Are you familiar with mujadara? It’s a beautiful dish layered with lentils and rice at the bottom, followed by caramelized onions (the more, the better), and hopefully a couple of creamy or spicy sauces on the side. It’s one of my favorite items to order at Middle Eastern restaurants, and this recipe tastes just like it.
Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.
Mujadara is a seriously inexpensive vegetarian meal that would make a statement at your next get-together.
It’s also special diet-friendly, since it’s gluten free and easily vegan/dairy free (simply serve hummus or tahini sauce on the side instead of yogurt).
Lastly, mujadara is fun to make! Want to learn how?
I’ve been wanting to master this recipe for quite a while. When the March-April issue of Milk Street arrived in my mailbox with mujaddara on the cover, it seemed like a sign. I got really excited when I read that their recipe cooks both the rice and the lentils in the same pot—genius.
For my version, I started with Milk Street’s recipe and made several changes to suit my own preferences and make the recipe a little more nutritious. I substituted brown rice for the white rice, which was simple once I adjusted the cooking times. Brown rice makes this mujadarra recipe extra hearty and flavorful.
I also cooked my onions in extra-virgin olive oil instead of peanut oil, and it worked great. Finally, I added more fresh herbs to liven up the finished dish.
How to Cook Mujaddara
Here’s what you should know before you get started:
This mujaddara recipe is awesome because you can cook the rice and lentils in the same pot! The trick is to let the rice cook for about 10 minutes before adding the lentils. This easy cooking method is a game changer, and I’m sure you’ll see it again soon.
While the lentils and rice simmer, you’ll start caramelizing the onions. Whether you want soft caramelized onions (shown in photos) or more crispy caramelized onions (more traditional), your mujaddara will turn out great.
For softer onions, just reduce the heat to medium-low after 10 minutes at medium-high. For more crisp onions, leave the heat at medium-high the whole time and stir minimally, just every few minutes when the onions are starting to brown. With either method, cook until the onions are deeply caramelized and loaded with flavor. You can’t go wrong!
Once your components are done, spread them across a large serving platter. Serve with a bowl of yogurt on the side. Its creamy, rich texture and tangy flavor unites the pilaf and onions.
I also love serving my mujaddara with a fresh and spicy sauce, such as shatta (shown in photos) or zhoug. Those are both made with jalapeños and fresh herbs. Store-bought chili-garlic sauce is a good option, too. If you want a more mild flavor boost, try a handful of sliced cherry tomatoes.
Watch How to Make Mujadara
Important Notes & Tips
This recipe is designed for specific, easy-to-find varieties of rice and lentils.
If you choose a different variety, you will need to adjust the cooking times and method. The easiest workaround is to cook the lentils and rice separately until tender, drain well, then stir them together.
This recipe is written for brown basmati rice, not white rice, not quick-cooking rice. Any type of regular-cooking brown rice will theoretically work, but brown basmati rice is most traditional. If you want to use white basmati rice, you’ll find guidance in the recipe notes. Otherwise, you’ll want to cook your preferred variety of rice separately.
It is also designed for standard, uncooked brown or green lentils (not canned lentils or red/yellow/black beluga/French green lentils). Want to substitute canned lentils? You can—rinse and drain two cans of lentils and stir them into the cooked rice. Want to substitute another variety of lentil? Your best bet would be to cook it separately and stir it into the cooked rice. Here’s my guide to cooking lentils.
Wondering what to serve with your mujaddara? I’ve got you covered:
- Fattoush Salad, or a simple green salad topped with Fresh Mint Dressing
- Ultra Creamy Hummus, Baba Ganoush and/or Tahini Sauce
- Crispy Baked Falafel
- Mediterranean Tomato & Feta Dip
View all Mediterranean recipes here or read my guide to cooking lentils if you’re interested in incorporating more lentils in your diet.
Please let me know how your mujaddara turns out in the comments! I hope you absolutely love it.
PrintMujadara (Lentils and Rice with Caramelized Onions)
- Author: Cookie and Kate
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 generous servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It’s a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Ingredients
- 4 medium cloves garlic, smashed and peeled
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 ¾ teaspoons fine sea salt, divided
- Freshly ground black pepper
- 5 cups water
- 1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
- 1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
- ⅓ cup extra-virgin olive oil
- 2 medium-to-large yellow onions, halved and thinly sliced
- ½ cup thinly sliced green onions (from 1 bunch), divided
- ½ cup chopped fresh cilantro or flat-leaf parsley, divided
- Plain whole-milk or Greek yogurt, for serving
- Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha
Instructions
- In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
- Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
- Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
- Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
- Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining ¼ teaspoon salt over the onions. They’ll crisp up as they cool.
