If you’re looking for a comforting, wholesome, and utterly delicious dish to add to your repertoire, this Mujadara with Caramelized Onions and Fresh Herbs Recipe is an absolute must-try. Combining tender lentils and rice with the rich sweetness of caramelized onions and the bright freshness of herbs, this dish bursts with layers of flavor and satisfying textures. It’s not only simple and budget-friendly but also wonderfully nourishing, making it a beloved staple in Middle Eastern cooking that can easily become your new favorite weeknight meal or special occasion treat.
Ingredients You’ll Need
This recipe is a celebration of simple, essential ingredients coming together perfectly — each one adding its own charm. From the earthy lentils and nutty rice to the sweet depth of slow-cooked onions and the zing of fresh herbs, every component plays a key role in creating that signature Mujadara flavor.
- 5 small-medium onions (sliced): These caramelize slowly to bring a sweet, rich flavor and beautiful golden color.
- 1.5 cups green or brown lentils: The hearty base of the dish, packed with protein and texture.
- 1 cup brown rice (or white rice): Adds a pleasant chewiness and forms the perfect bed for the lentils.
- 5 to 5 1/2 cups water (divided): Essential for cooking the grains and lentils to just the right tenderness.
- 1 tbsp veggie bouillon powder: Boosts savory depth, infusing the dish with a rich umami punch.
- 1 1/2 tsp salt (divided): Enhances all flavors without overpowering the natural ingredients.
- 1 tsp ground cumin: Adds a warm, earthy spice that’s classic in Mujadara.
- 2 bay leaves: For a subtle herbal undertone that rounds out the savory notes.
- Black pepper (to taste): Just the right touch of spice to balance the dish.
- 2 tbsp olive oil: Used to slowly caramelize the onions to golden perfection and enrich the overall flavor.
How to Make Mujadara with Caramelized Onions and Fresh Herbs Recipe
Step 1: Preparing the Rice and Lentils
Start by soaking the brown rice for about 20 minutes to help it cook evenly and soften nicely. Once soaked and drained, bring 2 1/2 cups of water to a boil in a large pot, then add the rice along with the veggie bouillon powder, 1 teaspoon of salt, black pepper, and bay leaves. Lower the heat to a gentle simmer, cover, and let the rice cook for 20 minutes, allowing it to absorb those fragrant flavors.
Step 2: Soaking and Adding Lentils
While the rice cooks, soak the lentils in cold water to speed up their cooking time. Drain them well before adding to the pot. After the initial 20 minutes, pour the lentils into the pot along with 3 more cups of water. Stir gently, cover again, and cook for an additional 25 minutes on low heat. This two-step method ensures the lentils and rice both come out wonderfully tender without any mushiness.
Step 3: Caramelizing the Onions
While your grains are simmering, heat the olive oil in a large skillet over medium heat. Add the sliced onions, stirring to coat them evenly in oil. Cover the skillet to trap moisture and cook for about 10 minutes until the onions soften. Remove the lid, sprinkle in the cumin and remaining ½ teaspoon salt, and continue to cook, stirring occasionally, until the onions become deep golden brown and slightly crispy at the edges—this is where the magic happens!
Step 4: Combining and Final Touches
Once the lentils and rice are tender, remove the bay leaves and gently fold about two-thirds of your caramelized onions into the pot. Let everything rest covered for a few minutes off the heat—it helps the flavors come together splendidly. Keep the remaining onions aside for garnishing.
How to Serve Mujadara with Caramelized Onions and Fresh Herbs Recipe
Garnishes
The beauty of this Mujadara with Caramelized Onions and Fresh Herbs Recipe lies in its simplicity and the final garnishes that add bursts of freshness. Top each serving with a dollop of dairy-free yogurt to lend creaminess, scatter a generous handful of fresh parsley or cilantro, and add the reserved caramelized onions for that irresistible sweet crunch.
Side Dishes
This dish pairs beautifully with crisp salads like tabbouleh or cucumber-yogurt salad for contrast. Warm pita bread or roasted vegetables complement the hearty lentils and rice, rounding out your meal with textures and colors that delight the senses.
Creative Ways to Present
For a special touch, serve Mujadara in shallow bowls with the fresh herbs artistically scattered on top and a drizzle of extra virgin olive oil. For a festive occasion, layer it with grilled vegetables or roasted eggplant slices, turning the dish into a show-stopping centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Mujadara keeps wonderfully in the fridge for up to 4 days. Transfer leftovers into an airtight container once cooled to maintain the flavors and prevent moisture loss. It’s perfect for meal prepping or quick lunches.
Freezing
You can freeze Mujadara in portion-sized containers for up to 3 months. Just make sure it’s completely cooled before freezing to preserve texture and flavor. Thaw overnight in the fridge before reheating for a wholesome meal anytime.
