Name: Easy Mujadara Lentils and Rice Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 5 small-medium onions (500 g), sliced; 1.5 cups (300 g) green or brown lentils; 1 cup (180 g) brown rice or white rice; 5 ½ cups water, divided; 1 tbsp vegetable bouillon powder; 1 ½ tsp salt, divided; 1 tsp ground cumin; 2 bay leaves; Black pepper to taste; 2 tbsp olive oil

Jump to Recipe· 4.8 from 4 reviews

If you’re craving something hearty, comforting, and downright delicious, you’re going to love this Easy Mujadara Lentils and Rice Recipe. Mujadara is a traditional Middle Eastern dish that’s all about simple ingredients cooked with love to create layers of flavor — think tender lentils, fluffy rice, and those irresistibly sweet caramelized onions. I’ve made this recipe countless times, and every single time it brings that perfect cozy feeling to the table. Stick around, because I’m sharing all my best tips to nail it on your first try!

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Why This Recipe Works

Simple, wholesome ingredients: Lentils and rice combine to create a filling meal packed with fiber and protein, satisfying for any day.
Caramelized onions steal the show: Their sweetness cuts through the earthiness of lentils and adds amazing depth to every bite.
Flexible cooking methods: Whether you prefer brown or white rice, this recipe adapts and still turns out fantastic.
Authentic flavors made easy: A few pantry staples like cumin, bay leaves, and veggie bouillon create that signature mujadara taste without fuss.

Easy Mujadara Lentils and Rice, Middle Eastern lentil and rice dish, hearty vegetarian meal, caramelized onion recipes, simple lentil recipes - A white bowl filled with a base layer of cooked lentils mixed with small pieces of caramelized onion, creating a brown and slightly textured bed. On top, there is a smooth, thick white dollop of sauce centered in the bowl. A wooden spoon is positioned above the bowl, held by a woman's hand, scooping some golden-brown caramelized onions over the sauce. The background features a white marbled surface with two whole red onions partially visible in the upper right corner and a softly blurred pink patterned cloth in the lower right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind easy mujadara lies in using simple, pantry-friendly ingredients that complement each other beautifully. Picking good quality lentils and onions will make a noticeable difference — and trust me, caramelizing those onions is a game changer for flavor.

Easy Mujadara Lentils and Rice, Middle Eastern lentil and rice dish, hearty vegetarian meal, caramelized onion recipes, simple lentil recipes - Flat lay of five medium yellow onions sliced into rings, a small white ceramic bowl of green lentils, a small white ceramic bowl of brown rice grains, two dried bay leaves, a small white ceramic bowl of olive oil, a small white ceramic bowl of ground cumin powder, a small white ceramic bowl of coarse black pepper, a small white ceramic bowl of coarse salt crystals, and a small white ceramic bowl of vegetable bouillon powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onions: I like mixing yellow and red onions for a balanced sweetness and a bit of bite, but you can use just one type if you prefer.
Green or brown lentils: These hold their shape nicely and don’t get mushy like red lentils—which is what you want for this dish.
Brown or white rice: Brown rice adds nuttiness and chew, while white rice makes the dish lighter; either works well depending on your mood.
Veggie bouillon powder: This adds a subtle savory depth—try to use a quality one with no added MSG.
Ground cumin: Brings that warm, earthy aroma that’s essential to mujadara.
Bay leaves: They infuse the lentils and rice with a subtle herbal note—remember to remove them before serving!
Olive oil: For sautéing onions to golden perfection and adding richness.
Salt and black pepper: Simple seasonings that you’ll adjust as you cook to get the flavor just right.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe just as it is, but I also enjoy tweaking it now and then depending on what I have on hand or who I’m cooking for. It’s very forgiving, so you can add your own twist to make it truly yours.

Variation: Once, I added a pinch of smoked paprika and a cinnamon stick to the pot for a cozy, slightly smoky flavor — it was delicious and added a warm depth perfect for colder evenings.
Vegetarian & Vegan friendly: This recipe is naturally vegan, making it a go-to for plant-based meals without sacrificing flavor.
More texture: Try tossing in toasted pine nuts or chopped toasted almonds right before serving for a nice crunch.
Fresh herbs: Parsley and cilantro on top add brightness, but some days I swap in mint or dill for something different and fresh.

Step-by-Step: How I Make Easy Mujadara Lentils and Rice Recipe

Step 1: Prep and Soak Your Ingredients

Start by soaking the brown rice for about 20 minutes. I always find this helps the rice cook more evenly and reduces cooking time. While the rice soaks, slice your onions thinly and soak the lentils separately in cold water for about 20 minutes too. Soaking the lentils is my little trick — it helps them cook faster and develop a better texture in the end.

Step 2: Cook the Brown Rice

After draining the rice, pop it into a large pot with 2 ½ cups of water, veggie bouillon powder, 1 teaspoon of salt, black pepper, and bay leaves. Bring to a boil, then reduce to low and cover. Let it simmer away for about 20 minutes. This is the base, so watch the pot but don’t peek too often — just make sure it doesn’t burn or stick!

