This authentic mujadara recipe combines rice, lentils, and crispy sauteed onions for a simple, inexpensive, yet hearty and flavorful 5-ingredient, meat-free, protein-dense meal!
In a large, heavy-based saucepan, combine the lentils, rice, water, and salt, and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and cook, uncovered, for 20 minutes, or until lentils are "al dente".
Meanwhile, thinly slice the red onion and heat the oil in a large skillet over medium-high heat.To save time, slice the onions with a mandoline or food processor slicing disk.
Once hot, add the onion and cook for 10-15 minutes, occasionally stirring, until the onions brown, caramelize, and become crispy. Then, remove the caramelized onions from the oil, setting them aside and reserving the oil.
When the lentils are al dente, pour in the oil from the fried onions, stir everything well, then add a lid and cook over low heat to simmer for 10 more minutes or until the rice and lentils are tender.
Finally, serve the mujadara rice and lentils warm (or at room temperature) with the fried onions over the top, and enjoy!
Storing Instructions
Store: Allow the mujaddara to cool, then store any leftovers in an airtight container in the refrigerator for 3-4 days.Freeze: I like to portion mine into freezer-safe containers or bags and store them for 3-4 months. Allow a portion to thaw in the fridge overnight before reheating.Reheat: To reheat from frozen. Add a splash of water (or stock) to the rice and microwave it until heated. From chilled, follow the same method or reheat it (with a splash of liquid) on the stovetop over low-medium until warmed through.
Notes
Make sure to partially cook the rice/lentils uncovered: This ensures the lentils plump up without the skins splitting or them becoming mushy.
Don’t discard the onion cooking oil: This is the secret ingredient for authentic mujaddara flavor, adding the deep oniony flavor throughout the lentils and rice.
Cooking time may vary slightly: Based on the pan size and exact heat you’re using. Just note the lentils should be al dente when adding the oil, then cooked until tender.
For a more nutty, toasty flavor: Gently toast the rice in the pan until fragrant before cooking it.
Adjust the onion consistency: For softer onions, reduce the heat to medium-low after the initial 10 mins. For crispier onions, leave the heat high and only stir occasionally. Make them even crispier with a sprinkle of flour, too.
Be liberal with the onions: I’ve made enough to add over the rice and lentils. However, you can optionally sauté extra diced onions in the large pan before adding the rice and lentils to cook. There’s no such thing as too many onions with mujadara!
De-glaze the onion pan: Add just a splash of water or broth at the end and scrape up any brown bits from the pan to get all that flavor into the onions.
What else could I add?
Bay leaves: Add 1-2 bay leaves to the pot while cooking the rice and lentils.
Salt & Black pepper: To season to taste.
Garlic: Sauté some sliced garlic until translucent before adding the remaining ingredients to the pot. This will add a subtle garlic depth throughout the dish.
Lemon: Either add lemon zest (or orange zest) directly into the lentils with rice or serve the dish with lemon wedges for a fresh, bright depth.
Spices: Ground cumin, cinnamon, or chili are popular additions. Add to taste.
Spinach: Stir a big handful or two into the rice at the end, stirring well and adding the lid just enough to wilt.
Check the blog post for serving recommendations and answers to top FAQs!