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.
Mujadara (Lentils and Rice with Caramelized Onions)
- Author:
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Liz Pease
Holy moly this was incredible! I have to be honest, I wasn’t that excited to try this because I don’t like lentils that much, but I’m trying to eat less meat, and your recipes are generally winners, so I decided to try it. I only made half a recipe because I was so sure it would be just OK… and now I am so wishing I’d made a whole recipe! Wow! This was just absolutely out of this world. I prepared some chicken with it for hubby, who gets grumpy with too many meatless meals, and after two bites, he said, “This doesn’t even need chicken.” So in a nutshell, outstanding! Thank you!
★★★★★
Kate
I’m glad you tried it and loved it! Thank you for your honest comment, Liz. I appreciate your review.
Jo
I love this recipe! Love the fresh herbs and the one pot idea. My husband is a carnivore but he will devour this recipe any night. Have tried other versions but yours is the most delicious so thanks
★★★★★
Jenny
I only had red lentils to use, so I tried them out. As they were cooking, I then saw a comment where one person said hers came out way too mushy. That’s what happened with mine. Maybe you could add the red lentils as a warning where you list not to use the French green or black beluga? Even though I had a mushy texture, the flavors were fantastic. I was worried about using so much cumin, but it was really unique (to my normal American palette) in a very enjoyable way.
★★★★★
Angie
She does discourage the use of red lentils, in the same sentence that mention French and black lentils.
Marietta Dixon
We loved this! Delicious on its own but I also made shatta and that was also amazing!
★★★★★
Kate
Yes, shatta is so good with this! Thank you for your review, Marietta!
Jen
Mmmmmmm. This was tasty! I thought it was way too salty but everyone else in my house disagrees. I must have become sensitive to salt. I will be making this again! The carmelized onions are the key! I think I will try your zhoug sauce with it next time. Thanks for the recipe!
★★★★★
Kate
Hi Jen! Thank you for sharing. You can adjust the salt as needed. I appreciate you taking the time to comment and review!
gabby
Taste wise this recipe is great, texture wise… no. I followed everything in the recipe and it turned out so mushy. I was surprised by how much water was required but figured I’d go with it. I was left with so much water left over. Really disappointed. Next time will use probably 2 cups less water and cook for shorter time
★★
Gillian
I kept coming back to this recipe when browsing but have not been bold enough to try it until this weekend…it was easier than I thought it would be and DELISH!!! So glad I finally tried it!!
★★★★★
Jani
Lovely! I added a dash of turmeric to round it off.
★★★★★
Paige
I have brown jasmine rice or white basmati. I saw your cooking adjustments for the white basmati. Would you still recommend that over the brown jasmine?
Kate
Hi! I would use what I suggest in the recipe or alternative. Otherwise, your cooking time will vary and I’m not sure exactly how much to get the rice and lentils just right.
MKG
You add the lentils and cook for 10 minutes before adding the rice, not the other way around.
Kate
Hello, this worked for me when I tested it several times. If you have a different method that works, great!
Kerry
This is what I was thinking too! My rice turned out like total mush. I kept re-reading the recipe because I was surprised it said to cook the rice for so long. Seasoning is lovely but I’ll definitely reverse the cooking times in future.
Rachel
Maybe this issue here is that you’re using white rice instead of brown. Brown will typically take quite a bit longer to cook – I’ve made this recipe several times with brown rice, and mine always comes out great!!
LOVE this one, Kate! I served to my meat-loving Texas family last night, and while they were all skeptical when I brought home lentils from the grocery store, it was a HIT! So fun to enjoy together. Thank you!!!
Chitra Sah Bhatt
Hi Kate,
Quick question, do you use the split lentils or the whole ones, I’m in India and we have both. Can’t figure out which one to use.
Kate
Hi, sorry for my delay! You want to use standard-issue uncooked brown or green lentils, which I believe aren’t split.
Régine
Hi Kate,
I love mujadarra, and I LOVE all your recipes: you have brought them all to perfection. Everybody is requesting “my” hommos recipe (YOURS, really :-). I am curious: why do you recommend basmati rice? I have short brown rice, which is why I ask. Thank you so much for this wonderful blog. You are the best!
Kate
Hi Regine! Basmati is more traditional to this dish. You could try short, but it may not need as long to cook.
Régine
Thanks for the comment, Kate! This came right on time: I am just heading to the health food store to buy ingredients for this and shatta!
