Mujadara Lentils Rice Onions (Print-Friendly Version)
Tender lentils, fluffy rice, and sweet caramelized onions make a comforting Middle Eastern-inspired dish.
# What You Need:
→ Main
01 -
500 g onions, thinly sliced (yellow, red, or a combination)
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300 g green or brown lentils, rinsed
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180 g brown rice or white rice, rinsed
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1 tbsp vegetable bouillon powder
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1 1/2 tsp salt, divided
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1 tsp ground cumin
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2 bay leaves
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Black pepper, to taste
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2 tbsp olive oil
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5–5 1/2 cups water, divided
# How to Make It:
01 -
Rinse the lentils and rice under cold water. If using brown rice, soak it in water for 20 minutes and then drain. If using white rice, soak both the lentils and rice in separate bowls for 20 minutes, then drain.
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In a large pot, combine soaked brown rice with 600 ml water. Bring to a boil. Stir in bouillon powder, 1 tsp salt, black pepper, and bay leaves. Cover, reduce heat, and simmer for 20 minutes.
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While the rice begins cooking, soak the lentils in cold water for 20 minutes. Drain before use.
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While rice cooks, finely slice all onions. Set aside.
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After 20 minutes, add drained lentils and 700 ml water to the pot with rice. Stir well, cover, and bring back to a boil. Once boiling, reduce heat and simmer for 25 minutes.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced onions and stir. Cover and cook on medium for 10 minutes. Uncover, stir in ground cumin and remaining salt. Continue to cook uncovered for 5–10 minutes, stirring frequently, until deeply golden, adjusting heat for desired crispness.
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Once rice and lentils are cooked, test for tenderness. If needed, simmer uncovered for a few additional minutes until both are tender. Remove from heat and let stand covered for several minutes.
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Remove and discard bay leaves. Gently fold two-thirds of the caramelized onions into the lentil-rice mixture. Reserve the rest for garnish.
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Plate the mujadara into bowls. Top with the remaining caramelized onions. Optionally garnish with dairy-free yogurt and fresh herbs such as parsley or cilantro.
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For white rice use: Simmer soaked lentils with bouillon powder, 1 tsp salt, black pepper, bay leaves, and 700 ml water, covered, for 7–10 minutes. Add drained white rice and 480 ml water. Bring to a boil, cover, and cook over low heat for 18–20 minutes, or until both lentils and rice are tender. Drain excess water if necessary.
# Important Notes:
01 -
For optimal results, use green or brown lentils; yellow or red lentils will become mushy and are not recommended.
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Amount of water and cooking time may vary based on rice variety—consult packaging for best accuracy.
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Total preparation time does not include optional soaking period.