Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large yellow onions, about 2 lb total, thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 teaspoons Diamond Crystal kosher salt, divided
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain white rice or basmati rice, rinsed and drained
- 4 cups water for simmering lentils, plus enough reserved lentil cooking liquid or water to make 2 cups liquid for the rice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley and lemon wedges, for serving
Do This
- 1. Rinse 1 cup rice until the water runs mostly clear; soak it in cool water for 15 minutes, then drain well.
- 2. Simmer 1 cup rinsed lentils in 4 cups water with 1/2 teaspoon salt for 12 to 14 minutes, until barely tender; drain, reserving 2 cups cooking liquid.
- 3. Cook 4 thinly sliced onions in 1/3 cup olive oil with 1/2 teaspoon salt over medium heat for 30 to 35 minutes, stirring often, until deeply browned. Reserve half for topping.
- 4. In a pot, bloom cumin, coriander, allspice, cinnamon, pepper, and bay leaf in 1 tablespoon onion oil for 30 seconds.
- 5. Stir in drained rice, par-cooked lentils, 1 teaspoon salt, and 2 cups reserved liquid. Bring to a boil, cover, and cook on low for 16 minutes.
- 6. Turn off the heat and let the pot rest, covered, for 10 minutes. Fluff gently.
- 7. Serve topped with the reserved caramelized onions, parsley, and lemon wedges.
Why You’ll Love This Recipe
- Deep, savory flavor from simple ingredients: Lentils, rice, onions, and pantry spices turn into a cozy meal with rich, earthy flavor.
- Budget-friendly and filling: This hearty vegetarian main is made with affordable staples and keeps you satisfied.
- Great for meal prep: Mujadara reheats beautifully, and the onions can be caramelized ahead of time.
- Comforting but balanced: Warm spices, tender grains, creamy lentils, bright lemon, and crispy-sweet onions make every bite interesting.
Grocery List
- Produce: 4 large yellow onions, fresh parsley, lemons
- Dairy: Optional plain yogurt for serving; otherwise none
- Pantry: Brown or green lentils, long-grain white rice or basmati rice, extra-virgin olive oil, kosher salt, ground cumin, ground coriander, ground allspice, ground cinnamon, black pepper, bay leaf
Full Ingredients
For the Caramelized Onions
- 4 large yellow onions, about 2 lb total, halved and thinly sliced into 1/8-inch half-moons
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 to 2 tablespoons water, only if needed to loosen browned bits from the pan
For the Lentils and Rice
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups water, for simmering the lentils
- 1/2 teaspoon Diamond Crystal kosher salt, for the lentil cooking water
- 1 cup long-grain white rice or basmati rice, rinsed until the water runs mostly clear
- 2 cups reserved lentil cooking liquid, or reserved liquid plus water to equal 2 cups total
- 1 tablespoon onion-infused oil from the caramelized onion pan, or extra-virgin olive oil if needed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 teaspoon Diamond Crystal kosher salt, for the final pilaf
For Serving
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
- Plain yogurt, optional
- Extra black pepper, optional
Step-by-Step Instructions
Step 1: Rinse and soak the rice
Place 1 cup long-grain white rice or basmati rice in a fine-mesh strainer and rinse under cool running water for 1 to 2 minutes, until the water runs mostly clear. This removes excess surface starch and helps the grains cook up fluffy instead of sticky. Transfer the rinsed rice to a bowl, cover with cool water by 1 inch, and soak for 15 minutes while you start the lentils and onions.
After soaking, drain the rice very well. Let it sit in the strainer for a few minutes so it is not waterlogged when it goes into the pot.
Step 2: Par-cook the lentils
In a medium saucepan, combine 1 cup rinsed brown or green lentils, 4 cups water, and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 12 to 14 minutes. The lentils should be barely tender but not fully soft; they will finish cooking with the rice.
Drain the lentils through a fine-mesh strainer set over a heatproof bowl or large measuring cup. Save the cooking liquid. Measure out 2 cups reserved lentil liquid, adding water if needed to reach exactly 2 cups. Set the lentils and liquid aside.
Step 3: Caramelize the onions
While the lentils cook, heat 1/3 cup extra-virgin olive oil in a large, heavy skillet over medium heat for 2 minutes. Add the sliced onions and 1/2 teaspoon Diamond Crystal kosher salt. The skillet will look very full at first, but the onions will shrink as they soften.