Also, I find that when I print your recipes, I have a bunch of pages that I recycle (typically about nutritional info, etc.): would it be possible to only print the recipes proper?
Once again, I find your blog incredible: everything works to perfection. A big THANK YOU!
I’ll come back here after I have made the mujadarah, to give it stars.
Kate
Hi Regine! Do you use the print button? If the nutritional information still populates and you don’t want to print this, you can always select the pages you want to print in your printer preferences. Thank you for your comment! I’m happy you love this recipe.
Juliana
Loved this recipe but it was a tad too salty for me. I’ve never had Mujadara before, so perhaps that’s just the way it typically tastes. Very flavorful and great with greek yogurt and zhoug sauce.
★★★★★
Kate
Hi Juliana, you can always adjust the salt to your tastes. Thanks for sharing!
STEPHEN E JOHNSON
What does divided mean?
Kate
Hi! You will use parts of it through out the instructions. Just follow the instructions on the amounts and when to add. Does that help?
STEPHEN E JOHNSON
Please disregard my previous message. I answered the question for myself (duh), and will immediately review episodes of “School House Rock” because reading comprehension is fundamental. Great Recipe!
Kate
I’m glad it makes sense now, Stephen!
Nicole
Ohhh, this was so good! :) I made it exactly as you said…except that I accidentally added the lentils to the pot first instead of the rice. I’m happy to report that we were no worse for the wear, but next time I’ll know better. ;) I served it with some Greek yogurt mixed with Sriracha and it was amazing! Thank you for all of your wonderful recipes, Kate!
Kate
Ok, good to hear Nicole!
Rae
Hello, I’m always confused with recipes that ask for green onions. Do they typically just want the white bulb or the green part. When something says 1 tablespoon of green onions I’m always confused ;) I’m assuming this recipes wants the whole thing?
Kate
Hi Rae! That’s a good question. For my recipes, at least, you can use both green and white parts unless specified otherwise. Hope that helps!
Rachel
Absolutely love this recipe! So simple and delicious! Followed it without making any changes, and it came out perfect. Will definitely be making this a lot in the future!
★★★★★
Kate
Thank you for your comment and review, Rachel!
Laurel Walters
I made Mujadara tonight & it was delicious! My husband couldn’t stop eating it! He’s a meat potatoes guy but was very happy with this and kept saying good it was and how he could eat this every week. I am trying to eat more veggies & Whole Foods while cutting out meat & diary. Cookie + Kate have the best recipes, thank you for your help toward better & more tasty meals.
Laurel
★★★★★
Lori
Love, love, love it! Thank you!
★★★★★
Kate
You’re welcome, Lori! I’m happy you enjoyed it.
Laurie
This was such a perfect dinner on a cold, rainy day! My husband loved it too! Another win Kate!
★★★★★
Kate
Thank you, Laurie!
Joanne Heidkamp
So delicious. I reduced the cumin, because I wasn’t feeling brave, and cut the salt in half for my own dietary restrictions. Served with Joseph’s whole wheat pita, plain greek yogurt and diced cherry tomatoes for an easy weeknight meal. Next time I’ll double the onions. One last note – your instructions on how to caramelize the onions without burning were spot on. I just kept setting my timer for 3 minutes. In the past I’ve tried to do them too fast at too high a temp, so thanks for that.
Dani
This was amazing and is going be in the permanent rotation. I doubled the onions because they are the best part. Salty, crunchy oniony goodness nom nom nom
★★★★★
Kate
Wonderful, Dani! Thank you for sharing.
Jackie
This was delicious! I served with nonfat greek yoghurt, sweet chili sauce, and half an avocado and it was fantastic. Thanks always for the amazing recipes!
★★★★★
Kate
Thanks for sharing how you had this, Jackie! I appreciate your review.
Nisha Madtha
Thank you Kathryn, I tried this recepi and it turned out pretty great! It’s simple and it’s the Crispy onions that make all the fabulous different. I wanted to know if it’s okay to cook the rice and lentils in vegetable broth instead of water, is there anything I need to be aware of before I try this option?
★★★★★
Kate
Hi Nisha, so glad to hear it! I believe you could cook the rice and lentils in vegetable broth, no problem. Since broth is salty, you’ll just want to reduce the salt.
Richard
I found the 5 cups of liquid far too much—by the time the liquid was no longer visible (even after taking the lid off and cranking the heat), everything was complete mush. Tasted good, but texture was awful. In retrospect, 5 cups of water is way too much for two cups of rice/lentils.
