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Don’t be fooled by the simple ingredients in this Mujadarra. This classic dish is absolutely delicious!
I’m always thrilled to discover easy recipes made with ingredients that we always have on hand in our kitchen – and once combined – it tastes absolutely delicious! Such is the case with today’s recipe called Mujadarra.
What is Mujadarra?
Mujadarra is a classic dish made from lentils and brown rice that have been smothered in caramelized, seasoned onions. It’s a staple in Middle-Eastern diets and there are now many new variations of this dish with different lentils, grains and seasonings – but today’s recipe closely follows the more traditional version.
According to Wikipedia, the word mujadarra is the Arabic word for “pockmarked” – with the thought that the name of the dish is inspired by the lentils among the rice resembling pockmarks.
But don’t be fooled by the simple ingredients in this recipe! The flavors are rich and comforting and mujadarra is a wonderful side dish to just about any meal. (It’s also hearty enough to serve as a meatless meal if you’d like!)
Adapted from My Jewish Learning.
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Mujadarra
Ingredients
- 2 1/2 cups water
- 3/4 teaspoon kosher salt
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- 1/2 cup brown lentils, sorted and rinsed
- 1 cup short grain brown rice (we recommend Lundberg brand)
- 2 large Vidalia or white onions, cut in half, then sliced into thin rings (approximately 4 cups)
- 1/4 teaspoon paprika
Instructions
- In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
- Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
- While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
- Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
- Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)
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Nicole says
LOVED it! I can’t believe how simple it is and with almost no seasoning (I even had forgotten to add the paprika), and yet it’s so flavorful, filling, nutritious, meatless, and just a really good, satisfying meal! I followed the recipe exactly – even using the recommended short grain rice. I ate several helpings! Definitely keeping this recipe.
Martha says
Thanks Nicole!
.D says
At first I was skeptical of the limited seasonings, but this was great! I’ll definitely make it again
Martha says
Thank you! Glad you liked it!
Mary says
Super delicious dish! Will make again.
Thank you!
Martha says
You’re very welcome Mary! So glad the recipe was a hit!
JoAnn says
This was delicious and will make it again!
Martha says
So glad you enjoyed the recipe JoAnn!
Destiny says
I made this and the cucumber salad you recommended to go with it tonight for dinner. It was so flavorful and filling! It’s such a great plant-based meal! Thank you so much for sharing these delicious recipes.
Martha says
You’re very welcome Destiny! So glad you enjoyed both recipes!
B. Scott says
This is one of my most favorite Lenten dishes. I add a little allspice in the lentils and in the onions instead of paprika. The house smells incredible.
Martha says
Great idea B! Thanks for the suggestion!
Kelly says
I make this once a week! We love it. So easy.
Martha says
Thanks Kelly – glad you enjoy the recipe!