Name: Easy Lentil and Rice Mujadara Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 5 small-medium (500 g) onions, sliced; 1.5 cups (300 g) green or brown lentils; 1 cup (180 g) brown rice or white rice; 5-5 ½ cups water, divided; 1 tbsp veggie 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· 4.6 from 9 reviews

If you’re on the hunt for a comforting, wholesome dish that’s both simple and bursting with flavor, you’ve got to try this Easy Lentil and Rice Mujadara Recipe. Trust me, it’s one of those meals that feels like a warm hug in a bowl — plus, it’s incredibly budget-friendly and packed with plant-based goodness. Stick with me, and I’ll walk you through every step to get it just right!

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Why This Recipe Works

Balanced Flavors: The caramelized onions add a sweet, deep richness that perfectly complements the earthy lentils and rice.
Simple Ingredients: You don’t need anything fancy—just pantry staples that come together effortlessly.
Flexible Cooking: Whether you use brown rice or white, the recipe adapts so you get tender grains and perfectly cooked lentils.
Comfort Food Classic: Mujadara feels like a traditional meal with minimal fuss—ideal for busy weeknights or meal prep.

Easy Lentil and Rice Mujadara, Lentil and Rice Mujadara, vegetarian Middle Eastern dishes, hearty plant-based meals, simple Mujadara recipe - 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

Each ingredient in this Easy Lentil and Rice Mujadara Recipe plays a key role in building layers of texture and flavor. Plus, they’re all easy to find at your local store or farmer’s market. Here’s a quick run-down to help you shop smart and understand how these ingredients come alive together.

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Onions: Caramelizing the onions slowly brings out natural sweetness that balances the savory lentils and rice.
Lentils (green or brown): These hold their shape well and provide a hearty texture with great nutritional value.
Rice (brown or white): Brown rice adds nuttiness and a bit more chew, while white rice cooks faster and yields a lighter texture—choose based on your time and preference.
Veggie bouillon powder: This adds that savory depth without needing meat stock, keeping it plant-based and tasty.
Ground cumin: It adds warmth and a subtle earthy note, giving the dish a signature Middle Eastern flavor profile.
Bay leaves: Infuse a gentle aromatic layer that brings it all together during the simmering process.
Olive oil: Used for caramelizing onions, it adds richness and helps develop the flavor base.
Salt and black pepper: Essential to season and enhance every other ingredient.

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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.

Make It Your Way

One thing I love about this Easy Lentil and Rice Mujadara Recipe is how easy it is to make it your own. Adding your favorite herbs or tweaking the texture is encouraged—this dish welcomes your creativity. Let me share a few ideas I’ve tried that nicely switch things up without overcomplicating the process.

Variation: Adding a squeeze of fresh lemon juice right before serving brightens the entire dish and cuts through the richness of the caramelized onions. I started doing this after one friend’s tip, and now I never skip it.
Herb twists: While parsley and cilantro are classic, I’ve also enjoyed a sprinkle of fresh mint for a refreshing contrast.
Spice it up: For a little heat, toss in some crushed red pepper flakes when you cook the onions. It adds just the right kick without stealing the spotlight.
Grain swap: You could try quinoa instead of rice for a protein-packed spin, but stick to the same water ratios for cooking.

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

Step 1: Prep Your Ingredients (The Soak and Slice)

Start with soaking your lentils and, if using white rice, soak it separately as well—around 20 minutes is perfect. This helps them cook evenly and saves you from the dreaded uneven texture. While they’re soaking, slice your onions thinly. I like to mix yellow and red onions for a slight color and flavor contrast, but all yellow works just fine. This is a handy step since caramelizing onions takes some time.

Step 2: Cook the Rice Base

If you’re using brown rice, bring it to a boil with 2 ½ cups of water, the veggie bouillon powder, 1 teaspoon salt, black pepper, and bay leaves. Once boiling, reduce the heat, cover, and let it simmer for about 20 minutes. For white rice, cook the lentils first in 3 cups of water with the same seasonings for 7-10 minutes, then add rice and 2 cups water and cook covered for 18-20 minutes until tender. This two-step method really helps with cooking times for different grains.

Step 3: Add Lentils and Continue Cooking

After your brown rice has cooked for 20 minutes, drain the lentils and add them to the pot along with 3 more cups of water. Stir everything, cover, and simmer on low heat for 25 minutes. Keep an eye for tenderness. If you notice the rice or lentils need a bit more time, just let them simmer a few minutes longer—patience pays off here.

