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. 
Mel
This is so yummy! I love the basic Mexican rice and beans and this is a different spin on it! Indian dishes are some of my favorite but often too spice-filled for mmy picky family. This one was just right though.
With the onion recall right now, I used a leek in place ofthe onions and that turned out well. I was craving more salt so I added some jarred kalamata olives and that was (an untraditional but) such a great touch. Thanks for this recipe, Kate!
★★★★
Jenny
Glad your family enjoyed this traditional middle eastern dish, but FYI it is not Indian.
mel
Oh, of course! Perhaps I didn’t word my comment well. I’m personally a fan of diverse cuisine like Mexican food and Indian food. The latter of which my family cannot stand because of the spices. Thus, regardless of the origin, I was happy to find this recipe. Thank you, Jenny, for pointing out it is Middle Eastern in origin!
tae
This was so easy to make and tasted delicious! Just by reading the recipe I was a little doubtful but the final product reaffirmed my trust for Cookieandkate :) I served this with a side salad with the equally delicious fresh mint dressing.
Jessica
I made this for dinner tonight and it was amazing! The zhoug sauce really made this five-star for me. I will be adding it to my regular rotation for sure.
★★★★★
Kate
I love to hear that! Thank you for sharing, Jessica.
Lawrence J Lowary
At what point do you add the second 5 cups of water? I presume when you add the lentils…but your instructions leave this matter unclear.
★★★★
Kate
Hi Lawrence! You will only need 5 cups of water. See step 1. I hope this helps!
Megan Newman
why the heck did you put 10 cups in the recipe? thanks, M
Kate
Hi Megan, a single recipe calls for 5 cups water. Maybe you have the 2x click and it was doubling the recipe?
Kim
OMG this dish is amazing. Made it with the shatta sauce and yogurt on the side and it was sooooo tasty. Definitely going to be making this often.
★★★★★
Kay
Soo yummy, filling, protein packed and packed with flavor! I love the variety of cuisines on this site and that I can always trust it.
I think I might have overcooked the lentils and white rice– is it supposed to be more crunchy? And I wonder if the lentils should just be soaked in regular water since they didn’t seem to absorb much of the flavored water.
★★★★★
Kate
Hi Kay! This isn’t suppose to be crunchy. You want everything cooked through. Did you cover it at all? Was it boiling or simmering?
Gigi
Hi Kate! Thanks for your wonderful recipes. This one sounds delicious. I just have one question, since white rice typically needs less water to cook, how many cups of water should I use if using white basmati rice?
Kate
Hi Gigi! All the notes are below the recipe, just take a look below the last instructions. I hope this helps!
G Lee
Can you freeze leftovers?
Kate
Hi G! I haven’t tried freezing all my recipes and I’m not quite sure this one would be the best frozen. If you try it, let me know!
Karen
It freezes like a champ but the onions need to be fresh if they are to be crisp. Still good with soft onions, but best with crisp. This is great end of the month food. Both delicious and cheap.
★★★★★
Tiferet M Schafler
Sooo good! Easy and delicious!
★★★★★
Laura
Hi Kate ! I was thinking of using this recipe for meal prep. How long do you think it keeps in the fridge ? And can I freeze it ? Thanks a lot, I can’t wait to try it !
Kate
Hi Laura! This one is a good leftover dish. It should last find for a few days, likely up to 4.
Cheryl
I’ve looked over the ingredients and I’m not sure why the sodium is so high. I have to watch my daily intake and 41% for one dish is WAY past my limit. Any ideas?
Kate
Hi Cheryl, you can omit the salt as you would like to. I try to provide the best information that I can. More on that can be found in my nutritional disclaimer.
Cheryl
Thanks!
Rachel
OMG. We made this this evening and …..it was just heavenly….we’re so excited that we have some leftover for tomorrow!!!
