Lebanese Mujadara

4.96 from 617 votes

Mujadara is a Middle Eastern lentils and rice recipe made w caramelized onions. You only need three ingredients to make this simple vegan, protein-rich meal

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If there’s one meal that’s my fallback go-to dish in my kitchen, it’s this authentic mujadara recipe. It’s one of those recipes where the dish is greater than the sum of its parts. It’s made with only three ingredients essentially, but it’s amazing how those ingredients come together so beautifully! And that’s all in how those three items are cooked! Mujadara is an inexpensive, delicious and nutritious recipe!

Spoon going into bowl of mujadara

What is mujadara

Mujadara is an arabic word that means “pockmarked.” Basically it’s made up of lentils, rice (or bulgur) and onions. And they say lentils cooked with the rice look like pockmarks (pimples). That’s kind of a weird analogy for food. But nonetheless, the recipe is ancient and a very traditional Middle Eastern dish.

It’s often referred to as peasant food because of how inexpensive and simple it is to make. And there are countless variations of the recipe, but this is one I learned from my Lebanese parents. In some regions mujadara is referred to as the dish made with lentils and bulgur, while mudardara is the one with lentils and rice.

What ingredients do you need

It’s basically just lentils, rice and onions. You’ll also need some olive oil. But those are pretty much basic Middle Eastern pantry items that I always have around.

Lentils

Traditionally, you’ll make the recipe with green or brown lentils. It should be pretty easy to find them at most grocery stores, especially health food stores, like Whole Foods or Sprouts. Make sure not to use red lentils though because they often get very soft and mushy when cooked. You want the lentils to stay in tact and whole in this mujadara (mudardara) recipe.

Large bowl of green lentils

Rice

You can pretty much use any type of rice you want. If you’re using brown rice, you’ll need to extend the cooking time. I prefer to use white rice (long grain or short grain), because it’s how it’s traditionally made. You can also use bulgur or cracked wheat in place of rice.

Small bowl of rice

Onions

The lentils and rice can be pretty bland on their own. So the onions is what really brings the dish together. You’ll need a lot of onions. I recommend using 6 whole onions. You’ll chop the majority of them, fry them and mix with the lentils and rice.

Then you’ll slice the last onion and caramelize it to serve on top of the mujadara/mudardara. If you think it’s too much onions, just think that some of my relatives actually double the onions!! More is more 🙂

Collage of chopped onions on one side and sliced onions on the other side

How to make mujadara

The prep for making authentic mujadara recipe starts with washing the rice and lentils and doing a lot of chopping. Then you’ll cook the lentils with water until they’re tender. Finally, add the rice on top of the lentils, and cook them together with water.

Cooked lentils and adding uncooked rice to cook everything together.

While the lentils and rice are cooking together, fry the chopped onions until their golden brown and fry the sliced onions until they’re crispy and caramelized. Each will take about 10-15 minutes, so it’s definitely a labor of love! And when I’m in a hurry and just cooking for the kids, I leave out the caramelized onions toppings.

You want the chopped onions to get a deep golden brown color, and that’s where all the flavor comes in!

Frying the onions in a large saucepan

You want the sliced onions to get even darker and actually crispy. So keep the heat on medium, and when they get golden brown, turn up the heat to high to get a nice crisp on the onions. The crispy onions on top really take the dish to the next level! It’s a wonderful crunch that brings this comforting dish to life.

Caramelizing onions of topping the recipe

Finally, you’ll mix the chopped onions with the lentils and rice mixture, season with cumin and mix it all together. When you’re ready to eat, you can add as much of the crispy onions on top as you’d like.

Lentils and rice cooked in a large pot

What to serve with mujadara

The dish is comprised of only three ingredients, but it’s pretty much a well balanced meal with protein and fiber (lentils), grains (rice) and vegetables (onions). It’s a wonderful vegan dish and served on its own as an entree. Traditionally in Lebanon we serve it with some whole milk yogurt or Greek Yogurt or even a cucumber yogurt sauce.

