Mujadara with lentils, rice and caramelized onion is a side of lentils and rice cooked together with warm spices, topped with onion slow-cooked in olive oil until sweet and crisp. Ready in about an hour, and holds up well the next day too.

The secret to mujadara that doesn't turn mushy

The common mistake is cooking the lentils and rice together from the start, so the rice breaks down while the lentils are still firm. Cook the lentils alone first until nearly done, then add the rice for the shorter combined cook. That way both ingredients come out whole and distinct on the plate, not a uniform mush.

Why it's worth making a double batch

Mujadara keeps beautifully in the fridge for up to three days, and the flavor actually improves overnight as the spices settle in. Make a big bowl at the start of the week and use it both as a warm side and cold, tossed into a leafy salad with yogurt.

Mujadara: Lentils and Rice with Caramelized Onion

Classic lentils and rice, topped with deeply caramelized onion that adds sweetness. A simple side that holds up well for days.

Mujadara: Lentils and Rice with Caramelized Onion
Servings: 6 servingsPrep time: 10 minCook time: 45 minTotal time: 55 min

Ingredients

  • 1 cup / 200 g black or brown lentils
  • 1 cup / 200 g basmati rice
  • 4 large onions (thinly sliced)
  • 1/2 cup / 120 ml olive oil
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • salt and pepper (to taste)
  • 3 cups / 720 ml water

Instructions

  1. Rinse the lentils and cook in a pot with 2 cups / 480 ml water for about 15 minutes, until softened but still whole.

  2. Meanwhile, heat the olive oil in a wide pan and fry the sliced onion over medium-low heat, stirring occasionally, for about 25 minutes, until deeply caramelized and browned.

  3. Remove about two-thirds of the caramelized onion and set aside for serving, leaving the rest in the pan.

  4. Add the rice, cumin, cinnamon, salt and pepper to the pan, and stir for a minute over the heat until the rice is coated in oil.

  5. Add the drained lentils and 1 cup / 240 ml water, bring to a boil, lower the heat and cover.

  6. Cook for about 18 minutes until the rice absorbs all the liquid, turn off the heat and let rest, covered, for 10 more minutes.

  7. Serve warm, topped with the reserved caramelized onion.

Frequently Asked Questions

Can I make mujadara with red lentils instead of black?
Not recommended. Red lentils break down too quickly and won't hold their shape. Black or brown lentils are the right choice for this texture.

Why did my onion burn before it caramelized?
Usually a sign the heat is too high. Slow cooking over medium-low heat, stirring occasionally, is what gives the sweetness without burning.

Can I make this dish vegan?
The recipe is already vegan. All the ingredients are plant-based.