Mujadara (Lentils and Rice)

If you’re looking for a comforting meal that warms the heart and fills the belly, then Mujadara (Lentils and Rice) is just the dish you need! This delightful Middle Eastern recipe combines tender lentils, fluffy rice, and sweet caramelized onions. It’s a dish I often turn to during busy weeknights or when I want to impress friends at family gatherings. The warm spices mixed with fresh herbs create an aromatic experience that’s simply irresistible.

Mujadara is not only delicious but also incredibly nutritious and satisfying. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to become a favorite in your home!

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple ingredients, this dish comes together in about 40 minutes, making it perfect for weeknight dinners.
• Flavorful and Comforting: The combination of caramelized onions and spices creates a warm hug of flavors in every bite.
• Nutritious Goodness: Packed with protein from lentils and fiber from rice, it’s a wholesome meal that will keep you energized.
• Make-Ahead Friendly: Prepare it in advance, store it in the fridge, and enjoy leftovers throughout the week—perfect for meal prep!
• Customizable: Feel free to add your favorite veggies or adjust the spice levels to suit your taste.

Ingredients You’ll Need

Let’s gather our ingredients! Mujadara features simple and wholesome components that come together beautifully. Here’s what you’ll need:

For the Caramelized Onions

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

For the Lentils and Rice

• 1 cup dried lentils (green or brown)
• 4 cups water (to cook lentils)
• 1 teaspoon salt (for cooking lentils)
• ½ cup basmati rice
• 3 cups water (to cook rice)
• ½ teaspoon salt (for cooking rice)

For the Flavor Base

• 1 tablespoon extra virgin olive oil
• 4 scallions (finely chopped; reserve green tops for garnish)
• 2 cloves garlic (pressed or grated)
• 1 teaspoon paprika
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon turmeric powder (optional)
• ⅛ teaspoon red pepper flakes (or more to taste)
• ½ teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper

For Garnishing

• 2 tablespoons flat-leaf parsley (chopped)
• 2 tablespoons cilantro (chopped; optional)
• 4 wedges lemon
• 1 cup yogurt tahini sauce (or plain Greek yogurt)

Variations

One of the best things about Mujadara is its flexibility! You can easily adapt this recipe to fit your preferences. Here are some fun ideas:

• Add Vegetables: Stir in diced carrots, bell peppers, or spinach for an extra boost of nutrition.
• Try Different Grains: Swap basmati rice with quinoa or bulgur for a unique twist on texture.
• Spice it Up: If you love heat, add more red pepper flakes or even some chopped chili peppers.
• Make it Vegan: Use plant-based yogurt instead of Greek yogurt if you’re looking for a fully vegan option.

How to Make Mujadara (Lentils and Rice)

Step 1: Caramelize the Onions

Start by slicing those beautiful onions thinly—about 1/5 inch or 1/2 cm works best. In a large skillet, sauté them in 1 tablespoon of olive oil along with ¾ teaspoon salt and 1 tablespoon sugar. Cook them over medium heat for about 5 minutes until they start to soften. Then add 1 cup of water and reduce the heat to medium-low. Let them simmer gently for about 20 minutes until the liquid evaporates. Finally, crank up the heat again, add in that tablespoon of vinegar, and stir for another couple of minutes. This process brings out the natural sweetness of the onions—trust me; you’ll want these caramelized beauties!

Step 2: Cook the Lentils

While your onions are caramelizing, let’s get those lentils cooking! Bring 4 cups of water to a boil in a pot. Add 1 cup of rinsed dried lentils along with 1 teaspoon of salt. Reduce heat and let them simmer for about 15-30 minutes until they’re tender but still intact. Drain them after cooking so they don’t get mushy later.

Step 3: Cook the Rice

In another pot, bring 3 cups of water to a boil with ½ teaspoon of salt. Add in your rinsed basmati rice. Cook on low heat for about 8-10 minutes until it’s al dente. Drain any excess water after cooking.

Step 4: Make the Flavor Base

In your large skillet where you cooked those lovely onions, heat up another tablespoon of extra virgin olive oil. Add your chopped scallions and sauté them for about 2 minutes until fragrant. Toss in pressed garlic, paprika, coriander, cumin, cinnamon, turmeric powder if using, red pepper flakes, along with some salt and black pepper. Sauté everything together until it’s aromatic—this step will make your kitchen smell divine!

Next, stir in those cooked lentils and rice along with half of your caramelized onions plus chopped parsley and cilantro if using. Give everything a good mix so all those flavors meld together beautifully.

Step 5: Serve It Up!