It’s also very common to serve this with some vegetables like radishes, or Middle Eastern salads like fattoush or tabbouleh.

Tips for making mujadara

  1. Use the right type of lentils. There are so many lentil varieties in the store. The recipe will work well with most green and brown lentils that I’ve tried. But do not use red/orange lentils. Their texture is softer and will lend themselves to a mushy consistency for the mujadara (mudardara) recipe.
  2. Pay attention to the cooking of the lentils. Like many beans, lentils may vary in cooking time depending on the type of lentils you use. Refer to the package instructions and cook them al dente first, because they will also continue cooking with the rice.
  3. Be patient when preparing the onions. Aside from cooking the lentils and rice, the onions is what takes the most time. There’s a lot of chopping involved and a lot of frying time. But, you can use a food processor or other chopping tools to make the prep easier, and you can have two pans going at the same time for frying the two types of onions.
  4. Watch the color of the onions as you fry them. The onions play such an important role in this dish, so if they are browning too quickly and not evenly, reduce your heat below medium. If you notice any getting stuck to the bottom of the pot, you can deglaze the pan with some drops of water and scrape up the bits. You want the onions to have a deep brown color but not be burnt.
Final bowl of mujadara served with onions, yogurt and mint

This authentic mujadara recipe is one of my favorites that I learned from my parents. It uses basic pantry items, is ultra comforting and is a well-balanced nutritious meal! So if you’re trying to recreate this Lebanese recipe or looking for new vegan recipes, give this one a try!

More traditional Lebanese recipes

If you’ve tried this healthy-ish feel good Lebanese Mujadara Recipe recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Lebanese Mujadara

Mujadara is a Middle Eastern lentils and rice recipe made w caramelized onions. You only need three ingredients to make this simple vegan, protein-rich meal
5 from 617 votes
Servings 8 servings
Course Entree
Calories 312
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins

Ingredients
  

  • 2.5 cups green or brown lentils
  • 1 cup rice
  • 1 teaspoon salt
  • 4 tablespoons olive oil divided
  • 6 onions 5 chopped, and 1 sliced
  • 1 teaspoon cumin

Instructions

  • Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
  • Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
  • In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
  • In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
  • Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can freeze the mujadara for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
Make Ahead Tips: You can chop the onions in advance up to a day before and even caramelize the sliced onions beforehand in order to reduce the prep time.
Sourcing: You can find the green lentils at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of green lentils, you can use brown lentils.
  • Instead of white rice, you can use brown rice or bulgur/cracked wheat.

Nutrition

Calories: 312kcal, Carbohydrates: 47g, Protein: 13g, Fat: 7g, Saturated Fat: 1g, Sodium: 297mg, Potassium: 554mg, Fiber: 15g, Sugar: 3g, Vitamin A: 20IU, Vitamin C: 7.1mg, Calcium: 48mg, Iron: 3.9mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Final bowl of mujadara served with onions, yogurt and mint

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Comments

  1. This was a fun dish to make and the detailed instructions were easy to follow. I love lentils and have a ton of lentil recipes, but have never made mujadara because it’s so time consuming. I’m glad I had the time to try this because it was so different. As others have said, it takes longer than the recipe suggests to properly caramelize the onions, so budget about half an hour. Also, my wife and I both agreed that it needed a LOT more cumin than the recipe calls for. I doubled it to 2 tsp but it could easily have used a tablespoon. I would double the salt too.

    1. Thank you so much! Glad you decided to give this a try and found what to do to make the recipe work for your preferences!

