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Mujadara

This Mujadara is super easy to make with simple ingredients that you might already have on hand. It is full of flavor, packed with the right texture and naturally vegan. 

Enjoy an easy vegan dish with this Mujadara.

This recipe will really quickly become a keeper in your kitchen. It is perfect for leftover rice recipes, just like my Spanish Rice and BeansCuban Rice and Beans, or the Cajun Sweet Potato Rice Bowl.

So whenever you have leftover rice, save time and make this Mujadara with it, yum.

Looking for more rice ideas? Use the search bar and find something more that the whole family will love and even the pickiest kids will eat it up.

Ingredients for this recipe on a wooden board.

Why you should try these Lentils and Rice

Here are some of the reasons why you should make this Mujadara recipe. It is:

  • easy to make with simple ingredients
  • delicious
  • flavorful

 

  • budget friendly
  • great for meal prep
  • versatile
  • filling

First step: frying onions in a pan.
What you need for this Mujadara recipe

  • rice
  • lentils
  • onions
  • olive oil
  • cumin
  • garlic

Optional you can add:

  • parsley, finely chopped

Combining cooked rice with garlic and spices.

How to make Mujadara

Before we start, keep in mind that the recipe calls for the rice and lentils being already cooked to save time.

If you need to do precook these, use 1 cup uncooked rice and 2 cups water, and the same amounts for the lentils.

Also you can cook both in the same pot you need to double the water amount.

Adding cooked lentils to the spiced rice.

Please make sure to start with the rice or lentils first, which will depend what takes longer. Any rice or lentils will work.

Heat a skillet with 1/3 cup olive oil, reserve the remaining 2 tbs for later. Make sure the oil is hot, then add the onions and fry them for 15 minutes. Stir until caramelized, finally season with salt and pepper.

Topping with fried onions completes this Mujadara recipe.

At the same time, heat another casserole or skillet with 2 Tbsp olive oil. Add minced garlic and fry for 1 minute

Now add cumin, cooked rice and lentils to that skillet. Season with salt and pepper and cook for 4 minutes.

Mix in optional parsley, if you like.

Side view on the the big pot with the ready Mujadara.

Finally, serve on plates or in bowls.

You can serve the rice and lentils separately, or just mix everything together. Both ways are delicious.

This Mujadara makes such an easy meal for dinner, lunch, and meal prep that everyone can count on.

Single portion of the Lebanese Lentils and Rice with a big spoon of hummus.

Tips and tricks:

As you can see, I keep it really simple in this recipe and use rice and lentils that are already cooked to save time. You can prepare a big batch ahead of time and have everything on hand and prepared. Pro tip: To make it even easier, use canned lentils.

Less oil: you can skip the 2 tbs of olive oil for cooking the rice and simply reheat it on the stove or in microwave. But note that the result will be different as I find that extra oil adds so much flavor.

Things to serve: a dollop of my 30 Seconds Best Hummus Recipe on top is delicious.

Easy and inexpensive: this Mujadara is super easy to make with simple ingredients. Full of flavor and texture that the whole family will love. Naturally vegan and seriously delicious. #vegan #dairyfree #glutenfree #vegetarian #contentednesscooking #mealprep #dinner #lunch #mujadara

If you give this easy Mujadara a try, tag me on Instagram or Facebook.

Share your remakes!

Cheers, Florian.

Side view on the the big pot with the ready Mujadara.

Mujadara

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This Mujadara is super easy to make with simple ingredients that you might already have on hand. It is full of flavor, packed with the right texture and naturally vegan. 

Ingredients

  • 3 cups cooked rice
  • 5 cloves garlic
  • 1 tsp cumin
  • 1/3 cup olive oil + 2 Tbs, divided
  • 2 cups cooked lentils
  • 3 cups onions, sliced
  • salt, pepper to taste

Optional:

  • 1/2 cup parsley, finely chopped

Instructions

  1. Heat a skillet with 1/3 cup olive oil, reserve the remaining 2 tbs for later. Make sure the oil is hot, then add the onions and fry them for 15 minutes. Stir until caramelized, season with salt and pepper.
  2. At the same time, heat another casserole or skillet with 2 Tbs olive oil. Add minced garlic and fry for 1 minute
  3. Now add cumin, cooked rice and lentils to that skillet. Season with salt and pepper and cook for 4 minutes. Mix in the onions and optional parsley, if you like.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 501Total Fat: 18.9gSaturated Fat: 2.7gTrans Fat: 0gUnsaturated Fat: 15.6gCholesterol: 0mgSodium: 8.7mgCarbohydrates: 71gFiber: 10.9gSugar: 10.1gProtein: 14.6g

Deanna

Tuesday 21st of September 2021

I finally made this last night. It was wonderful! The caramelized onions and fresh parsley added flavoring that was not overpowering as many lentil dishes are. Even my omnivore older mother seemed to enjoy it :) I made the rice ahead of time and used vacuum packed lentils from Whole Foods (never mushy!) so it was a breeze to whip up for a Monday night dinner. This recipe will definitely go into the rotation. Thank you!!

Florian

Tuesday 21st of September 2021

Thanks so much for your amazing feedback and making it, Deanna! Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.

Veronica Morra

Sunday 12th of September 2021

You forgott tó mentik spooning the onions on top. I ate this dish i Egypt. Delicious

Florian

Sunday 12th of September 2021

Thanks for your great feedback and making it, Veronica. Would you mind leaving a star rating with your review? This is so helpful for other readers. Thanks so much.

Nuri Wiśniewski

Saturday 17th of July 2021

I've made some adjustment to the recipe. Added green chilies, added small green chilies and I use cashew nuts (chopped in chunky size) in my fridge since I don't have lentils. I use fresh cumin, pestled them until it becomes really fine. Blend the chilies and garlic and cumin. Pour the blended ingredients into heated oil, stir. Add cashew nuts. Stir. Add rice. Add salt and pepper. Add ajinomoto (very very little). Stir well until the blended ingredients cover the whole rice thoroughly. Remove the rice into a plate. Sprinkle the rice with caramelized onions (generously) and parsley. Next time I want to sprinkle cashew nuts as well. Really enjoyed my lunch. My mom loves it a lot.

Nuri Wiśniewski

Sunday 18th of July 2021

@Florian, I've given a 5-star review. Hope you received it : )

Florian

Saturday 17th of July 2021

Great your family love it so much, Nuri! Thanks for your feedback. Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks so much.

Joni

Wednesday 21st of April 2021

I couldn’t believe how good this was for as simple as it was! Definitely something I’ll be making regularly. Rather than dirtying two skillets I just mixed everything together in one. Also paired it with roasted turmeric cauliflower. Yum!

Florian

Wednesday 21st of April 2021

Thanks for your feedback, Joni! Would you mind leaving a star rating with your review? This is so helpful for other readers. Thanks so much.

Rachel Vallis

Friday 26th of March 2021

This sounds great, I just don't understand why you need a second skillet for the garlic, unless I haven't read it correctly. Thanks

Lalily

Sunday 2nd of May 2021

@Rachel Vallis, me either, I would do it all in one. Less clean up!

Florian

Friday 26th of March 2021

Hi Rachel! The second skillet is needed for the garlic, cumin, lentils and rice. Hope that clarifies.

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