18 Delicious Mujadara Recipes Easy to Make

You’re about to discover the cozy, comforting world of mujadara, a humble yet utterly delicious dish that’s perfect for weeknight dinners or meal prep. With 18 easy-to-make recipes, we’re diving into the heart of Middle Eastern cuisine, offering everything from classic lentils and rice to creative twists that’ll spice up your routine. Get ready to fall in love with these flavorful, budget-friendly meals—let’s get cooking!

Classic Lebanese Mujadara with Crispy Onions

Comforting and humble, this Classic Lebanese Mujadara with Crispy Onions is a testament to the beauty of simple ingredients coming together to create something deeply satisfying. The earthy lentils, fragrant rice, and golden onions weave a tapestry of flavors that feel like a warm embrace.

Ingredients

• 1 cup green or brown lentils, picked over and rinsed
• 1 cup long-grain white rice, rinsed until the water runs clear
• 4 large yellow onions, thinly sliced into half-moons
• 1/4 cup rich extra virgin olive oil, plus more for drizzling
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground black pepper, aromatic and bold
• 4 cups water, clear and cold

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering but not smoking.
2. Add the sliced onions and cook, stirring occasionally, for about 25 minutes or until they are deeply caramelized and crispy. Tip: Resist the urge to stir too often to allow the onions to develop a golden crust.
3. Remove half of the onions for garnishing and set aside on a paper towel-lined plate.
4. To the remaining onions in the pot, add the lentils, rice, salt, and pepper, stirring to coat them in the oil and onion mixture.
5. Pour in the water, bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the lentils and rice are tender and the water is absorbed. Tip: Keep the lid on to trap the steam and ensure even cooking.
6. Remove from heat and let it sit, covered, for 5 minutes to allow the grains to steam further. Tip: This resting period is crucial for achieving the perfect texture.
7. Fluff the mujadara with a fork, then transfer to a serving dish and top with the reserved crispy onions.

Aromatic and hearty, this mujadara is a celebration of contrasts—creamy lentils and rice against the crunch of onions. Serve it with a dollop of cool yogurt or a crisp cucumber salad to round out the meal.

Spicy Mujadara with Green Chilies

How quietly the evening settles in, the perfect time to stir together a pot of something warm and comforting. This Spicy Mujadara with Green Chilies is a humble yet vibrant dish, where each spoonful carries the heat of chilies and the earthiness of lentils.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 1 cup of green lentils, picked over and rinsed
• 2 large onions, thinly sliced into golden ribbons
• 3 tablespoons of rich extra virgin olive oil
• 2 fresh green chilies, finely chopped (seeds removed for less heat)
• 1 teaspoon of ground cumin, freshly toasted and fragrant
• 4 cups of water, simmering and ready
• Salt, a generous pinch to layer the flavors

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the thinly sliced onions and a pinch of salt, stirring occasionally, until they caramelize to a deep golden brown, about 15 minutes. Tip: Resist stirring too often to allow the onions to develop a rich color.
3. Stir in the chopped green chilies and ground cumin, cooking for another minute until the spices bloom and the air is fragrant.
4. Add the rinsed lentils and rice to the pot, stirring to coat them evenly with the onion and spice mixture.
5. Pour in the simmering water, bring to a boil, then reduce the heat to low. Cover and let simmer gently for 20 minutes, or until the water is absorbed and the lentils are tender. Tip: Keep the lid on to trap the steam, ensuring perfectly cooked grains.
6. Remove from heat and let sit, covered, for 5 minutes. Then, fluff with a fork. Tip: This resting period allows the flavors to meld beautifully.

As you take your first bite, notice the contrast between the creamy lentils and the fluffy rice, all punctuated by the occasional burst of heat from the chilies. Serve it with a dollop of cool yogurt or a side of crisp, refreshing cucumber slices to balance the warmth.