Definitely a winner in our house, many thanks again for your wonderful blog and delicious recipes, you’ve kept us going through and beyond and we are becoming almost completely veggie without even noticing!!! :)
★★★★★
Kate
Lovely, Rachel! I’m excited it was such a hit. Thanks for your review.
Steven Hiatt
This is way too much water: 5 cups. I made the Milk Street version of the recipe, using 1 cup brown lentils and basmati rice: the result is extremely soupy.
Kate
Hi Steven, I’m sorry to hear that. With one cup each of the lentils and white basmati rice, 5 cups water should be correct. If the rice and lentils were truly cooked through but watery (which shouldn’t happen), you could drain off the excess water and carry on. Hope that helps!
Tiffany
This dish is easy to make, but super flavorful! I’ve made it twice so far, and it will definitely be a part of my regular rotation. Thank you for such a delicious recipe!
★★★★★
Shanta
I think I have just found my new favorite meal! I did the zhoug and a salad with the mint dressing. So easy and delish!
★★★★★
Ina
I just made this dish. Friend of mine from Lebanon introduced to me this dish and wanted to try out on my own. You recipe is on point with flavors. Thank you for sharing.
Perla Mansour
Absolutely love it! I am lebanese and eat mujaddara all the time, but this recipie really added much flavour to the dish by boiling all spices in the water first for example and garnishing with green onions and parsley (was a first for me)!
★★★★★
Maureen
Hi I eat this regularly in Middle Eastern restaurants and tried making it. The rice and lentils I did separately they were OK. The thing that spoilt it was the onions. They were soggy and tasteless. Tried onions again, got scared when edges began to darken thinking they would taste burnt so didn’t risk it and threw them away. How do you cook onions to be crisp without burning them, does adding some sugars start the browning process – please help. I’ve made quite a few of your recipes and they’ve all been OK except this one.
Erin
Low and slow!
★★★★★
Sylvia
So, so delicious. I have tried almost a dozen of your recipes and they never let me down. I’m so impressed! This mujadara was quick, delicious, and filling (and cheap!). I followed your tips for cooking with white basmati rice and it was perfect. Altogether, the texture was soft and fluffy. This will be a staple year round.
★★★★★
Bhavna
Hello! I made this a few weeks ago and absolutely loved it!
I wanted to try making this with quinoa , just trying to cut down on carbs a bit. Any suggestions on how to go about making it with quinoa ? Thank you!
★★★★★
Kate
Hi! Sorry, I haven’t cooked it with quinoa. The timing would definitely change and not sure how it would work out following as written.
Meg
Hi! Any idea if sprouted green lentils would work?
Kate
Hi Meg, I haven’t cooked with sprouted but you can try it. Just monitor the time as I’m not sure how sprouted will be impacted.
Mithi
I made shatta with it and everyone in the family loved it! goes great with yogurt/tahini sauce.
★★★★★
Tasha
Thank you for the detailed instructions. Can I use cumin seeds and how much should I use? (Using 1.5cups brown rice and caramelizing 1and a half onions) (I’m making this tomorrow).
Kate
Hi Tasha! This calls for ground. I don’t think you will get the same overall flavor with seeds. Sorry for my delay! Did you try it, ho did it turn out?
Tash
Hello Kate! Thank you. I tried it with 1 teasp cumin seeds! I know and like the flavour of cumin seeds, so it turned out good enough for me.
★★★★
Bailey
I made this thinking it was Ghallaba but this is still a really delicious dish that I will make again. Now to find a Ghallaba recipe to use up the rest of this fresh hummus and tahini sauce :)
★★★★★
Marina
This recipe is part of the regular rotation at our house–we’ve made it at least 10+ times! Perfect as written, with yogurt and the zhoug recipe linked.
★★★★★
Kate
Thank you for your review, Marina! I’m glad you loved it.
