Name: Easy Lentil and Rice Mujadara Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 5 small-medium (500 g) onions, sliced; 1.5 cups (300 g) green or brown lentils; 1 cup (180 g) brown rice or white rice; 5 to 5 ½ cups water, divided; 1 tbsp veggie bouillon powder; 1 ½ tsp salt, divided; 1 tsp ground cumin; 2 bay leaves; Black pepper to taste; 2 tbsp olive oil

Jump to Recipe· 4.6 from 73 reviews

If you’re searching for a wholesome, comforting dish that feels like a warm hug from the inside, you’re going to love this Easy Lentil and Rice Mujadara Recipe. It’s one of my all-time favorites—simple ingredients coming together into something truly satisfying and packed with flavor. Whether you’re new to Middle Eastern cuisine or a seasoned fan, this recipe will have you coming back for seconds (and maybe thirds!). Ready to cook along with me?

🤍

Why This Recipe Works

Balanced Flavors: The earthy lentils combined with fluffy rice and sweet caramelized onions create a perfectly harmonious taste.
Simple Ingredients: You likely already have what you need in your pantry, making it a fuss-free go-to dish.
Flexible Cooking: Whether you use brown or white rice, the recipe adapts, ensuring great results every time.
Comfort in Every Bite: This recipe delivers hearty, vegan-friendly comfort food that’s as filling as it is delicious.

Easy Lentil and Rice Mujadara, Middle Eastern Lentil Dish, Healthy Lentil and Rice Meal, Simple Vegetarian Dinner, Comfort Food Recipes - A white bowl filled with a base layer of cooked lentils mixed with small pieces of caramelized onion, creating a brown and slightly textured bed. On top, there is a smooth, thick white dollop of sauce centered in the bowl. A wooden spoon is positioned above the bowl, held by a woman's hand, scooping some golden-brown caramelized onions over the sauce. The background features a white marbled surface with two whole red onions partially visible in the upper right corner and a softly blurred pink patterned cloth in the lower right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Understanding your ingredients can really help you make the best version of this Easy Lentil and Rice Mujadara Recipe. Each one plays an important role, from lending texture to layering flavor. Here’s why I love these staples and a few tips on picking the best.

Easy Lentil and Rice Mujadara, Middle Eastern Lentil Dish, Healthy Lentil and Rice Meal, Simple Vegetarian Dinner, Comfort Food Recipes - Flat lay of five medium yellow onions sliced into rings, a small white ceramic bowl of green lentils, a small white ceramic bowl of brown rice grains, two dried bay leaves, a small white ceramic bowl of olive oil, a small white ceramic bowl of ground cumin powder, a small white ceramic bowl of coarse black pepper, a small white ceramic bowl of coarse salt crystals, and a small white ceramic bowl of vegetable bouillon powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onions: The star of the show when caramelized, onions add natural sweetness and a beautiful mellow depth—you won’t want to skip slow-cooking these.
Lentils: Use green or brown lentils for texture—they hold their shape nicely and lend a lovely nuttiness that’s crucial for authentic mujadara.
Rice: Brown rice adds nuttiness and fiber but needs soaking for tenderness; white rice cooks quicker for a lighter variation.
Vegetable Bouillon Powder: This amps up the umami, keeping the dish savory without needing any meat-based broth.
Spices (Cumin, Bay Leaves, Black Pepper): These add warm, earthy notes and enhance the natural flavors—you’ll smell them and immediately feel at home.
Olive Oil: It helps caramelize the onions and adds richness, so don’t skimp here.
Salt: Essential for seasoning all ingredients without overpowering their natural taste.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Easy Lentil and Rice Mujadara Recipe is. It’s a fantastic base, and once you have it down, you can really play around with flavors and textures to suit what you have on hand or your mood. Don’t hesitate to make it yours!

Variation: Sometimes I swap out half the rice for quinoa or bulgur to add a different texture and boost protein—it’s surprisingly good!
Dietary Tweaks: Keep it vegan or add a dollop of Greek yogurt for creaminess if you’re not avoiding dairy. Tahini drizzle on top is also a personal favorite to add richness.
Seasonal Touch: Toss in some chopped fresh herbs like mint or cilantro at the end in spring and summer for freshness.

Step-by-Step: How I Make Easy Lentil and Rice Mujadara Recipe

Step 1: Prep & Soak for Tender Lentils and Rice

First things first, if you’re using brown rice, give it a good 20-minute soak to help it cook more evenly and reduce the overall cooking time. While that’s soaking, do the same with your lentils—pour cold water over them in a bowl and let them sit. This small step makes a huge difference in tenderness, trust me. Meanwhile, slice your onions—mixing red and yellow adds color and complexity.

Step 2: Cooking the Rice Base

Pop your soaked brown rice into a large pot with about 2 ½ cups of water, veggie bouillon powder, a teaspoon of salt, bay leaves, and a little black pepper. Bring it to a boil, then lower the heat, cover it up, and let it simmer for 20 minutes. This builds the flavor base for your mujadara and sets the stage for the lentils.

