Mujadara Recipe (Lebanese Rice)
Mujadara Lentils and Rice Recipe – This hearty vegan dish, also known as Lebanese Rice, is a favorite classic meal from the Middle East. Mujadara is an easy and flavorful make-ahead meal, loaded with fabulous spices and topped with crispy fried caramelized onions!
Ultimate Comfort Food?
What makes a comfort food a truly comforting dish?
Meals that make me feel happy inside and out are typically warm, savory, and include layers of flavor served together in one bowl. You should be able to use your fork or spoon to create bites that include a bit of all ingredients, with lots of different textures in each yummy mouthful.
The best comfort foods make magic out of the simplest, no-frills components. Combinations like beans and rice are perfect for cooking hearty dishes that are loaded with goodness, as well as making satisfying vegan and vegetarian dinners.
Classic Middle Eastern Mujadara Lentils and Rice (also known as Mejadra or Majadra Lebanese Rice) is a delicious one-pot recipe that’s super simple, terrifically rich, comforting, and even quite healthy!
Easy Mujadara Lentils and Rice Recipe
This is a FABULOUS vegetarian dish that’s popular all throughout the Middle East… Especially in Lebanon and Israel. Mujadara is a dairy-free vegan meal consisting of hearty rice, tender lentils, and spices, and is always topped with crispy, delightfully crunchy fried caramelized onions.
You can easily create a gluten-free version to make a delicious meal that accommodates nearly any dietary needs.
Plus, Mujadara Lentils and Rice is a marvelous make-ahead dinner and lunch. You’ll definitely be adding this Lebanese Rice recipe to your regular meal prep routine!
What Ingredients You Need
Lots of spices = lots of flavor. There’s not much else to this easy yet incredibly satisfying Mujadara Lentils and Rice dish!
Here is everything needed to make homemade Lebanese Rice:
- Green Lentils – or brown lentils
- Basmati Rice – white basmati rice or brown rice
- Vegetable Broth – or water
- Olive Oil
- Seasonings – coriander seeds, cumin seeds (or ground cumin), salt, allspice seeds (or ground allspice), cinnamon, turmeric, black pepper
To make the crispy fried caramelized onions for topping, you need:
- Sweet Onions – white or yellow onions
- All-Purpose Flour – or a gluten-free flour mix
- Vegetable Oil
We recommend chopped cilantro and lime wedges for garnishing the Mujadara.
How to Make Lebanese Rice with Crispy Fried Onions
This easy Mujadara recipe is made in less than an hour and requires only one pot for cooking the lentils and rice.
You’ll also need a skillet for making the fried onions, but that just takes a matter of a few minutes – and who doesn’t love a chance to add another layer of flavor to that classic cast iron piece of cookware?!
Here’s how to make classic Mujadara Lentils and Rice with Crispy Fried Onions:
First, set a large 6-quart pot over medium heat. Add the olive oil and all spices, and sauté for a few minutes until fragrant. This releases the flavors of the spices so they can fully penetrate the lentils and rice.
Next, add the dried lentils and vegetable broth. Stir well, then cover the pot and simmer the lentils for 15 minutes.
After 15 minutes, stir in the dried rice. Cover and boil again for another 15 minutes, stirring occasionally, until the rice is soft.
Meanwhile, make the Crispy Fried Onions:
- Set a cast iron skillet or large sauté pan over medium heat, and add the oil.
- While the oil is heating, toss the sliced onions with the flour. Once hot, add the onions to the oil.
- Stir and sauté the onions until they are soft, with dark crispy edges, about 15 minutes. You want to shoot for a medium brown color. Be sure to not let them get too dark, or they will have an unpleasant burnt taste.
Get the Complete Mujadara Lentils and Rice (Lebanese Rice) Recipe + VIDEO Below. Enjoy!
How To Serve
Once the rice is cooked and the onions are brown and crispy, move the lentils and rice to a serving bowl or individual bowls. Top with the caramelized onions, and sprinkle with fresh chopped cilantro and lemon wedges.
The flavors of the Lebanese Rice get even richer as all of the ingredients sit together. Mujadara Lentils and Rice is a great make-ahead dish for your meal prep menu!