Mujadara with Quinoa for a Healthy Twist

Yesterday, as the golden hues of sunset painted the kitchen, I found myself craving the comforting embrace of mujadara, but with a twist that whispers of health and vitality. This version, with quinoa standing in for rice, offers a lighter, protein-packed alternative that doesn’t skimp on the soulful depth of the original.

Ingredients

• 1 cup quinoa, rinsed until the water runs clear
• 1 large yellow onion, thinly sliced into golden ribbons
• 2 cloves garlic, minced to release their pungent aroma
• 1 cup brown lentils, picked over and rinsed
• 3 cups vegetable broth, rich and savory
• 2 tbsp extra virgin olive oil, with a fruity depth
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp ground coriander, subtly citrusy
• Salt, to draw out the flavors
• Freshly ground black pepper, for a sharp contrast

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until it shimmers, then add the sliced onion. Cook, stirring occasionally, until the onions are deeply caramelized, about 20 minutes. Tip: Lower the heat if the onions start to burn.
2. Add the minced garlic, cumin, and coriander to the onions, stirring for about 1 minute until fragrant.
3. Stir in the rinsed quinoa and lentils, coating them in the spiced onion mixture.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the quinoa and lentils are tender and the liquid is absorbed. Tip: Resist the urge to stir too often to prevent mushiness.
5. Season with salt and freshly ground black pepper to taste. Tip: Let the mujadara sit covered for 5 minutes off the heat before serving to allow the flavors to meld.

Delightfully, this mujadara emerges with a texture that’s both fluffy and hearty, the quinoa lending a slight nuttiness against the sweet onions and earthy lentils. Serve it with a dollop of creamy yogurt and a sprinkle of fresh herbs for a dish that’s as nourishing as it is comforting.

Creamy Mujadara with Coconut Milk

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about stirring a pot of something simple yet profoundly satisfying. This creamy mujadara, with its humble origins, transforms into a luscious dish with the addition of coconut milk, offering a gentle embrace of flavors.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 1 cup of green or brown lentils, picked over and rinsed
• 1 large yellow onion, thinly sliced into half-moons
• 2 tablespoons of rich extra virgin olive oil
• 1 can (13.5 oz) of creamy, full-fat coconut milk
• 3 cups of water
• 1 teaspoon of finely ground sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground cinnamon

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onion and cook, stirring occasionally, until deeply golden and caramelized, about 15 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Stir in the rinsed lentils and rice, coating them in the oil and onions, and toast for 2 minutes to enhance their nutty flavor.
4. Pour in the coconut milk and water, then add the salt, pepper, cumin, and cinnamon. Stir well to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes. Tip: Keep the lid on to trap the steam, which helps cook the rice and lentils evenly.
6. After 25 minutes, remove the pot from the heat and let it sit, covered, for 10 minutes to allow the grains to absorb any remaining liquid. Tip: This resting period is crucial for achieving the perfect texture.
7. Fluff the mujadara with a fork before serving, ensuring the onions are evenly distributed throughout.

Zesty and aromatic, this creamy mujadara is a tapestry of textures, from the tender lentils to the fluffy rice, all enveloped in the velvety coconut milk. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for a touch of brightness.

Mujadara Stuffed Bell Peppers

Perhaps there’s no dish quite as comforting as Mujadara Stuffed Bell Peppers, a humble yet deeply flavorful meal that wraps the earthy warmth of lentils and rice in the sweet embrace of roasted bell peppers.

Ingredients

• 4 large, vibrant bell peppers, any color
• 1 cup of green or brown lentils, rinsed and drained
• 1 cup of long-grain white rice, rinsed
• 1 large yellow onion, thinly sliced into half-moons
• 2 cloves of garlic, minced
• 3 tablespoons of rich extra virgin olive oil
• 1 teaspoon of ground cumin
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 2 1/2 cups of vegetable broth
• 1/4 cup of fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the bell peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until golden and caramelized, about 15 minutes.
4. Add the minced garlic, cumin, black pepper, and sea salt to the onions. Cook for another minute until fragrant.
5. Stir in the rinsed lentils and rice, then pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils and rice are tender and the liquid is absorbed.
6. Remove from heat and let the mixture sit, covered, for 5 minutes. Then, fluff with a fork and stir in the chopped parsley.
7. Stuff the bell peppers with the Mujadara mixture, packing it gently. Drizzle the remaining tablespoon of olive oil over the tops.
8. Place the stuffed peppers in the prepared baking dish and bake for 30-35 minutes, until the peppers are tender and slightly charred at the edges.
9. Let the peppers cool for 5 minutes before serving to allow the flavors to meld beautifully.

