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Lebanese Mujadara

Mujadara is a Middle Eastern lentils and rice recipe with crispy caramelized onions. Just 7 ingredients make a easy vegan, protein-rich meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 386 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 1 cup long grain or basmati white rice rinsed
  • 4 ½ cups water plus more for soaking the rice
  • ½ cup olive oil
  • 2 large yellow onions thinly sliced
  • 2 cups brown lentils rinsed and drained
  • 1 teaspoon salt
  • 2 teaspoons cumin

Instructions

    Cup of Yum
  1. In a medium bowl, cover the rice with cold water. Set aside.
  2. Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer to the plate and set aside. They will continue to crisp as they cool. Reserve the oil from cooking the onions.
  3. Add the lentils to another pot, add water and stir to combine. Bring everything to a boil, then reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 minutes.
  4. Drain the soaked rice, rinse and transfer it to the pot with the lentils along with the salt. Stir once, then cover again with a tight-fitting lid and cook undisturbed for 15 minutes.
  5. Remove the pot from the heat. Rest, covered, for 5 minutes longer. Add the cumin and fluff the rice and lentils with a fork to combine.
  6. Pour the reserved oil on top of the mujadara. Then spoon the crispy onions on top. Serve warm, with cucumber yogurt sauce if desired.

Notes

  • Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
  • Freezing Instructions: You can freeze the mujadara for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
  • Make Ahead Tips: You can chop the onions in advance up to a day before and even caramelize the sliced onions beforehand in order to reduce the prep time.
  • Sourcing: You can find the brown and green lentils at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of brown lentils, you can use green lentils.
  • Instead of white rice, you can use brown rice or bulgur/cracked wheat.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 50g (17%) Protein 14g (28%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 13mg (1%) Potassium 534mg (15%) Fiber 15g (60%) Sugar 2g (4%) Vitamin A 26IU (1%) Vitamin C 4mg (4%) Calcium 48mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 50g 17%
Protein 14g 28%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 13mg 1%
Potassium 534mg 11%
Fiber 15g 60%
Sugar 2g 4%
Vitamin A 26IU 1%
Vitamin C 4mg 4%
Calcium 48mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.