Mujadara with Caramelized Onions and Fresh Herbs Recipe

Introduction

Mujadara is a comforting Middle Eastern dish made with lentils, rice, and sweet caramelized onions. It’s hearty, flavorful, and perfect as a satisfying vegetarian meal. This recipe walks you through making it with brown rice for a wholesome touch.

Ingredients

• 5 small-medium onions, sliced
• 1.5 cups green or brown lentils
• 1 cup brown rice (or white rice, see notes)
• 5 to 5 1/2 cups water (divided, see instructions)
• 1 tbsp vegetable bouillon powder
• 1 1/2 tsp salt (divided)
• 1 tsp ground cumin
• 2 bay leaves
• Black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Step 1: If using brown rice, soak it for 20 minutes, then drain. This helps it cook evenly. For white rice, see the notes below.
2. Step 2: In a large pot, combine soaked brown rice and 2 1/2 cups water. Bring to a boil, then stir in the vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Reduce heat, cover, and simmer for 20 minutes.
3. Step 3: While the rice cooks, soak the lentils in cold water, then drain to help them cook faster and evenly.
4. Step 4: Slice the onions. You can mix yellow and red onions or use just one type, based on your preference.
5. Step 5: After 20 minutes, add the drained lentils and 3 cups water to the pot. Stir, cover, and bring back to a boil. Reduce heat and simmer for 25 minutes.
6. Step 6: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook covered for about 10 minutes, stirring occasionally. Remove the lid, stir well, then add cumin and 1/2 tsp salt. Continue cooking uncovered for 5 to 10 minutes until onions are deeply caramelized. Increase heat for crispier onions if desired.
7. Step 7: Check lentils and rice for tenderness. If needed, simmer a few more minutes. Turn off heat, keep covered, and let sit for several minutes.
8. Step 8: Remove bay leaves. Stir two-thirds of the caramelized onions into the lentil and rice mixture. Reserve the remaining onions for garnish. Serve warm with dairy-free yogurt and fresh herbs like parsley or cilantro for a fresh finish.

Tips & Variations

• Soaking both the rice and lentils shortens cooking time and improves texture.
• For a richer flavor, try cooking the onions in a mix of olive oil and a bit of butter if not vegan.
• You can swap brown rice for white rice; just adjust cooking times accordingly.
• Add a pinch of cinnamon or smoked paprika to the onions for a different aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry ones?

Yes, but reduce the added water and cooking time since canned lentils are already cooked. Add them towards the end just to warm through.

What can I serve with Mujadara?

Mujadara pairs well with fresh salads, a side of pickled vegetables, or a simple yogurt sauce to balance the richness.

Mujadara with Caramelized Onions and Fresh Herbs Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

Mujadara is a rustic, comforting Middle Eastern dish featuring a fragrant blend of brown rice, lentils, and caramelized onions, seasoned with cumin and aromatic bay leaves. This easy one-pot meal is both hearty and nutritious, perfect for a wholesome vegetarian dinner.

• Author: Victoria
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Rice and Lentils

• 1 cup brown rice (soaked for 20 minutes, then drained)
• 1.5 cups green or brown lentils (soaked and drained)
• 5–5 1/2 cups water (divided)
• 1 tbsp vegetable bouillon powder
• 1 1/2 tsp salt (divided)
• 1 tsp ground cumin
• 2 bay leaves
• Black pepper to taste

For the Onions

• 5 small-medium onions (2 yellow and 3 red, thinly sliced)
• 2 tbsp olive oil

For Serving

• Dairy-free yogurt (optional)
• Fresh herbs such as parsley or cilantro (optional)

Instructions

1. Prepare the rice: Soak the brown rice for 20 minutes and then drain. In a large pot, combine the soaked rice with 2 1/2 cups of water, vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer gently for 20 minutes.
2. Soak the lentils: While the rice cooks, place lentils in a bowl with cold water to soak for even and quicker cooking. After soaking, drain the lentils.
3. Slice the onions: Thinly slice 5 small to medium onions, mixing yellow and red onions as preferred.
4. Add the lentils: After 20 minutes of rice cooking, add the drained lentils and an additional 3 cups of water to the pot. Stir, cover, and bring to a boil again. Once boiling, reduce heat and simmer for 25 minutes.
5. Caramelize the onions: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and stir. Reduce heat to medium, cover, and cook for about 10 minutes. Remove the lid, stir well, add ground cumin and remaining 1/2 tsp salt, and cook uncovered for another 5-10 minutes until the onions are deeply caramelized and slightly crispy, increasing heat towards the end if desired.
6. Check doneness: After lentils have simmered 25 minutes, check that rice and lentils are tender. If needed, simmer a few more minutes. Remove from heat and keep covered for a few minutes to rest.
7. Combine and serve: Remove the bay leaves from the pot. Stir in about two-thirds of the caramelized onions into the rice and lentils. Reserve the remaining onions for garnish. Serve portions topped with more caramelized onions, dairy-free yogurt, and fresh herbs like parsley or cilantro for a flavorful finish.

Notes

• Soaking the brown rice and lentils helps them cook more evenly and reduces cooking time.
• If using white rice instead of brown, rinse thoroughly and adjust cooking times accordingly (approx. 15-20 minutes with lentils).
• Use vegetable bouillon powder to enhance the flavor, or substitute with vegetable broth if preferred.
• Caramelized onions can be made ahead and stored for up to 3 days refrigerated.
• This dish is naturally vegetarian and can be made vegan by serving with dairy-free yogurt.

Keywords: Mujadara, lentils and rice, caramelized onions, Middle Eastern recipe, vegetarian lentil recipe, easy healthy dinner