- When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
- Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
- Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.
Notes
Recipe adapted from Milk Street.
*Brown rice notes: This recipe is specifically designed for regular (not quick-cooking) brown rice. Any variety of regular brown rice will theoretically work, though basmati is the most traditional choice. You can find brown basmati rice (Lundberg brand) at most well-stocked grocery stores, or you can buy it at Trader Joe’s (they sell both regular and quick-cooking brown basmati, so be sure to buy the regular).
*To make this recipe with white basmati rice instead: Cook the lentils in the boiling water first for about 10 minutes (until somewhat softened on the outside/still firm in the middle), then add the rice and cook until both lentils and rice are tender, about 25 minutes.
**Lentil notes: You want to use standard-issue uncooked brown or green lentils, not red or yellow lentils or fancy French green or black beluga lentils or canned lentils. Those all have different cooking times, which won’t work with these instructions. If you want to use a different type of lentil for this recipe, cook it in a separate pot from the rice, then stir them together before serving (canned lentils would simply need to be rinsed and drained before using).
Make it dairy free/vegan: This is easy! Replace the yogurt with something similarly creamy and tangy, like classic hummus or tahini sauce.
Prepare in advance: This recipe is a great candidate for making ahead. You could gently reheat the lentil and rice mixture and onions (reserve fresh herbs for the end), or just let it warm to room temperature.
Hayley
I’ve always wanted to make this dish! I’ve never tried it but it appeals so much to me. Do you think green lentils would work here? The ones I buy cook in about 20-25 minutes, which seems to be about the same as the brown ones you use.
Kate
Hi Hayley, yes, I think those will work! As long as they aren’t fancy French or black beluga lentils.
Hayley
Thanks Kate, can’t wait to try this.
Tristin
Could I sub shallots for the yellow onions? Or something else? Onions do not agree with my husband, but he can handle green onions, shallots, leeks, etc.
Thanks, Kate:)
Kate
Hi Tristin, I think the shallots would work well! Or leeks. You will just need a lot of them. :)
Tatia
Just my 2 cents, but I think a shallot and leek mixture would be lovely!
Kathryn Wilkinson
I made something similar not long ago–tahdig (stuck-pot rice with lentils), and it was very tasty although a little fussy in the prep. This sounds much more my style and I plan to try it very soon. Thank you!
Kate
Let me know what you think!
Kathryn Wilkinson
The cumin wasn’t as strong as I expected it to be. The dish is delicious.
Shaileen Chand
Hello!
Can I use green lentils instead of brown?
Thanks,
Shaileen
Kate
Green lentils work too!
Arianna
This looks delicious! My family is Persian, and we make a similar dish called “Adas Polo,” which translates to “lentil rice.” It has some warm spices, like cinnamon and turmeric, and some chopped dates and/or raisins for a bit of sweetness. We also eat it with yogurt on the side– it is the ultimate comfort food! Can’t wait to try your version!
Kate
Thanks for sharing, Arianna!
Meghan
I love mujaddara and also make a one pot version with brown rice (and adding kale at the end — which steams in the pot — for extra extra nutrition). I think cinnamon is critical though. I either add a stick or 1/2 teaspoon at the beginning.
Kate
Thanks for sharign!
Sue
Hi Kate
Your recipe is great would like to give u a small hint. You can make Mujaddara also with burgul a great substitute for rice.
Sue
Kate
Thanks for sharing, Sue!
Traudl
You can reduce the cooking time tremednously if you soak the rice and the lentils for several hours – like in the morning if you want to cook at night or overnight if you want to cook early in the day.
The rice only takes about 2 – 4 minutes until it is done, the lentils about 5 minutes.
Kate
Thanks for sharing, Traudl!
Deena
I have an allergy to rice – what do you think about using barley in place of the rice?
Kate
I haven’t tired it, but could be an ok substitute. Or maybe farro?
Naomi H Tiscione
Hi, I know this is an old comment, but spelt might work for a rice substitute.
Sasha
I’m giving this five stars as the recipe was clear, accurate and easy to follow. I was glad I’d tried it, although I don’t think it’s something I’d make again. I served it with a little sriracha and some tahini sauce and yogurt, but it didn’t seem to have a lot of pow. Maybe if I doubled the onions, or followed your other suggestions for toppings..
