Mujaddara (Lentils & Rice with Caramelized Onions)
Mujaddara is a beloved Middle Eastern dish made with rice, lentils, and caramelised onions. It is simple, filling, and packed with warm flavours. Many people know it as a comfort food because it is hearty and delicious. Mujaddara has been enjoyed for centuries in Lebanon, Syria, Jordan, and across the region. It is a perfect dish to feed a family with very basic ingredients. Every household from Lebanon to Palestine to Syria has its own version — some use bulgur instead of rice, some make it soft and porridge-like, others keep it fluffy like pilaf.
A Healthy and Affordable Meal
One of the best things about mujaddara is how nutritious it is. Lentils provide plant-based protein, fibre, and iron. Rice gives energy and makes the dish satisfying. The caramelised onions add natural sweetness and rich taste. Everything cooks together into a cosy and flavourful meal. Because the ingredients are affordable and easy to find, mujaddara fits every budget. It is a smart option for healthy eating without spending too much.
Perfect for Everyday Cooking
Mujaddara is quick to prepare and does not require any special skills. You can make it for a simple weeknight dinner or pack leftovers for lunch. It tastes great hot or at room temperature. You can serve it with yoghurt, Mast-o Khiar (Cucumber–yoghurt dip) or a fresh salad, or pickles. Families love it because it can be customised easily. Some people use basmati rice. Others use white Lebanese rice. Brown lentils or green lentils both work well as long as they hold their shape while cooking.
In older traditions, people served it as a humble meal. Today, it remains a symbol of home-style cooking and family tradition. Each region has its own special way of making it. Some versions include spice like cinnamon. Others top the dish with crispy fried onions for extra flavour.
Naturally Vegan and Gluten-Free
Mujaddara is perfect for different dietary needs. It is naturally vegan when cooked with water or vegetable broth. It is also gluten-free without any changes. This makes it a wonderful choice for potlucks or gatherings with guests who follow special diets. Even meat lovers enjoy it because it is so satisfying.
Make It Ahead and Enjoy Later
Mujaddara is a great meal prep recipe. It stores well in the refrigerator and reheats easily. Many people say it tastes even better the next day because the flavours have time to blend together. You can also freeze portions for quick meals later in the week. A splash of water or broth when reheating keeps the rice soft and fluffy.
Try More Rice Dishes From Around the World
If you love rice recipes, mujaddara is just the beginning. There are many more delicious rice dishes to explore. Check out our other rice varieties and discover new flavours to enjoy with your family. Click over to our rice recipes collection and find your next favourite meal.
Mujaddara (Lentils & Rice with Caramelized Onions)
Ingredients
- ¾ cup brown or green lentils not red, they must hold shape
- 3 cups water
- 1 cup long-grain rice basmati or Lebanese white rice
- 2 onions thinly sliced
- 4-6 tbsp olive oil plus more for drizzling
- ½ tsp cumin powder
- ½ tsp coriander powder
- Salt and black pepper to taste
- 2 cups water or vegetable broth or chicken broth
Instructions
- Rinse lentils under cold water.3/4 cup brown or green lentils
- Place in a pot, cover with water (not the broth), and bring to a boil.3 cups water
- Reduce heat and simmer for 12–15 minutes until they’re just tender but still hold their shape.
- Drain and set aside.
- While lentils cook, heat 4 tbsp olive oil in a large pot over medium heat.4-6 tbsp olive oil
- Add sliced onions with a pinch of salt.2 onions
- Cook 12–18 minutes, stirring occasionally, until deep golden brown and caramelized.
- Set aside about 1/3 of the onions for topping later.
- To the pot with the remaining onions, add the uncooked rice.1 cup long-grain rice
- Add cumin, coriander, black pepper, and salt.½ tsp cumin powder, ½ tsp coriander powder, Salt and black pepper to taste
- Stir to coat the rice in the onion and oil.
- Add 2 cups liquid total — a mix of broth and lentil cooking water if you like.2 cups water or vegetable broth or chicken broth
- Bring to a gentle boil, then reduce heat to low and cover.
- When the rice is about 80–90% cooked (just a slight firmness left in the center), gently stir in the cooked lentils.
- Re-cover and continue cooking on low until the rice is fully tender and all liquid is absorbed.
- Turn off heat and let rest, covered, 5–10 minutes.
- Fluff with a fork and top with the reserved caramelized onions.
- Drizzle with a little extra olive oil and adjust seasoning if needed.
Serving suggestions
- Pair with plain yoghurt, Mast-o Khiar (Cucumber–yoghurt dip), labneh, or a cucumber-tomato salad.
- Add a squeeze of lemon for brightness.
Notes
Frequently Asked Questions
No — red lentils break down and turn mushy. Use brown or green lentils, so they keep their shape.
Yes, rinsing removes excess starch and helps keep the rice fluffy.
Absolutely. It reheats well and is great for meal prep. Add a splash of water when reheating if it seems dry.
It pairs perfectly with yoghurt, a cucumber-tomato salad, pickles, or a squeeze of lemon.
Yes, when made with vegetable broth or water. Using chicken broth makes it non-vegan.
Yes, it freezes well for up to 3 months. Thaw and reheat gently to keep the rice from drying out.
Cook lentils only until just tender and add them when the rice is about 80–90% cooked (just a slight firmness left in the centre), so they maintain their structure.
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