose.

Is mujadara good for weight loss? ›

Lentils are a nutritional powerhouse, because apart from being high in protein and fibre while being low in fat, they are also essential for weight loss, heart health, low cholesterol and many other nutritional benefits.

What is mujadara in English? ›

“Mujadara” comes from the Arabic word meaning “pockmarked,” likely a reference to the pebbly look of this dish with the round lentils and bulgur or rice. This pilaf has been on tables for more than 800 years! That is because mujadara is nutritious, satisfying, and of course, so delicious.

Is Mujadara a good source of protein? ›

For such a simple dish, this lebanese lentils and rice packs a punch of health benefits, like a whopping 14 grams of protein, and is also an excellent source of fiber.

What is the origin of black lentils? ›

Black lentils are botanically known as Lens culinaris and are one of the earliest cultivated crops. The plant is native to the Nile, Tigris, and Euphrates Valleys in the Middle East. Black lentils are also known as Black Beluga because of its shiny black skin and small size, resembling that of caviar.

What is the origin of Puy lentils? ›

What are Puy Lentils? We source our Puy Lentils from the region of Le Puy-en-Velay in the South of France. The area is formed from ancient volcanic lava domes, which make the land incredibly fertile.

What is the origin of the lentil crop? ›

It is indigenous to South Western Asia and the Mediterranean region. There is archaeological evidence of lentil, dated back to 7.500-6.500 BC. It is cultivated worldwide, with 4.2 million ha of harvest area, producing 4.6 million tons with an average yield of 110 kg/da.

Where did red split lentils originate? ›

Although we call the lentils red, they are rather orange, even yellow after being cooked. If you want the lentils to be red, cook them with curry or turmeric. Red lentils comes from Turkey and has gradually spread to the whole Asia and nowadays also to Europe.

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