Mujadara Recipe straight from Israel, made with rice, lentils, and caramelized onions. A simple Middle Eastern dish that is hearty, flavorful, and unforgettable.
author’s note
From Israel Straight To Your Kitchen!
If you follow me on Instagram, you probably saw my recent trip to Israel. One of my favorite moments was in Jaffa, where I cooked with Doris, a local Arab Christian woman. Doris welcomed us into her home and prepared an incredible feast—hummus, baba ghanoush, za’atar pita, roasted veggies, tabbouleh, and Mujadara.
The Mujadara stood out the most. The sweet onions, earthy lentils, and tender rice were so comforting. Back home, I streamlined Doris’s hours-long recipe into a 30-minute version that still keeps all the flavor. It’s perfect for weeknights and a special reminder of my time in Israel.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Lentils | Brown or green lentils hold shape best. Canned lentils save time—just rinse and drain. |
| Rice | Long-grain white rice works best. For more nuttiness, try basmati. |
| Onions | Short on time? Use store-bought fried onions or caramelize ahead. |
| Olive Oil | Avocado oil works too, but olive oil keeps it authentic. |
| Fresh Herbs | Parsley is classic, but cilantro or green onions also work. |
[quickitp] Mujadara has different variations and names depending on where you are. Some of the spelling variations include mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra. [/quicktip]
How To Make Mujadara Recipe
- Caramelize Onions: Slowly cook sliced onions in olive oil until golden brown.
- Cook Lentils & Rice: Simmer lentils until tender, then add rice and cook together.
- Combine: Mix the rice, lentils, and some onions together.
- Top & Serve: Add more caramelized onions on top, fresh herbs, and a squeeze of lemon.
Tips I Learned From Doris
- Add lots of fresh parsley and green onions right before serving.
- A squeeze of lemon juice at the end brightens everything.
- Keep onions separate until serving so they stay crisp.
- Let the dish rest for 10 minutes before serving to avoid mushy rice.
Storage
- Fridge: Store the rice & lentils separate from onions in airtight containers for 3–4 days.
- Freezer: This Mujadara recipe freezes well for up to 3 months. Reheat with a splash of water or broth to fluff it back up.
Serve This Mujadara Recipe With:
Mujadara Recipe
Mujadara Recipe (or Mejadra) is a popular Middle Eastern dish of spiced rice, lentils, and caramelized onions. The onions add a sweet crunch. Mejadra is often served as a vegetarian main or as a side with yogurt or salad.
Video
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1 cup basmati rice uncooked, see note 1
- 1-1/3 cup water
- 2 (15-ounce) cans lentils drained and rinsed
- 1 teaspoon granulated sugar
- Salt and pepper
- 1/2 cup fresh flat-leaf parsley finely chopped, 1/2 bunch
- 1/2 cup finely chopped green onions 1 bunch
- Crispy fried onions for serving
- Serving suggestions optional, see note 2
Instructions
- Add 2 tbsp olive oil to a medium pot over medium heat. Add ground cumin, coriander, garlic powder, and turmeric. Sauté, stirring constantly, until fragrant, about 2–3 minutes. Add rice and sauté for 1 minute.
- Add the water, drained and rinsed lentils, sugar, and salt and pepper to taste (I add 1-1/4 tsp salt and 1/4 tsp pepper). Bring to a boil, then turn heat to medium-low. Cover with a lid and cook for 10–14 minutes or until most of the liquid is absorbed. (It’s okay if there is still a little liquid; it will absorb during resting.) Keeping the lid on, remove the pot from heat and let it stand for 10 minutes. Don’t rush this step!
- After 10 minutes, remove the lid and fluff the rice with a fork. Stir in the finely chopped parsley and green onions. Taste and season with more seasonings if needed. Transfer rice and lentils to a wide serving platter and drizzle the remaining 1 tbsp oil over everything. Squeeze on some fresh lemon if desired. Top with crispy onions and enjoy warm! Great with a dollup of yogurt too!
Recipe Notes
Note 1: If you use a variety of rice other than basmati, you’ll likely need a bit more liquid. If possible, use basmati rice; it truly works the best here! Also, no need to rinse the rice first or you may end up with too much liquid.
Note 2: Optional, for serving: lemon wedges, yogurt, Israeli salad.
Note 3: For an authentic Mujadara, start with caramelized onions. Heat 1/2 cup olive oil in a large skillet, add 3 thinly sliced onions, and cook on low for 50–60 minutes, stirring occasionally, until deeply caramelized. Remove with a slotted spoon, salt lightly, and set aside.
Soak dried lentils for an hour, then drain. In the same pan, add more oil, the lentils, seasonings, salt, and water. Cook until the lentils soften, then add rice (use less rice than lentils, e.g., 2 cups lentils to 1 cup rice). Add enough water to just cover, then cover and cook until rice is tender. Rest, fluff, and top with fresh herbs.
Storage: To store Mujadara, keep the pilaf (rice and lentil mixture) separate from the onions. Keep in an airtight container in the fridge for up to 3–4 days. You can also freeze it in a freezer-safe container for up to 2–3 months.
Nutrition Note: Nutrition information does not include the fried onions.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 83g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 929mg | Fiber: 18g | Sugar: 5g | Vitamin A: 773IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Shortcuts
- Canned Lentils: Skip soaking and boiling lentils for this Mujadara recipe a. Just rinse well before adding.
- French Fried Onions: Found in most grocery stores near salad toppings, they save you an hour of caramelizing.
A More Authentic Mujadara Recipe
- Caramelize the onions: Slice 3 large onions and cook them in ½ cup olive oil over low heat for 50–60 minutes, stirring occasionally, until deeply caramelized. Remove with a slotted spoon, lightly salt, and set aside.
- Cook lentils & rice: If using dried lentils, soak for 1 hour, then drain. In the same pan, add more oil, lentils, seasonings, salt, and water. Cook until tender. Add rice (use half as much rice as lentils) with just enough water to cover. Cook until rice is tender, then rest, fluff, and stir in fresh herbs.
I have been a faithful follower of your blog for a good while now ;-). I was so thrilled that you got a chance to visit Israel and that you enjoyed the delicious cuisine Israel has to offer!! And I’ve been wanting to Mejadra so was very excited to give this recipe a try. It did not disappoint!!! Easy to make and very tasty (and quick ;-). I went the shortcut route but next time dried lentils/fried onions it is! I paired it with you air fryer falafel which was also very tasty, where I substituted spinach vs. cilantro as the last time in Israel, I ate some spinach falafel that I’m still craving for ;-). Thanks for sharing these recipes, hope there are more Middle Eastern cuisine to come.
You are so sweet Eva! Thank you so much for being so supportive! It means the world! There will be definitely more to come! 🙂