Mujadara, a simple but exquisite dish of rice and lentils flavored with golden, crisp, caramelized onions, is a classic of Arabic cuisine. My even healthier but authentic mujadara is also infused with the fresh and delicious goodness of leeks.
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What is mujadara?
Mujaddara (also called mudardara or megadarra), is a delicious rice and lentil recipe eaten widely across the Arabic world. This one-pot medley of onions, rice and lentils is delicious proof that the simplest of recipes can also be the most satisfying.
The bulk of the flavor in mujadara comes from onions fried to a rich, deep, smoky, savory sweetness. When those crispy onions mingle with the tender rice and lentils, they create such magic, your tastebuds will do the tango.
Albeit meatless, a mujaddara is hearty and satisfying and it’s a great dish to serve to an omnivore.
Why you will love this recipe
- Delicious, one-dish meal. My mujadara recipe has everything you want in a complete meal: proteins from the rice and lentil combination, and veggies, including the onions and leeks.
- Simple and affordable recipe. The three main ingredients in this recipe — rice, lentils and onions — are all easy on the wallet.
- Healthy. This mujadara is loaded with protein, fiber, and tons of nutrients.
- Soy-free, nut-free, gluten-free and vegan
Ingredients
- Rice. Use any long-grain white rice, including jasmine rice or basmati.
- Whole brown lentils. These are nutty and delicious and add tons of hearty flavor.
- Onions. You will need two large onions for this recipe. I used red onions but yellow onions are fine too.
- Garlic
- Leeks. Although not a traditional ingredient, the leeks add amazing flavor and make this mujaddara even more nutritious.
- Spices: Ground cumin, ground allspice, bay leaves, cayenne (optional) and cinnamon.
- Extra virgin olive oil
How to make mujadara
Wash the lentils and place them in a saucepan. Cover with an inch of water. Bring to a boil, cover, lower heat to simmer, and let the lentils cook for 8 minutes. Once the lentils are semi-tender, turn off the heat. Drain the lentils before adding them to the pot.
In a large saucepan or saute pan, add olive oil along with the thinly sliced onions, a pinch of salt and ground black pepper to taste.
Saute the onions over medium heat, stirring them frequently, until they are golden brown and crispy at the edges. Remove the onions with a slotted spoon to a plate lined with paper towels. Set aside.
To the same saucepan and the remaining oil, add the thinly sliced leeks. Add a pinch of salt and saute until the leeks caramelize and turn brown.
Add the garlic to the saucepan and saute for 30 seconds.
Stir in the spices–ground allspice, ground cumin, bay leaves and cinnamon stick. Mix.
Add the rice to the saucepan and saute for a couple of minutes until the rice turns slightly opaque.
Stir in the cooked, drained lentils.
Add four cups water or vegetable stock to the pan. Bring to a boil, stir once, then turn heat down to low. Cover and cook 25 minutes. Let the mujadara stand 10 minutes after cooking before you remove the lid. Fluff with a fork before serving.
Variations
- To make this recipe with brown rice, cook the rice separately in a large pot of boiling water with the spices added, until the rice is about 70 percent done. Strain out all the water before using.
- To add more healthfulness to this recipe, I sometimes cook the mujaddara with spinach or other quick-cooking greens. To do this, open the pot after the rice and lentils have been cooking for 15 minutes. Spread four cups of leafy greens (chopped if using larger greens) on top of the mujaddara. Cover and continue cooking for 10 more minutes.
What to serve with mujaddara
There are healthy greens and lentils and rice in the recipe, so it is truly a complete meal. But you can also serve the mujaddara with vegan yogurt or vegan labneh.
You can also serve the mujadara with a fresh, green salad or this yummy beet salad.
More vegan rice recipes
Love this Vegan Mujadara? Check out more vegan rice recipes at Holy Cow Vegan!
Mujadara
Mujadara or Mujaddara is a simple but exquisite dish of rice and lentils flavored with golden, crisp, caramelized onions. It is a classic recipe from Arabic cuisine. My even healthier but authentic mujadara is also infused with the fresh and delicious goodness of leeks.
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Servings: 8 servings
Calories: 308kcal
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Instructions
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Wash the lentils and place them in a saucepan. Cover with an inch of water. Bring to a boil, cover, lower heat to simmer, and let the lentils cook for 8 minutes. Once the lentils are semi-tender, turn off the heat. Drain the lentils before adding them to the pot.
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In a large saucepan or sauté pan, add olive oil along with the thinly sliced onions, a pinch of salt and ground black pepper to taste.
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Saute the onions over medium heat, stirring them frequently, until they are golden brown and crispy at the edges. Remove the onions with a slotted spoon to a plate lined with paper towels. Set aside.
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To the same saucepan with the remaining oil, add the thinly sliced leeks. Add a pinch of salt and sauté until the leeks caramelize and turn brown.
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Add the garlic to the saucepan and sauté for 30 seconds.
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Stir in the spices–ground allspice, ground cumin, bay leaves and cinnamon stick. Mix.
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Add the rice to the saucepan and saute for a couple of minutes until the rice turns slightly opaque.
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Stir in the cooked, drained lentils. Add four cups water or vegetable stock to the pan. Bring to a boil, stir once, then turn heat down to low. Cover and cook 25 minutes. Let the mujadara stand 10 minutes after cooking before you remove the lid. Stir in the caramelized onions. Fluff the rice and lentils with a fork before serving.
Recipe notes
- To make this recipe with brown rice, cook the rice separately in a large pot of boiling water with the spices added, until the rice is about 70 percent done. Strain out all the water before using.
- To add more healthfulness to this recipe, I sometimes cook the mujaddara with spinach or other quick-cooking greens. To do this, open the pot after the rice and lentils have been cooking for 15 minutes. Spread four cups of leafy greens (chopped if using larger greens) on top of the mujaddara. Cover and continue cooking for 10 more minutes.
Storage instructions
- Refrigerate: You can refrigerate the mujadara for up to three days.
- Freeze: Freeze the mujadara in an airtight, freezer-safe container for up to three months.
- Reheat: Thaw and reheat individual portions in the microwave, or reheat all of the mujadara in an oven-safe pan in a 350-degree Fahrenheit/180-degree Celsius oven.
Nutrition
Calories: 308kcal | Carbohydrates: 49g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 480mg | Potassium: 472mg | Fiber: 13g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 4mg