  2. I am SO EXCITED! For years I lived in Grand Rapids, Michigan, and traveled often across the state to see my daughter and the grandkids. EVERY visit, before I left to come home, I would stop at WOODY’S OASIS restaurant in East Lansing to load up on to-go boxes of the food I had come to love – Baked Kibbeh, Mujadara, Kofta, Falafel, Fattoush, and pistachio and walnut Maamoul. It would keep me happy for days!
    But then I moved to Whidbey Island in the PNW, and had to leave all that behind. But now I am SO EXCITED to try your recipes – almost everything I love, all in one place! Mujadara and Baked Kibbeh this week! Oh boy . . . !❤️❤️

    1. Yay!! The mix of foods in that to-go box sounds delicious. Hope you enjoy the recipes! Excited to hear what you think once you give them a try.

  3. I just made 1/2 your recipe… my mouth was watering, but my lentils still came out mushy, even though I purposely used less water and simmered for a few min less.
    Wondering if I need different lentils. I used Goya brand – the subtitle is Masoor Dal, is that the right kind? They were stamped “Best by 06/25” so I would guess they are fresh. Thx

    1. What kind of lentils did you use? Make sure not to use red lentils though because they often get very soft and mushy when cooked.

  4. That’s exectly how cook lentils except the cumin. It’s a dish I cook every week and is delicious. I didn’t know it’s a Lebanese recipe. In cyprus this dish is called mujendra which is similar! I am so glad to have similar dishes with the neighbor country.

    1. I love that! There are so many delicious versions of this recipe depending on where you’re from.

  5. I thought this dish was great! Mine came out a little dry, I think I kept the top on too long once I took the rice and lentils off the heat. I’m glad I started the onions when I started the lentils because to really caramelize them it took close to an hour. For the sliced onion that goes on top, next time I’ll do 2 or 3 onions instead of just one because I loved the crunchy fried Part. I also used chicken stock in place of 4 cups of the water. Overall a great recipe!!

  6. Needs WAY more salt and cumin. And next time I will probably fry all the onions at once rather then two separate batches. Also, the ratio of rice to lentils seems off. Far more lentils then rice. I did 2 cups le tils to one cup rice and worked better.

    1. Thank you for your feedback! Definitely taste and adjust as you go, so the flavor profile is where you like it to be!

  7. I made this for my Lebanese partner and he said it was very bland. He ended up adding another 5-6 teaspoons of cumin and some lemon zest. I’m also surprised at how little onion flavor there was. Next time I’ll do 2 tablespoons of cumin, 1-2 more onion. I’ll also use vegetable broth instead of water to cook the lentils and rice.

    1. Thank you for your feedback! Next time you can also cook the chopped onions until they get a deep golden brown color, and that’s where all the flavor comes in!

      1. Thank you, I’ll make sure they’re very browned next time.

        I’m sorry my comment came off so harsh. The instructions for the doneness of the lentils and rice are great. The recipe has so many 5 star reviews, I must have done something wrong! I don’t mean to tell a Lebanese person how Mujadara should be cooked.

        1. I completely understand! I am always open to receiving feedback, so I can make sure the recipe is as good as possible!

  8. Made it for my wife for Valentine’s Day (it was a favorite meal when a girl), she loved it. Her mom didn’t use cumin but my wife said to leave it in. Thanks for making her, & therefor my, day.

  9. The age of the lentils will affect cooking time. For those with an undercooked, ‘soupy mess’, your lentils were probably older and needed longer simmering. For those with a mushy outcome, your lentils are fresher and need less cooking. Lentils last forever in the cupboard, but the older they are, the longer they take to cook.

  10. I come from a Lebanese family. Both parents were from Lebanon. I make a lot of Lebanese food. I tried your recipe and it was very similar to my mother’s. I used more onions and added more olive oil. My mother used to add at least a cup or a bit less of olive oil. Thank you for your recipe. I just added more onions and more olive oil and it turned out perfect. Since my parents are no longer here, I have continued these recipes for my adult children. Is there any reason why you didn’t add the long grain rice and lentils at the same time? That’s what my mother did. Maybe the cooking times vary. Long grain rice is 25 minutes. Great web site.

    1. Glad you enjoyed! I did that because the cooking times for both ingredients are different, but you could definitely do it that way too!

