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.
This recipe will really quickly become a keeper in your kitchen. It is perfect for leftover rice recipes, just like my Spanish Rice and Beans, Cuban 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.
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
- budget friendly
- great for meal prep
What you need for this Mujadara recipe
- olive oil
Optional you can add:
- parsley, finely chopped
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.
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.
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.
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.
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.
Share your remakes!
- 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
- 1/2 cup parsley, finely chopped
- 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.
- At the same time, heat another casserole or skillet with 2 Tbs 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 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