Carefully lifting a pepper reveals the fragrant, spiced Mujadara nestled within, its textures a delightful contrast to the soft, yielding flesh of the pepper. Serve alongside a dollop of cool yogurt or a crisp, green salad for a meal that feels both nourishing and indulgent.

Mujadara with Caramelized Onions and Pomegranate

As the evening light fades, there’s something profoundly comforting about preparing a dish that’s both humble and rich in history. Mujadara, with its caramelized onions and pomegranate, offers a tapestry of flavors that speak to the soul, blending the earthy with the sweet in a dance as old as time.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 cup green lentils, picked over and rinsed
• 3 large yellow onions, thinly sliced into half-moons
• 1/4 cup rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup pomegranate seeds, for garnish
• 2 cups water, for cooking

Instructions

1. In a large skillet over medium heat, warm the olive oil until shimmering. Add the sliced onions and a pinch of salt, stirring to coat. Cook, stirring occasionally, for 25-30 minutes until deeply caramelized and golden brown. Tip: Lower the heat if onions are browning too quickly to avoid burning.
2. While onions cook, combine rinsed rice and lentils in a medium pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and grains are tender. Tip: Resist the urge to stir the rice and lentils as they cook to prevent mushiness.
3. Fluff the rice and lentils with a fork, then gently fold in half of the caramelized onions, reserving the rest for topping. Season with salt and pepper to taste.
4. Transfer the mujadara to a serving dish, top with the remaining caramelized onions and a generous sprinkle of pomegranate seeds. Tip: The pomegranate seeds add a burst of freshness and color, making the dish as beautiful as it is delicious.

Each bite of this mujadara is a contrast of textures—the creamy lentils, fluffy rice, and the crisp sweetness of pomegranate seeds. Serve it warm, perhaps with a dollop of yogurt on the side, to round out the flavors.

One-Pot Mujadara with Lentils and Rice

Wandering through the flavors of the Middle East, this dish brings comfort to the table with its humble yet deeply satisfying combination. It’s a testament to the beauty of simplicity, where each ingredient sings in harmony.

Ingredients

• 1 cup green or brown lentils, picked over and rinsed
• 1 cup long-grain white rice, rinsed until the water runs clear
• 3 tablespoons rich extra virgin olive oil
• 2 large yellow onions, thinly sliced into half-moons
• 3 cloves garlic, minced to a fragrant paste
• 1 teaspoon ground cumin, warm and earthy
• 1/2 teaspoon ground coriander, lightly citrusy
• 4 cups water or vegetable broth, simmering and aromatic
• Salt, to season layers of flavor

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering. Add the onions and a pinch of salt, stirring occasionally, until they caramelize to a deep golden brown, about 25 minutes. Tip: Resist stirring too often to allow the onions to develop a rich color.
2. Push half of the caramelized onions to the side of the pot. Add the minced garlic, cumin, and coriander to the cleared space, toasting for 30 seconds until fragrant. Tip: Toasting spices in this manner unlocks their full aroma.
3. Stir in the lentils and water or broth, bringing to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: The lentils should be tender but still hold their shape at this stage.
4. Add the rinsed rice and another pinch of salt, stirring gently to combine. Cover and simmer for an additional 15 minutes, or until the rice is fluffy and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes to allow the grains to settle. Fluff with a fork, then top with the reserved caramelized onions.