Anne Saplin
I’ve been preparing mujadara for many years using two other very good recipes and this is the best! Also easy (though time consuming), and it sings with the addition of the Shatta. I’ll be moving your mujadara into my winter rotation. BTW, this is the first meal I’ve cooked since having had hip replacement surgery two weeks ago. A celebratory feast! Thanks.
★★★★
Kate
Hooray! I’m excited this one is your favorite, Anne. I appreciate your review.
VickieS
I must have done something wrong. I found it very bland. I didn’t make the sauces as I don’t link cilantro. Instead we topped with siracha. This helped but still, I felt like it needed something. After all the other rave reviews, I must have missed something.
★★★
Kate
Oh no! I’m sorry to hear that, Vickie. Did you add all the spices?
VickieS
I thought I added the spices, but as I said, I think I missed something. I’ve made enough of your recipes to know that they are not typically bland. I will try again. I do like tahini so maybe I’ll do something with that. I appreciate your getting back to me. Thanks.
Felicia
I have made this salad several times, and it’s a winner!! We’re having it with your Mujadara (Lentils and Rice) recipe tonight. We made zataar (pita) bread to go with it for a complete Mediterranean meal.
★★★★★
Kate
I’m glad you love it, Felicia! Thank you for your review.
Laura
Absolutely phenomenal! This has become a family favourite on high rotation!
★★★★★
Kate
I love it! Thank you for letting me know this one is a hit, Laura.
Ellie Williamson
I really don’t know how you put out recipes that take something meh like lentils and make them taste THIS good. You did this before too with the shakshuka: I don’t like eggs very much, but somehow you made them taste incredible. I am in awe: thank you for making lentils taste good! (I used white rice not brown though… baby steps)
★★★★★
Kate
I’m glad you thought so, Ellie! Thank you for trying both of the recipes and for your review.
Katherine Wohlford
I’ve never made this version, but my boyfriend makes me his family’s version of mujadara and it’s delicious! I’m in charge of cooking the grains and sometimes we do red quinoa instead of rice. And we use Cholula hot sauce. Sooo tasty!
★★★★★
Kate
I hope you try this one sometime and let me know how it compares! I appreciate your review.
Kim
Weird question, but are the green onions supposed to be cooked with the rice or just the caramelized onions?
Kate
Hi! You cook the onions separately and then top them when you serve. See step 8 for when you start to add the green onions. I hope this helps!
Kirsten
When your “picky” eater is fighting over the leftovers to take to school for lunch you know it’s a good recipe!! Must double next time!!!
★★★★★
Kate
Hooray! That’s great to hear, Kirsten.
Lindsay
Great Recipe. I found that it tasted better the next day as leftovers. My lentils & rice came out quite mushy (mainly the rice). So if I make it again I think I will add less water.
★★★★
Kathryn
My rice and lentils came out kind of mushy because I didn’t realize there was still some liquid left in the bottom of the pot when I turned the heat off, so I let it continue to steam and it just got soggy. My mistake! I’ll definitely have to be more careful next time. Other than that though it was great. I cooked the portion of green onions that mixes in to the dish – I just don’t really like them raw, so after I took the sliced onions out of the pan I tossed the green onions in to warm them up for a couple minutes. We also made your zhoug recipe to go with it. Yum!
★★★★
Kate
I’m sorry to hear that, Kathryn! I’m glad you still liked the flavor. How long did it cook for?
Gina
I plan to make this tonight but I already have quick-cooking brown basmati rice (from Trader Joe’s) and red lentils, so I’m going to tinker with the amount of water and cooking time. If you have suggestions in the next three hours, I’ll take them. :)
SISI
Thank you for this recipe and for bringing interesting recipes to my kitchen in general! I learned a lot about different cuisines that hadn’t caught my attention so far!
★★★★★
Kate
That’s so fun to hear! Thank you, Sisi!
Rebecca
Kate, love your recipes and have been cooking them for some time! I throughly enjoy this recipe and at the risk of being “that person” who is obsessed with their instant pot (I am, in fact, *that* person) can the recipe be simplified and put in IP?