Step 3: Add Lentils and More Water

Once the rice has had its 20 minutes, drain your lentils and add them to the pot along with 3 cups of water. Give everything a gentle stir, cover again, and bring back to a boil. When it’s boiling, reduce the heat to low and simmer for another 25 minutes. Use this time to get your onions ready.

Step 4: Caramelize Those Onions

This is the step that really elevates the whole dish. Heat 2 tablespoons of olive oil in a large skillet, add your sliced onions, stir to coat them with oil, and reduce the heat to medium. Cover the skillet and cook for about 10 minutes to soften them. Then remove the lid, sprinkle ½ teaspoon of salt and cumin, and cook uncovered for another 5-10 minutes until they turn golden and sweet. If you like crispy edges, turn up the heat to medium-high for the last few minutes, but watch carefully so they don’t burn!

Step 5: Finish and Serve

Once your lentils and rice are tender — check after the 25 minutes and if needed, cook a bit longer — remove the bay leaves. Stir ⅔ of the caramelized onions into the pot, and keep the rest for garnishing. Serve the mujadara in bowls, topping each with extra onions, a dollop of dairy-free yogurt if you like, and some chopped fresh parsley or cilantro. It’s cozy, soulful, and oh-so-satisfying!

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Pro Tips for Making Easy Mujadara Lentils and Rice Recipe

Soak Lentils and Rice: Soaking helps achieve perfect texture and shortens cooking time, especially with brown rice.
Caramelize Slowly: Don’t rush the onions—low and slow brings out their natural sweetness that makes this dish unforgettable.
Use Bay Leaves: They add subtle fragrance that lifts the whole dish — just remember to remove before serving.
Avoid Mushy Lentils: Stick to green or brown lentils; red or yellow ones will break down too much and change the texture.

How to Serve Easy Mujadara Lentils and Rice Recipe

Garnishes

I like topping my mujadara with extra caramelized onions to boost the sweetness and some fresh parsley or cilantro for a bright, herbal contrast. A spoonful of tangy dairy-free yogurt adds creaminess that complements the earthy flavors perfectly — highly recommended!

Side Dishes

This dish pairs beautifully with refreshing cucumber salad, warm pita bread, or a simple mixed green salad dressed with lemon and olive oil. Whenever I make mujadara, I love serving it with a side of roasted vegetables or even some spicy harissa for a kick.

Creative Ways to Present

For special occasions, I like plating mujadara in pretty bowls, then drizzling on some bright pomegranate syrup and sprinkling toasted nuts and fresh herbs on top — it makes a stunning and festive centerpiece. You could even serve it artisan-style in small jars or on flatbreads for a fun dinner party twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 4 days. Because the mujadara is super moist, I like to let it cool completely before sealing to maintain freshness and avoid sogginess.

Freezing

This recipe freezes well! After it’s completely cooled, portion it into freezer-safe containers and freeze for up to 3 months. When you want some, thaw overnight in the fridge and reheat gently on the stove or microwave.

Reheating

I reheat mujadara over low heat on the stove with a splash of water or broth to bring back its creamy texture. Stir occasionally to prevent sticking. You can also microwave it covered, adding a sprinkle of water and stirring halfway through for even heating.

FAQs

Can I use red or yellow lentils for this recipe?

Red and yellow lentils tend to become mushy very quickly and won’t hold their shape well in mujadara. For the best texture, stick to green or brown lentils as they stay firm and give that perfect balance with the rice.
Is brown rice better than white rice for mujadara?

Brown rice adds a lovely nuttiness and chewy texture, making the dish heartier, but it takes longer to cook. White rice softens faster and creates a lighter dish. I recommend soaking brown rice before cooking to reduce time and ensure even cooking.
How do I get the onions perfectly caramelized?

Low and slow cooking is key. Cook the onions over medium heat, covered to soften them first, then uncover and increase heat slightly to get golden edges without burning. Patience really pays off here, as caramelized onions are the flavor heart of mujadara.
Can I make this recipe gluten-free?

Absolutely! Mujadara is naturally gluten-free as it’s just lentils, rice, onions, and spices. Just double-check your veggie bouillon powder to ensure it doesn’t contain any gluten additives.
Can this recipe be made in a pressure cooker or Instant Pot?

Yes, you can adapt it! Simply sauté the onions using the sauté setting, then add soaked lentils and rice with water and spices, and cook under high pressure for about 7-10 minutes. I’d recommend letting the pressure release naturally for best results.

Final Thoughts

This easy mujadara lentils and rice recipe holds a special place in my kitchen—the way those sweet onions blend with hearty lentils and fluffy rice is pure comfort in a bowl. It’s one of those dishes I turn to when I want something nourishing, flavorful, and effortless. I’m confident you’ll enjoy this recipe as much as I do, and I can’t wait to hear how you make it your own. So go ahead, give it a try, and invite a bit of cozy Middle Eastern goodness into your home!