Rich in texture and flavor, the mujadara offers a delightful contrast between the creamy lentils, fluffy rice, and crispy onions. Serve it with a dollop of cool yogurt or a crisp salad to round out the meal.

Mujadara with Fried Eggs on Top

Dusk settles softly outside, and the kitchen fills with the comforting aroma of spices and caramelized onions, a prelude to the simple yet profound pleasure of Mujadara with Fried Eggs on Top. This dish, a humble combination of lentils, rice, and onions, is transformed into a hearty meal with the addition of a perfectly fried egg, its yolk ready to mingle with the earthy flavors beneath.

Ingredients

• 1 cup green or brown lentils, rinsed and picked over
• 1 cup long-grain white rice, rinsed until the water runs clear
• 4 cups water, for a tender yet firm texture
• 3 large yellow onions, thinly sliced into half-moons
• 1/4 cup rich extra virgin olive oil, plus more for drizzling
• 1 tsp ground cumin, for warmth
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1 tsp sea salt, to enhance the natural flavors
• 4 farm-fresh eggs, for topping

Instructions

1. In a large pot, heat 2 tbsp of olive oil over medium heat until shimmering. Add the sliced onions and a pinch of salt, stirring occasionally, until deeply caramelized and sweet, about 25 minutes. Tip: Stir occasionally to prevent burning, but allow the onions to develop a deep color for maximum flavor.
2. Add the lentils and water to the pot. Bring to a boil, then reduce to a simmer, cooking uncovered for 15 minutes, until the lentils are just tender.
3. Stir in the rice, cumin, black pepper, and remaining salt. Cover and simmer on low heat for 20 minutes, until the rice is fluffy and the water is absorbed. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
4. While the Mujadara rests, heat the remaining olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet, cooking until the whites are set but the yolks are still runny, about 3 minutes. Tip: Cover the skillet for the last minute to ensure the whites are fully cooked without flipping.
5. Divide the Mujadara among bowls, topping each with a fried egg and a drizzle of olive oil.

Best enjoyed when the egg yolk breaks, weaving its richness through the lentils and rice, creating a dish that’s both nourishing and deeply satisfying. The contrast of the crispy onions against the soft lentils and rice, crowned with the silky egg, makes each bite a delightful exploration of textures.

Vegan Mujadara with Spinach

On a quiet evening, when the hustle of the day fades into the background, there’s something deeply comforting about preparing a dish that’s both nourishing and simple. Vegan Mujadara with Spinach is one such meal, a humble yet flavorful combination that speaks to the soul.

Ingredients

• 1 cup of long-grain brown rice, rinsed until the water runs clear
• 1 cup of green or brown lentils, picked over and rinsed
• 3 tablespoons of rich extra virgin olive oil
• 2 large yellow onions, thinly sliced into half-moons
• 4 cups of fresh baby spinach, stems removed
• 1 teaspoon of ground cumin, freshly toasted for maximum aroma
• 1/2 teaspoon of finely ground black pepper
• 4 cups of vegetable broth, warm and fragrant
• Salt, to layer the flavors as you cook

Instructions

1. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the sliced onions and a pinch of salt, stirring to coat. Cook, stirring occasionally, for about 25 minutes or until the onions are deeply caramelized and sweet.
2. Remove half of the caramelized onions from the pot and set aside for garnish. To the remaining onions, add the rinsed lentils, rice, cumin, black pepper, and a pinch of salt. Stir to combine, allowing the grains to toast slightly for about 2 minutes.
3. Pour in the warm vegetable broth, scraping any bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice and lentils are tender and the liquid is absorbed.
4. Gently fold in the baby spinach, allowing it to wilt into the warm mujadara for about 2 minutes. Taste and adjust the seasoning with salt if needed.
5. Serve the mujadara topped with the reserved caramelized onions, a drizzle of the remaining olive oil, and an extra sprinkle of cumin if desired.