★★
K
Traditionally, this is mushy and you eat it with raw veggies and scoop it with pita.
K
Traditionally, this is mushy and you eat it with raw veggies and scoop it with pita
Lydia Y
This mujadara recipe is amazing! I followed the directions exactly and it turned out wonderfully. My entire family devoured it, commenting on the perfectly cooked rice and lentils and the flavorful carmelized onions. My dad said he could eat meatless if all vegetarian entrees tasted this good.
I made the shatta as a condiment (as you suggested) and it was a wonderful addition. The only change I would suggest for the shatta is to add less raw garlic (One clove instead of two) because the garlic flavor was overpowering.
Thank you for such a delicious recipe, Kate!
★★★★★
Indy hill
Followed the recipe, ended up with rice mush and uncooked lentils. Threw it in the garbage. Honestly dont know how anybody got this to turn out not mushy. Should have followed my gut on this one.
K
Traditionally, this is mushy and you eat it with raw veggies and scoop it with pita.
Heidi Moore
This is just freaking amazing and so simple to make! I was able to blend up my morning smoothie while it cooked up and then took a bite and had to force myself to stop, since this is for dinner later! Thank you.
★★★★★
CARRIE
Sorry if I am being dense but are these dried lentils or can I use a can?
Kate
Hey Carrie, this recipe is designed for dry lentils—you could however stir rinsed and drained canned lentils into the warm rice, though. You’d need two cans’ worth (total 3 cups cooked lentils).
Laurel
I’ve made this twice and it’s ridiculously good! Do not hesitate to make it! I doubled the recipe this time since there were no leftovers the first time:) Yum!
★★★★★
Mary S.
That’s a lot of sodium per serving! We’re supposed to get 1500-2300 mg per day (1500 mg is the ideal but they mention the higher limit for salt overuse by mainstream Americans). The worst source is usually fast food, junk food, convenience foods, not homemade. I’ll adjust to taste, of course! Other than that observation, it sounds delicious, complex, fast, cheap, lots of textures, flavors. I’ve been vegetarian since 1972, and back in the 70s discovered Indian “kitchardee,” which is the staple of lentils and rice cooked together. Must’ve been shared as people and merchants traveled, all in the same area. The carmelized onions transform this, reminds me of the “chaunk” fried toppings Hindus make. There’s lots of protein. I’ll be adapting it to suit me, just as you did. The only reason I gave it four stars rather than five (don’t laugh) is the salt, and that the smell of fried onions always lingers in my house for days! LOL! Thanks for reproducing it for us, Kate. And thank you for all your recipes… I was originally directed to your website through Huff Post, long ago, so your name was familiar to me. This would be a good recipe to introduce omnivores to vegetarianism.
★★★★
Janice Nelson
This was so delicious! I was a little nervous with some of the comments about it being bland so I used 4 cups of water and 1 cup of vegetable broth and added about a teaspoon of onion powder, all of which probably wasn’t necessary. I took it to a potluck and everyone wants the recipe! I had the shatta and yogurt for additional toppings, WOW! SO good! Will definitely be making this again, thank you!
★★★★★
Anne
Made this last night, was amazing with your zhoug recipe and greek yogurt on top.
My grocery was out of regular green lentils, so I bought sprouted ones, which said they needed only 5 mins cooking time, so added them later in the brown rice cooking process. For me, they needed 8 mins simmer before turning off the burner to be the perfect consistency–before that, they were too al dente.
Thanks for another fantastic vegetarian recipe (from omnivore)!
Clint
I made this exactly as written. It turned out good. The only issue I had was that the water was absorbed before the lentils were completely done, but I allowed the pot to rest with the tea towel covering it along with the pot lid sitting firmly on top and it all worked out. Now my personal opinion is that there was too much pepper and not enough salt but that falls in seasoning preference. I think this is a great recipe and will make it again.
★★★★
Kate
I’m glad you enjoyed it! I’m glad it all worked out! The simmer could have been too much.
Susan Nace
Made this recipe just now and I LOVE IT. Easy, not super time consuming, and delicious flavours. I used an Indian lime pickle as my spicy sauce and greek yogurt on the side. Looking forward to having the leftovers for lunch this week at work. Definitely going to be a staple recipe for me! Thank you for sharing this with us, Kate :)
★★★★★
Kate
You’re welcome, Susan!
Nicole
This was amazing – but I was bad, and disobeyed and used french green (puy) lentils, still, I was mindful of your note, I put it in at the same time as the rice, total they cooked together about 35 minutes – I also used your recipe for Zhoug and topped it with that and I think I just found my new favourite meal!
