Mujadara is a comforting dish made with lentils and rice, then topped with caramelized onions. This vegetarian dish is popular all throughout the Middle East. The first recorded mujadara recipe can be found in a cookbook from Iraq that was published in 1226, though the origins of the dish stretch back much further than that. Mujadara one of my favorite vegetarian side dishes. Additionally, I have been known to cook it as a lighter main dish. Thanks to a healthy combination of legumes and rice, this recipe is a gluten free complete protein. It’s also very satisfying.
I first learned this recipe for mujadara from a Sephardic Jewish family with Indian ancestry (to learn more about the Jewish community in India, click here). The Ashtamker family moved to Israel not long after it became a nation, then made their way to America about 20 years ago. They have shared many special meals with us over the years. I love their family recipes, but most of them require a trip to the local Middle Eastern or Indian markets—the spices and ingredients are difficult to find in a regular grocery store. However, the way they prepare lentils and rice is very easy; their mujadara recipe doesn’t require any specialty items. You should be able to find the ingredients for this dish at almost any grocery store.
What is Mujadara?
Mujadara – sometimes spelled mujaddara or mujadra – is a simple preparation of lentils and rice, topped with caramelized onions. This dish is popular throughout the Middle East and Arab world, and there are many ways to prepare it. Some cooks use more spice than others; some mix the caramelized onions into the rice. Mujadara is widely consumed throughout the Levant – particularly in Lebanon, Syria, Jordan, and Egypt. In Israel, Sephardic Jewish families enjoy this dish because it is inexpensive to make, kosher, and dairy free. The word mujadara is Arabic, and translates to “pockmarked.” This is because the lentils look like pocks on the bed of rice. It’s not the most appetizing analogy, but I promise you, the dish is quite delicious.
How to Cook Lentils and Rice
While mujadara might seem like a simple dish, there is definitely an art form to cooking lentils and rice. The best mujadara is made with fluffy white basmati rice, not brown rice or short grain rice. Soaking and draining the rice prior to cooking removes excess starch, resulting in a lighter texture. When prepared this way, the grains of rice do not stick together. Likewise, pre-cooking (parboiling) the lentils helps them to reach a perfect tenderness in the pot. The family I learned this recipe from also uses a bit of lemon peel in the pot as it cooks, for a touch of lemony essence. Follow the directions exactly as written, and you are sure to end up with aromatic, fluffy mujadara.
Although mujadara is typically served as a side dish, I often eat it as a vegetarian entrée. Mujadara is vegan, when made as written below. If you are eating this as a main dish and you don’t mind adding dairy, try topping it with some Greek yogurt along with the caramelized onions. This simple and delicious modification truly makes it a filling meal.
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Mujadara – Lentils and Rice with Caramelized Onions
Ingredients
- 2 cups white basmati rice
- 1 cup brown lentils
- 2 teaspoons ground cumin
- 1/3 cup extra virgin olive oil, divided
- 2 bay leaves
- 2 strips lemon peel, about 2 inches long each (just the yellow part of the peel, not the white pith)
- 2 large onions, peeled and sliced thin
- 1/2 teaspoon sea salt, more or less to taste
- 1/4 teaspoon black pepper, more or less to taste
Instructions
- Rinse and sort the rice, removing any small stones or impurities, then cover it with cold water. Cover the bowl with a clean towel, then let the rice soak at room temperature for 1 to 2 hours.
- Rinse and sort the lentils, removing any small stones or impurities.
- In a medium saucepan, bring 4 cups of water to a boil. Add the lentils. Reduce heat to medium and simmer the lentils till they are tender, but not soft or mushy (about 15 minutes). Remove from heat and drain, then rinse in a colander with cold water.
- Drain and rinse the soaked rice until the water runs clear.
- In a large pot, heat 1/4 cup olive oil over medium heat until hot enough for frying. Add the lentils to the pot along with the cumin, 1/2 tsp salt, and 1/4 tsp pepper. Sauté for 2 minutes.
- Add the drained basmati rice to the pot and stir. Turn heat to low.
- Rinse out the smaller saucepan where you cooked the lentils and pour in 3 cups of water. Bring to a boil, then carefully pour the boiling water into the larger pot over the lentils and rice. Stir, then raise heat on the large pot to medium high. Add bay leaves and lemon peel to the pot and bring water to a boil. Cover the pot. Reduce heat and let the rice steam at a low simmer for 20 minutes, or until all the liquid is absorbed.
- Meanwhile, heat up 1 tablespoon olive oil in a nonstick skillet. Fry the onion slices over medium or medium low heat, stirring occasionally, until they are soft and nicely caramelized. This is a slow process, and can take 30 minutes to 1 hour depending on how deeply caramelized you want them. Add water as needed to prevent burning or sticking.