      1. Thanks for your reply. All your recipes are very close to how my mother made her dishes. Love your website.
        How long does it take for the brown lentils to cook? Same time as long grain rice? 25 minutes.
        In one of my Lebanese cookbooks, it says to cook the lentils for an hour then add the rice for 20 more minutes. I think that is too long. What do you think?

    1. Aww, I’m sorry to hear that, that might happen with different lentils being used. I’m going to test the recipe one more time and double check the measurements just to be on the safe side!!

    2. Thank you again for your responses to my questions. Appreciate all your Lebanese recipes as well as all your other recipes. Your videos, instructions, photos are most helpful. Thank you.
      Ruth

  11. Yumna, thanks for that. I was wanted to know why my Mujadara is always a little mushy. Maybe it’s over cooked. I’ll cook it less next time. Just a note, Nanna always used Cinnamon rather than Cumin.

    1. Of course! The type of lentils really makes a difference. What kind are you using? Make sure not to use red lentils because they often get very soft and mushy when cooked!

  12. Delicious! I served with sweet potato flatbread and sliced pepperoni. I have extra left over, so I am freezing ; I’ll see how it reheats. Thank you.

  13. Solid core recipe. Timings off.
    I added the zest from half an orange, as well as the juice of 1/4 orange.I also added a *little* bit of Serrano or habanero pepper that was on hand.
    I fried the mortar-and-pestle-ground cumin for a minute before adding the onions. They took a good hour to caramelize.
    The lentils were overly mushy. Next time, I’ll cook the lentils and brown rice simultaneously, for 30 minutes.

    1. Thank you for the feedback! What kind of lentils did you use? I find that red lentils often get very soft and mushy when cooked.

      1. I used green lentils.

        I’ve worked with red lentils before — have found they’re done in 15 minutes or so.

        [I started working in kitchens as a short order cook about 45 years ago — so I’m pretty comfortable at this point 😉]

  14. Amazing love it .. where can I post pictures , to avoid being mushy … put less water for the rice unless when lentil is cooked all the water was absorbed… again I used to make this dish but this recipe much much better my Lebanese husband agrees I made yogurt and cucumber salad from your site with it …. Nom nom nom 😋 🤤

    1. Thank you! Please join my Facebook group called “Feel Good Foodies: A Community!” and share a post with the photos. That’s great advice! Love the sound of pairing this with the salad!

    1. Oh wow I’m so sorry to hear that. It can sometimes be soft, but mushy cardboard sounds like something went really bad. Can you tell me more what happened?

    2. I did it it turned out amazing if there was extra water when you made the lentil, then you should of reduced amount of water for rice ..

  15. This was very good. I halved the recipe and had one white onion and two purple so I used those. I used a bit more salt and lots of pepper. Cumin isn’t my favorite flavor so I went light with it, hence the S&P. This dish turned out really good. It will be a mainstay as the lentil are a good source of iron.

    I’m glad I found you on Pinterest! Thanks for the recipe.

  16. Ate this all the time at a restaurant where I no longer live; got a craving and decided it was time to learn. This recipe came together wonderfully. I made with brown rice because I love it, and found that when all was said and done I wanted a bit more rice in the ratio so I just made some more. Turned into a lot, which just means I happily have some rice and lentil blend frozen for later, just need to caramelize more onions! I also added a pinch of smoked paprika alongside the cumin, yum yum. I put that stuff in everything. Overall, a delicious and welcome addition to our vegetarian meal rota.

  17. Mine turned out a bit mushy and not as pretty as yours but still delicious! I’m going to have to freeze a huge portion of it because my son is picky and won’t even try it. Added a bit more salt and a touch of coriander, nutmeg and cinnamon…so good!

  18. My mom has taught me to make majadra a million times and i always forget the ratios, today I made this recipe and it turned out just as good!! i do add a bit more than 1 tsp cumin, that’s a family preference.

