Mujadara (Brown Rice and Lentils with Fried Onions)

Mujadara is a classic Middle Eastern one-pot dish of cumin-scented brown rice and lentils with fried onions and garlicky yogurt.

If the idea of filling your home with the scent of cumin, toasted rice, and sweet caramelized onions appeals to you – all while making a perfectly nutritionally-balanced meal – meet mujadara.

Mujadara is a classic Middle Eastern dish popular in Israel, Syria, and Lebanon, among others (the first version is thought to appear in an Iraqi cookbook hundreds of years ago). In essence, it’s a pot of cumin-scented brown rice and lentils, cooked together, topped with browned onions, and served with garlicky yogurt. It’s honestly hard to believe something as humble as rice, lentils, and onions could result in something so mind-blowingly delicious.

How Do You Make Mujadara

All mujadara is essentially made the same way but there are slight variations based on who’s cooking (I adapted this recipe from a Palestinian friend’s).

Some recipes call for cooking the onions in the pot with the rice and lentils, while others (like mine) call for adding the onions on top. Some people are adamant about parcooking the lentils before adding them to the rice, while I find they’re perfectly fine cooked at the same time.

Lastly, some recipes suggest toasting the rice in oil before adding the cooking liquid, while others skip it. I think this step is crucial: toasting the rice brings out its nuttiness and adds another layer of flavor to the dish; it also helps the grains stay fluffy, not mushy, while cooking.

Ingredient Notes + Substitutions

• Brown Rice: I use brown rice instead of white whenever possible, as it contains all the grains’ original fiber, protein, and minerals. Brown basmati rice gives mujadara the loveliest floral flavor (I get it at Trader Joe’s). If you can’t find any, use regular long grain brown rice.
• Green/Brown Lentils: Basic supermarket lentils will do. Do not sub with red lentils – they get too mushy.
• Cumin Seeds: Cumin is the signature flavor of mujadara. Don’t have seeds? Ground cumin will do.
• Onion: Use 1 softball-sized onion or 2 medium onions.
• Yogurt: Dairy or vegan. My favorite vegan options are Cocojune and So Delicious.
• Garlic: Raw garlic gives the yogurt sauce its spicy personality. For the purest flavor and to avoid biting down on whole garlic chunks, grate it on a microplane or pass it through a garlic press. (Or mince very finely.)
• Herbs: You can use cilantro, dill, mint, and/or parsley.

Mujadara Step-by-Step

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Start the Rice

Place the rice in a mesh strainer and rinse it under running water to get rid of excess starch. Transfer it to a large skillet* and toast for a few minutes until the rice is totally dry. Then stir in the oil and spices, and cook until the rice smells nutty, about 1 minute more.

Pro Tip: I recommend cooking mujadara in a flat skillet instead of a pot. The bigger surface area helps the rice and lentils cook more evenly.

Step 2: Add the Lentils and Water

Stir in rinsed lentils, then add boiling water (stand back – it may sputter). Reduce the heat to low, cover tightly with a lid, and cook until all the water is absorbed, about 30 minutes. The mixture should be simmering very gently. DO NOT stir the mixture during cooking to prevent mushy grains and broken lentils.

Step 3: Cook the Onions

Meanwhile, sauté the onions in a separate skillet over medium heat for about 20 minutes. Note that you’re looking for dark brown onions that are crispy in places – not soft and pasty caramelized ones. Stir often to prevent burning.

Step 4: Make the Yogurt Sauce

In a bowl, stir together yogurt, crushed garlic, lemon juice, chopped herbs, and a pinch of salt.

Step 5: Finish the Mujadara

When all the water is absorbed, turn the heat off and let the pan stand covered to steam for an extra 10 minutes (still not stirring). After that, taste the rice and lentils; if for some reason they’re not yet fully cooked, add a splash of water, and continue cooking for 5 more minutes. To serve, transfer the mixture to a serving platter and top with the onions.

Serving Suggestions

Serve the rice and lentils with the yogurt sauce on the side. If you’re in the mood for a fancier sauce, try this cilantro cashew cream or dairy-free tzatziki. You can have mujadara by itself or add purple cabbage slaw, sautéed cauliflower, or roasted carrots with tahini. This dish reheats well, so you can keep leftovers in the fridge for up to 4 days.

More Lentil Recipes…

• Moroccan Lentil Soup
• Warm Lentil Salad
• Lentil Patties
• Spiced Carrot Lentil Soup

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.