- After 20 minutes turn off the rice, uncover the pot, fluff the rice with a fork, cover the pot again and let it steam for another 15 minutes.
- Fluff the mujadara with a fork again. Season caramelized onions with salt and pepper. Serve mujadara topped with the caramelized onions. If you like the flavor of butter, you can substitute melted butter or ghee for olive oil in this recipe. If you do this, please keep in mind that the dish becomes a dairy dish, rather than vegan or parve.
Nutrition
Is it possible to make this with red lentils although they’re softer? Brown lentils aren’t very easy to come by in my part of the world!
Can this be made ahead?
Yes! It reheats pretty well, although of course it tastes best freshly made.
This is what’s for dinner tonite. Please don’t anyone skip the onions! Use sweet onions & carmelizing them makes them all the better
Can brown rice be used? What would the cooking time be?
I’ve never tested the recipe with brown rice, but I know it can be done that way. I will try to test it over the weekend. I assume the cooking time will need to be slightly longer. I’ll let you know when I’ve had a chance to try it.
Thanks for the GF recipes. Keep them coming please.
My friend is a complete health nut, exercises daily, thinks he is fat even though he has been featured in muscle magainzes because of his 6 pack. he has no fat to be found, and only eats healthy. THIS is what i caught him eating plenty of time, he loves it! its delicious and healthy! its good for meal plans of low cholesterol and low blood pressure!
Haha, I’m not surprised Sophia! I eat variations on this recipe for lunch several times a month. It really is healthy and it tastes great! I sometimes scramble the leftovers with eggs the next morning for a savory breakfast with protein.
I made this over the weekend and loved it!! Rice and lentils came out perfectly, and the onions added a nice sweetness to it. Will be making this a lot in my household. Thank you!
So happy you enjoyed it Belinda, thanks for reporting back!
I just saw this and am marking your method for a try. I do something similar but cheat. It all goes in the rice cooker. Rice, lentils, onions, bay leaves, cumin, ginger, and lemons. I stir in toasted cashews and top with crispy onions.
This is my dinner tonight!
I’ve been looking for a mujadara recipe forever! I had it at the “yemenite diner” on Emek Refaim, but then found out that they put gluteny soup mix in it! I’ve wanted to make it myself but wasn’t able to.
THANK YOU SO MUCH!!!
i was hoping to find some good gluten free jewish food! Thank you for adding the GF tag.
I am also married to an Israeli. Do you have a good recipe for any fillings for borekas, other than cheese? I am very good at the cheese, but we haven’t lived there in over 25 years and I simply don’t remember all the fillings. I am also sick of cheese borekas. Help! By the way, I have just discovered and fallen in love with your website/blog. It’s great. Keep it going.
Sorry Cheryl, must have missed this comment. Here is a potato cheese filling:
https://toriavey.com/toris-kitchen/2012/05/potato-cheese-bourekas/
I will try to post more fillings after Passover 🙂
Iv’e alwaysdone this with chick peas a sweet onion like vidalia and a 1/2clove of elephant garlic. Tried it this way last night it was great. a great Batya
This looks like another winner. I can’t wait to try it. Thanks. I’m a big fan of your blog and eagerly await publication of your cookbook.
Thank you for the re-categorizing of the gluten-free recipes! My husband is being tested shortly for Celliac’s Disease and in case he has it, I have been compiling a list of delicious gluten-free dishes to make for us. It’ll be easier for everyone involved if we’re both gluten-free.. even if I do love my gluten. 🙂
So thank you for the gluten-free recipes, and thank you for all your recipes. You’re a warm soul and I love reading your updates and recipes.
Thank you for “lightening” up the recipe this week, my sister is vegetarian and she’s coming to visit over the weekend so this is perfect timing! =)
Looks yummy! I’m not a big fan of onions but I’m guessing I can just leave those out. Imagining it with Greek yogurt on top mmmmm
found u on facebook, going to try ur recipe for mjuadra! last time I tried to make it turned out mushy, will the try ur method next guessing it will be better!
This will be a great addition for us when we have vegetarian friends over for Shabbat meals. Thanks!
I am so glad I found your blog! This recipe is a winner for me and I am SURE I’ll be trying it very soon. I love easy vegetarian recipes and Indian cuisine is a favourite!
I love your posts! Not only am I a big fan of Indian cuisine but I have Celiac Disease which demands a vigilant gluten free diet. Generally speaking Indian food is very gluten free friendly with the exception of Asafoetida (hing). I appreciate any effort to identify, label or categorize gluten free! I am very grateful to my Jewish friends who are particularly willing and capable of serving gluten free meals so that I can join in on holidays and Shabbot.