Lentil Rice Dish Mujadarah Arabic Dish
Discover the comforting and wholesome flavors of Mujadarah, a classic lentil and rice dish beloved across the Middle East. This vegan-friendly Arabic recipe combines hearty green or brown lentils, fluffy basmati rice, and layers of caramelized onions, seasoned with warm spices like cumin and cinnamon for a fragrant, earthy depth of flavor. Ready in under an hour, it's an easy one-pot wonder perfect for weeknight dinners or meal prep. Topped with crispy fried onions and fresh parsley, this dish is both humble and elegant, traditionally served with a dollop of creamy yogurt or a zesty squeeze of lemon. Whether you’re exploring global cuisines or seeking a satisfying, plant-based meal, Mujadarah is a timeless favorite that brings comfort to your table.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup White or basmati rice
- 3 large Yellow onions
- 4 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 4 cups Water
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 serving Plain yogurt or a lemon wedge (optional, for serving)
Instructions
Rinse the lentils under cold water until the water runs clear, and then soak them in water for about 15 minutes while preparing the other ingredients.
Peel and slice the onions into thin rings. Reserve a handful of onion slices for garnishing later.
In a large skillet or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 25-30 minutes until they are deeply caramelized and golden brown. Remove half of the caramelized onions and set them aside for garnishing.
Drain the soaked lentils and add them to the pot with the remaining caramelized onions. Add 4 cups of water, 1 teaspoon of salt, and ground cumin. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
While the lentils are cooking, rinse the rice under cold water until the water runs clear. Once the lentils have partially cooked, stir in the rice, ground cinnamon, remaining salt, and black pepper.
Cover the pot with a lid and let the lentils and rice cook together on low heat for about 20 minutes, or until the rice is tender and has absorbed most of the water.
Turn off the heat and let the mujadara sit, covered, for another 10 minutes to allow the flavors to meld.
While the rice and lentils are resting, heat the remaining 1 tablespoon of olive oil in a small skillet. Fry the reserved onion slices until crispy, then drain them on a paper towel.
Fluff the mujadara with a fork and transfer to a serving dish. Garnish with the fried onions and chopped parsley, if using.
Serve warm with a dollop of plain yogurt, a drizzle of olive oil, or a squeeze of fresh lemon juice for added flavor, if desired.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 4813 mg | 209% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