★★★★★
Kate
I’m happy you still enjoyed it, Nicole!
Su Castro
I followed the recipe to make enough for a party of 12. I tripled the recipe as listed under 3x. Too much water. It turned out like a tasty soup! Mjaddara that I’m used to eating at a local Lebanese restaurant is more like a rice salad.
Kate
Hi Su! I’m glad you liked how yours turned out. The rice/lentils should not have been soupy—it’s important to drain off any excess water in step 7. Hope your next batch turns out perfectly!
Emily
I love Mujaddara and I’ve loved Cookie and Kate recipes.
I gave this a 4/5 for a few reasons. Overall, it was quite good, as per usual :) But I did use only a fraction of the recommended salt after reading the comments and I’m glad I opted for that route. Additionally, I will certainly double the amount of onions next time.
Thanks for all of your yummy recipes! PS Love the cookbook, I recommend it to all of my veggie friends.
★★★★
N
I only had black lentils. To avoid any cooking time calamities (as the recipe warns), I cooked my black lentils separately as per package instructions and then mixed them into the rice once both were fully (and separately) cooked. I really don’t like lentils, but enjoyed this a lot!
Using a mandolin to thinly slice the onions also was a handy shortcut!
★★★★
Jocie
I love your website and plan on trying a lot of recipes during this time when the whole world is shut down. This was amazing, authentic and flavorful!!
★★★★★
Kate
Thank you, Jocie! I hope the blog is a great place for you to enjoy great food while this is going on. Check-out my pantry round-up too, if you are needing other ideas/suggestions!
Em
I just made this and it was delicious. I made half the recipe and I will definitely be making the entire recipe next time. I am not a vegetarian but I feel like if I could eat something this yummy and filling regularly I could forget eating meat.
★★★★★
Kate
I’m happy you loved it! It’s a very filling and delicious meal, Em.
Marie
I’ll give you a secret. If you have arrow root on hand, add about a teaspoon to the sliced onions and toss them to coat. They will fry up faster and darker/crispier. Still gluten free.
Soosy
Yes arrowroot or corn starch will make it crispy
★★★
Sandra
This was delicious! I didn’t follow the recipe exactly, but your instructions for caramelizing the onions and for the proportion of rice, lentils, and onions were really helpful! Saving this one :)
★★★★★
Nicole
So I’m stuck in the house, and all I have for rice is boil-in-a-bag white basmati, or white arborio rice. Can I use one of them, and how would I adjust? Thank you!
Kate
Hi Nicole! So, I’d cook either of those rice options separately from the lentils, then combine them. Should work well!
Rebecca
This sounds quite a bit like Koshari (Kushari), which I thoroughly enjoyed in Cairo oh-so-many years ago. Is it similar?
Kate
Hi Rebecca, yes! I’ve enjoyed a dish by that name at a local Mediterranean restaurant, and their version, at least, is quite similar.
Karen
This recipe looks amazing! Question, we bought organic, canned lentils (brand Westbrae) at Whole Foods. Can I use them in this recipe? At what point would I put them in? Thank you!
Kate
Hi Karen, you can. I would suggest adding them in once the rice is cooked. They may not be as flavorful, but should be ok.
Karen
Thanks for your quick reply. It was fabulous! Added a 1/2 teaspoon of Vegetable Better Than Bouillon and some mushrooms just because I had them on hand.
★★★★★
Rita
Loved this recipe. I didn’t have green onions and used brown Jasmine Rice, because it’s what I had on hand. I mixed in parsley and topped it with sriracha.Yum!!!
★★★★★
Kate
Wonderful, Rita!
Mary Hause
Comfort food on a cold and rainy PNW day during restrictions! I haven’t been to the grocery store for 2 weeks but had everything on hand to make this. I substituted Chives and Moroccan mint for green onions. Used yogurt and sriracha. Can’t wait to make zhoug! Love this!
★★★★
Kate
Thank you for sharing, Mary! I’m happy this is one you can enjoy right now. I appreciate your review.
Shanna
Any advice if you’re using an electric rice cooker? After googling whether lentils and rice could be cooked at the same time in one it sounds like it would be ok to throw them in together, but what I’m reading here suggests no?
Kate
I don’t, sorry! If your specific cooker has instructions for both, I would suggest looking at those and seeing if they are similar time, liquid measurements, etc.