★★★★★
Kate
Thank you! I’m glad you like it, maybe I will give mine another try sometime.
jan
Thanks! I was looking for a way to use rice and lentils and stumbled upon this. I cooked the onions until crispy, almost like burnt french fries. For a quick flavor sauce, I used a pre-packaged butter chicken pouch and doctored it with some chili sauce until it was a little spicy. I also pan fried salmon in ghee and then browned some steamed veggies in the ghee before serving. This recipe made quite a bit, so I had some to freeze for later.
★★★★★
Emily
I’m making this for the 2nd time for Christmas week and realizing I forgot to add a 5 star review earlier. This is so delish and the directions were spot on (as usual) – and was a huge hit with my family. We only had yogurt on hand as a side sauce and it was terrific. I’m excited to try shatta or zhoug this time around. Thank you Kate! I always appreciate your attention to details big and small of recipes – very comforting to my mistake-prone tendencies while cooking!
★★★★★
Kate
Thank you for coming back to review, Emily! I appreciate it.
Ebell
I love mujadara and my kids do too (from a small local place) So I wanted to try making it, but this didn’t work for me unfortunately! My brown lentils even say on the package to cook for 40 minutes. So my rice was overcooked and my lentils undercooked :(
I used basic brown lentils and long grain brown rice.
★★★
Kate
I’m sorry to hear that! Did you have it at a controlled simmer or boiling?
Melody Favish
After watching a program about lentils on DW, I found this recipe online. I am a food writer, recipe editor and cookbook translator (45+ books from the Scandinavian languages to English), so I know my stuff. The recipe sounded good, and I prepared it exactly as written. However, it drew all sorts of unkind comments from the five people at my table, from tasteless to much worse. Out came the Sriracha, Thai sweet chili sauce and chutney, but after we ran out of fried onions (the only redeeming feature) there was still a lot left over. Our omnivorous Rottweiler ate a good portion (without onion, of course) and may be open for more later tonight. After reading all the praise heaped on this recipe, I wonder why we are so different.
★
Kate
Hi Melody, I’m sorry to hear this one wasn’t for you.
Gina Marshall
Yum! I made this tonight and it was delish and easy!
★★★★★
Lisa
I couldn’t believe how good this was!
★★★★★
Kate
I’m excited you loved it!
Amy
Love this! I have a great Middle Eastern restaurant near me which inspires me, but now I’m making my own! The cumin, garlic and bay leaves flavor the lentil/rice combination very fragrantly. I did use white basmati and followed the instructions for that. Delicious with chili/garlic sauce. Thank you Kate!
★★★★★
Kate
Thank you for sharing, Amy!
Joanna
I have been eyeing this recipe for a while and finally made it tonight, exactly as written, served with some cherry tomatoes as suggested and some vegan tzatziki. The textures and flavors all melt into such deliciousness. Now I want to make caramelized onions every day and put them on everything, haha! Thank you for an excellent recipe!!
★★★★★
Kate
Sounds delicious! Thank you for sharing, Joanna.
Sarah Vernon
Hi Kate,
I have a vegetarian coming to visit this weekend and I was thinking about making this recipe but I have a concern. We live 9000 ft up a mountain in Colorado and cooking brown rice in anything other than a rice cooker is a disaster. How would you recommend I make this dish yet fix the rice in my rice cooker? Go Chiefs!! I grew up in KC.
Sarah
Kate
Hi! I’m not sure how to do this one in a rice cooker as I haven’t tried it myself.
judy
This was SO good. I didn’t think it would be as flavorful as it was. I’ll be making it again.
★★★★★
Juliana Coleman
Looks amazing! I can’t wait to make it.
★★★★★
Kate
I hope you love it, Juliana!