  19. Thanks for the great recipe! I know onions are key in this recipe but I didn’t have enough so I added some herbed salt to give it some extra flavor.

    1. You can pretty much use any type of rice you want. If you’re using brown rice, you’ll need to extend the cooking time. I prefer to use white rice (long grain or short grain), because it’s how it’s traditionally made. You can also use bulgur or cracked wheat in place of rice.

  20. This turned out AMAZING! Loved the texture and the simplicity of this dish. The flavor of the caramelized onions really makes the dish. I had some left over Tahini sauce I made earlier that I added since I didn’t have plain yogurt, and it really gave it an added tang. Keep the recipes coming, Yumna. EVERYTHING I have tried has been incredible.

  21. It’s a miss. The rice to lentil ratio is unbalanced. If you follow this recipe it will be totally bland. I had to add garlic, thyme, parsley, pepper, more salt, and more rice.

    1. I am so sorry to hear that. I didn’t find that to be the case, but I will take that into consideration – thank you.

  22. Yum! I usually don’t like making this as it’s super time consuming but I decided to give it a try. My husband and I both grew up eating this dish and I must say our family recipes are almost identical! For those hesitant about the minimal amount of spices, you can add more cumin and 7 spice or all spice, which is what my family recipes adds. Delicious!

  23. It was really bland for me. I cut the recipe in half and adding the cumin at the end just didn’t add enough flavor. I should have used veggie stock instead of water, which would have helped and a bay leaf or two as well. Just not enough flavor/spice as written.

    1. I’m sorry to hear that. I find that adding more onions really brings the dish together, as the lentils and rice can be pretty bland on their own. Hope that helps!

  24. I’ve start out browning the onions first then I add the lentils (1 cup) with 2 cups of water, bring to a boil and let simmer for 10 minutes, then I add 1 cup rice and 2 cups of chicken stock cook for about 20 minutes…..yummy

  25. Unfortunately, this recipe did not work for me. The timing was off, it took long, and the result just was not worth the effort.

    Caramelizing onions took at least 2Xs the amount of time stated – more like 30mins, not 10-15mins! At a simmer, rice was a raw, soupy mess.

    I have yet to taste it, but I honestly don’t have much hope as the amt of seasoning is very minimal.

    1. Sometimes it may take longer because everyone’s stove is different. Next time, I would recommend turning it up from a simmer or simmering it for longer, so it doesn’t end up in a soupy mess.

  26. Very tasty, however,mine came out mushy.. I did mix rice into lentils then added 2 cups water..perhaps that was the reason?? Instructions said to add rice on top of lentils🙃

    1. It does come out soft when mixing both the lentils and rice together but it’s very common. You can cook them separately and use long grain rice which will help with that!

      1. I am having a really hard time viewing your site because an add completely blocks all of the recipe. It pops up on the left side covering everything underneath and there is no way to get rid of it or minimize it.

        Other than that, I love your tasty recipes and the instructions are easy.

  27. Mine can out really mushy. Not as beautiful as your. Do you have any tips that would help? I have tried adding less water. Maybe I cook the lentil to long.

  28. I was apprehensive as I looked at the humongous pile of onions in my skillet…but they wilted down! Turned out great. Even my 1 year old and 4 year old ate it! I accidentally diced the onion up too much in the food processor, so it took forever to caramelize. Next time I will not overdo it, or chop by hand!

  29. Thanks for this recipe! Being from Windsor and visiting my aunt in Dearborn I always look forward to amazing Lebanese food. I live in Miami Beach and can’t find it the way I can up there! This recipe makes it so easy to recreate my favorite Lebanese meals at home. I’m actually eating a bowl of the leftovers now as I’m typing this! I’m looking forward to making this recipe often. The photos and steps made it easy to create a dish of a cuisine I’m a beginner with as well. Followed this exactly as instructed and came out great. Thanks Yumna!