Comforting in its simplicity, this dish offers a delightful contrast of textures—the creamy lentils and rice against the crisp, sweet onions. The spinach adds a fresh, earthy note, making it a complete meal that’s as satisfying as it is wholesome. Consider serving it with a side of tangy pickled vegetables to cut through the richness.

Mujadara with Roasted Garlic and Herbs

Mujadara, a humble yet profound dish, carries the warmth of centuries in its simple ingredients. It’s a comforting embrace of lentils and rice, elevated by the deep, caramelized notes of roasted garlic and the freshness of herbs.

Ingredients

• 1 cup green or brown lentils, picked over and rinsed
• 1 cup long-grain white rice, rinsed until water runs clear
• 1 large onion, thinly sliced into half-moons
• 4 cloves garlic, unpeeled
• 3 tablespoons rich extra virgin olive oil, plus more for drizzling
• 1 teaspoon ground cumin, freshly toasted and ground
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 cups water or vegetable broth, warmed
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped

Instructions

1. Preheat your oven to 400°F. Place the unpeeled garlic cloves on a small piece of foil, drizzle with olive oil, wrap tightly, and roast for 20 minutes until soft and golden.
2. While the garlic roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized.
3. Add the rinsed lentils to the pot with the onions, along with the cumin, black pepper, and salt. Stir to combine, then add the warmed water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. After the lentils have simmered, add the rinsed rice to the pot, stirring gently to combine. Cover and cook on low heat for another 15 minutes, or until the rice is tender and the liquid is absorbed.
5. Once the garlic is roasted, peel the cloves and mash them into a paste. Stir this paste into the mujadara along with the chopped parsley and mint.
6. Let the mujadara sit covered off the heat for 5 minutes to allow the flavors to meld. Then, fluff with a fork and serve.

Now, the mujadara is ready to envelop you in its earthy, aromatic embrace. Notice how the roasted garlic adds a sweet depth, while the fresh herbs brighten each bite. Serve it with a dollop of yogurt or a crisp salad for a complete meal.

Slow Cooker Mujadara for Busy Days

Evenings like these call for simplicity, a meal that whispers comfort without demanding your constant attention. Slow Cooker Mujadara, with its humble lentils and caramelized onions, is just that—a gentle simmer away from warmth.

Ingredients

• 1 cup green or brown lentils, rinsed and picked over
• 1 cup long-grain white rice, rinsed until the water runs clear
• 4 cups vegetable broth, rich and savory
• 2 large yellow onions, thinly sliced into half-moons
• 1/4 cup extra virgin olive oil, golden and fruity
• 1 tsp ground cumin, warm and earthy
• 1 tsp ground coriander, slightly citrusy
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large skillet over medium heat, warm the olive oil until it shimmers. Add the onions and a pinch of salt, stirring to coat. Cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized. Tip: Resist the urge to stir too often; letting the onions sit allows them to develop a richer color and flavor.
2. Transfer half of the caramelized onions to the slow cooker. Add the lentils, rice, vegetable broth, cumin, coriander, salt, and pepper. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the lentils and rice are tender and the liquid is absorbed. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
4. While the Mujadara cooks, spread the remaining caramelized onions on a baking sheet lined with parchment paper. Bake at 375°F for 10-15 minutes until crispy. Tip: These crispy onions add a delightful texture contrast, so don’t skip this step.
5. Fluff the Mujadara with a fork before serving, topped with the crispy onions.

The Mujadara emerges creamy yet intact, the lentils and rice melding into a comforting base beneath the sweet, crispy onions. Try serving it with a dollop of cool yogurt or a side of tangy pickled vegetables to cut through the richness.