Karen
I’ve made this recipe a few times because it’s delicious! :). Since I’m lazy, (so lazy,) I added loose leaf spinach this time as soon as I drained the lentils and rice, then let it cool for the10 minutes. Not to the letter of the recipe, but I really didn’t want to make a green side salad, LOL. :)
Thanks for this one!
★★★★★
Raven
So, I read a few comments and seems most found this really easy. My rice and lentils turned to mush. I put the rice in for ten minutes and then added lentils. nearly 30 minutes after adding lentils, it was still crunchy with tons of water left. Then, checking every couple minutes it seemed mostly done but still had water. I boiled the water off for about a minute or less then put with a towel over for ten minutes and was mush. I mean, I guess it’s still healthy and I have a ton of it now so I’ll likely eat most of it. But it’s not classic mujadara and it’s very good. How are others making it and having it work out based on this ratio?
★★
Kate
Hi Raven, I’m sorry to hear that. I tested this several times and didn’t have an issue. How high is your heat? Are you using a big enough pot? Both those things can contribute to mushy rice.
Hisham Assaad
Welcome to the Middle Eastern side!
Great to see one of our staple dishes being loved elsewhere.
Typically we use short grain white rice in the pilaf, and one of the versions uses some caramelized onions that are on the brink of burning, they give a whole different flavor and give a slightly darker color. Try it
Morgan, la vie ramallah
Hey, I am a chef / restaurant owner in occupied Palestine. It would be so cool to read a bit more about this dish. Did you know it’s not a traditional Arab dish, at least not the Mujadera of your recipe and Arab homes today. Rice only made its way to Palestine with the UN after the Israeli ethnic cleansing of palestinians in ‘48. Rice was an aid-relief food for refugees. Before then, ancient grains like freekeh were used with locally grown lentils to make this delicious meal, often called “poor mans food”…always served with Arabic salad and homemade yogurt!
Jenny
I’m making this now and very excited. The aromas are gorgeous. I hope it’s too late to ask but what is the water amount? The amounts that would normally be used to cool the rice and lentils?
Kate
Hi Jenny, sorry for my delay! How did it turn out. The water is listed in the ingredients list.
Neepam
So flavourful and simple and easy recipe my family just loved it! Thanks for the recipe!
★★★★★
Alexandra
I made this for lunch today and it was amazing!!!
I’m a student. so I’ve been looking for dishes that I can make in advance and that are good for my budget. This definitely delivered
I’m currently practicing Veganurary and for the yogurt, I just combined some soy yogurt with some salt and lemon juice and it worked great.
I Will definitely be making it again!
★★★★★
Kate
I’m happy you loved it, Alexandra. I appreciate your review.
Jana
It was delicious! I doubled the recipe. I cooked the rice and lentils separately since we only had white rice.
Served with Zhoug sauce as suggested and some pita bread and tzatziki sauce.
★★★★★
Kate
Sounds delicious! Thank you for sharing, Jana.
Hyoeun
Oh my goodness! I am pregnant and craved Lebanese dishes this recipe is a keeper!!! Thank you! One thing my husband cooked this meal the rice and lentils are aldante so I am going to try to make it soon! :-)
★★★★★
Kate
Congratulations! I’m happy you are enjoying this recipe, Hyoeun.
Penny
Hi. Your recipe looks great but I just got a new 3-cup rice cooker, and I’m wondering if I can cook Mujadara in a rice cooker? Any thoughts? Also, my favourite Palestinian restaurant, Tamam (in Vancouver BC) makes splendid Mujadara and serves it with tender roasted lamb. It’s fabulous.
Kate
Sorry to disappoint, but I haven’t tried it.
Natalie
I make this recipe a lot! It is one of my all time favorites! I serve it with Greek yogurt and the zhoug sauce. Thank you!
★★★★★
Kate
You’re welcome, Natalie! Thank you for taking time to review. That all sounds delicious together.
Patricia
By the time the lentils were tender my brown rice was over cooked and mushy.