  30. Thanks for posting this: I’ve been making a very similar variation which claims to be authentic that has you mix the carmelized onions with the rice and lentils before the final 20-min simmer. Also, it says that the most traditional version has no spices, just salt, black pepper and olive oil.
    However, this version intrigues and I’ll try it next time by adding the onions at the end and also the teaspoon of cumin! Might think about a dollop of cashew yogurt on top as well.

    1. I think that recipe sounds pretty good actually and I know a lot of people who like to keep it simple with the salt, pepper and olive oil only. However, my mom always added cumin not just for flavor but also because it’s supposed to help with digestion from all those lentils haha. Cumin also happens to be my favorite spice of all time, so I find any excuse to add it 🙂

  31. I have made this dish several times, and love how easy, filling and delicious it turns out each time! I substitute homemade chicken broth for the water and add a chopped salad with cucumbers, parsley, red onions, tomatoes and lemon juice. I spent most of my childhood in Jordan as an ex-pat because of my parents’ jobs, and this recipe brings back fond memories of our time there. Thank you for sharing this wonderful recipe!

    1. I love how nostalgic this recipe can be. So glad to hear you’ve made it several times and enjoy it. Thank you so much!

  32. I have made this a few times from different recipes and I have to say, this is by far the best yet. Very delicious, easy to follow directions, Great job!

  33. Wow! This was a super delicious and flavorful recipe! I couldn’t believe how filling and hearty it was also! We made as recipe indicated, although since we don’t do dairy we substituted our own home-made kind’ve ‘creama’ sauce from soaked sunflowers with water, lemon juice, sugar and a hint of salt. It was my first time making it, but it complemented the flavors quite nicely! The next day we had leftovers, so we took them cold and added some chopped grape tomatoes and cucumbers and mixed everything up with the leftover sauce, crispy onions and mint leaves. Then we ate the mixture wrapped in some nice fresh romaine leaves and it was really wonderful!
    Thank you for sharing this and all the other wonderful recipes here.
    My family and I are new to Lebanese/Middle Eastern food, but we are really appreciating all the delicious flavors from such simple wholesome ingredients!

  34. I love this dish! I feel like maybe a little less liquid and a little more salt and it would be perfection!

  35. Great recipe and turns out good every time. I modified it a bit and cooked the rice and lentils in chicken broth to give it some additional flavor. It was delicious with some grilled chicken and Tzakziki sauce on the side.

    1. Thank you so much and so happy to hear that! Love that you served it with chicken and tzatziki sauce!

  36. I made this recipe was delicious and pretty simple. Not too many ingredients and a lot of flavor my family enjoyed it. Will make again

  37. Looks so good I remember my mom Katreen used to make it for us as kids, we loved it. Now it’s my turn to make it for my kids, I’m sure they will love it also. The only thing I can add is we used to make a tomato and green onion salad with mint and plenty of lemon juice served along side of it, we would literally put a spoon full of mujadara and scoop up some salad at the same time, with a little pita bread, they really compliment each other. Thank you for the simple recipe.

    1. I love that you make a simple salad to go with it! My mom always makes a Lebanese style salad to go with it too. It really complements the flavor!

  38. This is so delicious! I didn’t add as much onion since I don’t cook with it due to hubby’s allergy. But next time I’m using more. It added such a sweetness. Only problem with this is that I ate way more than the serving size!! This and a fresh salad is going to be my new go to lunch when I want something quick and filling. Thanks for sharing.

  39. Followed recipe exactly and was disappointed. The ratio of lentils to rice was off with way to many lentils. They came out a little mushy to boot. Probably will go back to my old recipe next time.

    1. So sorry to hear that. The ratio of lentils to rice is usually like this in most recipes I’ve seen. Did you use short grain rice?

  40. Just wanted to let you know that i made your Lebanese Mujadara .. i love lentils and that’s what caught my eye. It was super easy and tasted great! I shared it with my friends and passed on your recipe.. thank you ?

