Are you looking for a delicious, comforting dish that’s packed with flavor? Look no further than mujadara, a classic Middle Eastern recipe made with lentils and rice. This hearty dish has been a staple in many cultures for centuries, and its simplicity is part of its appeal. In this article, we’ll explore 18 flavorful mujadara recipes that can be enjoyed at any time of day, from breakfast to dinner and even as a snack.
From classic versions with caramelized onions to creative twists featuring ingredients like coconut yogurt, turmeric, and saffron, there’s something for everyone in this roundup. Whether you’re looking for a quick and easy meal or a more elaborate dish to impress your guests, we’ve got you covered.
Classic Lebanese Mujadara with Caramelized Onions
Classic Lebanese Mujadara with Caramelized Onions
Mujadara is a beloved Middle Eastern dish that’s easy to make and packed with flavor. This classic recipe combines tender lentils, creamy caramelized onions, and savory rice for a comforting meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 4 cups water
– 1 cup cooked white rice (preferably day-old rice)
– 2 tablespoons chopped fresh parsley
Instructions:
1. In a large pot, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized.
2. Add the cumin, salt, lentils, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
3. Fluff the cooked rice with a fork. Stir in the cooked lentil mixture and caramelized onions.
4. Serve hot, garnished with chopped parsley.
Cooking Time: 45-50 minutes
Spicy Mujadara with Red Pepper Flakes
A classic Middle Eastern dish gets a spicy kick with the addition of red pepper flakes, adding depth and warmth to this hearty lentil and rice bowl.
Ingredients:
– 1 cup brown or white lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 1 cup cooked white rice
– Salt and black pepper, to taste
– Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and red pepper flakes to the saucepan. Cook for an additional minute, stirring constantly.
4. Add the lentils and water to the saucepan. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
5. Serve the mujadara over cooked white rice. Season with salt and black pepper to taste.
Cooking Time: 30-35 minutes
Crispy Mujadara with Fried Shallots
Mujadara is a traditional Lebanese dish of crispy rice and lentils, typically served with a hint of cumin and allspice. This recipe takes it to the next level by adding crunchy fried shallots for added texture and flavor.
Ingredients:
– 1 cup brown or white lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4-6 shallots, thinly sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Cook lentils according to package instructions or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add cumin and cooked lentils to the skillet; stir to combine.
4. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally.
5. While lentil mixture simmers, fry shallots in a separate pan with oil over medium-high until golden brown, about 2-3 minutes.
6. Serve crispy mujadara with fried shallots on top, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Lentil and Rice Mujadara with Cumin
Mujadara is a traditional Middle Eastern dish that combines the comforting flavors of lentils, rice, and spices. This recipe adds a warm and aromatic touch with cumin, making it a perfect meal for any time of day.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup uncooked white or brown rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and salt. Cook for 1 minute, stirring constantly.
4. Add the lentils and rice to the pot. Stir well to combine.
5. Pour in the water or broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender.
Cooking Time: 20-25 minutes
Vegan Mujadara with Coconut Yogurt
Mujadara, a traditional Middle Eastern dish, gets a creamy and dairy-free twist with the addition of coconut yogurt. This simple recipe is perfect for a comforting and nutritious meal.
Ingredients:
– 1 cup brown rice
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup coconut yogurt
Instructions:
1. Cook the brown rice according to package instructions.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic, cumin, paprika, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the rinsed lentils and stir to combine. Cook for 5 minutes, or until the lentils are tender.
5. Serve the lentil mixture over cooked brown rice. Top with a dollop of coconut yogurt and enjoy!
Cooking Time: 20-25 minutes
Slow-Cooker Mujadara for Busy Days
Mujadara, a hearty and comforting dish originating from the Middle East, gets a modern twist with this slow-cooker recipe. Perfect for busy days when you need a nutritious meal that’s easy to prepare.
Ingredients:
– 1 cup brown rice
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Add the rice, black beans, onion, garlic, cumin, paprika, salt, and pepper to a slow cooker.