Kate
Thanks for sharing, Sasha! I’m happy you tried it.
Sasha
As it turned out, we had the other half the next night and liked it a lot better! Maybe the flavours develop with standing?
Anita
Could this recipe be made with red or yellow dahl?
Natalie
I think red lentils would get too mushy, even if you put them in later. I don’t know about yellow dal.
Jamie
I used red and yes, very mushy. It’s like a soup, not like the recipe picture.
Carole
Hello,
Wanting to make this even easier, do you think this recipe would still work if you cook the rice and spices in a rice cooker, then mix the cooked rice with warmed pre-cooked canned lentils, then finish the rest of the recipe?
thanks!
Kate
I haven’t tried it, but could work. The lentils won’t contain the same flavor, though.
Cat S
Carole, I do lentils and rice in the rice cooker. Make sure to use De Puy lentils. 1 rice cooker cup of lentils, 2 rice cooker cups of brown rice. Add the bay leaves and I also add cinnamon and cumin, ska and olive oil. It cooks amazingly well! I use the rest of Kate’s recipe to sing it up (caramelized onions, yogurt) and it’s amazing!!
Cat
Dry lentils!
Lotta
i made this today!!! Wow So good,
made your Shatta sauce with it, Outstanding!!
Kate
Hooray! Thanks for reporting back, Lotta.
Emily Smith
This sounds and looks good! I am curious if you think the rice and lentil part could be adapted for a slow cooker? We live in a tropical climate, and I am always looking for ways to reduce heat in the kitchen. Thanks!
Kate
I haven’t tried it, but worth to try and experiment! Only hesitation is their cooking time is different, so you might need to add the lentils part way through. If you try it, let me know!
Natalie Short
Mujaddara is one of my favorite foods so I was so excited to see this recipe! I’ve made a very minimalistic one in the last, but other than that so many recipes for this dish seem weirdly complex. This hit a happy medium of being simple (and so budget friendly) but very tasty!
I thought I had bay leaves at home but I didn’t, so I made without, and it was fine. I added a squeeze of lemon.
Kate
I’m so happy to hear that! Thanks for sharing, Natalie.
anthony
Fabulous! And it hit the spot after a couple hours of a yard workout. I might double the onions next time. Tried a little with sriracha, which overwhelmed it, and a maple/vanilla combo of the Greek yogurt we had in the fridge (not particularly recommended, LOL, but I get the idea).
On a side note, summer’s coming, any chance of seeing other veggieburger recipes ?
Claire
This looks delicious and I have everything in my cupboard already. The one question I have is whether green split peas would work instead of lentils – I guess the cook time would be longer, but any other advice on this? Thanks!
Jen
Thank.you for this recipe! Growing up my Lebanese mom made this all of the time. Such comfort food. Now I make it regularly and it is a great meal to.take to.work to hear up for lunch. But I never thought of using green onions so thank you for that suggestion!!
Kate
Thank you for sharing, Jen!
Carey
My husband and I spent years in Greece and Nepal so rice and lentils are like home for us. This was delicious! I used green lentils and Trader Joe’s brown rice, which cooks at the same rate/ratio as Basmati rice. However, I put them both in at the same time because I am terrible at doing close readings of recipes, but it still turned out great! If you love onions, as we do, add more but the carmelization is key. Loved the cumin and the cilantro and green onions for added depth. We served it w/ tzatziki (store bought, not homemade), which added another layer, along w/ a green salad w/ walnuts, blue cheese and cranberries. So so good!!!
Your recipes are always a huge hit in our house. Thank you, Kate!
Malia
Thanks for this recipe Kate. I will definitely make this again and I love the fact that it’s inexpensive. I used all of your suggestions: Greek yogurt, cherry tomatoes and Siracha sauce. It’s really delicious and filling. I keep burning the onions though so I’ll have to work on that! Looking forward to trying the sauces that you mentioned as well.
Cassie Tran
Ah, caramelized onions and lentils make EVERYTHING taste better. I swear I’ve tried this recipe before at some kind of vegan potluck or restaurant, but I cannot recall when! All I remember is how much I loved it. This recipe has inspired me to make my own, maybe with a different kind of rice too!
Lulu
So excited to have discovered your website – my family and I are just loving your recipes. By popular request, we’re having Mujadarra for the second time this week. Your sweet potato soup is the best ever. Thank you for the inspiration – feeling reinvigorated in the kitchen!
