Mujadara, also spelled mujaddara, mejadra, mudardara, or majadra, is a beloved and humble dish from the Middle East. It combines simple, affordable ingredients—lentils, rice, caramelized onions—and transforms them into something deeply satisfying. If you love meals that are hearty, plant‑based, easy to make, and rich in flavor, Mujadara is a perfect choice.
Why Mujadara Is Special
- Affordable & nourishing: Lentils are rich in protein and fiber, rice adds energy and bulk, and onions bring sweetness—altogether making it a filling, healthful meal.
- Flavor in simplicity: The magic comes from caramelized onions and warm, fragrant spices.
- Versatile & plant‑based friendly: Ready to adapt to what you have on hand—substitute different lentils, use different rice, adjust spices.
- Cultural roots: A dish with history in many Arab countries; written records date back a long time, and every region has its variation.
Ingredients You’ll Need
Here is what goes into this version of Mujadara:
For the Caramelized Onions
- 4 large onions (white or yellow), thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
Other Ingredients
- 1 cup dried green or brown lentils + water & salt for cooking
- ½ cup basmati rice + water & salt for cooking
- 1 tablespoon extra virgin olive oil
- 4 scallions (finely chopped; reserve green tops for garnish)
- 2 cloves garlic (pressed or grated)
- Spices: paprika, coriander, cumin, cinnamon; turmeric (optional, for color); red pepper flakes; salt & black pepper
- Fresh herbs: flat‑leaf parsley, cilantro (optional)
- Lemon wedges (for serving)
- Yogurt‑tahini sauce or plain Greek yogurt (optional, on the side)
Step‑by‑Step Instructions
- Caramelize the onions
Slice the onions thinly (about ½ cm or 0.2 in). In a skillet, sauté with olive oil, salt, and sugar over medium heat for ~5 minutes. Add water, reduce to medium‑low, simmer until liquid evaporates and onions are golden & soft (≈ 20 minutes). Raise heat, stir in vinegar for 2 minutes, then remove from heat and set aside. - Cook the lentils
Rinse dried lentils. In a pot, combine with plenty of water (about 4 cups per 1 cup lentils), add salt, bring to a boil, then reduce heat and simmer 15‑30 minutes until lentils are tender but still hold shape. Drain and set aside. - Cook the rice
Rinse rice. Use about 3 cups water per ½ cup rice, bring to boil, then cook on low heat until rice is cooked but with a little bite (≈ 8‑10 minutes). Drain and set aside. - Mix with spices and combine
In a large skillet, heat olive oil. Sauté chopped scallions (reserving green tops for garnish) for ~2 minutes, then add garlic, red pepper flakes, paprika, coriander, cumin, cinnamon, and optional turmeric. Stir for about 1 minute until fragrant. Add cooked lentils and rice, half the caramelized onions, fresh herbs (parsley & cilantro), salt & pepper. Stir to warm through and combine. - Serve
Transfer to a large platter. Top with remaining caramelized onions, garnish with scallion tops, parsley. Serve with lemon wedges. On the side, yogurt‑tahini sauce or plain yogurt works well. A fresh salad (e.g., cucumber‑tomato, Shirazi, or a tahini salad) can be great alongside.
Variations & Substitutions
- Use different types of lentils: green, brown, or black. Canned lentils work (just rinse & drain).
- Swap the rice: brown basmati, jasmine, short grain, or whatever you have.
- Onions: store‑bought crispy fried onions can substitute if in a hurry.
- Herbs & spices: adjust to taste. If you have Lebanese seven‑spice mix (bahārāt), you can use that. Turmeric is optional but adds golden color.
Storage & Make‑Ahead Tips
- Make ahead: You can cook lentils, rice, and caramelized onions 2‑3 days in advance; store separately in the fridge.
- Refrigerate: The finished dish keeps well 4‑5 days in an airtight container.
- Freeze: Up to 3 months. Thaw in fridge overnight. Reheat gently (pan + drizzle olive oil or microwave).
Nutritional Profile (Estimate per Serving)
(For 4 servings, not including sauce/yogurt)
- Calories: ~ 390‑400 kcal
- Carbohydrates: ~ 60‑65 g
- Protein: ~ 15‑18 g
- Fat: ~ 8‑10 g
- Fiber: good amount (lentils + onions + herbs)
How to Enjoy Mujadara
Mujadara works as a main course, especially in vegetarian or vegan meals. It can also be a side dish. Pair it with something fresh and tangy (lemon, yogurt sauce, salad) to balance its warmth and richness. It’s perfect for lunchboxes or leftovers.