Mujadara- A Traditional Egyptian Recipe- Lentils, Rice, and Caramelized Onions

Make traditional Egyptian mujadara with lentils, rice, and caramelized onions. This heart-healthy plant-based Middle Eastern dish is vegan, gluten-free, and made with simple pantry staples.

Mujadara ( pronounced moo-ga-dara in Egypt) or (pronounced Meh-je-dera in Lebanon) is a delicious, yet simple, Middle Eastern classic entree made with  brown lentils, rice, and caramelized onions. 

My Mother-In-Law's Recipe

This mujadara recipe comes from my mother-in-law, who was born and raised in Cairo, Egypt. She lived there until the age of 49, surrounded by generations of family, culture, and food traditions. In the late 1960s, political unrest and rising religious persecution made it unsafe for Jewish families to remain, and she was forced to leave the only home she had ever known.

She escaped Egypt with her husband and five children, ranging in age from six months to seventeen years. Like many refugees, they arrived in the United States with very little — leaving behind their homes, money and possessions — but she brought her family’s traditional recipes that she knew by heart. 

While building a new life in New Jersey, learning English, and working multiple jobs, she continued to cook the foods that connected her to her past, her culture, and her memories of home.

Mujadara is one of those recipes. Naturally gluten-free and vegan, this simple dish made with lentils, rice, and caramelized onions is both nourishing and satisfying. It’s a complete plant-based protein and a good source of fiber, iron, and essential minerals, making it a healthy, affordable, and comforting meal that has been enjoyed for generations.

I served this tasty recipe last week with a large wedge of plain steamed red cabbage (which was fabulous too- I love cabbage) doused with a generous splash of fresh lime.

Use any kind of rice that you like: 

Choose your rice: Brown rice, white rice, or basmati. 

Personally, I used brown rice in this recipe.

It's all made in one pan and is quick and easy. It is a frugal, yet healthy recipe that fed the peasants but is fit for a king. 

Ingredients:

1 cup brown lentils, cleaned and washed

1 and 1/2 cup rice

Vegetable broth or 2 Tablespoons of olive oil for sautéing.

2 onions, sliced and caramelized

2 teaspoons of cumin seeds or ground cumin (or more to taste)

4 and 1/2 cups water (or vegetable broth)

optional: pinch of cinnamon (I prefer not)

salt and pepper to taste.

1/2 cup chopped parsley to decorate

Directions:

In a large dutch oven type of pan, sauté the onions in oil (or water) on slow until they are reddish and caramelized. Add lentils and rice on top of the caramelized onions and allow to toast a little;  stir or toss frequently for about 5 minutes Add cumin and water (or broth) bring to a boil, turn down heat and simmer covered on low until rice and lentils are soft. (about 1/2 hour) Add salt and pepper to taste and cinnamon if desired. 

Instant Pot Version: Here

MY NOTES:

1. Add the salt after the lentils are soft; some say if you add the salt in the beginning, it will keep the lentils from softening up.  Top with chopped parsley.

2, ** I have learned I can sauté the onions without oil over a high heat for a few minutes, stirring continuously, and then add 1/4 cup of water or broth and allow to simmer on a very low flame until onions are soft and reddish color (saves a lot of calories and fat)

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegan, and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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