Oz Back
I made this for the first time last Friday (Lenten dish). My son hates lentils. My wife hates onions. Both my wife and son had two helpings. My son’s only comment was, “This is really good, but it could use some meat.” This recipe is a keeper!!
Note: I used Italian Parsley over the top. I used kefir instead of yogurt, and Sriracha sauce instead of the sauce that Cookie and Kate recommend. I served it with Navajo fry bread, since we couldn’t get yeast due to the panic.
★★★★★
Kate
Hi Oz! I’m really happy to hear that. Thanks for sharing how much you love this one and that your picky eaters could enjoy it too.
Meredith
This was way too much water! It turned into mush/porridge. Very disappointing.
★
Jenny
This is a great recipe for Mujadara! I couldn’t find the recipe I’d used previously, but this will be my new go-to! I’m definitely making the Zhoug to go with it next time. Thanks for another winner!
★★★★★
Danette Harlow
Hi! I made this last night for the first time and it was delicious! I kept it vegan and used some home made hummus as a topping. The hummus recipe is from Cook’s Illustrated called Ultra Creamy Hummus. One of my sons is vegan and I’m always looking for new recipes. Thanks for sharing!
Danette Harlow
★★★★★
Karen
Thank you Kate!
Another winner! We used coriander chutney, Thai chili garlic, and yogurt as our sauces.
After this one, I bought your cookbook.
★★★★★
Kate
Wonderful, Karen! I hope you love the cookbook, too :)
Varsha shekhar
Thank you Kate.Mujadara turned out very good. My family loved it.
40 luv
The rice can be cooked at the same time as the lentils. I put the oil, then garlic and spices, then rice and lentil at same time, then hot water.
★★★★★
Michele
Made this. Super yummy! I used white rice and put the lentils in first.
Turned out like a dream! The onions took about 30 mins for me. Must’ve had the heat on lower. But turned out great. Just moving them around every three mins or so just like you said.
Next time I’ll use 3 onions because that’s my favorite part!
Thank you so much for sharing.
★★★★★
Julia
Wow this was so incredible! I love lentils and have been dying to try this for awhile. The lentil and rice part is so healthy and incredibly easy. The onions technique I was new to, and to be honest a little alarmed by how much oil was required, but they were delicious! I will definitely be making this again.
★★★★★
Wendy
Can I use jasmine rice instead of basmati
Kate
Hi Wendy! You can try, but the cook time will likely need to be adjusted.
Lucy
Didn’t have everything due to staying home. But had rice, onions, spices, yogurt, lentils and it was delicious!
★★★★★
Kate
So glad to hear it, Lucy! Thank you!
Becky
Made this today. Most excellent!! We had it with hummus and flatbread. Not sure how to attach picture, but it turned out really good. Will be making again and again.
★★★★★
Tan
I accidentally used white basmati rice and everything turned out a little too soft and wet. It had great flavor, though. Don’t make my mistake, or else you’re going to reduce the amount of water and perhaps cooking time.
★★★★★
Kate
I’m glad you were able to still enjoy the flavor, Tan! Thank you for sharing.
Sharlee
I made lentils and rice today but followed a different recipe. It came out mushy. What did I do wrong? Should it be mushy? I decided to do some research and found this recipe. I will try it again but don’t want to if it turns out mushy.
Kate
Hi Sharlee! The rice and lentils should be tender, but not mushy. I don’t know the method suggested in the other recipe, but I can vouch for this one. Keep in mind it is designed for brown rice (not white rice, and not quick-cooking rice).
Shari
As I don’t have lentils on hand, can I make this with chickpeas instead? Of course, I’d cook the chickpeas and rice separately. The combination of flavors seems like it would be fine with this pairing. It looks divine and I cannot wait to try it out tomorrow. This will be the fifth recipe of yours that I am trying out during the lockdown. My family has loved each and every one so far (including my 5 year old). I’m so grateful to you for your recipes.
Kate
Hi Shari! You could try it. I don’t know about cooking them together, as you mentioned. Try separately and let me know what you think! Thank you for trying so many recipes. I’m excited you have enjoyed so many.
Irina808
Thanks for posting! It should be marked as a staple in vegetarian cooking! Even with minimal ingredients and almost burned crispy “caramelized” onions turned out delicious! Thanks for suggestion to pair it with chili garlic sauce, it hit the spot perfectly!!
Make it guys you won’t regret!
★★★★★
Kate
You’re welcome! I appreciate your rave review of this recipe, Irina.