2. In a small bowl, whisk together the olive oil and 1 cup of water. Pour the mixture over the ingredients in the slow cooker.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
Cooking Time: 3-8 hours
Herbed Mujadara with Fresh Parsley and Mint
This recipe adds a bright and refreshing twist to the traditional Middle Eastern dish, Mujadara. The combination of sautéed onions, aromatic spices, and tender lentils is elevated by the addition of fresh parsley and mint.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
Instructions:
1. In a medium saucepan, bring the lentils and water to a boil. Reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown (about 5-7 minutes).
3. Add the garlic, cumin, paprika, salt, and pepper to the skillet. Cook for an additional minute.
4. Stir in the chopped parsley and mint.
5. Combine the cooked lentils with the herb mixture and stir to combine.
Cooking Time: 25-30 minutes
Golden Mujadara with Turmeric and Ginger
This aromatic Middle Eastern-inspired dish combines the warmth of turmeric and ginger with the comfort of golden brown lentils and crispy onions. Perfect for a cozy evening meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground ginger
– Salt, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. In a large skillet, heat olive oil over medium-high heat. Add sliced onions and cook, stirring occasionally, until golden brown (about 8-10 minutes).
3. Add minced garlic, turmeric, and ginger to the skillet and cook for an additional minute, stirring constantly.
4. Drain cooked lentils and add them to the skillet with the onion mixture. Season with salt to taste.
5. Serve warm, garnished with chopped parsley or cilantro if desired.
Cooking Time: 35-40 minutes
Smoky Mujadara with Paprika and Roasted Garlic
A twist on the traditional Middle Eastern dish, this smoky mujadara combines caramelized onions and roasted garlic with sweet paprika for a depth of flavor.
Ingredients:
– 1 cup brown rice
– 1 cup cooked lentils
– 2 medium onions, thinly sliced
– 3 cloves garlic, peeled and chopped
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss onions with 1 tablespoon olive oil, salt, and smoked paprika on a baking sheet. Roast for 30 minutes, stirring occasionally.
3. In a large skillet, cook lentils over medium heat until lightly toasted. Add roasted garlic and stir to combine.
4. Add cooked brown rice to the skillet and stir to combine with lentils and garlic.
5. Stir in caramelized onions and season with salt to taste.
6. Serve warm or at room temperature, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
One-Pot Mujadara with Brown Rice
This hearty one-pot dish is a flavorful and nutritious twist on the classic Middle Eastern recipe, featuring brown rice, lentils, and caramelized onions. Perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 cup brown rice
– 1 cup red or green lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon coriander
– Salt and pepper, to taste
– 4 cups water
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until caramelized, about 8-10 minutes.
2. Add garlic, cumin, coriander, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add lentils and brown rice to the pot. Stir to combine.
4. Add water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes or until the rice and lentils are tender.
5. Serve hot, garnished with chopped fresh parsley or cilantro.
Cooking Time: 40-45 minutes
Mediterranean Mujadara with Olives and Lemon
This hearty mujadara recipe is a creative twist on the traditional Middle Eastern dish, adding the bright flavors of olives, lemon, and herbs to create a truly Mediterranean-inspired meal.
Ingredients:
– 1 cup brown lentils
– 1 cup chopped onion
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 can (6 oz) pitted green olives, drained and sliced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly caramelized (about 10-12 minutes).
3. Add the garlic, olives, lemon juice, oregano, salt, and pepper to the saucepan. Cook for an additional 2-3 minutes.
4. Add the soaked lentils to the saucepan and stir to combine with the onion mixture.
5. Reduce heat to low, cover, and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Sweet and Savory Mujadara with Pomegranate Molasses
This classic Middle Eastern dish gets a sweet and tangy twist with the addition of pomegranate molasses. A hearty bowl of caramelized onions, crispy rice, and tender lentils is elevated by the rich flavor of this sweet and savory condiment.
Ingredients:
– 1 cup brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup pomegranate molasses
– 1 cup cooked white rice (preferably day-old)
– Fresh parsley or mint leaves for garnish
Instructions:
1. Cook lentils according to package instructions until tender.
2. In a large skillet, heat oil over medium-low. Add onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
3. Stir in cumin and season with salt and pepper.
4. Add cooked lentils to the skillet and stir to combine.
5. Cook for an additional 2-3 minutes.
6. Stir in pomegranate molasses and adjust seasoning if needed.
7. Serve over cooked rice, garnished with fresh herbs.
Cooking Time: 30-40 minutes
Protein-Packed Mujadara with Quinoa
Mujadara is a traditional Middle Eastern dish made with lentils and rice. This recipe gives it a protein-packed boost by adding quinoa and a few simple ingredients.