Allison | UpBeet Kitchen i
Wow! This was absolutely out of this world delicious! My whole family and I went back for seconds. We’ll definitely be making this regularly from now on. I loved the preparation method and the caramelized onions were the perfect topping. I also made a simple green salad with your Fresh Mint Dressing to accompany the Mujaddara, and it, too, was outstanding!
Jenn
I have attempted Mujadarra a few times in the past and didn’t understand the fuss — this recipe is fantastic
james b mills
Going to Nice for a month, this will be the first thing I cook over there for my Vegan son and granddaughter.
Mary
Wow I love lentils but did not realize how much fat and sodium in this recipe and a ton of carbs! Disappointed…..
Kate
Hi Mary, we all need healthy fats in our diets and salt has several benefits as well – that is, unless you have been instructed by a professional otherwise. Thanks for your comment! You can always cut back on the amount of salt here, too.
Katarzyna Matryba
I’d love to make it but I’m confused about garlic. You cook with it first and then you also smash it and add it to the rice and lentils? Can you explain ? Thank you
Kate
Hi there, sorry to have missed your question earlier. You smash the garlic and cook the smashed cloves with the rice and lentils. After cooking the rice and lentils, you will probably still find some larger pieces of garlic and you just smash those with a fork and stir them in. Hope that makes sense.
Jenna
I made this today and it is now on my list of favorite easy recipes for the whole family. Even my picky son liked it. I didn’t have cilantro or green onions so used a bit of fresh mint. The tahini sauce was delicious drizzled over the top. Thank you!
Kare
Made this recipe last night and it was a big hit! Easy to make, great flavors, and and timing was perfect! I love how explicit your directions are to follow. This is definitely on our favorite list. Many thanks again for an awesome recipe!
Jessica
Loved this! My family gobbled it up.
cm
OMG! This is really great. The zhoug and the onions and fresh herbs are essential. I also made the whole roasted cauliflower recipe with the tumeric yogurt sauce. I used the tumeric yogurt sauce on the mujaddara. I have never made a recipe with lentils that I enjoyed. I am totally bowed over by this! :D
Charlotte
Made this last night and my husband and I loved it. I added a diced aubergine to my caramelising onion for extra veggies and it was delicious. Made a great dinner and leftovers lunch. Thank you Kate x
Catherine
This was fun to make! I didn’t love it until I topped it with hummus and lizano sauce, and then it really sang. I would love if you could feature a homemade recipe for lizano sauce – it’s hard to find here in the states and serves as such a good complement to many of your recipes.
Karen Walker
This was DELICIOUS!!! Totally loved it and my family did too I made the Shatta to go with it and it really made the dish will definitely make again.
Melissa
What a delicious and simple dish to prepare! I love going out for Middle Eastern food, and was excited to try an at-home version of Mujuddara. I really enjoyed it, and was amazed by how easy it was! Thanks for another great recipe.
Tess
I made this with the Zhoug sauce, and paired it with the Turmeric-Spiced Whole Roasted Cauliflower recipe you posted at the beginning of the month and they were both delicious!
Heather NYC
I love this dish and this was an excellent recipe. I was able to find brown basmati rice in the bulk aisle of Whole Foods. I added shatta (Kate’s recipe) and although I didn’t add yogurt I forgot to substitute it with tahini or hummus both of which I had in the fridge. I will add it to the leftovers I will be eating for lunch tomorrow.
Emily
I just made this yesterday with Zhoug to go with it. It was my first time making caramelized onions properly! Both recipes were delicious. Thank you!
Patty
I tried this last night and kind of slipped with the black pepper but frankly, it tasted delicious. Love how it’s power packed with protein! The cilantro adds a lovely flavour. Had a bit of trouble getting the onions to crisp up but I’ll try again next time. Definitely a “do-over”!
Kate
I’m glad you liked it! Thanks for your review, Patty!
Paige B Carney
I made the Mujadarra lentils and as expected it was delicious. I love all of your recipes. I bought your cookbook for myself and then bought two more for gifts.I made the Shatta and modified it by using fresh lime juice instead of sherry and I added a smashed avocado. Perfect. Please keep the recipes coming, I really enjoy them
Kate
Great to hear, Paige! Thanks for sharing the C+K love and buying cookbooks. I appreciate it!
Kelly
This dish was outstanding! My 13-year-old son said it was his favorite lentil dish. This is high praise from a teenager who has turned up his nose at lentils in the past. We had Greek yogurt and sriracha at the table.
Thanks for sharing this!
Kate
That is fantastic, Kelly! Thank you for your review.
