Mujaddara | Lentils + Rice

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Mujaddara is a Middle Eastern lentil and rice dish that turns simple pantry ingredients into something seriously flavorful. The difference between good and amazing comes down to one thing: the onions. If they’re not deeply golden and crisp, you’re missing most of the flavor.

Below, I’ll show you how to get it right, from perfectly cooked lentils to crispy onions that make the whole dish.

What is Mujaddara?

Mujaddara is a Levantine/Middle Eastern dish made with lentils and rice, flavored with ground cumin and topped with crispy fried onions.

I was inspired to make this recipe after watching a Youtube video detailing a Palestinian Mujaddara recipe and learned a lot about it. There is also this Lebanese Mujadara recipe that’s very similar.

I like a lot of cumin, but I stuck to the basic method in both recipes, which is cook the lentils first to give them a head start, and then adding the rice. This allows both the rice and lentils to cook perfectly.

Cumin is added while cooking to infuse with the lentils and rice, and then just after, for a more noticeable result. You can add it all at once, during cooking, after, or in parts; this seems to just be up to preference with this dish.

After cooking the onions, make sure to save the onion oil, it’s so flavorful!

To serve, pair with cucumber yogurt for a fresh, cooling, and creamy contrast.

Ingredients

See the recipe card for exact amounts.

• Lentils: I use dried brown lentils. Using cooked canned lentils will result in mushy lentils, so make sure to use dried lentils, which take about 25 minutes to cook. Don’t use red lentils, they are too soft and will turn mushy.
• Rice: A long grain rice is good, I use Basmati.
• Cumin: Gives a warm, earthy flavor.
• Onions: I use red onions. Make sure to slice them evenly so they cook at the same rate.

Tips for Making Mujaddara

• Don’t rush the onions. Deep golden color equals flavor. This can take 10-15 minutes over medium to medium-high heat.

Instructions

Fry the onions

1. Heat a skillet with the oil over medium-high heat. Don’t be afraid to use medium-high heat; this really helps the onions crisp up instead of absorbing oil.
2. Add the sliced onions. Use a skillet that is big enough and doesn’t overcrowd the onions.
3. Cook for 12 to 15 minutes, stirring occasionally, until deep golden brown and slightly crispy.
4. Transfer to a paper towel-lined plate and lightly season with salt.

Cook the lentils

1. Rinse the lentils well. Add them to a large Dutch oven with 2 cups of water.
2. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, until partially cooked but not soft. It’s important to par-cook the lentils so they finish cooking at the same time as the rice.

Add the rice

1. Rinse the rice and add it to the pot with the remaining 2½ cups of water, 1 teaspoon salt, and 2 teaspoons cumin.
2. Stir, bring to a boil, then reduce to a simmer. Cover and cook for about 10-15 minutes, or until both the rice and lentils are tender and the water has been absorbed.

Finish and serve

Add the remaining 1 teaspoon of cumin and gently fluff with a fork.

Serve topped with crispy onions and a side of cucumber yogurt for freshness.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The onions are best served fresh to maintain their crispiness, but can also be reheated.

What to Serve With Mujaddara

This is a hearty dish that benefits from something fresh and cooling on the side, like cucumber yogurt or za’atar cucumber salad. Try a tomato chickpea salad or add some pita for an even more filling meal.

Try bulgur pilaf with lemon and za’atar next.

FAQs

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