Ingredients

4 large onions (white or yellow)

1 tablespoon olive oil

1 tablespoon sugar

¾ teaspoon salt

1 cup water

1 tablespoon vinegar (apple cider or balsamic)

1 cup dried lentils (green or brown) + 4 cups water and 1 teaspoon salt to cook

½ cup basmati rice + 3 cups water and ½ teaspoon salt to cook

1 tablespoon extra virgin olive oil

4 scallions (finely chopped, reserve green tops for garnish)

2 cloves garlic (pressed or grated)

1 teaspoon paprika

1 teaspoon coriander

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon turmeric powder (optional, not traditional)

⅛ teaspoon red pepper flakes (or more to taste)

½ teaspoon salt (or more to taste)

⅛ teaspoon black pepper

2 tablespoons flat-leaf parsley (chopped)

2 tablespoons cilantro (chopped, optional)

4 wedges lemon

1 cup yogurt tahini sauce (or plain Greek yogurt)

Instructions

Step 1: Slice the onions thinly (about 1/5 inch or 1/2 cm). In a large pan, heat 1 tablespoon olive oil over medium heat. Add the onions with ¾ teaspoon salt and 1 tablespoon sugar. Sauté for 5 minutes until they start softening.

Step 2: Add 1 cup water to the pan, reduce the heat to medium-low, and simmer for about 20 minutes until the water evaporates and the onions caramelize gently.

Step 3: Increase heat to high, stir in 1 tablespoon vinegar, cook for 2 minutes, then turn off the heat. Set the caramelized onions aside.

Step 4: To cook lentils: Bring 4 cups water to a boil, add 1 teaspoon salt and rinsed lentils. Simmer for 15–30 minutes until tender but still holding shape. Drain and set aside.

Step 5: To cook rice: Boil 3 cups water with ½ teaspoon salt. Add rinsed basmati rice and cook on low heat for 8–10 minutes until al dente. Drain and set aside.

Step 6: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add chopped scallions (reserve tops for garnish) and sauté for 2 minutes. Add garlic, paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes, and sauté for another minute until fragrant.

Step 7: Stir in lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Cook for a few minutes, stirring gently until heated through and flavors blend. Adjust seasoning to taste.

Step 8: Transfer the mixture to a large platter. Top with the remaining caramelized onions, reserved scallion tops, and extra parsley for garnish.

Step 9: Serve with lemon wedges and yogurt tahini sauce or plain Greek yogurt on the side. Enjoy with a fresh salad such as fattoush, Shirazi salad, or cucumber-tomato salad.

Tips & Variations

Use brown or green lentils to maintain a firm texture. Red lentils will turn mushy.

Add turmeric for a subtle earthiness, though it’s optional and not traditional.

For a deeper caramelized flavor, cook onions slowly on low heat, stirring occasionally.

Swap basmati rice for long-grain white rice if unavailable, adjusting water as needed.

Include chopped toasted pine nuts or almonds on top for added crunch.

FAQs

Can I use canned lentils for this recipe?

While fresh-cooked lentils work best for texture and flavor, canned lentils can be used in a pinch. Drain and rinse them well, then gently heat with the rice and spices, but be careful not to overcook since canned lentils are softer.

Is mujadara vegan?

Yes, the main dish is vegan if served without yogurt. Use a plant-based yogurt or tahini sauce to keep it vegan-friendly. The recipe can easily accommodate a vegan diet.

Dinner

Mujadara (Lentils and Rice) Recipe

Introduction