Step 4: Caramelize Those Onions

Heat your olive oil in a large skillet until shimmering, then toss in the sliced onions. Stir to coat them well, cover the skillet, and cook on medium heat for about 10 minutes. This slower cooking helps the onions release their sugars without burning. Then uncover, add cumin and the remaining salt, and cook them uncovered until they’re golden, soft, and even a little crispy around the edges—this can take 5 to 10 minutes. Stir occasionally and don’t rush this step; caramelized onions are the soul of this dish.

Step 5: Combine, Rest, & Serve

Once your lentils and rice are tender, remove the bay leaves, then stir in about two-thirds of the caramelized onions into the pot. Let the mixture rest covered for a few minutes—this helps everything meld together beautifully. Spoon the mujadara into bowls, top with the reserved crispy onions, a dollop of dairy-free yogurt if you like, and a handful of fresh parsley or cilantro for a pop of color and freshness. Dig in!

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Tips from My Kitchen

Onion Patience: Don’t rush caramelizing—slow and steady wins in developing that rich flavor.
Soak Lentils: Soaking lentils before cooking makes a world of difference in how evenly they cook and how tender they become.
Bay Leaves Matter: These little leaves add aroma that’s subtle but essential; don’t forget to remove them before serving.
Water Ratios: Adjust your water based on rice type and keep an eye on cooking times to avoid mushy or undercooked grains.

How to Serve Easy Lentil and Rice Mujadara Recipe

Garnishes

My go-to garnishes are the crispy caramelized onions reserved from cooking—they add texture and that beautiful golden color. I also love topping the dish with a generous dollop of creamy, dairy-free yogurt for a cooling contrast. Fresh parsley or cilantro sprinkled on top gives it a fresh, herbaceous lift that wakes up your palate every time.

Side Dishes

This mujadara pairs wonderfully with a simple cucumber and tomato salad tossed in lemon juice and olive oil. Roasted vegetables or a fresh green salad also complement the dish nicely, adding brightness and crunch.

Creative Ways to Present

For special occasions, I sometimes serve mujadara in individual small bowls layered with yogurt and a sprinkle of za’atar spice for an extra Middle Eastern flair. Alternatively, you can turn it into stuffed peppers or tomatoes for an elevated presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, where it keeps well for up to 4 days. Before sealing, I let the mujadara cool completely to avoid condensation, which helps preserve its texture.

Freezing

Freezing works great for this dish! Portion it into freezer-safe containers and freeze for up to 2 months. When I thaw it, the texture stays surprisingly good thanks to the lentils holding up well.

Reheating

I recommend reheating gently on the stovetop with a splash of water or broth to loosen things up without drying out. If you’re in a hurry, the microwave works too—just cover and heat in short bursts, stirring in between, to keep the rice and lentils fluffy.

FAQs

Can I use red or yellow lentils in this Easy Lentil and Rice Mujadara Recipe?

Red or yellow lentils tend to become very mushy and turn into a puree-like consistency when cooked, which isn’t ideal for mujadara. For the best texture, stick to brown or green lentils—they hold their shape well and give that perfect bite alongside the rice.
Do I have to caramelize the onions?

Absolutely! Caramelized onions are the star of the show in mujadara because they transform the flavor completely. While you could skip this step, you’d lose the signature sweet-savory depth, so I highly recommend making the time for it.
Can I use instant or quick-cooking rice instead of regular rice?

You can, but cooking times will vary. Just keep an eye on the lentils and rice so neither overcooks. Adjust water quantities as per your rice packaging’s instructions and be ready to reduce cooking time by a few minutes.
Is this recipe gluten-free?

Yes, the Easy Lentil and Rice Mujadara Recipe is naturally gluten-free as long as your veggie bouillon powder doesn’t contain gluten. Always double-check labels if you’re cooking for someone with strict dietary needs.
What’s the best way to reheat leftovers without drying them out?

Reheat gently on the stove with a splash of water or broth, stirring frequently to loosen the grains. If you use the microwave, heat in short intervals and stir in between to prevent drying and maintain fluffy texture.

Final Thoughts

This Easy Lentil and Rice Mujadara Recipe is one of my absolute favorites—not just because it’s delicious and wholesome, but because it feels like sharing a time-honored tradition with you in the kitchen. It’s a dish that’s simple at heart but layered with flavors that bring comfort and satisfaction. Give it a try, and I promise it’ll become a staple in your meal rotation too. You’re going to love how easy and flavorful this one is!