Mujadara (Lentils and Rice With Fried Onions)
Published May 15, 2025
- Total Time
- 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup green, brown, black or Puy lentils, picked through and rinsed
- Kosher salt (such as Diamond Crystal)
- 1½ teaspoons ground cumin
- ½cup olive oil
- 2large yellow onions, finely chopped
- ½teaspoon black pepper
- 1cup white basmati rice, rinsed until the water runs clear and drained (see Tip)
- Vegetable oil, for frying
- 1large yellow onion, halved and thinly sliced
For the Mujadara
For the Fried Onion Topping (optional)
Nutritional analysis per serving (6 servings)
443 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 11 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start the mujadara: Place the lentils, 1 teaspoon salt, ½ teaspoon cumin and 4 cups of water in a medium saucepan, partially cover and bring to a boil over high. Reduce to a simmer and cook, stirring occasionally, until the lentils are partially cooked (al dente), about 15 minutes, depending on the type of lentil. (Check often so the lentils don’t overcook.) Remove the pot from the heat, uncover and set aside.
- Step 2
While the lentils cook, in a large (12-inch) pan with a lid, heat the olive oil over medium-high. Stir in the chopped onions, then cook without stirring (to help encourage browning) until the onions start to turn golden at the edges, 10 to 12 minutes. Reduce the heat to medium if necessary and continue to cook, stirring occasionally, until the onions are a rich golden brown, 25 to 30 minutes more. Season the onions with a little salt.
- Step 3
Stir the rice, 1½ teaspoons salt, remaining 1 teaspoon cumin and the black pepper into the cooked onions. Stir in the lentils and their cooking liquid and bring to a boil. Carefully taste the cooking liquid and adjust seasoning as needed; it should be pleasantly seasoned. Cover, reduce to low and cook until the liquid has been absorbed and the lentils and rice are fully cooked, about 18 minutes. Remove from the heat and allow to steam, covered, for 10 minutes.
- Step 4
Make the fried onion topping (if desired): While the mujadara cooks, line a large plate or sheet pan with paper towels and set aside. In a medium pot, add enough oil to reach 1 inch high (about 3 cups) and heat over medium-high until the temperature reaches 350 degrees. While the oil heats, separate the onion slices by hand so they’re not clumped, and trim off any larger pieces so each slice has about the same thickness. Working in 2 to 3 batches, carefully add the onion to the hot oil. Fry, stirring with a slotted spoon, until golden brown, about 2 minutes. Adjust the heat as needed to maintain the temperature. Remove with the slotted spoon and transfer to the paper towel-lined plate; repeat as needed to cook remaining onion.
- Step 5
Serve mujadara warm or at room temperature, topped with the fried onions (if using).
- Basmati rice is a long-grain variety, but occasionally American basmati has shorter grains. When in doubt, look for imported basmati to ensure the mujadara has the right texture.
Private Notes
Comments
Grew up with this but seasoned with "Syrian pepper" equal parts black pepper, allspice and ground clove. Thanks for sharing this family favorite enjoyed hot, cold or room temp. My "Tata" is smiling....but more onions especially fried on top.
As the first commenter on this recipe I felt morally obligated to follow it *exactly* to give you all the best review I could. Unfortunately, I am me, so I had to deviate just slightly. Subbed one humongous red onion for the two yellow onions and cut the olive oil by just a bit, but otherwise followed exactly. It was yummy! could I have just cooked lentils and rice and mixed them in like half the time? Yes. But I think texturally this was delicious and the depth of flavor was also unparalleled.
I don't see how the onions are "optional". Without the onions it's not mujadara
This was so good I made it twice in one week. I find NYT recipes under season so I added an equal amount of Lebanese 7 spice with the cumin and that helped a lot. Stirring in labne when serving makes it super comforting and filling.
I love this recipe! I add a head of minced garlic to the onions. Sometimes I add some diced tomato in the end. It's such a versatile recipe and the flavor is so yummy.
Mujadara is my absolute favorite dish but this was my first time making it, and I was so impressed with this recipe. Agree the half cup of oil sounded like a lot - I used nearer to a quarter cup and found it to be effective to brown the onions (which took around 15-20 mins for me). Ate it with tabouleh, which was a perfect match. Absolutely delicious, I could eat the whole pan.