Dinner

Mujadara Lentils and Rice Recipe

Name: Mujadara Lentils and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 1/4 cups green lentils; 1 cup basmati rice; 1 1/2 cups water; 1/2 tsp ground turmeric; 1 1/2 tsp ground allspice; 1 1/2 tsp ground cinnamon; 1 tsp sugar; 1 1/2 tsp kosher salt (divided); 1 tsp ground black pepper; 4 medium onions (about 1 1/2 lb before peeling); 3 tbsp flour; 1 cup vegetable oil; 1 tbsp coriander seeds; 2 tsp cumin seeds

ByLily Monroe February 8, 2026February 8, 2026

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Introduction

Mujadara is a delicious and hearty Middle Eastern dish made from lentils, rice, and caramelized onions. This comforting meal is simple to prepare and packed with warm spices, making it a perfect vegetarian option for any day of the week.

A close-up view of a dish featuring two main layers on a white marbled surface; the bottom layer consists of small, round, dark brown lentils mixed with golden yellow rice grains, both having a slightly oily and spiced texture, while the top layer is a generous heap of crispy, thinly sliced fried onions that are deep golden to dark brown in color, adding a crunchy texture to the dish photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups green lentils
4 medium onions (about 1 1/2 lb before peeling)
3 tbsp flour
1 1/2 tsp kosher salt (divided)
1 cup vegetable oil
1 tbsp coriander seeds
2 tsp cumin seeds
1 cup basmati rice
1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp sugar
1 1/2 cups water
1 tsp ground black pepper

Instructions

Step 1: Clean and pick through lentils to remove any debris. Place them in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes until softened but still slightly firm. Drain and set aside.
Step 2: Peel the onions and slice them thinly. Spread the slices on a large platter, sprinkle with flour and 1 teaspoon of salt, and toss well with your hands to coat evenly.
Step 3: Heat the vegetable oil in a medium heavy-bottomed skillet over high heat. Test by adding a small onion piece; it should sizzle vigorously. Reduce heat to medium-high and carefully add a quarter of the sliced onions. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until golden brown and crispy. Transfer to a paper towel-lined baking sheet using tongs, sprinkle with a little more salt, and repeat with remaining onions in batches.
Step 4: Discard all oil except for 2 tablespoons remaining in the skillet. Over medium heat, toast cumin and coriander seeds for 1 to 2 minutes until fragrant. Add the rice, turmeric, allspice, cinnamon, sugar, remaining 1/2 teaspoon salt, and black pepper. Stir well to coat rice with the spices and oil. Add cooked lentils and water, bring to a boil, then cover and simmer over very low heat for 15 minutes.
Step 5: Remove skillet from heat, lift the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and let it rest for 10 minutes to finish steaming.
Step 6: Gently fold half of the fried onions into the lentil and rice mixture using a fork. Pile the mujadara into a shallow serving bowl and garnish with the remaining crispy onions on top.

Tips & Variations

Use brown or green lentils as they hold their shape well in this dish.
For a nutty twist, toast the rice briefly before cooking.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
Serve with plain yogurt or a cucumber-tomato salad for a complete meal.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it feels dry. The fried onions are best added fresh when serving to keep them crispy.

How to Serve

A white shallow bowl filled with a dish made of cooked small brown lentils mixed with yellowish-brown rice forming the bottom layer; on top, a generous heap of crispy, dark brown to golden fried thin onion strips with a crunchy texture covers the lentils and rice, creating a layered look with the lentils and rice peeking through underneath; the setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of basmati?

Yes, but brown rice will require a longer cooking time and more water. Adjust accordingly to ensure it’s fully cooked and tender.

Is mujadara gluten-free?

The traditional recipe is gluten-free, but be cautious with the flour used for the onions. You can substitute with gluten-free flour or omit it if needed.