Cook the onions for 30 to 35 minutes total, stirring every 2 to 3 minutes at the beginning and more frequently near the end. Keep the heat at medium, adjusting to medium-low if the onions darken too quickly. If using an infrared thermometer, the oil and onion mixture should generally hover around 300°F to 325°F. The onions are ready when they are deeply golden brown with some darker crisp edges, sweet-smelling, and reduced to about one-third of their original volume.
If browned bits start sticking to the skillet, add 1 tablespoon water and scrape with a wooden spoon, then continue cooking until the water evaporates. Transfer half of the onions to a plate for topping. Leave the remaining onions and about 1 tablespoon onion-infused oil in the skillet or move them to your cooking pot.
Step 4: Bloom the spices
Place a medium heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon onion-infused oil from the skillet, using a little extra olive oil only if the pan seems dry. Add 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/2 teaspoon black pepper, and 1 bay leaf.
Stir constantly for 30 seconds, just until the spices smell warm and toasty. This quick blooming step wakes up the spices and gives the whole pilaf a fuller, richer flavor. Do not let the spices burn; if they smell sharp or the pot looks dry, immediately move to the next step.
Step 5: Combine the rice, lentils, onions, and liquid
Add the drained rice to the pot and stir for 1 minute to coat the grains in the spiced oil. Add the par-cooked lentils, the half of the caramelized onions that you did not reserve for topping, 1 teaspoon Diamond Crystal kosher salt, and exactly 2 cups reserved lentil cooking liquid.
Stir gently once or twice to distribute everything evenly. Try not to overmix, because the lentils are partly cooked and can break down if handled too roughly.
Step 6: Simmer the pilaf
Increase the heat to high and bring the liquid to a boil. As soon as you see steady bubbles across the surface, reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 16 minutes. Keep the lid closed the whole time so the steam stays trapped and cooks the rice evenly.
After 16 minutes, turn off the heat. Do not lift the lid yet. Let the mujadara rest, covered, for 10 minutes. This resting time lets the rice finish steaming and helps the grains separate nicely.
Step 7: Fluff and finish
Remove the lid and discard the bay leaf. Use a fork to gently fluff the rice and lentils, lifting from the edges toward the center. Taste and adjust with a small pinch of salt if needed.
Spoon the mujadara onto a large serving platter or into shallow bowls. Pile the reserved deeply browned onions over the top, then finish with 1/4 cup chopped fresh parsley and lemon wedges on the side. Serve warm, with plain yogurt if you like a cool, creamy contrast.
Pro Tips
- Use brown or green lentils, not red lentils: Red lentils soften too quickly and will turn mushy before the rice is done.
- Take the onions darker than you think: The signature flavor of mujadara comes from deeply browned onions. Aim for rich golden brown with some crisp edges, not pale sautéed onions.
- Keep the rice covered while cooking: Lifting the lid releases steam and can leave the rice undercooked or unevenly cooked.
- Measure the cooking liquid exactly: Too much liquid makes the pilaf soft and heavy; exactly 2 cups keeps it tender but fluffy.
- Add brightness at the table: A squeeze of lemon right before eating balances the earthy lentils and sweet onions beautifully.
Variations
- Bulgur mujadara: Replace the rice with 1 cup coarse bulgur. Simmer with the par-cooked lentils and 1 3/4 cups reserved lentil liquid for 12 minutes, then rest for 10 minutes.
- Extra-spiced version: Add 1/4 teaspoon cayenne pepper or Aleppo-style pepper with the spices for gentle heat.
- Herby lemon version: Stir in 2 tablespoons chopped mint and 1 teaspoon lemon zest just before serving for a fresher finish.
Storage & Make-Ahead
Store leftover mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with 1 to 2 tablespoons water, or microwave individual portions covered for 1 to 2 minutes, stirring halfway through. The caramelized onions can be made up to 3 days ahead and refrigerated separately; rewarm them in a skillet over medium-low heat for 3 to 5 minutes to bring back their texture. You can also freeze the cooked rice and lentil mixture for up to 2 months, though the onions are best made fresh or stored in the refrigerator rather than frozen.
Nutrition (per serving)
Calories: 392 kcal | Carbs: 58g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Fiber: 13g | Sugar: 7g | Sodium: 590mg | Cholesterol: 0mg
