This Lebanese Mujadara recipe combines lentils, basmati rice and onions into a simple, comforting dish finished with plenty of crispy fried onions. The lentils are partially cooked first, then simmered with the rice until tender, while cumin and olive oil add warmth and richness.

Ingredients

For the Mujadara

• 1 cup dried brown or green lentils, about 200 g (7 oz)
• 1 cup basmati rice, about 185 g (6 1/2 oz)
• 1 medium onion, diced, about 150 g (5 oz)
• 1 vegetable bouillon cube
• 1/2 tsp ground cumin
• Olive oil, as needed
• Salt, to taste
• 2 cups (480 ml / 16 fl oz) boiling water
• Additional water, for soaking the rice and cooking the lentils

For serving

• Crispy fried onions, for topping
• Plant-based yogurt for a vegan meal, or Greek yogurt if preferred
• Green salad

Instructions

Prepare the rice and lentils

Rinse the rice several times until the water runs mostly clear. Soak it in lightly salted water while you prepare the lentils.

Rinse the lentils and place them in a pot. Cover generously with hot water and add the cumin. Bring to a boil, then reduce the heat, cover and simmer gently.

Begin checking the lentils after about 15 minutes. They should be nearly cooked but still slightly firm, since they will continue cooking with the rice.

Cook the onion base

Drain the lentils and the soaked rice separately and set them aside.

Heat some olive oil in a pot over medium heat. Add the diced onion and cook until translucent and beginning to turn golden.

Crumble the vegetable bouillon cube over the onions and stir until evenly distributed. It will dissolve completely once the water is added.

Cook the Mujadara

Add the drained rice and lentils to the pot and stir gently until everything is well combined and coated with the onion mixture.

Pour in 2 cups (480 ml / 16 fl oz) of boiling water. Taste the liquid and add salt only if needed, since the bouillon cube may already provide enough seasoning.

Bring to a gentle simmer, cover the pot and reduce the heat to low. Do not stir the Mujadara while it cooks.

Cook for about 15 to 20 minutes, or until the water has been absorbed and the rice is tender.

Rest and serve

Remove the pot from the heat and leave it covered for 5 to 10 minutes. Gently fluff the Mujadara with a fork.

Transfer to a serving dish, top generously with crispy fried onions, and serve with plant-based yogurt or Greek yogurt and a green salad.

Recipe notes

Lentil doneness

Do not fully cook the lentils during the first stage. They should still have a little firmness so they can finish cooking with the rice without becoming mushy.

Do not stir while cooking

Once the rice, lentils and boiling water are combined, avoid stirring the pot while it cooks. This helps the rice cook evenly and keeps the texture from becoming too sticky.

Serving suggestions

Mujadara is commonly served with yogurt and a fresh green salad. Use plant-based yogurt if you want to keep the meal completely vegan.

Learn more about Mujadara

Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Mujadara.