Mujadara - Lebanese Rice and Lentils with Caramelised Onions - Mujadara (Mujaddara) is a Lebanese recipe which combines tender earthy Lentils, crispy caramelised Onions and fluffy Rice to give the most incredible and delicious recipe. This Middle Eastern Pilaf style recipe is made with 3 key ingredients and is easy to make. It is also lightly spiced with warming Lebanese 7 Spice but if you can’t find that you can make your own or just use Ground Cumin. Read on for more!
Safira’s Recipe Rundown
This recipe is:
- Economical - Cheap to make, because the key ingredients are all cheap!
- Great for feeding a crowd - It can be made ahead and used for meal prep but it can also feed a small gathering too and it can easily be double or tripled.
- Gives you fluffy Rice every time - We use long grained Basmati Rice and cook the Rice till it is perfectly fluffy and we use Brown Lentils which maintain their shape and don’t get mushy.
- Is all about the Caramlised Onions - We caramelise the Onions till they are perfectly golden brown and they impart a deep delicious caramel flavour.
What is Mujadara?
Mujadara (mujaddara) is an ancient Lebanese recipe (800 years old!) which combines tender earthy lentils, crispy caramelised Onions and fluffy Rice to give the most incredible and delicious recipe which is very very more-ish.
Mujadara translates to ‘pockmarked’ in Arabic because of it’s appearance and pebbly look!
This Middle Eastern recipe is made with 3 key ingredients and is easy to make. It is also lightly spiced with warming Lebanese 7 Spice but if you can’t find that you can either make your own or sub Ground Cumin. Many recipes only use Cumin but I love the addition of 7 Spice.
It is often referred to as ‘peasant food’ or ‘poor man’s food’.
One of the most popular variations is to use Bulgur in place of Rice and this is known as Mujadara Hamra.
The recipe is nutrient dense, suitable for Vegans and packed full of protein and fibre.
It is served with a pile of crispy Onions on top, a dollop of yoghurt and with a fresh salad such as Shirazi or Tabbouleh.
Mujadara is also recommended for Fasting during Lent and Ramadan especially for those who follow a Vegetarian diet.
Jump to:
- Safira’s Recipe Rundown
- What is Mujadara?
- Ingredients
- Instructions
- How to make Baharat - Lebanese 7 Spice
- Tips for making the best Mujadara
- Substituitions
- What to serve with Lebanese Rice
- Storage and Reheating
- How to freeze Majadara/Mujadara
- Top Tip
- Related
- Pairing
- Mujadara - Lebanese Rice and Lentils with Caramelised Onions
Ingredients
Here is what you will need to make the recipe. See recipe card at the bottom of the page for quantities.
- Lentils: We use brown whole lentils (aka Masoor) for this recipe. I recommend these Lenitls because they are earthy and delicious. They give Mujadara the best texture, and colour.
- Rice: I recommend a long grain rice like Basmati which is less likely to get mushy. We use this rice in all Pilaf type recipes or Biryani recipes.
- Onions: White Onions are fried until golden and crispy, then they are left to drain and crisp further on paper towels.
- Oil: We use a neutral Oil such as Avocado, Canola or Grapeseed Oil which all have a high smoke points which is important when frying.
- Seasonings: Lebanese 7 Spice (aka Baharat), Cumin and Salt. I use Lebanese 7 Spice which I make with Coriander Seeds, Cumin Seeds, All Spice, Ground Cinnamon, Ground Cloves, Ground Nutmeg and Ground Black Pepper. Note - You can also just use Cumin Powder here.
Instructions
- Step 1: Soak the Rice in cold Water and set aside.
- Step 2: Slice the Onions and heat the Oil in a large pot over high heat. When the Oil starts to warm up, add the Onions (the Oil does not have to be piping hot) and line a plate with 2 paper towels. Cook the Onions for at least 20 minutes but it can take up to 40 minutes if cooking in batches. Make sure to stir them constantly. Use a slotted spoon to remove to the lined plate and set aside. The Onions continue to crisp as they cool. Reserve the oil from cooking the onions as it is full of flavour!
