Mujadara is the kind of dish that feels like home, even if you didn’t grow up with it. This comforting Lebanese classic is built on humble ingredients—brown lentils, rice, and a mountain of caramelized onions—but it delivers soul-satisfying flavor in every bite. It’s the kind of meal that’s been passed down for generations, often appearing on the Lebanese dinner table as a meatless main course, and it's just as welcome in a modern kitchen today. If you’ve never tried a mujadara recipe Lebanese style before, this is your sign to make this cozy, protein-packed, one-pot wonder part of your weekly meal rotation.
Lebanese Mujadara with Brown Lentils and Fried Onions
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course, Side Dish
Cuisine Lebanese, Middle Eastern
Large saucepan or Dutch oven A heavy-bottomed pot helps prevent sticking and distributes heat evenly for perfect lentil cooking.
Skillet or sauté pan For frying the onions until they’re golden and crispy. A cast iron skillet works beautifully here.
Colander For rinsing the lentils and rice.
Wooden Spoon or Spatula Useful for stirring and scraping up those flavorful bits at the bottom of the pot.
For the Mujadara
- 1 cup brown lentils preferably whole, not split
- ¾ cup long-grain rice basmati or jasmine work well
- 4 large yellow onions thinly sliced
- ¼ cup olive oil you’ll need some extra for drizzling
- 1 ½ tsp ground cumin
- ½ tsp ground allspice optional, but traditional
- Salt to taste
- Black pepper to taste
- 4 cups water or vegetable broth for extra flavor
Optional Garnishes
- Fresh parsley chopped
- Plain yogurt or labneh on the side
- Lemon wedges
- Olive oil a drizzle before serving adds richness
Rinse and Sort
Rinse the lentils and rice separately under cold water until the water runs clear. Pick out any debris or broken grains.
Cook the Lentils
In a medium saucepan, combine lentils with 4 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15–20 minutes. You want them just tender—not mushy—as they’ll cook further with the rice.
Fry the Onions
While the lentils cook, heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Stir frequently and let them caramelize slowly for about 20–25 minutes until deep golden brown and crispy at the edges. Remove about half to use as a garnish later.
Tip: Don’t rush the onions. That deep brown flavor is what makes this dish special. You’re looking for rich, dark caramelization—almost to the point of crisp.
Combine Rice and Spices
Once lentils are par-cooked, stir in the rinsed rice, cumin, allspice, salt, and pepper. Add more water if needed (you should have about 2 cups of liquid left in the pot). Cover and cook over low heat for another 20–25 minutes, or until rice is tender and water is absorbed.
Fluff and Finish
Remove the pot from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and mix in half of the fried onions.
Serve
Spoon the mujadara onto a platter or individual bowls. Top with reserved crispy onions, a drizzle of olive oil, fresh parsley, and serve warm or at room temperature.
Perfect Pairings
Mujadara may be a main dish, but it plays well with others on the table. Here are some pairing ideas to create a beautiful Lebanese mezze spread or complete lebanese dinner:
- Fattoush or Tabbouleh: These fresh, herb-packed salads balance the earthiness of the lentils and rice.
- Zaatar-spiced Flatbread: Sprinkle homemade or store-bought flatbread with olive oil and your favorite zaatar recipe before baking. It’s the perfect scoop.
- Pickled Turnips or Olives: A little acidity cuts through the richness of the onions.
- Grilled Halloumi or Chicken: For a protein boost, especially if serving meat eaters. You can even serve it with skewers or use a variation of a harabharakabab recipe on the side for a cross-cultural fusion.
For a twist, serve this alongside moroccan side dishes like spiced roasted carrots or couscous salad for a Middle Eastern-North African fusion spread. Mujadara also makes an excellent addition to arabian food recipes when you're building a themed dinner.
FAQs
1. What kind of lentils should I use for mujadara?
For an authentic mujadara recipe lebanese style, use whole brown lentils. They hold their shape during cooking and provide a hearty texture. Avoid red lentils, which tend to break down and become mushy.
2. Can I use green lentils instead?
Yes, green lentils work well and are often used interchangeably with brown ones. Just note that cooking times might vary slightly, and the flavor is a little more peppery.
3. Which rice is best for mujadara?
Long-grain white rice like basmati or jasmine is ideal. These types absorb flavors beautifully and don’t get sticky. Avoid short-grain or sticky rice for this recipe.
4. Can I make this dish ahead of time?
Absolutely! Mujadara actually tastes better the next day as the flavors meld. It stores well in the fridge for up to 4 days. Reheat on the stove or in the microwave, and re-crisp the onions if possible.
5. Is this dish served hot or cold?
Traditionally, it’s enjoyed at room temperature, but it’s just as comforting hot or cold. Great for packed lunches or potlucks where reheating may not be an option.
