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Mujadara Recipe (Lebanese Rice)

This Mujadara is SO EASY! A comforting blend of rice, lentils, and sweet caramelized onions with warm Middle Eastern spices.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Keyword: Comfort Food, Easy, Gluten-Free, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cup green lentils or brown lentils
  • 1 cup basmati rice
  • 6 cups vegetable broth or water for cooking lentils and rice
  • 2 tablespoons olive oil
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds or 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon smashed allspice seeds or ½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 3 large sweet onions peeled and sliced
  • ½ cup all-purpose flour or gluten-free flour mix
  • ½ cup vegetable oil for frying the onions
  • chopped cilantro and lemon wedges for garnishing

Instructions

  • Rinse the lentils and rice under cold water until the water runs clear. Slice the onions thinly and gather all spices and ingredients.
  • Heat the vegetable oil in a frying pan over medium heat. Dredge the sliced onions in flour, shaking off excess, then add to the pan. Cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Remove from heat and set aside.
  • In a large pot, combine lentils and 6 cups vegetable broth or water. Bring to a boil, then reduce to a simmer. Cook about 20 minutes until lentils are tender but not mushy. Drain excess liquid if needed.
  • Add rinsed basmati rice, olive oil, salt, coriander seeds, cumin seeds (or ground cumin), allspice, cinnamon, turmeric, and black pepper to the pot with lentils. Stir well to combine.
  • Pour in an additional 4 cups vegetable broth or water and bring to a boil again. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy and liquid is absorbed.
  • Gently fold in the caramelized onions, reserving some for garnish. Taste and adjust seasoning as needed.
  • Spoon Mujadara onto serving platter or plates. Garnish with reserved caramelized onions, chopped cilantro, and lemon wedges. Serve warm.

Equipment

  • Large Pot or Dutch Oven
  • Frying pan
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Cutting board and knife
  • Serving Platter

Notes

  • Use gluten-free flour to make this recipe gluten-free.
  • For a spicier version, add chopped fresh chilies or red pepper flakes.
  • Leftovers taste even better the next day; store in an airtight container in the fridge up to 4 days.
  • Reheat gently with a splash of water to prevent sticking.
  • Add fresh herbs or seasonal vegetables for extra flavor and nutrition.