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This is the Lebanese bowl I grew up eating: mujadara with tender lentils, fluffy rice, and a generous pile of sweet, crispy onions on top. It’s humble, comforting, and made from ingredients most of us already have.
The lentils and rice cook together in one pot, while the onions are fried separately until deeply golden. A little of that onion oil is stirred back in at the end to season the dish naturally.
If you enjoy simple lentil dishes like this, try my simple Lebanese lentil soup or the bulgur version, Mujadara Hamra.
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What is Mujadara
Mujadara is a traditional Lebanese dish made with lentils, rice, and onions. It’s simple, filling food that’s been cooked at home for generations, often served as a main dish with very little else.
This lentils-and-rice version is the one most commonly referred to as mujadara. The onions are fried separately and served on top, adding sweetness and contrast, rather than being cooked directly into the pot.
There’s also mujadara hamra, which is a different dish made with lentils and bulgur wheat. In that version, the onions are deeply caramelized and cooked into the dish itself, giving it a darker color and a more onion-forward flavor. This recipe is the classic rice-based mujadara.
What you’ll need
- Brown or green lentils: These hold their shape and give mujadara its classic texture.
- Long-grain white rice (basmati works well): Rinse well so the grains stay separate.
- Water or vegetable stock: Either works for cooking the lentils and rice.
- Salt: To season.
- Olive oil (or vegetable oil): Olive oil adds depth and richness, especially since a little is stirred back into the pot.
- Onions (red or white): Thinly sliced so they fry evenly and turn crisp.
- Ground cumin (optional): A traditional addition that some families use and others skip.
See printable recipe card below for the full ingredients list and quantities.
How to make mujadara
Start with the onions
Thinly slice the onions. Heat the olive oil in a wide skillet over medium-high heat until hot and shimmering.
Add the onions and stir frequently at the start to separate the slices and prevent sticking. As they soften and begin to color, continue cooking until they turn deeply golden and crisp at the edges.
Avoid overcrowding the pan. If needed, fry the onions in batches so they crisp instead of steaming. Once done, lift them out with a slotted spoon and set aside. Reserve the onion oil.
Cook the lentils and rice
Add the lentils, rice, water, salt, and cumin (if using) to a large, heavy-based saucepan. Bring everything to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and cook uncovered for about 20 minutes, until the lentils are al dente and the rice has started to soften.
Pour a few tablespoons of the reserved onion oil into the pot, stir well, cover, and simmer over low heat for about 10 minutes, until both the rice and lentils are fully tender.
Serve warm or at room temperature, topped generously with the crispy onions.
Samira’s tips
Prevent mush: Make sure the lentils are al dente before the final covered simmer. Overcooked lentils will soften the whole dish.
Fry onions properly: Hot oil and space in the pan are key to crisp onions.
Use the onion oil: Even a small amount adds depth without overpowering the dish.
What to serve with mujadara
Mujadara is filling on its own, but it’s traditionally served with something fresh and cooling alongside it. A simple salad, yogurt, and bread are the most common pairings.
- Fresh salads: Fattoush, tabbouleh, or Shirazi salad to balance the warmth of the lentils and rice.
- Yogurt: Plain yogurt or a ceamy cucumber yogurt salad on the side or even with yogurt drink (ayran).
- Fresh vegetables: Sliced cucumber, radishes, or a handful of arugula for crunch and freshness.
- Proteins (optional): Grilled or baked chicken, kofta, shish tawook, or simple baked fish.
- Bread: Warm pita bread or markook saj bread for scooping and serving.
Storage
Fridge: Allow the mujadara to cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Portion the mujadara into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Add a splash of water or stock and reheat gently on the stovetop or in the microwave.
FAQs
Yes, but it requires a longer cooking time and more liquid. To make it work, cook the brown rice for about 15 minutes before adding the lentils. This helps ensure both finish cooking at the same time.
They’re crispiest when fresh, but you can briefly reheat them in a dry skillet to bring back some of the crispness.
Yes. Mujadara tastes even better the next day once the flavors settle.
More Lebanese recipes
If you try this recipe, let me know how it goes in the comments below. I’d also appreciate a rating on the recipe card.
Lebanese Mujadara (Lentils and Rice)
Ingredients
- 1 cup brown lentils (or green lentils); sorted, rinsed and drained
- 1/2 cup basmati rice (or other long-grain white rice), rinsed and drained
- 3 ½ cups water or vegetable stock
- 1 teaspoon salt
- 1/2 cup olive oil (or vegetable oil)
- 2 medium red onions or white; thinly sliced
- 1 teaspoon ground cumin (optional)
Instructions
- Heat the olive oil in a wide skillet over medium-high heat. Add the sliced onions and cook, stirring frequently, until deeply golden and crisp. Remove the onions and reserve the oil.
- In a large, heavy-based saucepan, combine the lentils, rice, water, salt, and cumin (if using). Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and cook uncovered for about 20 minutes, until the lentils are al dente.
- Stir a few tablespoons of the reserved onion oil into the pot, cover, and simmer over low heat for about 10 minutes, until the lentils and rice are tender.
- Serve warm or at room temperature, topped with the fried onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t made it yet, but know it will be great from experience. That is, mother would make this regularly.
As to the question of whether mujadara is healthy, I’d agree that yes, it mostly is. Particularly if olive oil is used for the onions and then mixed through.
Hey Paul,
Yeah, mujadara is pretty healthy! It’s a great source of protein and fiber, especially with the lentils. Using olive oil for the onions definitely adds some healthy fats too. Enjoy making it!
Best,
Samira
Hi. I would like to know if it necessary to soak the rice beforehand. Thank you.
Hi Carla,
There is no need to soak the rice.
I made this for the first time for my Lebanese partner, and he loved it. I loved it very tasty recipe. Easy to make. Thank you so very much.
I added some lemon juice total game changer!! Yummy
Thank you for your comment, Roxanne. Glad you both enjoyed the recipe!