Mujadara with a Twist of Turmeric

Under the soft glow of the kitchen light, the humble mujadara transforms into a canvas of warmth and spice, with turmeric lending its golden hue and earthy depth to this timeless dish.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 cup green lentils, picked over and rinsed
• 1 large yellow onion, thinly sliced into half-moons
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon ground turmeric, vibrant and aromatic
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon sea salt, finely crushed
• 4 cups water, fresh and cold

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onion, stirring occasionally, until they caramelize to a deep golden brown, about 15 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Sprinkle the turmeric, black pepper, and sea salt over the onions, stirring to coat evenly, about 1 minute. This blooms the spices, releasing their full aroma.
4. Add the rinsed lentils and rice to the pot, stirring to mix with the onions and spices, about 2 minutes. Tip: Toasting the rice and lentils slightly enhances their nutty flavor.
5. Pour in the cold water, bring to a boil, then reduce the heat to low, covering the pot with a tight-fitting lid. Simmer for 20 minutes without peeking. Tip: Keeping the lid on ensures the steam cooks the rice and lentils evenly.
6. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the grains to steam further and absorb any remaining liquid.
7. Fluff the mujadara gently with a fork before serving to separate the grains without mashing them.

Silky lentils and fluffy rice, each grain distinct yet harmoniously united by the golden embrace of turmeric, make this dish a comforting bowl of warmth. Serve it with a dollop of creamy yogurt or a crisp cucumber salad to add a refreshing contrast.

Gluten-Free Mujadara with Brown Rice

Zestful moments in the kitchen often lead to the most comforting dishes, and today, we’re embracing the humble yet deeply satisfying gluten-free mujadara with brown rice. This dish, a testament to the beauty of simplicity, combines earthy lentils with nutty brown rice, creating a harmony of textures and flavors that feel like a warm embrace.

Ingredients

• 1 cup organic brown lentils, rinsed and drained
• 1 cup long-grain brown rice, rinsed and drained
• 3 tablespoons rich extra virgin olive oil
• 2 large yellow onions, thinly sliced into half-moons
• 4 cups homemade vegetable broth, warm
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander

Instructions

1. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions and a pinch of salt, stirring occasionally, until they caramelize to a deep golden brown, about 25 minutes. Tip: Resist the urge to stir too often to allow proper caramelization.
3. Remove half of the caramelized onions and set aside for garnish.
4. To the pot with the remaining onions, add the lentils, rice, cumin, coriander, salt, and pepper, stirring to coat in the oil and onions for about 2 minutes.
5. Pour in the warm vegetable broth, bringing the mixture to a boil over high heat. Tip: Using warm broth helps maintain a consistent cooking temperature.
6. Once boiling, reduce the heat to low, cover, and simmer until the lentils and rice are tender and the liquid is absorbed, about 40 minutes. Tip: Avoid lifting the lid to check too often to prevent heat loss.
7. Remove from heat and let stand, covered, for 10 minutes to allow the grains to steam and fluff.

When ready, the mujadara should be moist but not wet, with each grain of rice distinct yet tender. The reserved caramelized onions add a sweet crunch that contrasts beautifully with the creamy lentils. Serve with a dollop of yogurt or a crisp green salad for a complete meal.

Mujadara with a Hint of Cumin and Coriander

Yesterday, as the golden hues of sunset painted the kitchen, I found solace in the simplicity of mujadara, a dish that whispers stories of comfort and home. The subtle warmth of cumin and the citrusy whisper of coriander transformed the humble lentils and rice into a melody of flavors.

Ingredients

• 1 cup of green or brown lentils, rinsed and picked over
• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 large yellow onions, thinly sliced into half-moons
• 3 tablespoons of rich extra virgin olive oil
• 1 teaspoon of ground cumin, freshly toasted and fragrant
• 1/2 teaspoon of ground coriander, with its slightly sweet, citrusy aroma
• 4 cups of water or vegetable broth, simmering and aromatic
• Salt, a generous pinch to layer the flavors

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the thinly sliced onions and a pinch of salt, stirring occasionally, until they caramelize to a deep golden brown, about 20 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Remove half of the caramelized onions and set aside for garnishing.
4. To the pot with the remaining onions, add the rinsed lentils and toast them with the onions for 2 minutes, stirring constantly to coat them in the oil and onion mixture.
5. Pour in the simmering water or vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: The lentils should be tender but still hold their shape.
6. Stir in the rice, cumin, and coriander, then cover and cook on low heat for another 15 minutes, or until the rice is fluffy and the liquid is absorbed. Tip: Avoid lifting the lid too often to ensure even cooking.
7. Turn off the heat and let the mujadara sit, covered, for 5 minutes to allow the flavors to meld.

