Mujaddara: Lentils and Rice (2024)

Linda
Published on February 1, 2017 / Last updated on March 29, 2024

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Discover the flavors of the Middle East with this Mujaddara recipe, a delightful blend of lentils, rice, and spices, topped with crispy fried onions for a perfect meal!

I’m a bit picky about my Mujaddara. This is one of my favorite comfort foods and, like most comfort foods, I’m particular about the way I like it. I like it heavy on the lentils, heavy on the onions, and very richly spiced. When I started talking with Frontier Coop about partnering on a post, I knew that it had to be Mujaddara. If there ever was a recipe that was completely dependent on the quality of spices, it’s Mujaddara!

Mujaddara is the Arabic word for “pockmarked”, and the name of this dish comes from the fact that the lentils within the rice look like pockmarks. Many cultures have their own version of rice and beans, and mujaddara rice (or majadra, m’jadra, mejadra, mujadara, mudardara, or mjadra) is common all across the Middle East. You can learn much more about the origins of mejadra and the variations in this authentic Mujadara recipe on Wikipedia.

Reasons to Love these Lentils
Recipe Ingredients
Variations
How to Make Mujaddara
Expert Tip
Frequently Asked Questions
Storage Info
More Lentil Recipes That You Will Love
Mujaddara: Lentils and Rice Recipe

Reasons to Love these Lentils

Mujaddara is loved for its use of budget-friendly ingredients like lentils and rice.
It’s perfect for meal prep, as both the freshly made dish and leftovers refrigerate and reheat well.
Mujaddara is versatile. This lentil and rice dish pairs well with plain yogurt, and various fresh Mediterranean salads like cucumber and tomato, Fattoush salad, or Shirazi salad (Tabbouleh Salad with plenty of parsley and lemon juice), enhancing its appeal as a main dish.
I love the combination of spices, lentils, and crispy onions offers a rich and satisfying taste that’s hard to resist.

Recipe Ingredients

Brown Lentils: The key component that provides the base and protein content of the dish.
Yellow Onions: Essential for flavor, especially when they are turned into caramelized onions, adding a sweet and rich taste.
Spices: These collectively provide the distinctive warm and aromatic flavor characteristic of Mujaddara.

See the recipe card for full information on ingredients and quantities.

Variations

Lentil Variation: Try using different type of Lentil like Puy lentils (French green lentils) as a substitute in this Mujaddara. Puy lentils hold their shape excellently during cooking and offer a slightly peppery taste, adding a unique twist to the traditional flavor profile.
Add Vegetable Broth: To enhance the flavor and make it a little more complex, substitute 2.5 cups of vegetable broth for the water when cooking the lentils and rice. This twist introduces a richer, more savory taste.
Rice Options:Experiment with different types of rice to accompany your Mujaddara. While the classic choice is white basmati rice, you can also enjoy it with white rice like jasmine rice, nutty brown basmati rice, or traditional brown rice.

How to Make Mujaddara

Step #1: Place the lentils in a medium saucepan along with enough water to cover them by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still retain some bite. Drain and set aside.

Step #2: Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (75 degrees Fahrenheit/ 190 degrees Celsius).

Step #3: Peel and slice the onions into thin rings. Place the onions in a large bowl and break up the rings with your hands (you should have about six cups).

Step #4: Toss the onions with the flour to evenly coat them.

Step #5: In a 4-quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, allspice, cinnamon, sugar, coriander, salt, and turmeric.

Step #6: Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

Step #7: While the Mujaddara is cooking, work in batches to fry the onions. Carefully lower one-quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy.

Step #8: Strain the onions from the oil with a metal utensil and place them on a paper towel-lined sheet to drain. Allow the oil to return to deep-fry temperature (375 degrees Fahrenheit / 190 degrees Celsius). Repeat the frying process with the remaining onions until you have fried them all.

Expert Tip

When cooking lentils, simmer them gently and keep an eye on the water level. Adding too much water can make them mushy, while too little might burn them. Aim for tender but firm lentils to maintain the dish’s texture.

Frequently Asked Questions

What garnish can I use for Mujaddara?