Kate
Hi! I’m sorry to hear that. What type of lentils did you use?
Patricia
I used brown lentils and brown rice. I had to add a little more liquid for the lentils to cook but all the liquid was absorbed in the end.
I was very disappointed.
Kate
Hi Patricia, I’m sorry to head that. Only thing I can think of is the heat may have been to high and liquid evaporated too quickly.
Sue
My husband and I love this recipe!
★★★★★
Kate
I’m delighted to hear that, Sue!
Sue
My husband and I love this recipe!
★★★★★
Daisy
Hi Kathryne thank you so much for this recipe. I have made it twice now and it has gone down a great. Ppl have asked for the recipe. First I made when a friend came round. She literally licked her plate. I made it the first time with zhoug. The second time I made for my mum’s bday. I had some fussy ppl round the table and they loved it and when plated it is Instagram worthy. The second time I made with shatta and that’s my favourite. Looking forward to trying out more of your recipes. Thank you for this.
★★★★★
Kate
You’re welcome, Daisy! Thank you for your review.
Kylie
My kids often give me a hard time because I make lentils frequently. But not tonight! My 12 year old said “this is bomb” and “mom, you’ve really outdone yourself!” It was delicious. I highly recommend making it with the suggested green sauce and dollop of plain yogurt. This is definitely going to be made again soon. Thank you for a yummy and satisfying recipe.
★★★★★
Kate
Hooray! That’s great to hear. Thank you for sharing, Kylie.
Carrie
Thanks for another great recipe! This is delicious. I didn’t have any fresh spices on hand so added a bit of coriander in with the cumin.
★★★★★
Kate
You’re welcome, Carrie! Thank you for taking the time to review.
Lori
Hi, I’m making this tonight. Curious about the green onions “divided?” Directions say to add remaining green onions when serving, but I can’t seem to find where to add them initially? Thanks! I’m excited to try this. I know I likely won’t hear back before making, so will wing it! Thanks for the recipe – looks fabulous!
Kate
Hi! See step 8. I hope that helps.
Lori
I know… . I was reading way too fast and saw that after I commented. Thank you for responding.This was so delicious! Even my meat-loving husband loved it. Will definitely make this again!
★★★★★
Bev
Absolutely stunningly gorgeous…I served with some roasted cubed squash. My son loved it as did I. This is definitely now to be a regular in our house. Thanks for recipe.
★★★★★
Kate
Sounds delicious! Thank you for sharing, Bev.
M.Haskin
This recipe surprised me. Being a visual person, the lack of color in the dish did not convince me that the outcome would be very good. I was was wrong. The flavors were wonderful and addictive. It was fantastic. Followed the recipe exactly as shown. Will be making it again.
★★★★★
VT
Thanks for a fantastic yet simple recipe! I cooked this for the first time, in a large quantity, and it was so tasty that everyone enjoyed it and commented favourably. Your clear instructions for different types of rice and lentil were really helpful. I made it with white basmati and a variety of pre-packed lentils sold as an Italian soup mix. The spices at the start really give this a great flavour. You’re right, there’s nothing such as too much onion here :-) Thanks for the careful guidance on how to fry / crispen the onions
★★★★★
Kate
The onions are delicious! I’m glad you found the instructions helpful and clear. I appreciate your review, VT!
Mary Lee
Hi Kathyrn, I was reading another website about lentils called “mujadara” …. I grew up on it my godmother used to make it every friday with fish. it was amazing. Anyway, I am Lebanese and love love love it. What I read though may also be important to another reason your dish may have become mushy. The other website said that you should only use green or brown lentils for this dish as the red lentils tend to get mushy and fall apart. If that is what you used, this may be the answer! Sincerely, Mary Lee cleo7@cox.net San Juan Capistrano, CA.
Kate
Thank you for sharing, Mary! I would love to hear what you think if you try this recipe.