Fluffy and fragrant, the mujadara is a tapestry of textures, from the creamy lentils to the fluffy rice, crowned with the crisp sweetness of caramelized onions. Serve it with a dollop of cool yogurt or a crisp cucumber salad to contrast its warmth.

Mujadara Soup for Cold Evenings

Warmth seeps into the kitchen as the evening cools, a perfect moment to stir together a pot of Mujadara Soup, where lentils and rice whisper stories of comfort and simplicity.

Ingredients

• 1 cup brown lentils, earthy and robust
• 1/2 cup long-grain white rice, fluffy and tender
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced into sweet, caramelized ribbons
• 4 cups vegetable broth, deep and savory
• 1 tsp ground cumin, warm and aromatic
• 1/2 tsp finely ground black pepper, sharp and piquant
• Salt, to layer flavors

Instructions

1. In a large pot, heat the olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the sliced onion, stirring occasionally, until golden and caramelized, roughly 15 minutes. Tip: Lower the heat if onions begin to burn.
3. Stir in the lentils, rice, cumin, black pepper, and a pinch of salt, coating them in the oil and onions for 1 minute to toast lightly.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce to a simmer, covering the pot. Tip: A tight-fitting lid ensures even cooking.
5. Simmer for 25 minutes, or until the lentils and rice are tender. Tip: Check at 20 minutes to prevent overcooking.
6. Adjust seasoning with salt if needed, then remove from heat.

Perfectly balanced, the soup offers a creamy texture with pops of lentil, a hint of spice, and the sweetness of onions. Serve with a drizzle of olive oil and a side of crusty bread for dipping into its comforting depths.

Mujadara with Carrots and Peas

On a quiet evening, when the world seems to pause, there’s comfort in the simplicity of mujadara, a dish that whispers stories of home and hearth. This version, gently adorned with carrots and peas, brings a sweet contrast to the earthy lentils and caramelized onions.

Ingredients

• 1 cup of green or brown lentils, picked over and rinsed
• 1/2 cup of long-grain white rice, rinsed until the water runs clear
• 2 large yellow onions, thinly sliced into half-moons
• 2 medium carrots, diced into small, even pieces
• 1/2 cup of frozen peas, thawed
• 3 tablespoons of rich extra virgin olive oil
• 1 teaspoon of ground cumin, freshly toasted and fragrant
• 1/2 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt, plus more to adjust
• 4 cups of water, for cooking

Instructions

1. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the sliced onions and a pinch of salt, stirring to coat. Cook, stirring occasionally, for 25-30 minutes until deeply caramelized and sweet. Tip: Lower the heat if the onions begin to burn.
2. While the onions cook, in a separate pot, combine the lentils and water. Bring to a boil, then reduce to a simmer, cooking uncovered for 15 minutes until the lentils are tender but still hold their shape.
3. Add the rice, diced carrots, cumin, black pepper, and remaining salt to the lentils. Stir well, then cover and simmer on low heat for 15 minutes, until the rice is cooked and the water is absorbed. Tip: Resist the urge to stir too often to prevent the rice from becoming mushy.
4. Fold in the caramelized onions and peas, reserving a small handful of onions for garnish. Cover and let sit off the heat for 5 minutes to allow the flavors to meld. Tip: The residual heat will warm the peas perfectly without overcooking them.
5. Drizzle with the remaining tablespoon of olive oil, garnish with the reserved onions, and serve warm.

Delightfully, the mujadara emerges with a comforting texture—creamy lentils nestled against fluffy rice, punctuated by the crunch of carrots and the pop of peas. Serve it with a dollop of yogurt or a crisp salad to complete the meal.

