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Middle EasternVeg

Mujadara (Lentils & Rice)

Lentils and rice topped with deeply caramelised onions.

50 min4 serveseasy

Mujadara (Lentils & Rice) is a classic vegetarian Middle Eastern recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 50 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 50 minutes without much fuss. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are lentils, rice and onion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: basmati and long-grain rice are usually interchangeable here.

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Nutrition · per servingestimated

125

kcal

3g

Protein

18g

Carbs

5g

Fat

veghigh-proteincomfort

Ingredients

  • lentils1 cup
  • rice1 cup
  • onion3 large
  • cumin1 tsp
  • olive oil4 tbsp
  • saltstaple

Method

  1. 1
    Step 1 ~13 min

    Slowly fry sliced onions in oil 25 min until deep mahogany.

  2. 2
    Step 2 ~13 min

    Cook lentils 15 min until almost tender.

  3. 3
    Step 3 ~13 min

    Add rice, cumin, salt and water to cover by 1 inch; simmer 18 min.

  4. 4
    Step 4 ~13 min

    Pile onions over the top to serve.

Per-step times are approximate and based on the total cook time of 50 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Mujadara (Lentils & Rice) take to cook?
From prep to plate, Mujadara (Lentils & Rice) takes about 50 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Mujadara (Lentils & Rice) vegetarian?
Yes — this version of Mujadara (Lentils & Rice) is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Mujadara (Lentils & Rice)?
The headline ingredients are lentils, rice, onion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Mujadara (Lentils & Rice)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Mujadara (Lentils & Rice)?
Mujadara (Lentils & Rice) pairs naturally with classic middle eastern sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.