Mujadara

A beloved Levantine lentil, rice, and caramelized onion dish - earthy, warming, and deeply satisfying

A systems based approach to wellness and beauty

Vegan recipe - 100% plant-based. No meat, poultry, fish or sea life, no eggs, and no dairy or honey. Nothing that once was a living animal.

About This Recipe

Mujadara - also spelled mujaddara, mjaddara, or mejadra - is one of the great comfort dishes of the Middle East. At its simplest, it brings together just a handful of pantry staples: lentils, rice, onions, olive oil, and a few warm spices. But something remarkable happens when you give those onions time. Cooked slowly over gentle heat for the better part of an hour, they transform from sharp and pungent into something sweet, silky, and deeply golden - and that transformation is what elevates this dish from simple to extraordinary.

The dish has deep roots across the Levant - Lebanon, Syria, Palestine, Jordan - and variations appear throughout the broader Arab world. Its name is often explained as coming from an Arabic word meaning "pockmarked," referring to the way lentils appear scattered through the rice. A version of mujaddara appears in the 13th-century Arabic cookbook Kitab al-Tabikh, compiled by al-Baghdadi in 1226, placing this dish among the oldest continuously cooked recipes still made today. Historically it was the food of everyday households - nourishing, affordable, and satisfying. That humble identity is part of its beauty.

This Hanuvier version stays fully vegan and is written for modern Western kitchens. It keeps everything that makes the original so good: the lentils cooked until just tender, the rice simmered in the lentil cooking water to carry that flavor through, and the onions given enough time to reach their full, deeply caramelized potential. It also pairs naturally with Hanuvier's Plant Protein & Collagen Booster as a complement to a plant-forward meal built around legumes, whole grains, and olive oil.

At a Glance

Ingredients

For the Lentils and Rice

• 1 cup dry brown or green lentils, sorted and rinsed
• 1 cup long-grain white rice or basmati rice, rinsed until water runs mostly clear
• 3 cups water, for cooking the lentils
• 1 1/2 cups reserved lentil cooking water (or fresh water if needed), for cooking the rice mixture
• 1 tsp ground cumin
• 1/4 tsp ground allspice
• 1/4 tsp freshly ground black pepper
• 1 tsp fine sea salt, divided
• 1 tbsp extra-virgin olive oil, for the rice mixture

For the Caramelized Onions

• 3 large yellow onions (approximately 1 1/2 lb total), thinly sliced into half-moons
• 3 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt

To Serve (Optional)

• Fresh lemon wedges or 1 tbsp fresh lemon juice
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• 1 cup cucumber-tomato salad
• Plain plant-based yogurt, served on the side

Instructions

1. Sort the lentils on a clean plate or tray, removing any small stones or damaged pieces. Transfer to a fine-mesh strainer and rinse under cold running water for 30-45 seconds. Drain well.
2. Place the rinsed lentils in a medium saucepan with 3 cups water and 1/4 tsp fine sea salt. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 15-18 minutes, until the lentils are tender but still hold their shape. Do not cook until mushy.
3. Drain the lentils over a bowl and reserve 1 1/2 cups of the cooking water. If you do not have enough, top up with fresh water to reach 1 1/2 cups total. Set both aside.
4. Place the rice in a bowl and rinse with cold water 3-4 times, gently swirling with your hand, until the water becomes mostly clear. Drain well and set aside.
5. While the lentils cook, peel and halve the onions from root to tip, then slice into thin half-moons approximately 1/8 inch thick. Aim for even thickness so they cook at the same rate.
6. Heat a large skillet over medium heat. Add 3 tbsp extra-virgin olive oil, then add all the sliced onions and 1/4 tsp fine sea salt. Cook for 25-35 minutes, stirring every 2-3 minutes, until deeply golden and caramelized. Lower the heat if they begin to brown too fast or catch at the edges.
7. Once the onions are deeply golden, remove approximately one-third of them and set aside in a small bowl - these are your topping. Leave the remaining two-thirds in the skillet or transfer to the pot you will use for cooking the mujadara.
8. In a medium saucepan or Dutch oven, combine the cooked lentils, rinsed rice, the two-thirds portion of caramelized onions, 1 tbsp extra-virgin olive oil, 1 tsp ground cumin, 1/4 tsp ground allspice, 1/4 tsp black pepper, and the remaining 3/4 tsp fine sea salt. Pour in the 1 1/2 cups reserved lentil cooking water and stir gently to combine.
9. Bring the mixture to a gentle boil over medium-high heat. Once it begins to bubble, reduce the heat to low, cover the pot tightly, and cook for 15 minutes without lifting the lid. Turn off the heat and let the pot rest, still covered, for 10 minutes to allow the rice to finish steaming.
10. Remove the lid and gently fluff the rice and lentils with a fork. Try not to mash the lentils. Taste and adjust with a small pinch of salt if needed, or a drizzle of olive oil if the mixture feels dry.
11. Spoon the mujadara into a shallow serving bowl or individual bowls. Top generously with the reserved caramelized onions. Serve warm or at room temperature with lemon wedges, fresh parsley, cucumber-tomato salad, or plant-based yogurt alongside.

