Easy Mujadara
Fluffy basmati rice and tender brown lentils cooked with cumin, allspice (or cinnamon), turmeric, and crowned with jammy caramelized onions. Vegan, hearty, budget-friendly—finished with fresh parsley and a dollop of hummus.
Ingredients
- 1 cup dried brown lentils, picked and rinsed
- 1 cup basmati rice (12-minute cook), rinsed until water runs clear (optional 10-minute soak)
- 3 large yellow onions (750–800 g), thinly sliced
- 3-4 tbsp olive oil, divided (use more as needed for onions)
- 1 tbsp cumin
- 1 tsp each, turmeric and all spice sub cinnamon for all spice
- 1-2 bay leaves
- salt and fresh ground black pepper to taste
- 3 cups water or low-sodium veg broth veg broth adds more flavour
To Serve:
- chopped fresh parsley and hummus; lemon wedges optional see notes
Instructions
Caramelize onions:
- Heat 2–3 tbsp olive oil in a wide skillet over medium to medium-low. Add onions + ½ tsp salt. Cook 25–35 minutes, stirring every few minutes, until deep golden with jammy edges. If browning stalls, raise heat briefly and avoid crowding. Reserve for topping.
Parboil lentils:
- While onions cook, place lentils in a saucepan, cover with water by 2–3 inches and add ½ tsp salt. Simmer 12–15 minutes until just tender but still a touch firm (they’ll finish with the rice). Drain well.
Bloom spices & toast rice:
- In a Dutch oven or large pot, warm 1 tbsp olive oil over medium. Add cumin, turmeric, allspice (or cinnamon), bay, and black pepper; stir 30–45 seconds until fragrant. Add rinsed rice; toast 30 seconds, stirring to coat in spiced oil.
Combine & cook:
- Add drained lentils, 3 cups hot water/broth, and 1–1¼ tsp salt. Bring to a strong simmer. Stir once to level the surface, cover tightly, reduce heat to low, and cook 12 minutes.
Serve:
- Mound mujadara on plates or bowls, top generously with caramelized onions, parsley, and a dollop of hummus. Add lemon if you like. See notes for more toppings and sauce ideas. Enjoy!
Notes
(Topping Ideas):
- Tahini–Lemon sauce (tahini + lemon + water + pinch garlic & salt), classic and vegan.
- Garlic yogurt (or plant yogurt) with lemon & a little grated garlic.
- Cucumber–yogurt (tzatziki style) with mint or dill.
- Sumac onions (thin red onion + lemon + sumac + salt).
- Tomato–cucumber salad with parsley, lemon, olive oil.
- Quick pickles (radish/turnip in vinegar + pinch sugar & salt).
- Toasted nuts/seeds (pine nuts, almonds, pistachios, sesame).
- Crispy onions/shallots (take some onions a shade darker or use store-bought).
- Dukkah or za’atar sprinkle.
- Herby heat: zhoug, shatta, or chili oil (Aleppo flakes warmed in olive oil).
- Pomegranate arils + drizzle of pomegranate molasses.
- Fresh herbs (parsley, mint, dill) + lemon wedges.
- Roasted veg (cauliflower, carrots, eggplant) with cumin.
-
Extra hummus swirl under or on top for creaminess.
- Liquid & time: For 1 cup quick basmati + parboiled lentils, use 3 cups hot water/broth; cook 12 min, then steam 10 min.
- Salt guide: Start 1–1¼ tsp fine salt per cup grains/legumes (less if broth is salty).
- Onions: Don’t crowd; medium–low heat. If browning stalls, add 1–2 tsp oil, raise heat briefly, deglaze with 1 tbsp water.
- Bloom & toast: Bloom spices 30–45 sec in oil; toast rice 20–30 sec.
- Spices: Allspice → ½ tsp cinnamon; optional baharat/7-spice, pinch cayenne/Aleppo.
- Finishers: Lemon, parsley/dill, drizzle onion pan oil; hummus or tahini sauce.
- Texture fixes: Too dry → 2–4 tbsp hot water, cover 1–2 min. Too moist → uncover on low 2–3 min.
- Make-ahead: Chill fully; 4 days in fridge; reheat with splash water. Freeze 3 months.
- Instant Pot: High 4 min, NR 10 min, then fluff (with parboiled lentils).
- Dietary: Vegan + GF; use unsweetened plant yogurt for sauces.
Nutrition
Serving: 350g | Calories: 480kcal | Carbohydrates: 80g | Protein: 16g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.5g | Sodium: 680mg | Potassium: 700mg | Fiber: 12g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 5.5mg
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