Step 3: Adding Lentils and More Water

After the rice has had time to cook, drain your soaked lentils and add them to the pot, along with 3 cups of water. Give everything a good stir, cover, and return it to a gentle boil. Then, reduce the heat and let it simmer for another 25 minutes. You’re aiming for tender, but still textured lentils and perfectly cooked rice. If it needs an extra few minutes at the end, that’s totally fine.

Step 4: The Magic—Caramelizing Onions

This is where the mujadara really comes alive. Heat olive oil in a large skillet and add your sliced onions. Stir them around until coated, then cover and cook on medium for about 10 minutes. After uncovering, sprinkle in cumin and a pinch of salt, then continue cooking for 5 to 10 minutes uncovered, stirring regularly, until the onions are a deep, golden caramel color. Crank the heat a bit at the end for some crispy edges if you like that texture—I do!

Step 5: Bringing It All Together

Once the lentils and rice are tender, remove the bay leaves and gently fold in about two-thirds of your beautifully caramelized onions. Reserve the rest for garnishing your serving. Serve it up with a dollop of dairy-free yogurt and fresh herbs like parsley or cilantro to brighten up each bite. The contrast of creamy yogurt, sweet onions, and earthy lentils will have you smiling with every mouthful.

💡

Tips from My Kitchen

Slow-Caramelize the Onions: Be patient and don’t rush this step. Low and slow is the secret to deep sweetness and rich flavor.
Soak Lentils and Rice: Soaking cuts down on cooking time and ensures your dish comes out perfectly tender but not mushy.
Taste and Adjust Salt: Salt levels can vary depending on your bouillon powder; check before adding more at the end.
Don’t Forget the Garnish: The reserved caramelized onions on top add a delightful crunch and eye-catching finish.

How to Serve Easy Lentil and Rice Mujadara Recipe

Garnishes

I always top my mujadara with the reserved caramelized onions—those crispy, sweet edges are addictive! Also, a few spoonfuls of plain dairy-free yogurt or a drizzle of creamy tahini adds a lovely tang and richness. A sprinkle of fresh parsley or cilantro gives it that fresh, bright pop that balances the earthiness perfectly.

Side Dishes

This dish is a powerhouse on its own, but my favorite sides include a simple cucumber and tomato salad dressed with lemon and olive oil, or some roasted vegetables like eggplant and zucchini. Don’t underestimate the power of warm pita bread alongside for scooping up every last bite.

Creative Ways to Present

For special occasions, I like to layer mujadara in small bowls or serve it over a bed of mixed greens for a fresh twist. Adding pomegranate seeds or grilled lemons on the side makes it look festive and adds an unexpected flavor contrast. Perfect for impressing guests with little extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover mujadara stores beautifully in an airtight container in the fridge for up to 4 days. I like to keep the caramelized onions separate until serving, so they don’t get soggy. Just reheat the lentil and rice mixture gently on the stove or in the microwave before serving.

Freezing

This recipe freezes really well, which makes it a great batch-cook option. Freeze it in portions with the onions packed separately if possible. When you’re ready to eat, thaw overnight in the fridge and reheat gently to keep the texture intact.

Reheating

I always reheat mujadara slowly over low heat with a splash of water or broth to prevent drying out. Stir gently, then add the caramelized onions and garnish fresh herbs before serving to revive all the flavours.

FAQs

Can I make this Easy Lentil and Rice Mujadara Recipe with other types of lentils?

For best results, stick to green or brown lentils as they hold their shape and texture well. Yellow or red lentils tend to become mushy and won’t give you that classic mujadara texture.
Do I need to soak the lentils and rice?

Soaking both the lentils and rice ahead of time helps them cook more evenly and quicker. Though you can cook without soaking, you’ll find that soaking makes the final dish more tender and less likely to turn mushy.
Can I use white rice instead of brown rice?

Absolutely! Just adjust the cooking time—white rice cooks faster (about 20 minutes) and has a lighter texture, making the dish a bit quicker to prepare while still delicious.
Is this recipe vegan?

Yes, the recipe is completely vegan and even gluten-free when you choose a gluten-free bouillon powder. It’s a nourishing plant-based meal everyone can enjoy.
What’s the secret to perfectly caramelized onions for this recipe?

Patience! Keep the heat moderate to low, stir every few minutes, and cover the pan to soften the onions before uncovering to brown and crisp them. Don’t rush it or raise the heat too high at the start, or they’ll burn instead of caramelize.

Final Thoughts

This Easy Lentil and Rice Mujadara Recipe holds a special place in my heart and my kitchen rotation. It’s the kind of food that comforts you on a chilly evening and nourishes you without fuss or fancy ingredients. I hope you find as much warmth and satisfaction in making and sharing it as I do—go on, give it a try and see how easily it becomes a family favorite.