Nutritional Information

Approximate values per serving, based on 4 servings. Values will vary depending on rice type, lentil variety, onion size, and amount of olive oil used.

• Calories: approximately 360-420 kcal
• Protein: approximately 13-16 g
• Carbohydrates: approximately 58-65 g
• Fat: approximately 9-12 g
• Fiber: approximately 9-12 g
• Key Nutrients Present: Plant-based protein, fiber, iron, potassium, magnesium, folate.

Nutrition values are approximate and may vary depending on ingredient brands, preparation method, and serving size.

Wellness Connection

Mujadara is a complete plant-based meal in a single pot. Lentils bring plant protein, iron, and folate. Rice adds carbohydrate energy and makes the dish filling and sustaining. Olive oil carries fat-soluble flavor and contributes to the richness that makes the dish so satisfying. Onions add depth and, when cooked slowly, natural sweetness without any added sugar.

At Hanuvier, we look at food not as individual ingredients but as a system - what each element contributes, and how those contributions interact. Mujadara is a perfect expression of that thinking: a dish where the lentils, grain, fat, aromatics, and spices each play a distinct role, and the result is greater than the sum of its parts. It is also a meal that reheats beautifully, making it one of the most practical ways to sustain good nutrition across a busy week.

Frequently Asked Questions

Can I use red lentils?

No - red lentils are not suitable for this recipe. They cook down into a soft puree and will not give you the distinct lentil-and-rice texture that defines mujadara. Use brown or green lentils, which hold their shape after cooking.

Can I use bulgur wheat instead of rice?

Yes. Bulgur is a traditional alternative and gives the dish a slightly nuttier, more textured result. If using bulgur, follow the same water ratio but reduce the cooking time - bulgur typically absorbs water more quickly than rice. Check the package instructions for your specific bulgur.

How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with 1-2 tablespoons of water to loosen the rice. Add a squeeze of fresh lemon and a sprinkle of parsley after reheating to refresh the flavor. The onion topping is best stored separately.

Is mujadara good for meal prep?

Yes - it is one of the best plant-based dishes for meal prep. The base keeps well for 4 days, reheats easily, and the flavor often improves after a day as the spices deepen. Make a full batch at the start of the week and serve it in different ways: with lemon and parsley one day, with cucumber salad the next, with plant-based yogurt another time.

What do I serve with mujadara?

Traditionally, mujadara is served with yogurt, cucumber-tomato salad, pickles, olives, or fresh herbs. For a fully vegan plate, serve it with lemon wedges, chopped parsley, a simple cucumber-tomato salad, and plant-based yogurt on the side. A small dish of olives and warm flatbread also make excellent companions.

What is Hanuvier's systems-based approach to wellness and beauty?

The body functions as an interconnected system, with nutrients participating in multiple biological processes and often working alongside one another. Hanuvier uses this systems perspective to develop thoughtfully formulated products that support wellness, beauty, or both through a holistic approach rather than a single-ingredient focus.

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