Ingredients:
– 1 cup cooked quinoa
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the rinsed lentils, quinoa, water or broth, parsley, salt, and pepper to the saucepan. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
3. Stir in the minced garlic and cook for an additional minute.
4. Serve hot, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Gluten-Free Mujadara with Wild Rice
A hearty and nutritious twist on the classic Persian dish, this Gluten-Free Mujadara with Wild Rice is a perfect option for those seeking a gluten-free alternative. This recipe combines the nutty flavor of wild rice with the savory goodness of lentils and onions.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Rinse the wild rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the wild rice and water or broth. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until the rice is tender.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the garlic and lentils to the skillet. Cook for an additional 2-3 minutes or until the lentils are lightly browned.
5. Stir in cooked wild rice and season with salt and pepper to taste.
Cooking Time: 50-55 minutes
Persian-Inspired Mujadara with Saffron
Mujadara is a classic Persian dish that combines the comforting flavors of rice, lentils, and caramelized onions. This recipe adds a touch of luxury with the subtle warmth of saffron.
Ingredients:
– 1 cup brown or white lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt, to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cook until caramelized, about 20 minutes.
3. Add the garlic, cumin, and saffron mixture to the saucepan. Cook for 1 minute.
4. Drain the lentils and add them to the saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Season with salt to taste. Serve hot, garnished with parsley.
Cooking Time: 40-45 minutes
Lebanese Mujadara with Crispy Fried Onions
A hearty and flavorful dish from Lebanon, Mujadara is a staple comfort food made with lentils, rice, and crispy fried onions. This recipe combines the classic flavors of Middle Eastern cuisine with a satisfying crunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 cup cooked white rice
– Salt and pepper to taste
– Vegetable oil for frying onions
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until golden brown, about 5 minutes.
3. In a separate pan, heat enough vegetable oil to shallow-fry onions. Fry the cooked onion mixture in batches until crispy, about 2-3 minutes per batch.
4. Drain fried onions on paper towels. Mix cooked lentils with rice and season with salt and pepper.
5. Serve Mujadara warm or at room temperature, topped with crispy fried onions.
Cooking Time: 45-50 minutes
Spiced Mujadara with Cinnamon and Allspice
This traditional Middle Eastern dish gets a warm and aromatic twist by adding cinnamon and allspice to the classic onion and lentil mixture.
Ingredients:
– 1 cup brown lentils, rinsed and drained
– 2 medium onions, chopped
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– Salt and pepper, to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and cook, stirring occasionally, until they are softened and lightly caramelized (about 20-25 minutes).
3. Add the lentils, cinnamon, allspice, salt, and pepper. Stir to combine.
4. Cook for an additional 10-15 minutes, or until the lentils are tender and the mixture is fragrant.
5. If using garlic, stir it in during the last minute of cooking.
6. Serve hot, garnished with chopped fresh parsley or cilantro (optional).
Cooking Time: 35-40 minutes
Easy Weeknight Mujadara with Pre-Cooked Lentils
Mujadara, a classic Middle Eastern dish, is a staple comfort food that’s quick to prepare and packed with nutritious ingredients. This easy weeknight recipe utilizes pre-cooked lentils to save time and effort, making it perfect for busy households.
Ingredients:
• 1 cup cooked brown or green lentils
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked lentils, diced tomatoes, cumin, salt, and pepper.
5. Cook for 5-7 minutes or until heated through, stirring occasionally.
6. Garnish with chopped parsley before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meal routine with these 18 flavorful mujadara recipes! This classic Middle Eastern dish is made by cooking lentils and rice together, but we’ve taken it to the next level with creative twists. From sweet and savory options like pomegranate molasses and crispy fried onions to spicy and smoky versions with red pepper flakes and roasted garlic, there’s a mujadara recipe for every occasion. Whether you’re looking for vegan, gluten-free, or protein-packed options, we’ve got you covered. Dive in and discover your new favorite dish!