- Step 3: Add the Lentils to a pot and add water. Bring to a boil, then reduce the heat to medium-low, cover with a lid. Cook for 15 minutes. Drain and rinse the rice, transfer it to the pot with the lentils.
- Step 4: Add Water, Salt, half the Onions, Lebanese 7 spice and Cumin. Stir through, then cover again with a tight-fitting lid. Cook undisturbed for 15 minutes.
Step 5 - Remove the pot from the heat. Rest, covered, for 5 minutes. Fluff the Rice, Onions and Lentils and combine together. Decant to a serving dish. Add some of the reserved Oil on top of the Mujadara. Then pile the crispy onions on top. Serve warm, with Cucumber Yoghurt, or Plain Greek Yoghurt.
Note - I used to boil the Rice separately but it felt like such a waste of an additional pot so I do it all in one pot now.
How to make Baharat - Lebanese 7 Spice
In a dry pan, roast 1 tablespoon Coriander Seeds, 2 teaspoon Cumin Seeds till fragrant and then grind to a powder (or use the pre made ground versions). Stir in 1 ½ teaspoon All Spice, 1 ½ teaspoon Ground Cinnamon, 1 ½ teaspoon Black Pepper Powder, 1 teaspoon Nutmeg Powder and 1 ½ teaspoon ground Cloves. Combine everything together and then use 1 tablespoon of the mix in the recipe.
Tips for making the best Mujadara
Use Brown Lentils - This recipe works best with Brown Lentils that keep their shape whilst adding texture and an earthy flavour. I would not recommend smaller, flatter lentils like Red Lentils which will break down and are often therefore better in Soup or Dal recipes.
Caramlise the Onions till they are a deep golden brown - Cook the Onions over medium high heat and take your time so you get the best flavour. Some recipes suggest caramelising till some of the Onions are burnt but I prefer them to be brown and crispy.
Cook the rice separately - I do it both ways. I sometimes add everything to one pot like in this recipe or I boil the Rice and Lentils in separate pots. Both ways work but one means less washing up!
Soak the Rice - Do this for at least 15 minutes. This helps with even and faster cooking time.
Substituitions
Make with just 2 Onions - I add Onions to the pot as well as on top. This adds lots of flavour but also time because the Onions take so long to cook and usually have to be done in 2 batches. You can just fry 2 Onions instead and add them on top and none in the pot.
Make it with coarse Bulgur Wheat - This is a very popular variation. It will only need cooking for 10 minutes.
Use Green lentils instead of Brown Lentils - Green Lentils are similar to brown Lentils in that they will maintain their shape whilst still adding texture. Red Lentils will completely break down.
What to serve with Lebanese Rice
The dish can be eaten as it is and in my opinion, it does not need anything! However traditionally, in Lebanon, it is served with whole milk yogurt, Labneh, Greek Yogurt, or a Cucumber Yoghurt.
It’s also common to serve it alongside salad vegetables such as radishes or Middle Eastern salads like Shirazi or Tabbouleh.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for 4 - 5 days.
To reheat: Reheat on the stovetop or in the microwave with a splash of water until fully heated through.
How to freeze Majadara/Mujadara
Freeze for up to 3 months in a freezer-safe container or zip-lock bag.
To reheat, thaw in the fridge overnight and microwave until heated through.
Top Tip
Make Ahead Tip - You can chop the onions and fry them 3-4 days in advance which is the most time consuming element of this recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Mujadara - Lebanese Rice and Lentils with Caramelised Onions
Ingredients
- 1 cup White Basmati Rice or any long Grain Rice soaked for 15 - 30 minutes minimum
- 4 large Onions Sliced thinly
- ½ cup Oil Choose soemthing with a high smoke point like Avocado, Vegetable
- 240 g Brown Lentils aka Masoor
- 4 ½ cup Water
- 1 teaspoon Salt
- 1 teaspoon Baharat aka Lebanese 7 Spice (or sub with more Cumin Powder) - See note 1 to see how you can make your own
- 1 teaspoon Cumin Powder
Instructions
- Soak the Rice in cold Water and set aside.
