Mujadara is a deeply satisfying Lebanese recipe made with blended lentils, rice, and caramelized onions.
There are different types of mujadara, This version of mujadara, known as mujadara msufaye, has a texture similar to refried beans.
I recommend serving this mujadara with a shredded cabbage salad and pita bread, accompanied by a refreshing mint garnish. The thing I love the most about mujadara is the caramelized onions. Sometimes, I double the onions just to ensure I have enough, because I like to have some caramelized onions in every bite.
⭐️ For more authentic Lebanese recipes, check out our list of delicious Lebanese recipes. ⭐️
Ingredient Notes
This mujadara recipe uses brown or green lentils. Any other type of lentil, including red lentils, is not a suitable substitute because they cook too quickly. I prefer short-grain rice, like Calrose rice, or medium-grain rice, like Jasmine rice. I don't recommend long-grain rice.
How to Make Mujadara
Boil the lentils until they are soft (about 45 minutes). Lentils vary in cooking time, so cook them as long as needed for them to be tender. While the lentils are cooking, prepare the caramelized onions.
In a nonstick skillet on medium-high heat, fry the chopped onions in olive oil. Cook until they begin to caramelize. Add in the rinsed and drained rice.
Mix the rice and caramelized onions on the stove for about one to two minutes. Remove from heat and set aside.
Once the lentils are done cooking, blend them with an immersion blender.
Add the caramelized onions and rice mixture. Make sure the stovetop is on a very low setting. Cover the pot and cook the lentils and rice until the rice is tender (about 25 to 30 minutes), stirring every 3 to 5 minutes so the rice doesn't stick to the bottom of the pot.
The consistency of the mujadara should be similar to refried beans when it's finished. Continue cooking the mujadara on low until the consistency reaches this thickness. Add in the ground cumin, ground allspice, salt, and pepper. Serve alongside a shredded cabbage salad and pita bread.
Tips and Tricks
- Make sure there's adequate water. Lentils burn easily and stick to the bottom of the pot. I don't know what's worse than the smell of bunet lentils.
- Water varies depending on the lentil. The easiest way to get the right texture for this recipe is to adjust the cooking time on low heat.
- After adding the rice, stir every 3 to 5 minutes. The rice can stick to the bottom of the pot, so it's important to stir frequently.
📋 Recipe
Mujadara Msufaye - Lebanese Lentils and Rice
Ingredients
- 5¼ cups brown or green lentils about 2 lbs
- 15 cups water to boil the lentils, see note 3
- ⅓ cup short-grain rice
- 2 large onions or 3 medium onions
- 2 tablespoons olive oil
- 4 tablespoons vegetable oil
- 2 teaspoon ground allspice in Arabic behar helo
- 2 teaspoon ground cumin
- ½ teaspoon ground black pepper
- Salt to taste
Instructions
Make the Lentils and Rice
- Cook the lentils covered on medium-high heat in a large pot of water (about 15 cups) for about 45 minutes or until tender. Stir the lentils every 15 minutes.
- While the lentils are cooking, prepare the caramelized onions. Peel and chop the onions. In a nonstick pan on medium-high heat, add the olive oil and vegetable oil. Add the onions. Once the onions start to brown, turn the heat to medium heat. Slowly cook the onions until they caramelize. Add the rinsed and drained rice. Continue to cook for one to two minutes. Set aside.
- Once the lentils are soft, blend with a hand immersion blender. Turn the heat on low. Add the rice and caramelized onion mixture, stirring every 3 to 5 minutes until the rice is finished (about 30 minutes). Keep the mujadara covered while cooking. The mujadara is finished when the rice is tender and the consistency is like refried beans.
- Season with allspice, ground cumin, black pepper, and salt. Serve with pita bread and shredded cabbage salad.
Notes
- If using a food processor in lieu of a handheld blender, add the mixture to the food processor. Blend on high until smooth. Pour the mujadara into a large dish.
- To save time making this dish, caramelize the onions while the lentils are cooking.
- Depending on the lentils and cooking setup, this recipe may need more water (about 2 to 5 cups more water). Adjust as needed.
- Storage: If you keep mujadara in an airtight container in the fridge, it should be good for 5 days. The best way to reheat mujadara is in the microwave.
- Variations:
- Top the mujadara with extra caramelized onions.
- Use either green lentils or brown lentils.
- Use a food processor in lieu of an immersion blender to blend the lentils. An immersion blender is the easiest, but a food processor also works.
- Don't blend the mujadara at all, which has a little more chunky consistency.
Sana says
Haven't tried it yet but how would it hold up in the freezer? Trying to find good meal prep ideas and this is something my taita used to make!
Lilian Guidry says
Sorry for the late reply, Sana! This recipe should hold up good in the freezer. I freeze several of my bean recipes from ful medames and lentil soup to falafel mixture.
Robb says
I love this! The dry rice with lentils with fried onions version and soup may very well be my favorite foods to eat and I love trying every recipe for them i come across. i often make soup from the leftover fried rice and lentil if there is any left Ha Ha! Stay blessed!
Lily says
Wow, thanks for the comment! Lentils and caramelized onions are so simple, yet so yummy!
Lina says
Was simple and easy to follow
Mary says
Mujadara is made a lot of different ways and this is how we make it with my family. Although we don’t hand blend
Maureen says
I am of Lebanese descent and grew up on this dish. We however cook it all in one pan.. Caramelize the onions. Add the lentils, rice, water, salt and follow the same cooking instructions. Do not use a blender to mash the lentils. It will come out more like a porridge and can be eaten hot or cold. It will firm up as it cools. Can be stored for several days in the fridge.
Lily says
Thank you so much for the comment and sharing tips for how you make it! Doing it in one pot cuts down on dirty dishes. Also, my mother makes Mujadara the same way without blending too!
Nadeen says
Can you use a brown rice in this recipe? I also grew up with some Lebanese family, but my mother never made this. I’m on a heart healthy diet so wondering if I can use brown rice? Thanks so much!
Lily says
Hi Nadeem, that’s a good question- yes you can use brown rice. I would parboil it first though before adding it to the recipe because brown rice takes a little longer to cook than white rice.
Donut says
This is not Mujadara. This is shourabet 3adas (lentil soup) Mujadara is a completely different dish!!
Lily says
This is how my family makes mujadara, which as we all know in Lebanese households can take on a lot of different meanings. There's a few lentil soup recipes on the blog if you want to check them out: adas bi hamod, Lebanese red lentil soup, Egyptian red lentil soup.
Neli Howard says
And why haven't I tried this before ?! An interesting recipe and photo is really not bad. I like that it is vegan and I will definitely try your recipe!
Jovita says
I am always up for authentic dishes from all over the world. Mujadarrah looks gorgeous, and only 4 ingredients?? Wow. Definitely trying this one!
Charla says
I can't say I tried any Lebanese food but love the sound of lentils with caramelized onions because both are my weakness.
Toni says
I love recipes like this. It's easy to make and so delicious. I love that it only needs 4 ingredients too.
Romina says
A great dish. And with just 4 ingredients I will definitely be making this again and again.