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Mujadara (Lentils and Rice with Caramelized Onions) Recipe

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★★★★★

4.4 from 67 reviews

Mujadara is a comforting Middle Eastern dish made with lentils and brown basmati rice, flavored with cumin and garnished with deeply caramelized onions. This hearty and nutritious recipe combines tender lentils and rice infused with aromatic spices, topped with sweet, crispy onions, fresh herbs, and served with cooling yogurt and optional spicy sauce for a perfect balance of flavors.

Ingredients

Scale

Main 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, about 20 twists
  • 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

For Caramelized Onions and Garnish

  • 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

For Serving

  • Plain whole-milk or Greek yogurt
  • Spicy sauce (optional): shatta, zhoug, store-bought chili-garlic sauce, or sriracha

Instructions

  1. Prepare the broth: In a large Dutch oven or soup pot, combine smashed garlic, bay leaves, ground cumin, 1 ½ teaspoons of salt, and freshly ground black pepper with water. Bring the mixture to a boil over medium-high heat to infuse the flavors.
  2. Cook the rice: Once boiling, stir in the rinsed brown basmati rice and reduce heat to medium. Cover and simmer gently, stirring occasionally, for 10 minutes to start cooking the rice evenly.
  3. Add lentils and continue cooking: Stir in the rinsed lentils and bring back to a simmer. Cover the pot again, reduce heat to medium-low, and cook until the liquid is absorbed and both rice and lentils are tender, about 20 to 23 minutes.
  4. Caramelize onions: Meanwhile, heat the olive oil in a large 12-inch skillet over medium-high heat. When the oil is hot enough that an onion slice sizzles on contact, add the sliced yellow onions. Stir occasionally, initially every 3 minutes, then more frequently as edges brown. Lower the heat if onions brown too fast before softening. Cook until deeply caramelized and slightly crisp at the edges, about 20 to 30 minutes. Line a large plate or board with paper towels.
  5. Drain caramelized onions: Using a slotted spoon or fish spatula, transfer the caramelized onions to the lined plate, spreading them evenly. Sprinkle remaining ¼ teaspoon salt over them and let cool to crisp up.
  6. Finish the rice and lentil mixture: When cooked, drain any excess water from the pot holding rice and lentils. Remove from heat, cover with a kitchen towel under the lid, and let rest for 10 minutes to absorb steam and settle texture.
  7. Season and fluff: Remove lid, discard bay leaves, and mash garlic cloves against the pot’s side with a fork to release flavor. Add about three-quarters of the sliced green onions and chopped cilantro or parsley, reserving the rest for garnish. Gently fluff and stir the rice mixture with a fork. Adjust seasoning with additional salt and pepper if needed.
  8. Serve: Transfer the lentil and rice mixture to a large serving platter or bowl. Top evenly with caramelized onions and the reserved green onions and cilantro. Serve warm, hot, or at room temperature with plain yogurt and optional spicy sauce on the side.

Notes

  • Use brown basmati rice for the best texture and flavor; regular long-grain brown rice can be a substitute.
  • Caramelizing onions slowly and patiently brings out their natural sweetness and adds great depth to the dish.
  • Resting the cooked rice and lentils with a towel under the lid helps to absorb excess moisture and ensures fluffier grains.
  • The smashed garlic cloves cooked in the broth are used for flavoring and should be mashed into the rice mixture before serving.
  • Serve with yogurt to balance the spices and add creaminess; optional spicy sauces add a nice kick.
  • Can be made vegan by omitting yogurt or using plant-based yogurt alternatives.

Keywords: mujadara, lentils and rice, caramelized onions, Middle Eastern recipe, vegetarian lentil dish, brown basmati rice, vegan option

Find it online: https://flavorsbymaya.com/mujadara-lentils-and-rice-with-caramelized-onions-recipe/