Hearty Mujadara Lentils Rice Onions

This hearty Mujadara has become a weeknight favorite at my house thanks to how satisfying and budget-friendly it is. A classic Middle Eastern dish featuring lentils rice and a generous topping of caramelized onions Mujadara is comforting filling and packs a punch of savory flavor with just humble pantry staples. Whether served as a main or a side this naturally vegan and gluten-free recipe is a guaranteed crowd-pleaser.

I still remember my first batch with all those sweet onions and earthy lentils simmering away. Now my family asks for it anytime we have extra onions in the house.

Ingredients

• Onions: choose a mix of yellow and red for both sweetness and a pop of color look for firm heavy onions for best results
• Green or brown lentils: these hold their shape and deliver hearty texture avoid red or yellow which get mushy
• Brown rice or white rice: brown adds chew and nuttiness while white gives a softer texture use whichever you have
• Water: make sure it is fresh and filtered for the purest taste
• Veggie bouillon powder: brings depth and savory notes a high quality powder really makes a difference
• Salt: boosts all the other flavors use kosher or sea salt for even seasoning
• Ground cumin: adds warmth and aromatic earthiness try to use freshly ground if possible
• Bay leaves: infuse everything with subtle herbal notes choose vibrant green leaves
• Black pepper: gives gentle heat grind fresh for best flavor
• Olive oil: for caramelizing the onions and giving a luscious finish extra virgin olive oil is my top pick

Step-by-Step Instructions

Soak the Rice and Lentils:

If using brown rice soak it for twenty minutes in water then drain this allows the grains to cook more evenly and quickly For white rice and lentils soak separately for twenty minutes and drain

Cook the Brown Rice:

Add the soaked brown rice with two and a half cups water to a large pot Stir in veggie bouillon powder one teaspoon salt black pepper and bay leaves Bring to a boil then reduce heat cover and simmer for twenty minutes

Soak the Lentils and Slice the Onions:

While brown rice is simmering soak the lentils in cold water and drain Slice all the onions thinly using a sharp knife or mandoline Two yellow and three red is my favorite combo

Combine the Lentils and Finish Cooking:

After twenty minutes of rice cooking add the drained lentils with three cups of water into the pot Stir well cover again and bring to a simmer once more Lower heat and cook for about twenty five minutes until both lentils and rice are tender

Caramelize the Onions:

Heat olive oil in a large skillet until shimmering Add sliced onions stir and lower the heat to medium Cover and cook for ten minutes Lift the lid stir well then add cumin and remaining half teaspoon salt Keep cooking uncovered for another five to ten minutes Stir occasionally and let some onions get crispy if desired

Final Assembly:

Once lentils and rice are tender check for doneness Remove pot from heat and let it sit covered for a few minutes Discard bay leaves Stir in two thirds of the caramelized onions so everything gets golden and aromatic Reserve the rest for garnishing

Serve:

Dish out mujadara into bowls Top each with a generous scoop of the remaining onions For a fresh touch dollop with dairy free yogurt and herbs like parsley or cilantro

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For me onions are the superstar here Once I caramelized them slow and low for forty minutes and it totally transformed the whole dish The sweetness made it so memorable my kids even fought over the last crispy bits

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days Mujadara tastes even better the next day as flavors meld Reheat gently on the stove or in the microwave with a splash of water to keep things moist This recipe also freezes well Spoon cooled portions into freezer bags and lay them flat in the freezer for even defrosting They will keep for about three months

Ingredient Substitutions

If you run out of brown rice simply use white rice just adjust the soaking and cooking times Red onions can be swapped for all yellow or vice versa For extra flavor try adding a pinch of cinnamon or a squeeze of lemon if you like things bright If veggie bouillon is not available increase salt and add a half teaspoon of extra cumin for more warmth

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Serving Suggestions

Serve Mujadara warm as a simple main with a salad of cucumbers and tomatoes It also pairs beautifully with roasted vegetables or grilled pita bread I like to finish it with a swirl of dairy free yogurt and extra parsley You can also use leftovers to stuff into pitas with greens for a portable lunch

A Bit of History

Mujadara is a true comfort staple across many Middle Eastern homes Its roots stretch back to medieval times where it was beloved for its health benefits and for feeding large families on a budget The simple combination of lentils and grains symbolizes abundance and community in cultures across Syria Lebanon and beyond

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Frequently Asked Questions About Recipes

→ Which lentils should I pick for making Mujadara?

Brown and green lentils hold together nicely and stay tender. I wouldn’t suggest red or yellow ones since they end up falling apart.

→ What if I swap in white rice for brown?

Go for it. White rice cooks quicker and turns out softer, but remember to tweak your water and timing so it doesn’t overdo it.

→ What's the point of cooking onions in two parts?

First you cover the onions to let them get soft, then finish uncovered so they turn nicely golden and crisp at the edges. This is how you get those sweet little bits.

→ How should I dish this up?

Most folks spoon Mujadara into bowls, toss on more of the caramelized onions, and shower it with some fresh herbs like parsley. Want more creaminess? Add a scoop of vegan yogurt before serving.

→ Is Mujadara suitable for vegan and gluten-free folks?

Totally—no dairy, meat, or gluten here. It’s just onions, lentils, rice, and simple spices.

→ Can you make it in advance?

Yep, Mujadara keeps in the fridge and heats up just fine. Let it chill ahead, then just warm it when you’re ready to eat. Flavors can even get better after sitting overnight.