Sossy
Kate you explain very easy and clear and I’m sure delisous too.
Originally Arabs they do it with rice and us Armenians with #3 bulgur.no cumin no garlic . What I noticed there’s no at all oil in your mujadara ( I know it’s more healthy ) , we add the leftover fried olive oil jenerously in the mujadara and mix and top it with caramelized omnions. Even though sometimes I switch the fried oil with unfried oil , but doesn’t give that deep flavor.
LPQ
Making it right now but concerned my green lentils will be rock hard once the brown rice is ready. The water seems to be almost gone and it has not cooked for fifteen minutes yet. Worried I may have failed at this dish but if not, wondering what I can use if I have no green onions in the house.
Kate
Hi there! I hope your dish turned out well. If you don’t have green onions, you could add some extra cilantro/parsley.
LPQ
I finished making this just now and found I had to keep adding water in order to keep the lentils cooking. The rice was done but lentils were hard despite using standard green ones. I think the onion quantity could be doubled as they are so good. Did not have bay leaves and substituted a half tsp of dried thyme. No green onions; unsure what to use in their place. Looks like a lovely side dish for our dinner tonight.
Mona
Hello, thanks for sharing such a delicious recipe!
I made it a simpler, lazy way – i.e.:
1) cooked lentils
2) already had cooked rice on hand
3) probably didn’t caramelize the onions enough
(I’m not as patient as you)
4) added all the seasonings to the onions
5) then added the cooked lentils,
6) lastly added cooked rice
….and it was STILL delicious!
Yum. Will definitely make it again. Thank you!
★★★★★
Sarah
So delicious! Next time I might make half the recipe, since I live alone. Do you think the cooking time would remain the same?
★★★★★
Kate
Hi Sarah! The cooking time will likely remain the same. I would suggest just keeping an eye on it to be sure.
Sheri
Delicious! Made as directed. Served with Fage and my favorite-Kate’s Zhoug sauce.
★★★★★
daniel olsen
This was really amazing and very simple. The caramelized onions add so much flavor. Can’t wait to make it again.
Thanks for sharing!
★★★★★
Josh Longbotham
I would advise anybody tempted to try this recipe to view the original source recipe instead (link on the page). This copy has inverted rice and lentils which will leave you with a mushy goo.
Tracy Ostrom
Thats what happened to me, mushy goo.
★★
Kate
I’m sorry to hear it. This recipe is designed for brown rice (not quick-cooking brown rice, not white rice, not quick-cooking white rice). If you’re using regular brown rice, it should work!
lori
Fluff the rice? that’s kind of funny, because it turned out, well, kind of like slop. I must say, that, I followed the directions to a T. My right hand to dog. Used the Brown Basmati, read directions like a good girl over and over and it was rice/lentil slop. Still ate it, husband loved it. And I still love all the recipes you provide. You are amazing.
Thank You!
Kate
Hi Lori! I’m sorry to hear about the textural issue! Did you buy your basmati from Trader Joe’s, by chance? I have accidentally grabbed their quick-cooking brown basmati before, thinking that it’s the regular brown basmati, and it definitely turned to mush when I cooked it using my normal brown rice cooking technique (which has been incorporated into this recipe).
Larissa
I’ve been trying to use up a bucket load of brown lentils I have on hand, and most of the recipes I like, I have used multiple times over and I’m really starting to tire of lentils in general. While cooking this dish I kept thinking it would turn out boring and bland and I’d end up tossing the majority of it, there’s so few ingredients in it and none of them really ‘stand out’ ingredients. I couldn’t have been more wrong, I made this with regular brown rice, not basmati and whipped up the tahini sauce (in this post) instead of yoghurt on the side, topped with coriander and it is glorious! Works on its own but I think it would be great paired with falafels or tossed with some roasted kale. Beautiful recipe!
★★★★★
Cheryl Mandell
Absolutely delicious! And very easy. The only thing I would do differently is to make more onions…..so good.
★★★★★
jenni
This is so yummy! I followed the package directions for timing the lentils (green) and rice (I used black forbidden rice), which was 30 min. I didn’t have parsley. The onions were amazing, as was the shatta…. OMG! I used a red jalapeño and basil (since that’s what I had), and we ate all of it. All of it! I will be making the shatta again to keep in the fridge for all kinds of things. The rice/lentils would also be amazing as a meat substitute over nachos (maybe no cheese) or as a filling in a taco or enchilada/wrap. As I was draining the liquid after cooking it, I regretted it, because I bet it would have been wonderful as a soup. Anyway, I did find it a bit too salty, so next time I will half the salt in the lentil/rice mix. I ate an entire bowl. My man ate some of it, but said he would have preferred it as a side to a fish or something. I will definitely be making these again, even if only for me.
