If there’s one dish that truly celebrates the beauty of humble ingredients, it’s Mujaddara! This staple of Middle Eastern kitchens combines earthy lentils, fluffy rice, and golden caramelized onions into something far greater than the sum of its parts. With its deeply savory flavors, hearty texture, and satisfying aroma, Mujaddara is the perfect comfort food for any night of the week. It’s loved for its simplicity, affordability, and the way it brings people together around the dinner table.

Ingredients You’ll Need

The magic of Mujaddara comes from its short but mighty ingredients list. Each element adds something special—richness, color, aroma, or that irresistible blend of comfort and nutrition. Gather these everyday essentials and experience how a few basics can transform into an unforgettable meal.

Brown or green lentils: These sturdy lentils hold their shape after cooking and bring an earthy flavor that’s classic to Mujaddara.
Long-grain white rice: Fluffy and separate, this rice is the perfect blank canvas to absorb all those savory flavors.
Onions: Don’t skimp! Slowly caramelized onions deliver that deeply sweet, golden topping that’s the hallmark of Mujaddara.
Olive oil: Adds richness and helps the onions achieve their melt-in-your-mouth texture.
Ground cumin: Offers warm, aromatic undertones that tie the dish together.
Ground allspice or cinnamon: Just a pinch elevates the flavor, adding subtle depth.
Salt and pepper: Essential for seasoning and bringing out the flavors.
Water or vegetable broth: Use broth for extra flavor or water for a purist approach—the choice is yours!

How to Make Mujaddara

Step 1: Caramelize the Onions

Start by thinly slicing your onions, then cook them low and slow in olive oil over medium heat. Stir often and be patient—caramelizing onions should take about 25–30 minutes. You’re looking for a rich golden brown color and deeply sweet aroma. Set aside a hefty portion for that signature topping; it’s the secret to Mujaddara’s addictive flavor.

Step 2: Cook the Lentils

Simmer your rinsed lentils in water or broth until they’re tender but not mushy, about 15–20 minutes. You want them to keep a gentle bite. Drain any excess liquid, as this will help prevent your Mujaddara from turning out soupy.

Step 3: Sauté Spices and Rice

In the same pot you cooked the onions, add a splash more olive oil if needed. Stir in the cumin and allspice (or cinnamon) until fragrant, then add your rice, letting it toast for a minute. This step infuses the rice with warm spice and a nutty backbone.

Step 4: Combine and Simmer

Fold the cooked lentils and half the caramelized onions into the rice mixture. Pour in your measured water or broth, season with salt and pepper, and bring to a simmer. Cover, reduce heat to low, and cook until the rice is tender and the liquid absorbed—usually 15–20 minutes. Avoid peeking! Let it rest, covered, for an extra 5–10 minutes off the heat to help the flavors meld.

Step 5: Finish and Serve

Fluff the Mujaddara with a fork and taste to adjust seasoning. Top generously with the remaining caramelized onions. The contrast between the rich onions and cozy lentil-rice base is what makes every spoonful shine.

How to Serve Mujaddara

Garnishes

Mujaddara loves a finishing flourish! Scatter with fistfuls of chopped fresh parsley, sprigs of mint, or, if you want some crunch, a few toasted pine nuts. For a brighter pop, add a squeeze of lemon juice or a pinch of Aleppo pepper.

Side Dishes

Traditionally, Mujaddara is served with a simple chopped salad—cucumbers, tomatoes, herbs, and a zesty lemon-olive oil dressing—and creamy plain yogurt. These cool, tangy sides play off the hearty, warm spices beautifully, creating a meal that’s both comforting and incredibly refreshing.

Creative Ways to Present

Turn Mujaddara into a showstopper by serving it in a shallow platter, letting the caramelized onions steal the spotlight. Or shape it into individual molded servings using ramekins for a dinner party twist. For lunchboxes, tuck it into pita wraps with greens and a drizzle of yogurt.

