Flavorful Mujadara: Lentils and Rice with Crispy Onions

Mujadara is a delicious Middle Eastern dish combining hearty lentils, fluffy rice, and caramelized onions for a comforting and satisfying meal. This vegan and gluten-free recipe is perfect for a nutritious weeknight dinner or a crowd-pleasing side dish. The deep flavors and textures make Mujadara a timeless favorite in many households.

Mujadara has become a beloved dish in our home, cherished for its simplicity and rich flavor. My husband and kids adore the crispy onion topping, which adds a delightful crunch to the tender lentils and rice. I vividly remember the first time I made this dish for a family gathering; it was an instant hit, with everyone asking for seconds. Now, it’s a staple in our meal rotation, bringing warmth and joy to our dinner table.

Why This Mujadara: Lentils and Rice with Crispy Onions

Packed with protein-rich lentils and fiber-filled rice, this dish is both nutritious and satisfying. The combination of lentils and rice offers a complete source of plant-based protein.The caramelized onions add a depth of flavor that makes this dish irresistible. The optional crispy onion topping provides an extra layer of texture and tasteWith straightforward ingredients and easy-to-follow steps, this recipe is perfect for both novice and experienced cooks. It’s versatile enough to be a main dish or a hearty side.

Ingredients

200 grams (1 cup) black lentils, sorted and rinsed
960 milliliters (4 cups) water, divided
60 milliliters (1/4 cup) extra virgin olive oil, plus more for later
2 large yellow onions, diced (about 4 cups)
5 grams (1 teaspoon) kosher salt, more to taste
200 grams (1 cup) long-grain white rice, soaked in water for 10-15 minutes and then drained
Black pepper to taste
2.5 to 5 grams (1/2 to 1 teaspoon) ground cumin
Fresh parsley, chopped, for garnish

For the Crispy Onion Garnish (Optional)

Extra virgin olive oil
1 large yellow onion, cut into very thin rings

Directions

Cook the Lentils: Place the lentils in a small saucepan with 480 milliliters (2 cups) of water. Bring to a boil over high heat, then reduce the heat and simmer, covered, until the lentils are par-boiled, about 10-12 minutes. Remove from heat, drain, and set aside.
Caramelize the Onions: In a large sauté pan with a lid, heat 60 milliliters (1/4 cup) of olive oil over medium-high heat. Add the diced onions and cook, stirring occasionally, until they are dark golden brown, about 40 minutes. Sprinkle with 5 grams (1 teaspoon) of kosher salt as they cook.
Combine and Cook: Carefully pour the remaining 480 milliliters (2 cups) of water into the pan with the caramelized onions. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 minutes. Stir in the soaked and drained rice and the par-cooked lentils. Add additional kosher salt, black pepper, and the cumin. Stir well to combine.
Simmer: Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice and lentils are tender, about 15-20 minutes.
Prepare the Crispy Onions (Optional): While the rice and lentils are cooking, heat 2-3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. When a small piece of onion sizzles vigorously, the oil is ready. Fry the onion rings in batches until they are crispy and deeply golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Rest and Serve: Let the rice and lentils rest, covered, for about 10 minutes. Garnish with chopped parsley and serve topped with the crispy onion rings if using.

Notes

Substitutions: You can use brown or green lentils instead of black lentils if preferred. Brown rice can also be used, but the cooking time will need to be adjusted.
Nutritional Information: This dish is high in fiber, protein, and healthy fats, making it a balanced and nutritious meal.
Cooking Tips: Ensure the onions are cooked until they are deeply caramelized for the best flavor. Adjust the seasoning to taste, adding more salt or cumin as desired.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave before serving.