Mujadara Burgers with Tahini Sauce

On a quiet evening, when the kitchen feels like a sanctuary, the idea of transforming humble ingredients into something extraordinary is both comforting and exhilarating. Mujadara Burgers with Tahini Sauce offer a bridge between the familiar and the novel, blending the earthy warmth of lentils and rice with the creamy tang of tahini.

Ingredients

• 1 cup green lentils, rinsed and picked over
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 large yellow onions, thinly sliced into half-moons
• 3 tablespoons rich extra virgin olive oil, divided
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup tahini, well-stirred
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced to a paste
• 2 tablespoons water, or as needed
• 4 whole wheat burger buns, lightly toasted

Instructions

1. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside.
2. Meanwhile, in another saucepan, cook the rice according to package instructions. Fluff with a fork and let cool slightly.
3. While the lentils and rice are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 25 minutes, or until deeply caramelized. Season with salt and pepper halfway through cooking.
4. In a large bowl, combine the cooked lentils, rice, half of the caramelized onions, cumin, and coriander. Mix well and let cool for 10 minutes to make the mixture easier to handle.
5. Shape the mixture into 4 equal-sized patties, about 1 inch thick. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Cook the patties for 4 minutes per side, or until golden brown and crispy.
6. In a small bowl, whisk together the tahini, lemon juice, garlic, and water until smooth. Adjust the consistency with more water if needed.
7. Spread the tahini sauce on the bottom halves of the toasted buns. Place a mujadara patty on each, top with the remaining caramelized onions, and cover with the top halves of the buns.

How the mujadara burgers come together is nothing short of magical—the crispy exterior gives way to a soft, fragrant interior, while the tahini sauce adds a creamy contrast. Serve them with a side of pickled vegetables for an extra layer of flavor and texture.

Mujadara with a Side of Yogurt and Mint

How comforting it is to find solace in the simplicity of a dish that has nourished generations, a humble yet profound combination of lentils and rice, crowned with caramelized onions and served with a refreshing side of yogurt and mint.

Ingredients

• 1 cup green or brown lentils, rinsed and picked over
• 1 cup long-grain white rice, rinsed until the water runs clear
• 4 cups water, for a perfectly tender texture
• 3 large yellow onions, thinly sliced into half-moons
• 1/4 cup rich extra virgin olive oil, plus more for drizzling
• 1 tsp ground cumin, for a warm, earthy note
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1 tsp sea salt, to enhance the natural flavors
• 1 cup plain whole milk yogurt, creamy and tangy
• 1/4 cup fresh mint leaves, finely chopped for a burst of freshness

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
2. Remove half of the caramelized onions and set aside for garnish. To the remaining onions in the pot, add the rinsed lentils, water, cumin, black pepper, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
3. Add the rinsed rice to the pot, stirring gently to combine. Cover and continue to simmer on low heat until the rice is tender and the water is fully absorbed, about 20 minutes. Tip: Keep the lid on to trap the steam and ensure even cooking.
4. While the mujadara cooks, prepare the yogurt sauce by mixing the yogurt with half of the chopped mint. Chill until ready to serve.
5. Once the mujadara is done, let it sit covered off the heat for 5 minutes to allow the flavors to meld. Tip: This resting period is crucial for the perfect texture.
6. Fluff the mujadara with a fork, then transfer to a serving platter. Top with the reserved caramelized onions and the remaining chopped mint. Serve warm with the minty yogurt sauce on the side.

The mujadara emerges with a comforting texture, each grain of rice distinct yet tender, the lentils soft but not mushy, all brought together by the sweet depth of the onions. The cool, creamy yogurt with its hint of mint offers a delightful contrast, making each bite a harmonious blend of warmth and refreshment. Try serving it with a simple cucumber salad for a complete meal that sings of simplicity and satisfaction.

Conclusion

Featuring a diverse collection of 18 delicious Mujadara recipes, this roundup is your ticket to easy, flavorful meals that delight the senses. Whether you’re a seasoned cook or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.

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