Make Ahead and Storage

Storing Leftovers

Leftover Mujaddara keeps really well! Store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen and meld even more over time, making it a fantastic meal-prep option for busy weeks.

Freezing

Mujaddara can also be frozen. Let it cool completely, then portion into freezer-safe containers. It will keep its comfort-food goodness for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat Mujaddara in a covered skillet with a splash of water or broth to keep it moist. Alternatively, microwave in 1-minute bursts, fluffing with a fork between intervals. Add fresh herbs or extra caramelized onions after reheating for a just-made feel.

FAQs

Is Mujaddara gluten-free?

Yes! Mujaddara is naturally gluten-free, since it’s made exclusively with lentils, rice, onions, spices, and olive oil. Just double-check spice blends or broth if you’re cooking for someone sensitive.

Can I use other types of rice?

Definitely. Long-grain white rice is classic, but you can try brown rice for a nutty chew (just adjust cooking time), or basmati for more fragrance. Each variety puts its own spin on Mujaddara.

What protein or toppings go well with Mujaddara?

For more protein, top Mujaddara with a dollop of Greek yogurt, slices of hard-boiled egg, or a sprinkle of feta cheese. It’s also especially delicious paired with grilled chicken, if you’re not keeping it vegan.

Can I make Mujaddara ahead of time?

Absolutely! Mujaddara tastes even better the next day as the flavors meld. Prepare it up to 2 days ahead, and simply reheat before serving with your favorite toppings.

What’s the origin of Mujaddara?

Mujaddara traces its roots to the Levant, especially Lebanon and Syria, where it’s cherished as a “poor man’s dish” thanks to its nourishing simplicity. It’s a beloved comfort food and often marks the centerpiece of family meals during Lent or as a year-round staple.

Final Thoughts

If you haven’t tried Mujaddara yet, you’re in for something special! This is the kind of recipe that warms both the kitchen and the heart, no matter the season. Gather your pantry staples, invite friends or family to the table, and let this timeless dish win you over one caramelized-onion-laden spoonful at a time.

Mujaddara Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 6 reviews

Author: Kimberly
Prep Time: 5 minutes (+25 min caramelizing)
Cook Time: 35 minutes
Total Time: 65 minutes
Yield: 4–6 servings
Category: Main or Side Dish
Method: Stovetop
Cuisine: Middle Eastern
Diet: Vegetarian

Print Recipe

Description

A comforting, nutritious dish of tender lentils and fluffy rice topped with deeply caramelized onions—rich, simple, and timeless.

Ingredients

1 cup brown or green lentils
1 cup long-grain white rice
2 large onions, thinly sliced
3 tbsp olive oil, divided
1 tsp ground cumin
½ tsp ground allspice or cinnamon
2½ cups water or vegetable broth
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a skillet over medium, heat 2 tbsp olive oil and caramelize onions slowly, stirring occasionally, until golden-brown (about 25–30 minutes). Reserve half for topping.
Meanwhile, rinse lentils and simmer in water or broth until just tender (15–20 minutes). Drain any excess liquid.
In the lentil pot, add remaining olive oil, cumin, and allspice. Toast spices briefly, then stir in rice for 1 minute.
Add cooked lentils and reserved onions, then pour over water or broth. Season with salt and pepper.
Bring to a simmer, cover, and cook on low until rice is tender and liquid absorbed (15–20 minutes). Remove from heat and let rest, covered, 5–10 minutes.
Fluff with fork, taste and adjust seasoning. Plate in a shallow dish, top with caramelized onions, garnish with parsley/mint, and finish with a lemon squeeze or Aleppo pepper if desired.

Notes

Use broth for richer flavor, or water for purity.
Brown rice and basmati are great alternatives, adjust liquid and cooking time.
Serve with chopped salad and yogurt for a balanced meal.
Make ahead and reheat with a splash of broth; flavors deepen as it rests.