Megan
so yummy! I would make it with three onions instead of two (we wanted an increased onion to lentil ratio). Hubby hates cilantro so we only did half of what the recipe calls for and thought it was still pretty good! (he would have taken all of it out, I thought it was good as is). Definitely going to make again!
Kate
Thanks for sharing! More caramelized onions are always a good option!
Chelsea
I made this a few nights ago and it was excellent! It worked out even though I overcooked the rice and lentils. Ate it with the shatta (without cilantro) and greek yogurt. The caramelized onions really made the dish for me! :) Thanks!
Kate
You’re welcome! Thanks for the review, Chelsea.
Susie Norman
Such simple ingredients but so tasty! I did add the zhoug as a topping but the meal was great as is.
Kate
Thank you for sharing, Susie!
Belinda B Mark
Lovely and I would double the onions next time and try the cinnamon stick!
Kate
More caramelized onions, yes please! Thanks for sharing, Belinda.
Peninna Oren
I made this tonight and it was delicious! My only comment is you need the time to spend (in my case an hour and a half) cooking/prepping. I did and it was totally worth it and now I have leftovers for work tomorrow and the next day! I really wanted to try one of your sauce recipes but I didn’t have the time or ambition tonight. I bought Mina brand spicy Harissa sauce and it was a perfect compliment.
Kate
I’m sorry it took a little longer for you! But, so glad it was worth it!
Richael
I love this recipe! I made it a couple of nights ago. I love that it makes a huge batch that I can eat throughout the week. I paired it with your baba ganoush (another favorite recipe!) one night and yogurt another night, and both combinations were delicious. I also threw in some roasted chickpeas for a crunch. Thanks for the great recipe – I’ll definitely be making it regularly!
Kate
Oh, I love that combination! I’m going to have to try it.
Sofia
I love this recipe, tastes great and makes you feel great:)
Kate
Thank you for your review, Sofia!
Steph
I am fairly new to your website, but I must say that I have loved everything that I have tried. I just made the Mujaddara today, I have never had it before and it was easy to make and delicious. I used the green onions and cilantro, but no sauce and it was sooo yummy. I have made several other recipes including the turmeric roasted whole cauliflower which I took to Easter dinner and the whole family, including the teenagers loved it. So happy I found you Cookie and Kate, looking forward to more delicious recipes
Kate
I’m so happy to hear you loved it, Steph! Thanks so much for your review.
Julie Hughens
OK, I made the mujaddara tonight for the first time. We really liked it. I made a tzatsiki sauce with cucumber and yogurt and that was great. I love Trader Joe’s brown basmati rice and it cooks perfectly every time. I just kept cooking the rice/lentils until done. The onions are the charm, though! Lovely!
Kate
Thank you for sharing, Julie!
Lisa
Whenever I make a Cookie+Kate recipe, my son always tells me, “Mom, you really know how to cook.” The truth is, I know how to follow a recipe. Love this one – I could have it almost every night.
Kate
I love it! Thanks, Lisa!
Dee
Wow! This was easy, nutritious, cheap, and delicious! What is not to love?
Kate
Thank you, Dee!
Julie Selvais
I regularly make kosheri, which is similar to this with the addition of vermicelli. I serve that with meatballs (or any vegetarian substitute would do) in a spicy tomato sauce.
Kate
Thanks for sharing, Julie!
MG Ellington
This was so good. I am making it again this weekend.
Kate
Hooray! Thanks for making another one, MG.
Sarah
Thank you Kate! This turned out so well! Your recipes are so easy to follow. This is a dish I have always wanted to know how to make! Paired it with your fatoush salad and it was SO good!! Can’t thank you enough.
Kate
You’re welcome!
CAItlin
Great new recipe! Tried to go it non-dairy with coconut milk yogurt… it was NOT the right flavor profile. Definitely needs the tang of Greek yogurt. Might try hummus next time as suggested for dairy-free options. The onions were so tasty though!! Will definitely make this a regular.
Kate
Thank you for sharing your experience! Maybe a different non-dairy yogurt, if you need it. I’m happy you enjoyed the rest of it!
Marie-Charlotte Vatelot
So delicious! I topped it with avocado and it was perfect! Thank you.
Kate
You’re welcome, Marie!
Kacee
Yessssssss so good! The yogurt really makes it. Very much comfort food, would be lovely on a chilly day, well any day. It’s absolutely delicious and I will be making this many more times. Wish I had a bigger belly to eat more Thank you again for another perfect dish! We both loved it!!
Kate
I agree! The yogurt is key.
