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Bowl of mujadara lentils and rice with caramelized onions

Lentils and rice with caramelized onions

Mujadara

Mujadara

1hEasy

Prep Time

10 min

Cook Time

50 min

Total Time

1 hr

Servings

4

6 cups

Difficulty

Easy

Cost

Budget

$

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Mujadara

Lentils and rice with caramelized onions

Humble yet extraordinary—tender lentils and rice crowned with mountains of deeply caramelized onions. Mujadara proves that the simplest ingredients can create the most satisfying meals.

10m

Prep Time

50m

Cook Time

60m

Total Time

4

Servings

Easy

Difficulty

Budget $

Cost

Mediterranean CuisineMain CourseSide DishVeganGluten-Free
Sarah Chen
Sarah Chen

May 14, 2023(Updated April 13, 2026)

Mujadara is Middle Eastern comfort food at its purest. The magic is in the onions—slowly caramelized until dark, sweet, and jammy, they transform simple lentils and rice into something extraordinary.

Why This Recipe Works

Caramelizing onions low and slow for 30+ minutes develops deep sweetness and complex flavor. The onions are both mixed into the dish and piled on top for two layers of flavor.

Ingredients

  • 1 cup brown or green lentils
  • 1 cup long-grain rice
  • 3 large onions, thinly sliced
  • 1/4 cup olive oil
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions

  1. 1

    Cook lentils in 3 cups water for 15 minutes until almost tender. Don't drain.

  2. 2

    Meanwhile, slowly caramelize onions in olive oil over medium-low heat for 30 minutes, stirring occasionally, until deep brown and sweet. Reserve half for topping.

  3. 3

    Add rice, cumin, salt, and remaining caramelized onions to the lentil pot. Add water if needed to just cover.

  4. 4

    Cover and cook on low heat for 18 minutes until rice is tender and water is absorbed.

  5. 5

    Fluff with a fork and serve topped with reserved crispy caramelized onions and a dollop of yogurt.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

Brown lentilsGreen lentils

Hold their shape equally well

Long-grain riceBulgur wheat

A traditional variation called mujadara hamra

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • Be patient with the onions—rushing them with high heat won't give the same sweetness.

  • Serve with a simple yogurt and cucumber side for the classic combination.

Storage

Refrigerate for up to 5 days. Excellent for meal prep.

Reheating

Reheat with a splash of water on the stove. Re-crisp onions separately.

Nutrition Facts

Per serving (0mg) · 4 servings

Calories340
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein14g
Carbohydrates10g
Fat54g
Fiber320mg
Sugar8g
Sodium4g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why are my onions not caramelizing?
The heat is too high (they'll burn) or too low (they'll just soften). Medium-low and patience are key.
Can I use red lentils?
They'll break down into a mush. Brown or green lentils hold their shape better.

Explore More

More Mediterranean RecipesMore Main CourseMore Side DishVegan RecipesGluten-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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