★★★★★
Kate
Great you were able to get creative, Jenni! I love how you are already thinking of how you could use some of this recipe for other dishes. Thanks for your review!
Carly
Definitely a favorite! I’ve made this twice now and love eating it with your Zhoug sauce and plain greek yogurt!
★★★★★
A. Simons
YUM! does not describe how good this is. Made a change or two, added chard (always like greens in something), and roasted mushrooms (had them and didn’t have a plan for them) and reduced the salt. Will definitely be making this again.
★★★★
Deborah Swertloff
So yummy! The only change I made was to add ground coriander and a pinch of cinnamon in addition to the cumin (always a perfect trio IMHO). I also halved the recipe and found that 2+1/4 cups water was the perfect amount. Thx, Kate, for a delicious rendition of a middle eastern favorite and a big bowl of comfort in these perilous times.
★★★★★
Grimey P
This will be made again and again at our house. Made it as is stated and it was great. Next time I will add some dates and almonds or something. It seems like many possibilities.
★★★★★
Hayley
Hi Kate I’m remaking this recipe this week. I don’t have the right rice/lentils so I’ll be cooking them separately. Would you recommend a short grain or long grain brown rice?
Kate
Hi Hayley! Long grain works great. Let me know what you think!
Joëlle
Thanks for the recipe! It provided a great baseline/inspiration, but I found it was kind of lacking in the flavour department. On top of the recommended seasonings I used veggie stock, some ras-el-hanout, tajine spice (not to to be confused with Mexican tajin) and a few chili flakes. With those additions, it ended up being super flavourful and one of the best lentil dishes I have ever tasted. Definitely gonna become a staple from now on!
★★★★
Kate
I’m sorry you found it lacking in flavor, Joelle! Thanks for sharing your feedback. I’m happy you were able to adjust it to fit your liking.
Igor
My fiancee is vegan and I am trying to make a conscious effort to eat more plant based as well, and I found this receipt to try to impress her with my culinary skills. This was phenomenal and easily one of my favorite dishes and my fiancee was blown away. Thank you so much!
★★★★★
Julie
I initially thought 5 cups water would be way too much and it turns out I was right. I had to drain out a lot of excess water and even after capturing some steam with the towel, the dish turned out incredibly mushy.
★★★
Dannah R Karapondo
ATK has a a mujadara recipe that is a bit time consuming, but one of my favorite things to eat. I was looking for something with simpler steps and came across this recipe. I will give it a try, but I have to say– ATK includes ground cinnamon, allspice, and coriander in addition to cumin and I HIGHLY recommend adding judicious amounts of each. Bloom the spices in the oil and saute the rice in the mixture for a few minutes before adding water.
Portia
My family is trying to reduce our meat consumption to several times a week, and your blog makes it so enjoyable! I made this recipe for the first time last night. While it was cooking, several of my kids wandered into the kitchen and said “wow, that smells good!” It was a quick and easy recipe, and was a winner for my family! Everyone loved it, and having 3 teen/ preteen kids, that’s saying a lot! I also made the shatta to go with it, and had to substitute mint for the parsley ( because that’s whats growing on my little balcony garden) and it was amazingly delicious- I should have made a double batch! This recipe really shines, and will definitely go into meal time rotation for our family. Thanks, Kate!
★★★★★
Kevin
Just found a new favorite dish. I’m working on cutting out meat and wanted a lentil with rice dish. I was out of garlic and had no yogurt but used sour cream thinned with a little milk and used a little salsa. The onions really complete the dish. Next time I make it I will likely get some sriracha and yogurt. This dish is the bomb!
Paula C
Once again a lovely recipe!! This is my go to site for vegetarian recipes and never disappoints. Didn’t change a thing and made the zhoug as an accompaniment- which whilst delicious certainly packs a garlicky punch!!
★★★★★
Carol
Completely yummy! I will definitely make this again. Even my vegetarian-skeptical partner and son loved it. We garnished with plain yogurt and sriracha
★★★★★
Liz
This recipe is amazing. I didn’t do the carmelized onions—I did some eggplant and veggies instead. However even separate from the eggplant and veggies this is surprisingly tasty. My picky five year old was afraid to eat lentils but loved it when she tried it and wants it in our regular rotation. (“Can we make this every Wednesday?”)