Nic Angela
Hi! I was wondering if you think this could be done in an instant pot? It is far too hot out for stovetop cooking! Thoughts?
Kate
I think it could work for the rice and lentil. Since the lentils and rice require different cooking time, I would make sure to set your timing accordingly based on the InstantPot recommendations. The caramelized onions would still need to be done over the stove, and they help make this dish!
Lisa Maule
Delicious. Exactly what I was looking for with brown rice. The onions realy set off this dish. I used basil as fresh herb. And added half a cup of mung beans. I pre-soaked the brown lentils and mung beans in boiling water.
Kate
Right?! The onions help make this so amazing. Thank you for your feedback, Lisa!
Patricia Coles
Love this recipe of Mujaddara! Looks beautiful and tastes delicious. I served it for my Saudi Arabian friends and they loved it too. I love all of Cookie and Kate’s recipes.
Kate
I’m so glad you love it, Patricia! Thank you for your review.
Lisa
I just made this for a middle east peace fundraiser. I was told by a Pakistani guest, who recognized the dish immediately, that it was the best he had ever had. He had 4 servings that evening. A big hit.
Thank you!
Kate
That’s great! Thank you for sharing, Lisa.
Beth
Thanks for the recipe- it was great! I added a couple of shakes of cinnamon and little lemon juice to the rice/lentil mixture and added red bell pepper to the onions (last couple of minutes) for color and served it with yogurt & Zhoug. Can’t wait to eat the leftovers!
Kate
You’re welcome, Beth! Thank you for your review.
Lydia
I’ve been trying to find a lentil recipe that my whole family likes- and this one was finally the winner!! I’d never heard of mujaddara before- thank you for the recipe!
Kate
I’m glad this one was a winner!
Kacee
I’ve made this 3 times it’s one of my absolute favorite dishes ever, thanks for this it’s sooooo good! Perfect!!!!
Kate
Wonderful to hear, Kacee!
Marianna
Absolutely delicious! I swapped the rice for quinoa, cooking them separately from the lentils and serving them together. II paired it with the shatta recipe (amazing and deliciously spicy!) and even topped it all with some sliced Persian cucumbers for freshness! I served it alongside some steamed broccoli and ground beef. Came together easily and made for a delicious and simple weeknight meal and amazing leftover lunch. (I didn’t have sherry vinegar, so I used fresh lime juice to brighten it all up). This will now be a staple in my house!
Kate
Thank you for sharing how you changed this one up, Marianna!
Anika
Hi Kate! I am Anika, and I am 11 years old. I love to cook and I want to become a vegetarian someday. No one in my family is a vegetarian or cooks vegetarian meals on a regular basis, so I took it upon myself to start making vegetarian meals for the family to share. I am so lucky that I found your site! It has been a HUGE help to me on my mission, and I hope that if I can keep making your recipes and if I receive more positive responses from my family, I will be able to become a full-time vegetarian! (Yay!) Thank you so, so much for creating this beautiful site with all of your tasty recipes. I simply cannot wait to try more of them!!! On a more related note, I made this dish about a week ago for lunch, and it was delish! I recently found that lentils are something that I have been missing out on! Also, it is so convenient that you can cook the lentils and rice in the same pot! Less dishes to wash, too! Thanks for another stunning recipe! Give Cookie a pat for me!
-Anika
Kate
Hi! I love that you are cooking at your age. Thank you for sharing and keep it up!
Alex
Oh, my goodness, Kate, we absolutely loved this recipe! My mom and I made it last night, and our only alterations were halving it, using green lentils, and making your Best Tahini Sauce, which is absolutely to die for! Thankfully, we still have some leftover, because I’m still thinking about it the morning after. Thank you for such a wonderful recipe!
Kate
You’re welcome, Alex! Thanks for your review.
Shoba Nayar
This was wonderful! Thank you for a great recipe. I am not sure how, but I think I overcooked the lentils and rice so they were somewhat soggy. Will pay closer attention next time.
Love your site!
Kate
Hi Shoba! I’m sorry they turned out a little soggy for you. Thanks for your review! I’m happy you were still able to enjoy the dish.
Shoba Nayar
They were delicious – even soggy. I bought zhoug at Trader Joe’s and it was a great accompaniment. Warning: the zhoug is very spicy!
Melissa
My lentils were still crunchy when the rice was finish. I ended up overlooking the rice in order to soften the lentils. Had to throw the whole thing out.
Kate
I’m sorry to hear that, Melissa. What type of lentils did you use?
