Mujadara
There’s something bittersweet about mastering the meal you always crave from your childhood kitchen. It’s a blend of pride and nostalgia, knowing you’ve learned to recreate a cherished dish while also acknowledging the passing of a culinary era.
Such is the case with mujadara, a classic Middle Eastern rice dish that holds a special place in my heart and my family’s culinary heritage. Traditionally made with a blend of brown lentils and rice, mujadara is a comforting, meatless option that resonates deeply with my Middle Eastern roots. My whole family likes this as a main dish that often uses pantry staples I have on hand. I make a big batch and we enjoy the leftovers for a few days as well.
Growing up, mujadara was simply known as “Lentils, Rice and Crispies” in our household. Its signature touch? Those irresistible crispy onions that we sprinkled on top, adding a delightful crunch to every bite.
Ingredients needed for Mujadara:
- White Rice (Long grain or White Basmati Rice are both great here)
- Brown Lentils (green lentils can work in a pinch.)
- Large yellow onions
- Extra Virgin Olive Oil
- Salt
To recreate this recipe, start by crisping sliced onions in a shallow pan over medium-high heat. As they turn a golden brown, set half of them aside for later use.
Next, in the same pan, combine brown rice and brown lentils with a few cups of water, allowing them to simmer until tender. This one-pan approach not only saves time but also ensures every grain absorbs the rich flavor of the caramelized onions.
You want tender lentils, and rice and lentils have different cooking times, so sometimes I add just the dry lentils first to give them 10-15 minutes of extra cooking time so they don’t end up al dente. Add a splash of water as needed if the lentils absorb it all. Then let the rice cook with the partially cooked lentils for an additional 20 minutes.
Once the mujadara finishes cooking, serve it alongside a refreshing salad or a dollop of Greek yogurt. (My family always eats it with a simple chopped salad of cucumber, tomato and lemon juice on top.) We also always serve this bread with warm pita bread. (Check out my Tata’s homemade pita bread ) Top your bowl with plenty of caramelized onions (aka crispies!)
For leftover mujadara, store them in an airtight container at room temperature, ready to be enjoyed the next day.
In the end, mujadara isn’t just a meal; it’s a connection to our heritage, a testament to the power of simple ingredients and timeless recipes. And as I pass down this authentic mujadara recipe to my children, I know its legacy will continue to thrive, bridging generations and keeping our Middle Eastern traditions alive for years to come.
What type of lentils is best for this recipe?
I prefer using classic brown lentils, but I think green lentils could work as well. Definitely don’t use red lentils.
What type of pan is best to use for this recipe?
I usually make it in my 5 qt dutch oven, but any larger pot would work.
Can I use canned lentils?
I don’t recommend it as the lentils cooking with the onions is what gives this dish so much great flavor.
Why doesn’t your recipe have ground cumin?
Some mujadara recipes use spices but the version my family makes does not. I really don’t think any spices are needed as the onions really steal the show here.
More Easy Recipes for dinner:
Mama's Mujadara (Lentils, Rice & Crispies!)
Ingredients
- 2 large yellow onions
- 3/4 cup vegetable oil (I use avocado oil)
- 1 cup brown lentils
- 1 cup long grain rice*
- 2 Persian cucumbers
- 2 medium-sized tomatoes
- handful of parsley
- juice of 1 lemon
- extra virgin olive oil
- salt and pepper to taste
Instructions
1. Start by thinly slicing your onions. You want them to be mostly uniform so they cook evenly. (Otherwise some will burn before the others have cooked.) Sprinkle liberally with salt.
2. Add vegetable oil to your pan over medium- high heat. When hot, add the onions, stirring frequently, until they are dark brown.
3. Remove half of the onions using a slotted spoon and place in a paper towel lined bowl.
4. Rinse 1 cup of lentils and add them to the remaining onions and oil along with 1 cup of water. (I chose not to remove any of the oil and added it to my rice for a little richness, but you are welcome to discard some of the oil if you prefer.) Have a splash guard or cover ready as it may sizzle.
5. Add salt and pepper. Par cook the lentils for 15 minutes, scraping the bottom of the pan to make sure you get all the onion bits. Add more water as needed so the lentils are just covered in water.
6. Add the rice and an additional 1.5 cups of water. Bring to a boil and then reduce heat to low, cover, and cook for 20 minutes or until water is absorbed and rice is cooked.
7. Meanwhile make the salad by dicing the cucumber and tomato and adding to a bowl with the finely chopped parsley, lemon juice and about 2 tablespoons of olive oil. Add salt and pepper to taste.**
8. Serve lentils and rice with salad on top and some of the remaining crispy onions.
Notes
*My Mom swears by using Uncle Ben's Rice for this recipe so that's what I use too!
** The salad really is a "little bit of this, little bit of that" you could add some chopped bell pepper, fresh mint, etc. Taste it to make sure the olive oil and lemon are well balanced and there is enough salt depending on how salty your rice is.
YUUUUMMMM. I’ve made mujaddara before and it is delicious. Very excited to try your family’s version.
Can’t wait to make this for tonight!!! I have been craving! <3
Can’t wait to make this for tonight!!! I have been craving! <3
My ex husband’s family is from Jordan and I agree – no madsun [ie yogurt] :) I use green lentils instead of brown, but the family recipe called for brown.
I only had canola oil and this recipe turned out amazing.
Oh thank you for letting me know! It has been a favorite since I was a kid :)
I have always wanted to try this dish, but had never found a recipe I thought I could make until this one! It was so good and has become a favorite in my repertoire.