Name: Mujadara Lentils and Rice (Mejadra) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 1/4 cups green lentils; 4 medium onions (1 1/2 lb before peeling); 3 tbsp flour; 1 1/2 tsp kosher salt (divided); 1 cup vegetable oil; 1 tbsp coriander seeds; 2 tsp cumin seeds; 1 cup basmati rice; 1/2 tsp ground turmeric; 1 1/2 tsp ground allspice; 1 1/2 tsp ground cinnamon; 1 tsp sugar; 1 1/2 cups water; 1 tsp ground black pepper

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Introduction

Mujadara is a classic Middle Eastern dish combining tender lentils with fragrant rice and crispy caramelized onions. This humble, flavorful meal is both hearty and comforting, perfect as a main or a side.

A close-up view of a dish with two main layers: the bottom layer is a mix of small, round brown lentils and golden-yellow grains with a slightly oily texture, while the top layer is made up of dark brown, crispy fried onions with some pieces showing a light golden color and a rough crunchy texture scattered unevenly over the lentils and grains. The food is placed against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups green lentils
4 medium onions (1 1/2 lb before peeling)
3 tbsp flour
1 1/2 tsp kosher salt (divided)
1 cup vegetable oil
1 tbsp coriander seeds
2 tsp cumin seeds
1 cup basmati rice
1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp sugar
1 1/2 cups water
1 tsp ground black pepper

Instructions

Step 1: Clean and pick through the lentils to remove any debris. Place them in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes until softened but still slightly firm. Drain and set aside.
Step 2: Peel and thinly slice the onions. Spread them on a large platter, sprinkle with flour and 1 teaspoon of salt, then toss well using your hands to coat evenly.
Step 3: Heat the vegetable oil in a medium heavy-bottom skillet over high heat. Test the oil’s heat by adding a small piece of onion; it should sizzle vigorously. Lower the heat to medium-high and carefully add about a quarter of the sliced onions. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until golden brown and crispy. Transfer the onions to a paper towel-lined baking sheet using tongs and sprinkle lightly with salt. Repeat this process with the remaining onion batches.
Step 4: Discard all but 2 tablespoons of the oil from the skillet. Over medium heat, toast the cumin and coriander seeds for 1 to 2 minutes until fragrant. Add the basmati rice, turmeric, allspice, cinnamon, sugar, the remaining 1/2 teaspoon salt, and black pepper. Stir well to coat the rice with the oil and spices, then add the cooked lentils and water. Bring to a boil, cover, and reduce heat to very low. Simmer gently for 15 minutes.
Step 5: Remove the skillet from the heat and lift off the lid. Quickly cover the pan with a clean tea towel, then reseal with the lid to trap steam. Let it rest undisturbed for 10 minutes.
Step 6: Gently fold half of the fried onions into the lentil and rice mixture using a fork. Transfer to a shallow serving bowl and top with the remaining crispy onions before serving.

Tips & Variations

For a nuttier flavor, toast the rice separately in a dry pan before cooking.
Use yellow or brown lentils if green lentils are unavailable, adjusting cooking time accordingly.
Serve Mujadara with a side of plain yogurt or a fresh cucumber salad for a complete meal.
To reduce frying oil, caramelize the onions slowly over medium-low heat instead of deep frying.

Storage

Store leftover Mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep it moist. The fried onions are best reserved separately and added just before serving to maintain their crispness.

How to Serve

A black frying pan filled with a single thick layer of cooked rice mixed with lentils, all in a deep golden brown color with some darker toasted bits scattered throughout. Thin, long, darker brown caramelized onion pieces are mixed evenly among the rice and lentils, adding texture contrast. The pan's handle is visible on the right side, and a white kitchen towel with a red stripe is partially covering the top edge of the pan. The pan sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mujadara vegan?

Yes, Mujadara is naturally vegan, using no animal products. Just ensure you use vegetable oil and serve with vegan-friendly sides if needed.

How do I prevent the rice from becoming mushy?

Rinse the rice thoroughly before cooking to remove excess starch, and be sure to simmer on very low heat with a tight lid to avoid overcooking. Using basmati rice helps maintain a fluffy texture.