If there were a global competition for the best comfort food, vegan mujadara would easily make my top three. This Middle Eastern classic of lentils and rice has it all: flavor, balance, and warmth. There are endless ways to make mujadara—but this is my version, and at least according to my daughter, it’s the best one out there.
This is a classic mujadara recipe, made with green lentils and rice. I use basmati rice, which gives that perfect fluffy texture—every grain separate, just the way I like it. Jasmine or plain white rice will work too. Start by rinsing the green lentils well and soaking them for about an hour. Do the same with the basmati rice, soaking it in plenty of water for 30 minutes. You can begin soaking the rice right at the start of cooking, since it’s added later in the process.
While the mujadara is cooking—and this part is just as important!—start making the crispy onions to go on top. How much onion? Honestly, the more the better. The recipe says two onions, but in my opinion, there’s no such thing as too much crispy onion. The key here is time, so begin frying the onions as soon as you start cooking the mujadara, or even a bit earlier. Peel the onions, slice them in half lengthwise, then cut into thin half-moons (about 2–3 mm thick). Heat 2–3 tablespoons of olive oil in a pan, add the onions and a generous pinch of salt, and cook on low heat (not the lowest—just low). Stir occasionally and give them time to slowly turn golden and caramelized.
How to make the foolproof mujadara?
In a large pot, heat 3 tablespoons of olive oil—don’t go with less than that. Add one finely chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent. Add the soaked green lentils, along with the spices: cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 3 cups of water, stir, and cover the pot with a lid. Bring to a boil, then lower the heat and let it simmer, covered, for 20 minutes on low heat.
Next, add the soaked basmati rice to the pot. No need to add more water. Give it a gentle stir, cover with a lid, and bring everything to a boil over medium-high heat. Then lower the heat again and let the mujadara cook on low for another 20 minutes. Once done, turn off the heat and let it sit—still covered—for an additional 5–10 minutes.
Serve with a generous amount of crispy onions on top (don’t be shy!), and if you’d like, a sprinkle of fresh parsley. Store in an airtight container in the fridge for up to 3 days.
Scroll down for the full recipe!
Looking for more tasty recipes?
- Wild Rice with Red Cabbage
- Lentils and Kale Stuffed Baked Sweet Potato
- Vegan White Bean and Almonds Meatballs
- Green Veggie Pot
Foolproof Mujadara: The Ultimate Lentil and Rice Comfort Food
Ingredients:
For the mujadara:
- 1 cup green lentils, rinsed well and soaked in plenty of fresh water for 1 hour
- 1 cup basmati rice, rinsed well and soaked in plenty of water for 30 minutes
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 3 cups water
For the crispy onions:
- 2 large onions (or more!)
- 2 –3 tablespoons olive oil
- A generous pinch of salt
Instructions:
- See notes below for tips on timing the lentil and rice soaking.
- Start frying the crispy onions at the same time you begin cooking the mujadara. Peel the onions, slice them in half lengthwise, and cut into thin half-moons (about 1/8 inch thick / 2–3 mm thick). Heat 2–3 tablespoons of olive oil in a pan, add the sliced onions, season with a generous pinch of salt, and fry on low heat, stirring occasionally, until beautifully golden.
- In a wide pot, heat 3 tablespoons of olive oil. Add one finely chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent.
- Add the soaked lentils (drained) along with the cumin, cinnamon, nutmeg, salt, and pepper. Pour in 3 cups of water, stir, cover, and bring to a boil. Once boiling, lower the heat and simmer, covered, for 20 minutes.
- After 20 minutes, add the soaked rice (drained). Give it a single stir, cover again, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer, covered, for another 20 minutes.
- Turn off the heat and let the pot sit, covered, for 5–10 more minutes.
- Serve topped with lots of crispy onions—and chopped parsley if desired.
Notes:
- One hour before you start cooking, rinse the lentils thoroughly and soak them in plenty of water for 1 hour.
- Just before cooking (and once the lentils are soaked), rinse the rice and soak it in plenty of water for 30 minutes. Then begin cooking.
- You can also use jasmine or regular white rice if needed.
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