★★★★★
Kate
I like how you got creative! But I highly suggest the caramelized onions, trust me (that is if you like onions!). I appreciate you sharing your feedback, Liz!
Libby
This is the best mujaddara recipe I’ve found so far. My one add-on is cubed dates that I add into the last 5 minutes of cooking the onions. It brings it to a whole other stratosphere, and I suppose appropriate?
★★★★★
Kate
The onions take this to a new level, for sure! Thank you for sharing, Libby. I appreciate your review.
Sarah
As a Lebanese home cook, I can attest that this recipe is legit. I add one small minced onion at the beginning with the spices and garlic to a bit of olive oil in the pot, dump the lentils and (white) basmati rice together, stir it around to coat, then cover with broth, bring to a boil, turn it down and let simmer for 20 minutes. Also mixed a TBSP of rose harissa paste into goat yogurt for the topping. Delicious!
★★★★★
Lauren
This recipe, like all the one’s I’ve tried from Cookie & Kate so far, was delicious. I carmelized an extra onion because I love onions and adjusted the cooking times for the rice/lentil blend because I was using white jasmine rice. (I cooked the lentils for 15 min before adding the rice and then cooked for another 15 min or so–until all liquid was gone.) So good!
★★★★★
Natalie
This recipe is delicious! I made it exactly as written. I have made it twice and about to make it again. I added it to my favorites list and I think it may become a weekly meal because I love it so much! I served it with the zhoug and Greek yogurt and that just makes it over the top delicious. It is even good leftover without the crispy onions the next day. Thank you!
★★★★★
Caitlin
Made this tonight and it was a hit with the whole family! My sons are 5, 3 and 1 and they were skeptical at first but cleaned their plates! Going to be adding this one to the recipe book. Thanks :-)
★★★★★
Emily Zimny
Great recipe! Made it with the zhoug. Even my 19 year old said it was really good and he is a tough nugget when it comes to meatless or “exotic” meals
Andrew
Absolutely delicious. 10/10. Thank you for this fabulous addition to my weekday meals.
★★★★★
Julie
Wow! I have always wanted to make this. It has turned out spectacularly and is crazy easy. Heart warming. Thank you!
★★★★★
Julie Dunn
If you are reading this, quit, and go ahead and make this recipe! This recipe is MASTERFUL in its simplicity and rich flavor. We loved it. We are not entirely plant based and our most ardent meat eater loved it. I made a sauce with yogurt and chili garlic sauce and it was delicious. Next time I am doubling the recipe so we will have lots of leftovers. I followed the recipe as written. Thank you so much!! It’s gonna be a regular around here.
★★★★★
Ken
This is one of my favorite recipes from Cookie and Kate. It is so good and is easy to make. We serve it with the shatta recipe that is here though I cut down on the amount of jalapenos that is in that recipe. It is still very good. My wife and I eat it with plain yogurt though my daughter that is vegan does not. I would like to try to make the zhoug to go along with it at some point though it seems that I never have cardamom on hand. The past few times we’ve made this we served it with simple sauteed kale on the side – just kale sauteed in evoo, garlic, a small amount of salt and black pepper, and a small bit of red wine vinegar. I think that it would be very good with falafel but it the mujadara is pretty hearty and my wife and daughter did not think that it was needed. (btw, the falafel recie here is also very good and a lot less messy than falafel fried in oil.) The first time I made this I couldn’t get the crispy how I like them. This past time I did as Kate suggested and left the heat at medium-high and didn’t stir a lot. I forgot to sprinkle the onions with a bit of salt when I spread them on paper towels but they were still very good.
★★★★★
Elyse
made this tonight. perfect.
★★★★★
Ellen Holladay
I thought this recipe lacked something. Way too bland and the hot sauce side didn’t help. I would recommend seasoning with a generous amount of Garam Masala toward the end. Would double the onion used. Golden raisins and or pine nuts would also help. I might try again with these adjustments.
★★★
Faye
This recipe is definitely a keeper!!! I love how flavorsome the rice is and it pairs so well with the herbs. As with many comments left by others, the caramelized onion is so delicious and that one can’t go wrong with making more especially since they tend to shrink quite a bit when put on the pan. I served it with siracha and a dash of lemon and it worked really well. The husband wanted some meat and I reckon this will go really well with some lamb pieces or even just some lamb/beef mince.
Will definitely be making this again!
★★★★★