This post may contain affiliate links.
Mujadara is a traditional Middle Eastern Lentil and rice dish. Mujadara is served in different forms, and goes by different names depending on the culture. Here’s a list of alternative names and pronunciation: mujaddara, mjadarah, majadra, mejadra, moujadara, mudardara, and megadarra. Growing up, I never really appreciated Mujadara, but thankfully I have smarter taste buds these days.
What is Mujadara?
Mujadara is meat-free dish made with four ingredients: Lentils, rice, onions and olive oil; all cooked together and topped with a layer of caramelized onions. In this Mujadara recipe, I use brown lentils. You can also use red lentils, here is the recipe for Red Lentil Mujadara– also known as Mujadara Hamra. With respect to the rice, I prefer long grain rice such as uncle bens over basmati rice because it adds a better texture to this Mujadara recipe.
Caramelized Onions for Mujadara Recipe (Mujaddara):
Mujadara takes lots of onions, that’s where all the flavor comes in. You will thinly dice the majority (about 3) of the onions and cook them with the lentils and rice and you’ll slice one large onion into wedges and caramelize it to serve on top of the mujadara. The caramelized onions on top are optional.
How To Make Lebanese Mujadara: Lentils and Rice with Crispy Onions
- In the large non-stick pan heat two tablespoons of olive oil on medium heat for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact. Add 1 large wedged onion and fry until golden brown and caramelized mixing frequently for about 15 minutes. Transfer to a plate and set aside to serve on top of mujadara later.
- In the same pan, heat the rest of the olive oil on medium heat and fry 3 large thinly chopped onions until golden brown, about 10-15 minutes.
- Add rinsed lentils, salt and about 5 cups of water. Bring the water to a boil, then reduce the heat to medium-low, cover and simmer until the lentils are tender – This will take about 20 minutes, and most the water will get absorbed by the lentils or boil off
- Now add the rinsed rice and another 2 cups of warm water. Bring mixture back to boil, cover the pot and simmer until the water is absorbed and the rice and lentils are both cooked through – this will take about 20 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
- Taste and adjust salt.
- Transfer Mujadara to serving plates immediately while still hot.
- Top each plate with caramelized onions if you’d like.
- Serve hot, warm or at room temperature.
The Best Mujadara Recipe:
Facebook group where you can share a picture of the recipes that you’ve tried 🙂If you’ve tried this healthy Lebanese Mujadara recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new