Terez
One tablespoon of cumin seems like a LOT! Is that how much you typically use?
Kate
Hi Terez, trust me it’s delicious here! It gets infused into the rice and lentils when you are cooking it.
Claire
Okay, so love the hummus addition, but I felt the dish was a bit bland. The caramelized onions were a beautiful thought and I love the addition of the fresh herbs, but needs another flavor profile.
★★★
Kate
I’m sorry you didn’t love it. I recommend one of the spicy sauces to really make it come together too. Thank you for your feedback, Claire!
Kaz
Hello I was looking for a simple Tabouli recipie which I love by the way and just simply enter reading. Wow your middle eastern recipies are beautiful and yet so simple. The directions and videos are so thorough and easy to follow and what I really liked was all of the options..how to cook them and why and different sauces to have and what they can be served with. Thanku so very much for a very friendly user site. I’ve subscribed and look forward to recieving more wonderful recipies in the future..cheers Kaz from Oz
Kate
Thank you, Kaz!
David
I was raised on this and as child I didn’t care for it but love it now. Last week I made it for the first time using the Milk Street recipe. I thought 5 cups of water was a lot and I was right. That is a ridiculous amount of water and the dish came out mushy and sticky. I make beautiful rice using 1 cup of rice and 1-1/4 water and it comes out perfect every time. Next time I will use no more than 2-1/2 cups of water
★★★
Kate
Hi David, I’m sorry to hear that. Did you use this version or the Milk Street version?
Margarethe Mcinnis
Wonderful! The whole family enjoyed it and we had no leftovers. By some fluke, I actually had the right ingredients on hand. Thanks!
Marge Sekud
I like the idea of cooking the rice and lentils at the same time starting rice earlier.
I thought that 1/3 cup olive oil was too much olive oil for caramelizing. Seems like a waste of olive oil. I was wondering what was the reason you used that much olive oil?
★★★★
Kate
Hi Marge, It helps the onions caramelize the best. I hope you try it and enjoy it!
Taylor
Any suggestions on how to add chicken? Or ground beef/chicken?
Kate
Sorry to disappoint, but I’m vegetarian so I don’t have guidance for you.
Taylor
Oh!!! Obvi. Sorry for question!
Nathalie
I love it! Mostly pantry ingredients, which is a big plus! Wouldn’t pass the yoghurt – so fresh! Thank you for another winner, Kate!
★★★★★
Kate
You’re welcome, Nathalie! Thank you for your review.
Sakina
This recipe is amazing as usual and YUM.(FYI – Arabic is a language….. not a type of cuisine. )
★★★★★
amy
Can I use red onions instead of white onions?
Kate
Hi Amy, you can but I prefer it as is. Let me know what you think!
amy
Thanks! I ended up using white onions and it came out really well. I sauteed them and didn’t fry them so they weren’t crispy. We ate it with hot sauce and really enjoyed it. Tasted like risotto. Great recipe. I’m also a huge fan of your minestrone! thanks, amy
Tiferet M Schafler
this is amaaaaziinnng!! thank you!!
Lentíl
I didnt quite understand how to add the garlic in this recipe. And should i remove it in step 8?
★★★
Kate
Hi! I’m sorry you found it confusing. You will want to smash it. I hope that helps!
Oksana
Very tasty! Made it with white basmati rice and brown lentils.
Because I didn’t have ingredients for a hot sauce, I sliced some canned jalapenos right into the rice and lentils mix and served it with greek yogurt. Even my (somewhat) picky 10 y.o. liked it. Thank you, and greetings from Ukraine!
★★★★★
Kate
That’s great to hear! Thank you for sharing, Oksana.
Rosie
I love this dish so much! One of my favourite go-to recipes to make now as I always have the ingredients in the pantry. I serve mine with some halloumi, which I marinate in lemon juice and cumin when the rice is cooking, before frying just before serving! Thanks for a great recipe
★★★★★