Frequently Asked Questions
How Long Does The Leftovers Last?
Cook and store in an airtight container in the fridge for up to 5 days. I recommend keeping the fried onions separate, however, to avoid sogginess.
How Can I Make this a Gluten-Free Dish?
The Lentils and Rice themselves are already gluten-free! But to make this a completely GF-friendly dish, simply substitute the all-purpose flour with your favorite alternative GF baking mix to make the crispy fried onions.
What Goes Well with this Lebanese Rice Recipe?
Serve Mujadara Lentils and Rice warm as the main meal alongside a refreshing salad, like our Chopped Israeli Salad with Lemon Vinaigrette. And this Fattoush Salad with Grilled Vegetables or Horiatiki tomato salad with cucumbers is incredibly hearty to enjoy with this dish.
We also recommend you try Roasted Red Pepper Hummus as a tasty appetizer or side dish with Lebanese Lentils! Or serve it with a simple side of Greek yogurt, tahini sauce, and tomato slices.
Looking for More Easy Vegetarian & Vegan Recipes?
- Magic Vegan Meatballs Recipe
- Irresistible Red Lentil Curry Recipe
- Saffron Rice with Golden Raisins and Pine Nuts Recipe
- Quinoa Lentil Salad Recipe
- Mung Daal Recipe (Moong Dal)
- Misir Wot Recipe (Ethiopian Lentils) with Ayib
- Lentil Salad with Apple Cider Vinaigrette
- Tuscan Lentil Soup Recipe
- Easy Tabbouleh Recipe by Simply Recipes
Mujadara Recipe (Lebanese Rice)
Ingredients
For the Lentils and Rice:
- 1 ½ cups green lentils or brown
- 1 cup basmati rice
- 6 cups vegetable broth or water
- 2 tablespoons olive oil
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds or 1 ½ tsp ground cumin
- 2 teaspoons salt
- 1 ½ teaspoons smashed allspice seeds or ½ tsp ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
For the Caramelized Onions:
- 3 large sweet onions peeled and sliced
- ¼ cup all-purpose flour or GF flour mix
- ½ cup vegetable oil
Garnishes:
- chopped cilantro and lemon wedges
Instructions
- Set a large 6 quart pot over medium heat. Add the olive oil and all spices. Sauté the spices for 2-3 minutes.
- Add the dried lentils and vegetable broth. Stir well. Then cover the pot and simmer the lentils for 15 minutes.
- After 15 minutes, stir in the dried rice. Cover and simmer again for 15 minutes, or until the rice is soft.
- Meanwhile, set a large sauté pan over medium heat. Add the oil.
- While the oil is heating, toss the sliced onions with the flour. Once hot, add the onions to the oil.
- Stir and sauté the onions until they are soft, with dark crispy edges, about 15 minutes. (Shoot for medium brown. Not too dark or they will taste burnt.)
- Once the rice is cooked and the onions are brown and crispy, move the lentils and rice to a serving bowl and top with the caramelized onions.
- Sprinkle with fresh chopped cilantro and lemon wedges.
I’ve tried this recipe and it turned out marvelous! My family loved it. I will always cook this from now on.
Great dish! I used Jasmine rice, ground all of the whole spices in a spice grinder vs. adding them whole, and finished the dish in the oven for the last 15mins (rice cook). The crispy onions are terrific on top and this dish paired very well with pan seared duck breast. Thank You!
This recipe was a smash. I was impressed with not only the flavors but all the info above was on point, will make again hands down. Thank you.
Yum, will be making this again
this recipe is so good! between the spices and the lentils, this has become my most favorite vegan recipe
Love this recipe. Wonderful flavors. We top with poached eggs for a great meal.
Recipe makes a large quantity. What is your advice for best way to reheat? (skillet stovetop? Oven ? Microwave?)
The flavor is good, but my rice and lentils are cooked but there’s a lot of liquid still left in the pot. It doesn’t fall apart easily like most majudrah does. Next time I’ll try cooking it uncovered for the last 15 minutes instead.
Amazing flavors and its vegan, score!