Mujadara - One-Pot Middle Eastern Lentils and Rice

Preparation time: 60 minutes | Serves: 4-6 people

Every culture has its own version of lentils and rice, and for good reason. When I first came across this Middle Eastern version combining warmly spiced rice, lentils and crispy, caramelised onions, I was so excited to give it a try. One bite in, and I was completely sold.

Since that first time, I've recreated this Mujadara recipe so many times, tweaking it to make it quicker and easier for batch cooking and meal prep, especially when all you have are pantry staples like rice, canned lentils and a handful of spices.

What is Mujadara?

Originally a peasant dish popular across the Levant and wider Middle East, Mujadara is a hearty, healthy and deceptively simple recipe made with cooked lentils and rice, topped with sweet, crunchy caramelised onions.

This lentil and rice dish is often served as a side alongside grilled meat and fresh salads, but it's equally satisfying as a vegetarian main.

Why you’ll love this one-pot rice and lentils -

Mujadara is naturally vegan and packed with healthy, accessible ingredients that are most likely already in your pantry. In this version, I've added a few extra spices, including bay leaves and cinnamon, to infuse the rice with deeper, more aromatic flavour, and cooked everything in homemade vegetable stock for a richer result.

I've also found a way to make crispy caramelised onions in the air fryer, which cuts the oil needed by half and makes this an even healthier option than the traditional stovetop method. Both versions are included in the recipe below.

You'll love this dish because it's a wonderful reminder that simple things, cooked well, are often the most delicious. Like so many peasant dishes, it's made from affordable, filling ingredients that work beautifully in every season. It's also ideal for meal prepping, as the flavours deepen over a few days, making your weekday lunches and dinners taste even better than the night before.

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Ingredients

For the caramelised onions -

• 4 brown onions, finely sliced

• 2 tsps olive oil

• Salt, to taste

For the mujadara -

• 1-2 tbsp olive oil

• 2 brown onions, finely sliced

• 2 cups brown lentils - drained (I use canned lentils)

• 2 cups Basmati rice, rinsed and soaked for atleast 30 minutes

• 4-5 cups vegetable/ chicken stock or water

• ½ tbsp ground cumin

• 2 tsp smoked paprika (optional)

• 1 bay leaf

• 1 cinnamon stick

• Salt, to taste

• Fresh mint/ parsley to garnish,

• Yoghurt, to serve

Method

Make the caramelised onions -

1. Preheat your air fryer to 200ºC.

2. Toss 4 of the 6 sliced onions with 1-2 tsp olive oil and spread in an even layer.

3. Air fry for 4-5 minutes (the onions will release quite a bit of steam at first, don't be alarmed!)

4. Reduce the heat to 180°C and continue cooking for 15-20 minutes, stirring every 10 minutes or so. If they start to burn, lower to 160°C and cook until evenly golden.

5. Remove and spread onto a plate, tossing with a generous pinch of salt to keep them dry and crunchy. Set aside.

Making the Mujadara -

1. Heat olive oil in a large pot over medium heat and fry the remaining 2 sliced onions until golden.

2. Add the spices and bay leaf, stirring for a few seconds until fragrant. Stir in the drained rice and until well coated.

3. Pour in half the water/ stock and cook the rice, adding more liquid gradually as it absorbs.

4. When the rice is just a few minutes from done, turn off the heat and fold in the lentils.

5. Cover with a lid and leave to steam for 10-12 minutes.

6. Season to taste, folding gently to avoid breaking up the rice.

7. Serve hot, topped with the crispy onions and fresh parsley, with yoghurt on the side.

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Other vegan recipes you might enjoy -

Extra Garlicky Spaghetti Aglio e Olio

Chocolate Tahini Bliss Balls

Green Mango Curry

Miso Tahini Beans with Garlicky Greens

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RECIPE NOTES

Swaps, Serves & Storage

1. How do I caramelise the onions without an air fryer?
   You can use the traditional stove-top method to caramelise the onions.
   Heat a large pot with 2-3 tbsps olive oil and fry the onions over medium-low heat, stirring occasionally, until crispy and caramelised, about 20-30 minutes. Remove and set aside.

2. Can I make this recipe using brown rice?
   Yes, I love the texture of brown rice in this recipe. Remember to cook it for an extra 20-30 minutes as brown rice takes longer to cook.

3. What lentils should I use for the Mujadara recipe?
   Brown lentils (also known as whole Masoor dal) are the best lentils for this recipe as they hold together well and don’t turn mushy when cooked.

4. Can I use dried lentils for this recipe?
   If you’re using dried lentils to make this Mujadara, rinse and soak them for around 20-30 mins. Boil in around 4 cups of boiling water till 30 mins (or until they are just cooked). Keep an eye on the lentils and stir only half way to ensure they cook evenly and don’t turn mushy.

5. Can I make this recipe in a pressure cooker or slow cooker?
   I don’t recommend making this recipe in a pressure cooker as the rice or lentils may overcook. It’s easier to make these in a pot so you can keep an eye on the texture.

6. Can I meal prep this dish?
   The Mujadara can be stored in the fridge for up to a week. The onions will turn soft when reheated but still taste delicious - great for work lunches or mid-week dinners.

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