Hayley
This was so SO good. I made the zhoug to go along with it and it was perfect.
Kate
Great to hear, Hayley!
Su
Loved this. Back story. I’m new to the Mediterranean Diet and there is a recipe in one of my books for “Lentils and Rice” which I made this week. It was HORRIBLE, my husband is very easy going, but we had a ‘food fight’ over it. I let it rest for a couple days while I searched the internet for something to rescue and repair the bland dry lump of stuff in my pan. I didn’t know it should have a name like Mujaddara! I added all your seasonings, more onions, roasting the tomatoes and roasted the garlic. Added greek yogurt and salsa at the table along with home made corn tortillas–SO much better! I don’t have to throw it all away, Thank you! I’m following you on Pinterest now, I look forward to perusing your site for more.
Elle
Tried this recipe tonight, followed it exactly. We found for all the work, and steps, it wasn’t worth it. The rice came out without much flavour. Way more bland then I expected. Onions were good.
Wouldn’t make this again
Kate
I’m sorry you didn’t love it! Thanks for your feedback. You can always kick-up the spice if you want more.
Kim
Kate,
Can you suggest another vegetable to add to this? Sounds so yummy.
Thanks, Kim
Kate
Roasted carrots are a get add!
urbi
awesome
Rachael
My husband and I LOVED this recipe, we made it with the jalapeno sauce (served over yogurt). The only thing I’d say is you could halve the salt (main dish and sauce), the end result was still a little saltier than I usually go for so push it further if you want! We will definitely be cooking this again soon – thanks so much for wonderful recipes I can depend on!
Kate
Hooray!! I’m so glad you loved it. Yes, adjust the salt as you see fit. Thanks for your review, Rachael!
Justine
Has anyone made this recipe in an Instant Pot who could advise on cooking times? I think this would work well in an IP, but I am not skilled enough to figure out how long to cook it.
Dawn Graham
Fab-u-lous! I spend a lot of time in the Middle East and this was as flavoursome as any I’ve eaten! I actually used French green lentils ( as that was all I had) and added a handful of red wild rice. The cooking times were a little longer but I just kept checking and stirring regularly. I also used your recipe for Shatta then went off piste a little and made your creamy Tahini dressing with some Dill I had in the fridge. All of which were absolutely delicious. This is definitely going into my midweek dinner repertoire. Thank you.
Kate
I’m glad this has held-up to your experience! Thanks for sharing how much you liked it.
Gabrielle
I LOVED this recipe. Except I only used 4 cups of water and I took the lid off for a bit at the end on low heat to let the rest of the water evaporate. Besides the water I followed the entire recipe.
Kate
Thank you for sharing, Gabrielle!
Tatiana
Rice is too mushy and lentils are nowhere to be ready. Either soak lentils before or start cooking them BEFORE rice
Kate
Hi Tatiana, I’m sorry this didn’t have a great result for you. Did you end up cooking everything longer? If so, how much?
Martha
This is a very good recipe! Just made it for the first time and your directions are perfect (although I ran into an issue being able to drain extra liquid from the rice/lentil mixture). I did use homemade veggie broth instead of water for more flavor but it also upped the saltiness. The caramelized onions are the perfect touch-I could eat those by themselves. Will definitely make this again, with extra onions for the side
Kate
Thank you for your feedback, Martha! What was the particular issue with the water?
Kim
This was so good I wanted to cry! Seriously delicious!
Kate
Love to hear that, Kim!
Margareth
I just love it will definitely make it again
Priti Patel
Made this tonight with the Shatta and fatoosh salad. Omg! A culinary explosion in our mouths. We loved loved loved it.
Kate
Sounds amazing! Thanks for sharing, Priti.
Jori
I have been eating Mujaddara for 15 years from a local deli that features it. I have begged for the recipe, without success. Many times I have tried to reproduce it and only come close. It is hard to make the rice chewy, the lentils all done and chewy and the onions be jewel-like bits mixed in.
Mine is always too bland, the lentils have graininess and the rice is overdone. I am going to keep trying to get it just the way I want it. Your recipe is great – I am sure I am doing something wrong. The fattoush salad was truly outstanding. Delish!
Kate
HI Jori! I’m sorry this isn’t working perfectly for you. Are you allowing it to cook covered for the recommended time? The onions take patience! :)
Kathleen N Campbell-Smith
I just made Mujadara (Lentils and Rice with Caramelized Onions) for Thanksgiving. It tastes great. May become a standard for me. I put a large side of seasoned tofu on the plate with it. Yummy. Thanks Kathleen
Jack
Just made this with a side of zhoug. So good. So healthy. Paired with guinness extra stout. Smacking. Cheers…
Kate
Sounds like a great combination, Jack! Thanks for sharing.