Now comes the fun part! Transfer your Mujadara to a large serving platter as a centerpiece dish. Top it off with those remaining caramelized onions, scallion tops, and additional parsley for color. Don’t forget to serve it alongside lemon wedges and a bowl of yogurt tahini sauce or Greek yogurt—these little touches elevate every bite!

Enjoy every spoonful of this nurturing dish that connects us across cultures through its rich flavors!

Pro Tips for Making Mujadara (Lentils and Rice)

Making Mujadara is a delightful experience, and with these tips, you’ll ensure it’s absolutely perfect!

• Use the Right Lentils: Opt for green or brown lentils as they hold their shape better than red lentils. This way, your dish won’t turn mushy and will have a pleasing texture.
• Caramelize Your Onions Slowly: Take your time when caramelizing onions to develop their natural sweetness. A low-and-slow approach brings out rich flavors that will elevate your Mujadara.
• Adjust the Spices to Your Taste: Feel free to tweak the spices according to your palate. Adding more cumin or cinnamon can give it that extra depth of flavor that you might love.
• Let It Sit Before Serving: Allowing the Mujadara to sit for a few minutes after cooking helps the flavors meld together beautifully. This step makes each bite even more delicious!
• Store Leftovers Properly: If you have leftovers, store them in an airtight container in the fridge. Mujadara tastes even better the next day as the flavors continue to develop!

How to Serve Mujadara (Lentils and Rice)

Presenting Mujadara can be as delightful as preparing it! Here are some creative ideas to make this dish shine on your dining table.

Garnishes

• Fresh Herbs: Sprinkle chopped parsley or cilantro on top for a burst of freshness that enhances both flavor and presentation.
• Toasted Nuts: Adding a handful of toasted pine nuts or almonds provides a nice crunch and adds an additional layer of flavor.
• Sliced Green Onions: Top with finely chopped green onion tops for a subtle onion flavor that complements the dish perfectly.

Side Dishes

• Fattoush Salad: This refreshing salad made with mixed greens, radishes, cucumbers, and crispy pita chips tossed in a tangy sumac dressing pairs beautifully with Mujadara.
• Shirazi Salad: A simple mixture of diced tomatoes, cucumbers, onions, and fresh herbs dressed with lemon juice adds brightness that balances the richness of the lentils and rice.
• Cucumber-Tomato Salad: Cool cucumbers combined with juicy tomatoes create a light side that refreshes your palate between bites of hearty Mujadara.
• Roasted Vegetables: Seasonal roasted vegetables such as carrots, zucchini, or bell peppers add color and nutrition while complementing the flavors in your main dish.

Enjoy creating this wonderful meal! With its warm spices and comforting textures, Mujadara is sure to become a favorite at your dinner table.

Make Ahead and Storage

Mujadara (Lentils and Rice) is an excellent option for meal prep, as it keeps well in the fridge and flavors develop even more over time. Here’s how to store it properly:

Storing Leftovers

• Allow the Mujadara to cool completely before storing.
• Transfer to an airtight container and refrigerate.
• Consume within 4-5 days for best quality.

Freezing

• Portion the Mujadara into freezer-safe containers or bags.
• Label with the date and contents for easy identification.
• Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Reheating

• For best results, reheat on the stovetop over medium heat, adding a splash of water if needed to prevent sticking.
• Alternatively, microwave in short intervals (1-2 minutes), stirring occasionally until heated through.

FAQs

Here are some common questions you might have about Mujadara (Lentils and Rice):

Can I make Mujadara (Lentils and Rice) ahead of time?

Yes! This dish is perfect for meal prep and can be made ahead of time. Just store it in the refrigerator or freezer as outlined above.

What can I serve with Mujadara (Lentils and Rice)?

Mujadara pairs wonderfully with fresh salads like fattoush or cucumber-tomato salad, along with lemon wedges and yogurt tahini sauce for added creaminess.

Can I customize the spices in Mujadara (Lentils and Rice)?

Absolutely! Feel free to adjust the spices based on your preferences. Adding more red pepper flakes can give it a nice kick, while omitting or substituting certain spices can personalize the flavor.

Is Mujadara (Lentils and Rice) gluten-free?

Yes! This recipe does not contain any gluten ingredients, making it suitable for gluten-free diets.

Final Thoughts

I hope you enjoy making this delightful Mujadara (Lentils and Rice) as much as I do! It’s a comforting dish that brings warmth to any table, perfect for sharing with family or friends. Don’t hesitate to experiment with your favorite herbs or side dishes. Happy cooking, and may your kitchen be filled with delicious aromas!