Name: Mujadara (Lebanese Lentils and Rice)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Lebanese
Ingredients: 5 small to medium onions, thinly sliced; 1 1/2 cups green or brown lentils; 1 cup brown rice or white rice; 5 to 5 1/2 cups water, divided; 1 tablespoon vegetable bouillon powder; 1 1/2 teaspoons salt, divided; 1 teaspoon ground cumin; 2 bay leaves; Black pepper to taste; 2 tablespoons olive oil

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I love making this Mujadara (Lebanese Lentils and Rice) because it brings together simple pantry ingredients into something deeply comforting and flavorful. With tender lentils, perfectly cooked rice, warm spices, and rich caramelized onions, this dish feels both humble and satisfying at the same time.

Mujadara (Lebanese Lentils and Rice)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

5 small to medium onions, thinly sliced

1 ½ cups green or brown lentils

1 cup brown rice or white rice

5 to 5 ½ cups water, divided

1 tablespoon vegetable bouillon powder

1 ½ teaspoons salt, divided

1 teaspoon ground cumin

2 bay leaves

black pepper to taste

2 tablespoons olive oil

Directions

I start by soaking the rice depending on the type I am using. If I choose brown rice, I soak it for 20 minutes and drain it. If I use white rice, I soak both the rice and lentils separately for 20 minutes, then drain them.

For brown rice, I place the soaked rice in a large saucepan with 2 ½ cups of water. I stir in the bouillon powder, 1 teaspoon salt, black pepper, and bay leaves. I bring everything to a boil, then lower the heat, cover, and let it simmer gently for 20 minutes.

Next, I add the lentils along with 3 more cups of water to the same pot. I bring it back to a boil, then reduce the heat again, cover, and simmer for about 25 minutes until both the rice and lentils are tender.

If I am using white rice, I cook the lentils first with 3 cups of water, bouillon powder, 1 teaspoon salt, black pepper, and bay leaves for about 7 to 10 minutes. Then I add the soaked rice with 2 more cups of water, bring it to a boil, reduce the heat, and cook covered for 18 to 20 minutes until everything is tender.

While the rice and lentils cook, I heat olive oil in a large skillet over medium heat. I add the sliced onions, cover, and cook them for 10 minutes, stirring occasionally.

Then I uncover the pan, stir in the cumin and the remaining ½ teaspoon salt, and continue cooking for another 5 to 10 minutes until the onions become deeply caramelized. I sometimes cook them a bit longer to get crispier edges, making sure they do not burn.

Once the rice and lentils are done, I remove the bay leaves and let the pot rest off the heat for 5 minutes. I mix in about two-thirds of the caramelized onions, then serve the dish warm, topping it with the remaining onions and a sprinkle of black pepper.

Servings and timing

I prepare this dish in about 60 minutes total, including 20 minutes of prep time and 40 minutes of cooking. This recipe makes around 6 servings, and each portion contains approximately 364 kcal.

Variations

I sometimes switch between brown and white rice depending on what I have available. For a richer flavor, I like adding a pinch of allspice or cinnamon. If I want a slightly tangy touch, I serve it with a side of yogurt or a squeeze of lemon. I also occasionally top it with fresh herbs like parsley for a brighter finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a small splash of water to keep the rice and lentils from drying out, then warm it gently on the stove or in the microwave. I find that the flavors deepen even more the next day.

FAQs

Can I use red lentils instead of green or brown?

I do not recommend red lentils because they cook too quickly and become mushy, which changes the texture of the dish.

Why are my onions not caramelizing properly?

I make sure to cook them slowly over medium heat and give them enough time. Stirring occasionally and not overcrowding the pan helps achieve that deep golden color.

Can I make this dish ahead of time?

Yes, I often make it ahead because it reheats very well and the flavors improve after resting.

Is Mujadara served hot or cold?

I usually serve it warm, but I also enjoy it at room temperature, especially with a fresh side salad.

Can I freeze Mujadara?

Yes, I freeze it in portions for up to 2 months. I thaw it in the fridge overnight and reheat it with a bit of water.

Conclusion

I find Mujadara to be one of the most comforting and rewarding dishes I can make with simple ingredients. It is hearty, flavorful, and incredibly versatile, making it a staple in my kitchen whenever I want something nourishing and satisfying without spending too much time or money.

📖 Recipe:

Mujadara (Lebanese Lentils and Rice)

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Author: Cheryl
Total Time: 60 minutes
Yield: 6 servings
Diet: Vegan

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Description

A comforting Lebanese dish made with tender lentils, rice, and deeply caramelized onions, delivering rich flavor from simple pantry ingredients.

Instructions

Soak the rice depending on the type used. For brown rice, soak for 20 minutes and drain. For white rice, soak both rice and lentils separately for 20 minutes, then drain.
If using brown rice, place soaked rice in a large saucepan with 2 ½ cups water. Add bouillon powder, 1 teaspoon salt, black pepper, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
Add lentils and 3 cups water to the same pot. Bring back to a boil, then reduce heat, cover, and simmer for about 25 minutes until rice and lentils are tender.
If using white rice, cook lentils first with 3 cups water, bouillon powder, 1 teaspoon salt, black pepper, and bay leaves for 7 to 10 minutes. Add soaked rice with 2 cups water, bring to a boil, then reduce heat and cook covered for 18 to 20 minutes until tender.
While cooking, heat olive oil in a skillet over medium heat. Add sliced onions, cover, and cook for 10 minutes, stirring occasionally.
Uncover, add cumin and remaining ½ teaspoon salt, and continue cooking for 5 to 10 minutes until onions are deeply caramelized.
Remove bay leaves from the rice and lentils. Let rest for 5 minutes, then mix in two-thirds of the caramelized onions.
Serve warm topped with remaining onions and a sprinkle of black pepper.