Lebanese Mujadara with Lentils, Rice, and Caramelized Onions

Lebanese mujadara is a comforting Mediterranean dish of tender lentils and rice crowned with deeply caramelized onions. Cumin and coriander add warmth while fresh herbs and lemon keep the bowl bright.

It is a simple, economical meal that turns pantry staples into something deeply satisfying. Serve it warm with yogurt, salad, pickles, or flatbread.

Why You’ll Love Mujadara

• One of the most satisfying plant-based Mediterranean mains.
• Uses inexpensive lentils, rice, onions, and spices.
• Caramelized onions bring sweetness and texture.
• Excellent warm, cool, or at room temperature.

Ingredient Notes

Brown or green lentils hold their shape well. Long-grain rice keeps the grains separate, while basmati adds fragrance. The onions need time to become deeply golden; cook them slowly rather than burning them over high heat.

How to Make Lebanese Mujadara

1. Cook sliced onions slowly in olive oil until deeply golden and crisp at the edges.
2. Simmer lentils until partly tender.
3. Add rice, stock, cumin, coriander, salt, and pepper.
4. Cover and cook until the rice and lentils are tender.
5. Rest the pot, then fluff gently.
6. Top generously with caramelized onions, herbs, lemon, and optional yogurt.

Serving Suggestions

Serve with lemon, plain yogurt, pickles, and a crisp salad. It pairs well with Greek horiatiki salad, Moroccan zaalouk, and Italian peperonata.

Tips for Perfect Mujadara

• Cook onions in a wide pan with room to brown evenly.
• Stir onions periodically, especially near the end.
• Do not overcook lentils before adding rice.
• Rest the covered rice for 10 minutes before fluffing.
• Keep some onions crisp for a textural contrast.

Variations

Add chopped spinach, a pinch of cinnamon, or toasted pine nuts. Use bulgur instead of rice for a different grain-based version, adjusting the liquid and cooking time according to the package.

Storage and Reheating

Cool the rice and lentils promptly and refrigerate them in a shallow airtight container. Use within 3–4 days when refrigerated at 4°C (40°F) or below, following USDA guidance for cooked leftovers. Reheat with a splash of water or stock until steaming hot. Store onions separately when possible to preserve their texture.

Frequently Asked Questions

Can I use canned lentils?

Yes, but add them with the rice or later because they are already cooked. Reduce the cooking liquid slightly.

Why are my onions not caramelizing?

The pan may be crowded or the heat too low. Cook in batches if needed and allow enough time for the onions to soften and brown.

Can I make mujadara ahead?

Yes. The flavors hold well for several days. Reheat gently and add fresh herbs and lemon before serving.

Is mujadara vegan?

The base recipe is vegan. Serve with plant-based yogurt or omit dairy toppings to keep it vegan.

Lebanese Mujadara Recipe

Prep: 15 minutes   Cook: 50 minutes   Rest: 10 minutes   Total: about 1 hour 15 minutes   Serves: 6

Ingredients

• 250 g brown or green lentils, rinsed
• 200 g (1 cup) long-grain rice, rinsed
• 4 large onions, thinly sliced
• 5 tablespoons olive oil
• 900 ml vegetable stock or water
• 1 teaspoon cumin
• ½ teaspoon coriander
• 1 teaspoon salt and ¼ teaspoon black pepper
• ¼ cup chopped parsley and mint
• Lemon wedges and yogurt, for serving

Instructions

1. Cook onions in 3 tablespoons oil over medium-low heat for 30–40 minutes until deeply golden.
2. Meanwhile, simmer lentils in water for 15–20 minutes until partly tender.
3. Add rice, stock, remaining oil, cumin, coriander, salt, and pepper.
4. Cover and simmer 18–22 minutes until rice and lentils are tender.
5. Rest covered 10 minutes, fluff, and top with onions and herbs.
6. Serve with lemon and yogurt.

Nutrition is an estimate and varies with oil, rice, lentils, yogurt, and serving size. This recipe is for general cooking information, not medical or dietary advice.

mujadara lebanese recipe

Lebanese Mujadara is a comforting, budget-friendly staple of lentils, rice, and deeply caramelized onions seasoned with cumin and olive oil.

It comes together in 4 simple steps: slowly cook sliced onions low and slow until dark golden and crisp, simmer brown or green lentils until just tender, add rice, cumin, salt and pepper to the pot with some of the onion oil and cook until fluffy, then pile the crispy onions on top.

Serve warm topped with parsley and a squeeze of lemon, with yogurt or a cucumber tomato salad on the side. Naturally vegan, high in fiber and plant protein from the lentils, and balanced by the sweetness of the onions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer

Cuisine: Mediterranean

Calories: 350

Ingredients Method Video Notes

Ingredients

  

• Prep: 15 minutes Cook: 50 minutes Rest: 10 minutes Total: about 1 hour 15 minutes Serves: 6
• Ingredients
• 250 g brown or green lentils rinsed
• 200 g 1 cup long-grain rice, rinsed
• 4 large onions thinly sliced
• 5 tablespoons olive oil
• 900 ml vegetable stock or water
• 1 teaspoon cumin
• ½ teaspoon coriander
• 1 teaspoon salt and ¼ teaspoon black pepper
• ¼ cup chopped parsley and mint
• Lemon wedges and yogurt for serving

Method

 

1. Cook onions in 3 tablespoons oil over medium-low heat for 30–40 minutes until deeply golden.
2. Meanwhile, simmer lentils in water for 15–20 minutes until partly tender.
3. Add rice, stock, remaining oil, cumin, coriander, salt, and pepper.
4. Cover and simmer 18–22 minutes until rice and lentils are tender.
5. Rest covered 10 minutes, fluff, and top with onions and herbs.
6. Serve with lemon and yogurt.
7. Nutrition is an estimate and varies with oil, rice, lentils, yogurt, and serving size. This recipe is for general cooking information, not medical or dietary advice.

Video

Notes

Mujadara gets better as it sits. Make extra onions, they are the star. Use brown or green lentils so they hold shape, and do not skip the olive oil it was cooked in. Keeps 3 days in the fridge, great with yogurt, lemon, and a fresh salad on the side.

Cook the onions first, low and slow, 20 to 25 minutes until deep mahogany, not just golden. Keep the sweet oil left in the pan and cook your lentils and rice in it, that is where all the flavor lives. Add cumin at the end of the onion cook so it blooms without burning, and let the pot rest covered 10 minutes before fluffing.