Judith Parker
Excellent! Thanks
Can I freeze?
Kate
I haven’t tried freezing this, sorry!
Kelly
I was SO excited to find this recipe! Our local Mediterranean restaurant serves a version called, Koshari, and it is one of our favorites. We have tried making it several times and the results have been, ok. When I stumbled upon your recipe, I knew it would be good and it was actually fabulous!!!! One interesting thing…. We LOVE black pepper and I didn’t even question the 20 twists of freshly ground pepper…. However, I made an important discovery. My beautiful antique pepper mill, 20 twists, is 1.5 tablespoons freshly ground pepper.
It was still wonderful….. But next time I’m going for 5 twists.
Thank you for the amazing recipe!
Kate
Thanks for sharing, Kelly!
Bridget
This was very good. I liked cooking the rice and lentils together. Instead of water, I added chicken stock for a very rich flavor. I caramelized the onions and incorporated them into the dish. This took a while to make, but nothing too tricky. Even better the next day!
Kate
I agree! This makes great leftovers, Bridget.
vivian
Oh my! Was this ever good. I have had my eye on it for a long time and I am so glad I made it. The crispy onions are a lovely contrast to the soft rice and lentils and the fresh green of the parsley and onion really adds a lot to it. Thanks for a great recipe!
Kate
I’m so glad you made it, Vivian!
Suzanne Zalinski
Oh my gosh this recipe is delicious! I often order Mujadara at a Lebanese restaurant that we love and I am positive this recipe is better! I love the addition of cilantro and green onions. Soooo good! I do think I will decrease the salt next time. It was a bit much, but I am not complaining! Thank you!
Bryce
This looks great! Do you know if it could be adapted for using an instant pot?
Jesica
I made this today and it was so good! I was surprised how flavorful it was considering how few ingredients there were. My 2-year-old twins love beans and rice so this was a super approachable new meal for them. I used brown lentils and white basmati rice. I overcooked the rice a bit, but it still turned out great. My girls were pulling out the long pieces of onions from their mouths, they were a little weirded out maybe, but gobbled up the little bits of onion. Next time i’ll probably chop the carmelized onions once they cool. Also served with tzatziki yogurt. Thanks again for this gem!
Felicity
This was amazing! I’ve wanted to try something like this for a while but the recipes always seemed a bit underwhelming. Not this one – it was delicious! I ate it with a drizzle of sheep yogurt sauce that was heavy on garlic and lemon and it gave it a great acidic note. Super yummy! Thanks Kate
Kate
Hooray! I’m happy you loved this one, Felicity.
Bronya
Hi Kate, This sounds great. One thing, I’m vegan, but there is plenty of delicious vegan yogurt available, or you can make your own like I do. I have also read that this dish goes well with feta cheese. There is vegan feta cheese around too. I’ll try that too and maybe Taratour which is delicious made with vegan yogurt.
Cliff
Thanks, this is a nice adaptation of the Milk Street recipe!
Kate
Thank you, Cliff!
Kyle
We just made this tonight. We never make Middle Eastern food so wondered about it, but decided to try it. It was FANTASTIC! The flavors were warm and the dish was filling. The combination of fresh (cilantro and green onion), with savory (caramelized onion), and cool (the yogurt) made this so interesting and amazing. Thank you Kate!
Kate
I’m glad you liked it, Kyle! Thanks so much for your review.
Peggy
Our family loved this. I served it in a big bowl with homemade Tzatziki sauce, cucumber slices, feta and harissa. My husband ate two giant bowls – can’t wait to have leftovers for lunch tomorrow!
Kate
That sounds like a great combination, Peggy! Thank you for sharing.
Sarah O
Thanks for the fabulous recipe. It was super easy and REALLY tasty.
Kate
You’re welcome, Sarah!
SoyBoy
I think you should adjust your cooking time for brown rice. I followed this recipe and ended up dumping so much of that flavored water to drain it. Next time I’ll make it with white, or add another 20 minutes of cooking the rice until I put lentils in. Onions made the dish. Thanks!
Kate
Hi! I’m sorry you feel that way. This has worked great for me when I have tested it and made it. If you find that works best for you, I would say just watch it so your rice doesn’t turn to mush by the end of the cooking time. :)