- Line a plate with two paper towels. Heat the Oil in a large pot over high heat. When the Oil starts to warm up, add the Onions (the Oil does not have to be piping hot) and line a plate with 2 paper towels. Cook the Onions for at least 20 minutes but it can take up to 40 minutes if cooking in batches. Make sure to stir them constantly. Use a slotted spoon to remove to the lined plate and set aside. The Onions continue to crisp as they cool. NOTE - Reserve the oil from cooking the onions as it is full of flavour!
- Add the Lentils to a pot and add water. Bring to a boil, then reduce the heat to medium-low, cover with a lid. Cook for 15 minutes.
- Drain and rinse the Rice, transfer it to the pot with the lentils.
- Add Water, Salt, half the Onions, Lebanese 7 spice and Cumin. Stir through, then cover again with a tight-fitting lid. Cook undisturbed for 15 minutes.
- Remove the pot from the heat. Rest, covered, for 5 minutes. Fluff the Rice, Onions and Lentils and combine together. Decant to a serving dish. Add some of the reserved Oil on top of the Mujadara. Then pile the crispy onions on top. Serve warm, with Cucumber Yoghurt, or Plain Greek Yoghurt.
Notes
Make your own Lebanese Spice
In a dry pan, roast 1 tablespoon Coriander Seeds, 2 teaspoon Cumin Seeds till fragrant and then grind to a powder (or use in the pre made ground versions). Stir in 1 ½ teaspoon All Spice, 1 ½ teaspoon Ground Cinnamon, 1 ½ teaspoon Black Pepper Powder, 1 teaspoon Nutmeg Powder and 1 ½ teaspoon ground Cloves. Combine everything together and then use 1 tablespoon of the mix in the recipe.Tips for making the best Mujadara
Use Brown Lentils - This recipe works best with Brown Lentils that keep their shape whilst adding texture and an earthy flavour. I would not recommend smaller, flatter lentils like Red Lentils which will break down and are often therefore better in Soup or Dal recipes.Caramlise the Onions till they are a deep golden brown - Cook the Onions over medium high heat and take your time so you get the best flavour. Some recipes suggest caramelising till some of the Onions are burnt but I prefer them to be brown and crispy. Cook the rice separately - I do it both ways. I sometimes add everything to one pot like in this recipe or I boil the Rice and Lentils in separate pots. Both ways work but one means less washing up!
Soak the Rice - Do this for at least 15 minutes. This helps with even and faster cooking time.
Substituitions
Make with just 2 Onions - I add Onions to the pot as well as on top. This adds lots of flavour but also time because the Onions take so long to cook and usually have to be done in 2 batches. You can just fry 2 Onions instead and add them on top and none in the pot. Make it with coarse Bulgur Wheat - This is a very popular variation. It will only need cooking for 10 minutes. Use Green lentils instead of Brown Lentils - Green Lentils are similar to brown Lentils in that they will maintain their shape whilst still adding texture. Red Lentils will completely break down.What to serve with Lebanese Rice
The dish can be eaten as it is and in my opinion, it does not need anything! However traditionally, in Lebanon, it is served with whole milk yogurt, Labneh, Greek Yogurt, or a Cucumber Yoghurt. It’s also common to serve it alongside salad vegetables such as radishes or Middle Eastern salads like Shirazi or Tabbouleh.Storage and Reheating
Store any leftovers in an airtight container in the fridge for 4 - 5 days.To reheat: Reheat on the stovetop or in the microwave with a splash of water until fully heated through.
How to freeze Majadara/Mujadara
Freeze for up to 3 months in a freezer-safe container or zip-lock bag.To reheat, thaw in the fridge overnight and microwave until heated through.
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