Mujadara or Mudardara Lebanese Lentils and Rice

Mujadara, also known as Mudardara or Madardara, is a beloved Lebanese comfort dish that combines humble ingredients to create a truly satisfying meal. This simple lentils and rice recipe is vegan and gluten-free.

Mudardara features a harmonious blend of lentils, rice, and caramelized onions, resulting in a dish that's both nourishing and delicious. Pair it with our crowd-favorite Mediterranean Salad and have a blasting flavor meal without a pang of guilt.

Your pantry is running low on brown lentils? Discover Delicious Alternatives that will keep your recipes on track and your taste buds delighted!

Jump to:

• Lebanese Rice and Lentils 
• Ingredients You Need 
• How to Make the Mujadara 
• Expert Tips 
• What to Serve with Mujadara 
• Storage
• Reheating
• Mujadara

Lebanese Rice and Lentils 

Mujadara's origins can be traced to ancient times, with references found in writings from various cultures. This dish is often associated with Levantine cuisine, which encompasses the culinary traditions of countries like Lebanon, Syria, Jordan, and Palestine.  

I am sharing the recipe that is how mujadara is cooked in Lebanon nowadays. 
Experience the rich heritage of Lebanon on your plate with our Lebanese Lentils and Rice recipe. A delightful fusion of flavors, ideal for cozy dinners. 

Ingredients You Need 

• Olive oil: Olive oil gives a distinct taste to mujadara; you can use any vegetable oil, but olive oil will give an extra Middle Eastern punch to the recipe.   
• Onion: As I mentioned before, Onions are the king of this recipe. They are thinly sliced and fried until dark brown. These crispy onions are the real flavor makers in mujadara.   
• Brown lentils: I am using Brown lentils but, in some recipes, black lentils are also used. Do not go for orange or yellow lentils as they have a soft texture and don’t perform well in this recipe as they get mushy.   
• Basmati rice: White Basmati rice works well in mujadara because of its long grains and less sticky texture.    
• Seasoning: Cumin seeds, Coriander seeds, Cinnamon, Chili powder, Turmeric powder, Cumin powder, Allspice powder, Salt.   

How to Make the Mujadara 

Cook the Lentils

• Rinse the lentils under cold water and remove any debris.
• In a pot, combine the rinsed lentils, water, and a pinch of salt.
• Bring to a boil, then reduce the heat and let the lentils simmer until tender but not mushy, usually about 20-25 minutes.
• Drain any excess water and set the cooked lentils aside. Save some lentil water to later use to cook the rice.

Caramelize the Onions

• While the lentils and rice are cooking, heat the olive oil in a large skillet over medium heat.
• Add the thinly sliced onions and cook, stirring frequently, until the onions turn deep golden brown and caramelized. This might take around 20-30 minutes.
• Remove the caramelized onions from the skillet and place them on paper towels to absorb excess oil.

Prepare the Rice and Lentils

• Rinse the rice under cold water until the water runs clear.
• Heat a separate pan and roast cumin seeds, coriander seeds, and cinnamon sticks. Roast until fragrant.
• Next, add the rinsed rice, olive oil, chili powder, turmeric, cumin powder, allspice, and a teaspoon of salt. Stir to coat the rice with oil and spices, then add the cooked lentils and stock water.   
• Bring the lentil-rice mixture to a gentle simmer. Cover the pot with a tight-fitting lid and cook over low heat for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld. 

Fluff and Serve

• Gently fluff the mujadara with a fork to separate the grains. Transfer the mujadara to a serving dish. Top with the reserved caramelized onions, pine nuts, and freshly chopped parsley. 
• Serve the mujadara warm as a main dish or a side alongside a dollop of vegan yogurt, a squeeze of lemon juice, or a side of fresh pita bread. The combination of earthy lentils, fragrant spices, and sweet caramelized onions will transport your taste buds to the heart of Middle Eastern cuisine. 

Expert Tips 

Here are some tips to help you create the perfect Mujadara 

• Choose Quality Ingredients: Use high-quality green or brown lentils and long-grain white rice for the best texture and flavor.  
• Lentil Consistency: Cook the lentils until they're tender yet hold their shape. Overcooked lentils can result in a mushy texture. 
• Rice-to-Lentil Ratio: Aim for a balanced rice-to-lentil ratio for optimal texture. Typically, equal parts rice and lentils work well. 
• Rinsing Rice: Rinse the rice thoroughly before cooking to remove excess starch, resulting in fluffier grains. 
• Sautéing Spices: Sautéing the spices with the rice and lentils before adding liquid enhances their flavor and fragrance. 
• Resting Period: After cooking, allow the Mujadara to rest, covered, for about 10 minutes. This lets the flavors meld and the rice continues to absorb any remaining moisture. 

What to Serve with Mujadara 

• Butternut Squash Quinoa Salad
• Batata Harra
• Israeli Salad 
• Air Fryer Baby Carrots

Storage

Storing mujadara properly helps maintain its flavors and textures. Here's how to do it: 

• Cool Down: Allow the cooked Mujadara to cool down to room temperature before storing. This helps prevent condensation and sogginess. 
• Airtight Containers: Transfer the Mujadara to airtight containers. Glass or BPA-free plastic containers work well. You can also use resealable plastic bags. 
• Time: You can store the mujadara in the refrigerator for up to 3 to 5 days and 2 to 3 months in the freezer. 

Reheating

• Stovetop: Mujadara can tend to dry out upon reheating. Adding a splash of water or broth before reheating helps restore moisture and prevent the dish from becoming too dry. Cover with a lid and heat over low to medium heat. Stir occasionally to ensure even reheating. 
• Microwave: For quick reheating, place the Mujadara in a microwave-safe container. Heat in short intervals, stirring in between, until heated through. 
• Oven: To reheat a larger batch, preheat the oven to around 350°F (175°C). Place the Mujadara in an oven-safe dish, cover with aluminum foil, and heat for about 20-25 minutes, or until warmed through. 
• After reheating, use a fork to fluff the grains gently and mix the Mujadara. This helps redistribute flavors and ensures an even temperature throughout. 

More Vegan Dinner Recipes

• Lentil Spinach Stew
• Vegan Biryani
• Vegan Taco Soup
• Vegan Stuffed Spaghetti Squash

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