Reheating
When reheating, add a splash of water to loosen the grains and warm gently on the stovetop or microwave. Stir occasionally to ensure even heating, and refresh the dish with a sprinkle of fresh herbs or a squeeze of lemon juice to brighten the flavors back up.
FAQs
Can I use white rice instead of brown rice?
Absolutely! Use white rice if you prefer a softer, lighter texture. Just adjust the cooking time accordingly; white rice typically cooks faster than brown rice. Using white rice might also change the cooking method slightly, so keep an eye on the pot to avoid overcooking.
Is Mujadara suitable for a vegan or vegetarian diet?
Yes, this Mujadara with Caramelized Onions and Fresh Herbs Recipe is completely vegan and vegetarian-friendly. It relies on plant-based ingredients and uses olive oil and veggie bouillon powder, making it perfect for those dietary preferences.
How long does it take to caramelize the onions properly?
Good caramelization usually takes around 15-20 minutes. Starting them slow over medium heat gives you that rich, sweet, golden-brown finish. Patience is key here because rushing can lead to uneven cooking or burnt bits.
What fresh herbs work best for garnishing?
Parsley and cilantro are classic choices for garnishing Mujadara, lending a bright herbaceous note. You can also experiment with mint or dill if you want a slightly different fresh twist to complement the earthy flavors.
Can I make Mujadara ahead of time for a party?
Definitely! Mujadara actually tastes better the next day as the flavors develop further, making it an excellent make-ahead dish for gatherings. Just prepare it a day in advance, store it properly, and garnish right before serving.
Final Thoughts
I can’t recommend this Mujadara with Caramelized Onions and Fresh Herbs Recipe enough — it’s a true gem of comfort food with a wholesome twist. Whether you’re cooking for yourself or sharing with loved ones, it’s guaranteed to become a cherished favorite thanks to its simple ingredients, heartwarming flavors, and easy preparation. Give it a try; your taste buds will thank you!
Print
Mujadara with Caramelized Onions and Fresh Herbs Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Mujadara is a comforting Middle Eastern dish combining brown or green lentils, rice, and caramelized onions, seasoned with cumin and bay leaves. This vegetarian, wholesome recipe is simmered on the stovetop, yielding a hearty, flavorful meal perfect for any occasion.
Ingredients
Grains and Legumes
- 1.5 cups green or brown lentils
- 1 cup brown rice (or white rice as alternative)
- 5–5 1/2 cups water (divided)
Vegetables
- 5 small-medium onions, sliced (2 yellow onions and 3 red onions recommended)
Seasonings and Others
- 1 tbsp vegetable bouillon powder
- 1 1/2 tsp salt (divided)
- 1 tsp ground cumin
- 2 bay leaves
- Black pepper, to taste
- 2 tbsp olive oil
Instructions
- Prepare the Rice: If using brown rice, soak it for 20 minutes, then drain. Add drained brown rice and 2 1/2 cups of water to a large pot and bring to a boil. Stir in vegetable bouillon powder, 1 tsp salt, black pepper, and bay leaves. Reduce heat to low, cover, and simmer for 20 minutes.
- Soak Lentils: While the rice is cooking, soak the lentils in cold water then drain. This step ensures even and quicker cooking.
- Slice Onions: Slice all onions while rice cooks. You may use a combination of yellow and red onions for added flavor.
- Cook Lentils with Rice: After 20 minutes of cooking rice, add soaked lentils and 3 cups water to the pot. Stir to combine, cover, and bring to a boil again. Reduce heat and simmer for 25 minutes.
- Caramelize Onions: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and stir. Reduce heat to medium and cover skillet. Cook onions for 10 minutes. Remove lid, add cumin and remaining 1/2 tsp salt, and continue cooking uncovered for an additional 5-10 minutes, stirring frequently, until onions are deeply caramelized. Increase heat for a crispier finish if desired.
- Check Lentils and Rice: After simmering, test for tenderness. If necessary, simmer a few more minutes. Turn off heat and keep covered for a few minutes.
- Combine and Serve: Remove bay leaves from pot. Stir in about two-thirds of the caramelized onions into the lentils and rice mixture. Reserve the remaining onions for garnish. Serve hot topped with dairy-free yogurt and fresh herbs such as parsley or cilantro for garnish. Enjoy your Mujadara!
Notes
- Soaking brown rice beforehand shortens cooking time and improves texture.
- White rice can be substituted but requires different cooking times; adjust accordingly.
- Soaking lentils helps them cook evenly and prevents splitting.
- Caramelizing onions well is key to authentic deep flavor and texture.
- Serve with dairy-free yogurt and fresh herbs for an added layer of taste.
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