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Mujadara from Lebanon

Mujadara

📍 Levant ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Lentils and rice crowned with sweet fried onions.

About Mujadara

Lentils and rice are simmered together and topped with a heap of deeply caramelised, almost crisp fried onions that lend a savoury sweetness. Humble and ancient, it is a Levantine staple eaten warm or cold with yoghurt.

🏛️ History & Culture

The origins of mujadara are debated, though it is clearly an ancient dish of the Levant, with similar lentil-and-grain preparations appearing in medieval Arab cookery. Some have suggested a connection to the lentil stew mentioned in the Bible, but this remains speculation. The Arabic name, meaning "pockmarked," describes the lentils scattered through the rice.

Regional variations abound: Lebanese home cooks typically use rice, while in Palestine and Syria, bulgur is often substituted. It holds deep cultural weight as a humble, nourishing meal — a staple during Christian Lent, and a beloved comfort food across the region, commonly served with yogurt, pickles, and flatbread.

🍳 How to make Mujadara

AI-assisted, not kitchen-tested

Mujadara (Lentils and Rice with Caramelised Onions)

A humble Lebanese staple of green lentils and rice crowned with deeply caramelised onions. Traditionally eaten warm with a dollop of plain yoghurt or a simple cucumber-yoghurt salad.

Prep
15 min
Cook
60 min
Total
75 min
Serves
4 to 6
Difficulty
Easy

Recipe ingredients

  • 250 g (8½ oz / about 1¼ cups) whole green or brown lentils, do not use red or yellow lentils, they break down
  • 150 g (5 oz / about ¾ cup) long-grain or medium-grain white rice, Egyptian or basmati are typical
  • 600 g (about 1¼ lb / 3 large) yellow onions, halved and thinly sliced
  • 120 ml (½ cup) olive oil, divided
  • 5 ml (1 tsp) ground cumin, toasted if possible
  • 5 g (1½ tsp) fine sea salt, or to taste
  • 2 g (¾ tsp) black pepper
  • 750 ml (3 cups) water or light stock, for simmering the lentils
  • 250 g (about 1 cup) plain yoghurt, to serve, optional

Steps

  1. 1 Rinse the lentils in cold water until it runs clear. Combine them in a saucepan with the 750 ml water and a small pinch of salt. Bring to a boil, skimming any foam, then reduce to a gentle simmer and cook 18 to 25 minutes, until the lentils are tender but still hold their shape. Drain and reserve.
  2. 2 While the lentils cook, prepare the onions: heat 60 ml (¼ cup) of the olive oil in a wide skillet over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring often, for 25 to 35 minutes, lowering the heat as needed so they colour slowly and evenly. You want them deep mahogany brown and jammy, not burnt. Set aside about a third of the onions for the topping; the rest stay in the pan.
  3. 3 Rinse the rice until the water runs clear. In a medium saucepan, heat the remaining 60 ml (¼ cup) olive oil with the cumin over medium heat for about 30 seconds until fragrant.
  4. 4 Add the drained lentils, the rice, 500 ml (about 2 cups) of water, the remaining salt and the black pepper. Bring to a boil, cover, reduce the heat to the lowest setting, and cook 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
  5. 5 Remove from the heat and let the pot rest, covered, for 10 minutes. Fluff gently with a fork.
  6. 6 Spoon the lentils and rice onto a warm platter or into a shallow bowl, pile the reserved caramelised onions on top, and serve hot or at room temperature with yoghurt alongside.
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