Garnishing with fresh herbs like flat-leaf parsley, cilantro, or mint can elevate the dish with a burst of freshness and color. You can also garnish with green onions. Sprinkle them on top before serving for an aromatic touch.

What are some traditional side dishes to serve with Mujaddara?

Mujaddara pairs excellently with traditional side dishes like plain natural yogurt or a cucumber yogurt sauce (Khyar bi Laban), adding a creamy and refreshing contrast to the flavors.

Can I make Mujaddara in a skillet or pan instead of a pot?

Yes, you can prepare Mujaddara in a large skillet or pan. Simply follow the same steps for cooking lentils and rice, and fry the onions separately until crispy. Then, combine everything in the skillet or pan, cover, and simmer until fully cooked.

Can I make Mujaddara with White Onions?

Yes, we prefer yellow onions, but white onions will work as well.

Storage Info

Store Mujaddara in an airtight container in the fridge for up to 5 days to ensure freshness. To freeze it, store it in a freezer-safe container; it keeps well for up to 3 months.

To reheat, simply thaw it in the refrigerator if frozen. Then, warm it in a microwave or on the stovetop over medium heat. Add a little water or broth when reheating on the stove to revive its texture.

More Lentil Recipes That You Will Love

Lebanese Warm Lentils
Moroccan Lentil and Roasted Yellow Pepper Soup
French Lentil Salad with Walnuts and Goat Cheese
Thai Lentils with Sweet Potato and Basil
Slow Cooker Moroccan Lentils

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Mujaddara: Lentils and Rice Recipe

Discover the flavors of the Middle East with this Mujaddara recipe, a delightful blend of lentils, rice, and spices, topped with crispy fried onions for a perfect meal!

4.4 from 45 votes

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Course: Side Dishes

Cuisine: Middle Eastern

Diet: Dairy Free, Vegan, Vegetarian

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Servings: 6 servings

Calories: 303kcal

Author: Linda

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Ingredients

▢ 1 cup brown lentils
▢ 1 quart vegetable oil for frying
▢ 3 medium yellow onions
▢ 2 tablespoons all-purpose flour
▢ 8 teaspoons extra-virgin olive oil - divided
▢ 3/4 teaspoon cumin seeds
▢ 3/4 cup basmati rice
▢ 1 teaspoon salt
▢ 1 1/4 teaspoons allspice
▢ 1 1/4 teaspoons Ground Ceylon Cinnamon
▢ 1 teaspoon sugar
▢ 3/4 teaspoons Ground Coriander
▢ 1/2 teaspoon turmeric
▢ ¼ teaspoon Ground Black Pepper

Instructions

Place the lentils in a medium saucepan along with enough water to cover them by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still retain some bite. Drain and set aside.
Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (75 degrees Fahrenheit / 190 degrees Celsius).
Peel and slice the onions into thin rings. Place the onions in a large bowl and break up the rings with your hands (you should have about six cups).
Toss the onions with the flour to evenly coat them.
In a 4-quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, allspice, cinnamon, sugar, coriander, salt, and turmeric.
Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.
While the Mujaddara is cooking, work in batches to fry the onions. Carefully lower one-quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy.
Strain the onions from the oil with a metal utensil and place them on a paper towel-lined sheet to drain. Allow the oil to return to deep-fry temperature (375 degrees Fahrenheit/ 190 degrees Celsius). Repeat the frying process with the remaining onions until you have fried them all.
Once the Mujaddara has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel, and place it securely over the mouth of the pot. Allow the rice and lentils to cook thoroughly in the pot for 15 to 20 minutes.
Stir half of the fried onions into the lentil mixture.
Transfer to a serving plate and top with the remaining fried onions. Serve warm or at room temperature.

NOTES

The onions may be fried in advance of cooking. Keep at room temperature until ready to serve.

This recipe makes about 6 cups, so about 1 cup per serving.

Store Mujaddara in an airtight container in the fridge for up to 5 days to ensure freshness. To freeze it, store it in a freezer-safe container; it keeps well for up to 3 months. To reheat, simply thaw it in the refrigerator if frozen. Then, warm it in a microwave or on the stovetop over medium heat. Add a little water or broth when reheating on the stove to revive its texture.

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