  41. Thank you for the recipe, healthy and delicious! The carmelized onions took a while to cook but so worth the wait!! Love all your recipes!

  42. Everyone who knows me, knows I’m not good in the kitchen, but AT ALL!! I somehow stumbled on this site and tried this recipe. It was so simple to make and absolutely DELICIOUS!! My husband and daughter (my worst critic) devoured it!! Nothing more rewarding than an empty dish with satisfied stomachs 🙂
    Thank you for this delicious easy to make recipe 🙂

    1. Aww that makes me so happy to hear!! And the best part is you probably have lots of leftovers to enjoy tomrorow!

  43. Fantastic dish… I added a tap of Vietnamese cinnamon to the carmelized onions before mixing… delicious

  44. Should I be cooking in the lentils with the lid on? How about once I add the bulgur or rice, should I have the lid on or not? Thanks!

  45. Thanks for the recipe!! Been looking to make this for a while. My family really enjoyed it but I ran into a problem with mine. Lentils were too soft and rice was crunchy. What did I do wrong? Flavors were good and we ate it anyway.

    1. Oh, I think it’s possible you didn’t let the rice steam after it was cooked? It will usually need 15-18 minutes but you have to let it steam afterwards in the pot for 5 minutes. I added that clarification to the recipe. I hope that helps!

  46. Hi Yumna,

    Thanks so much for sharing this recipe and the vine leaves one, both of which are yumny.

    Keep up the good work,
    Joe

  47. My parents were both of Lebanese descent and my Mom was a great cook and a great lady.I can still see her fixing my brother and me a plate of this hot mujudara and we would take our spoons and circle around our plates because the edges were cooler. I cover the lentils when cooking and cover the lentils when the rice and onions are added. Do you?

  48. If I was to triple the recipe how much onion is needed? 18 onions sounds like too much. Also the cumin?

    1. Wow tripling the recipe! The onions play a huge part of the recipe so I’m leaning towards saying yes 18 onions haha. But You can get away with 12 onions for sure, leaving some on top for caramelizing. I would definitely trip the cumin.

  49. My first atttemp and it turned out well – I’ll give myself a 6/10, allways room for improvement. I’m following a WFPB diet so tried to brown the onions without oil, which was a failure. I added a small amount of Extra Virgin olive oil and they browned well.
    thanks for the great recipe.

  50. When my mom made it, she cooked the onions first in the pot, then put lentils and rice in pot with water, etc. It was delicious, What do you think? How would you do it in one pot? Thank you

    1. Oh yes, you can definitely make it all in one pot. You can cook the onions, then add add the rice and lentils to the onions along with double the water. Then cook it all together. The rice might be more soft that way, but it will be faster and still delicious!

      1. Thank you! I love your recipes! She cooked the onions, then poured the water, then poured the lentils and let them cook for about twenty minutes, then put the rice in for about twenty minutes. Please continue with your delicious recipes!

  51. I was taught to burn some of the onions, then boil them and strain the water. This water is then used to cook the rice, lentils and more onions.

    1. Yes, that’s definitely a great way to do it, but for me it was more time consuming, so I decided to skip that step in the recipe I share.

  52. I’m not able to click on the star rating for some reason, but wanted to thank you for such a delicious recipe! Years ago, when I was pregnant with my youngest, I lived next door to a lovely Lebanese woman who was an amazing cook. She’d bring me samples of her food all the time and this dish, in particular, was a favorite. It’s amazing how much flavor you can coax out of just three simple ingredients!!

    1. Hi there, thank you so much! I’m currently working on fixing the star rating, but I appreciate you leaving a comment still! Your comment made me smile to think about how this dish made you remember the lovely neighbor you had! I’m always amazed at how incredible this tastes with such basic ingredients. Thanks for sharing with me!

      1. Amazing recipe. Everytime I made Mujadara the lentils would be hard. With your recipe it came out perfect. This one is a keeper. Thanks