Mujadara

Name: Mujadara
Total time: 48 min
Yield: 4 servings
Ingredients: 200 g Green lentils; 600 ml Water; 4 piece Yellow onion; 80 ml Extra-virgin olive oil; 1 tsp Cumin seeds; 200 g Long-grain white rice; 1 tsp Ground cumin; 0.5 tsp Ground allspice; 2 tsp Salt; 0.5 tsp Ground black pepper; 300 ml Water

48 min · 47 min active · makes ~1.9 l · Medium

Mujadara combines caramelized onions with green lentils and rice, seasoned with cumin and allspice for warm spice depth.

See more →

Mujadara

Mujadara combines caramelized onions with green lentils and rice, seasoned with cumin and allspice for warm spice depth.

See more →

TOTAL TIME

48 min

ACTIVE TIME

47 min

QUANTITY

~1.9 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/7

Ingredients

0/10 gathered · 4 servings

200g

900ml

4piece

80ml

1tsp

200g

1tsp

0.5tsp

2tsp

0.5tsp

#	Quantity	Notes	State
1	200g	—	—
2	900ml	—	—
3	4piece	—	—
4	80ml	—	—
5	1tsp	—	—
6	200g	—	—
7	1tsp	—	—
8	0.5tsp	—	—
9	2tsp	—	—
10	0.5tsp	—	—

Tools

7 items

Serveware

1 item

Procedure

23 steps

1 of 23

Tip the green lentils into a large saucepan.

Green lentils · 200 g

⏱ 10s

ResultGreen lentils

2 of 23

Pour 600 ml of the water over the lentils to cover them.

Water · 600 ml

⏱ 10s

ResultGreen lentils and water

3 of 23

Bring the water to a full boil over high heat.

⏱ 2 min

ResultBoiled lentils

4 of 23

Reduce the heat to medium-low and simmer the lentils until they are just tender but still hold their shape, about 15 minutes.

⏱ 15 min

ResultPar-cooked lentils

5 of 23

Peel the onions, halving each through the root before removing the skin.

Yellow onion · 4 piece

⏱ 1 min

ResultPeeled yellow onion

6 of 23

Slice the peeled onions into very thin half-rings, working from the cut side down.

Peeled yellow onion · step 5

⏱ 2 min

ResultSliced yellow onionused in step 8

7 of 23

Pour the olive oil into a large frying pan.

Extra-virgin olive oil · 80 ml

⏱ 10s

ResultMeasured oil

8 of 23

Add the sliced onions to the oil, spreading them out evenly.

Sliced yellow onion · step 6

⏱ 15s

ResultSliced yellow onion and measured oil

9 of 23

Cook the onions over medium heat, stirring occasionally at first and more frequently toward the end, until they are deeply golden brown and crisp at the edges, about 35 to 40 minutes.

⏱ 40 min

ResultCaramelised onions

10 of 23

Scatter the cumin seeds into the pan with the caramelised onions.

Cumin seeds · 1 tsp

⏱ 10s

ResultCaramelised onions and cumin seeds

11 of 23

Stir and fry the cumin seeds among the onions for about a minute until they smell fragrant and begin to pop.

⏱ 1 min

ResultSpiced caramelised onionsused in step 23

12 of 23

Add the rice directly to the saucepan of par-cooked lentils.

Long-grain white rice · 200 g

⏱ 10s

ResultPar-cooked lentils and long-grain white rice

13 of 23

Add the ground cumin to the lentil and rice pan.

Ground cumin · 1 tsp

⏱ 10s

ResultPar-cooked lentils and long-grain white rice and ground cumin

14 of 23

Add the ground allspice to the pan.

Ground allspice · 0.5 tsp

⏱ 10s

ResultPar-cooked lentil and long-grain white rice mixture

15 of 23

Add the salt to the pan.

Salt · 2 tsp

⏱ 10s

ResultPar-cooked lentil and long-grain white rice mixture

16 of 23

Add the black pepper to the pan.

Ground black pepper · 0.5 tsp

⏱ 10s

ResultPar-cooked lentil and long-grain white rice mixture

17 of 23

Pour in the remaining 300 ml of water, stir everything together briefly, then bring to a boil over high heat.

Water · 300 ml

⏱ 15s

ResultPar-cooked lentil and long-grain white rice mixture

18 of 23

Let the pan come to a vigorous boil, then stir once to make sure nothing is stuck to the bottom.

⏱ 2 min

ResultBoiled lentil and rice mixture

19 of 23

Set the lid firmly on the saucepan.

⏱ 10s

20 of 23

Turn the heat down low so the pan barely simmers, and cook undisturbed for 20 minutes, until the rice is tender and all the liquid has been absorbed.

⏱ 20 min

ResultCooked mujadara base

21 of 23

Lift the lid off the saucepan and set it aside, revealing the fully cooked rice and lentils with a dry base.

⏱ 10s

ResultUncovered mujadara base

22 of 23

Spoon and scrape the lentil and rice mixture out into a wide serving dish, spreading it into an even layer.

Uncovered mujadara base · step 21

⏱ 30s

ResultRested mujadara base

23 of 23

Spoon all of the spiced caramelised onions over the top of the mujadara, letting them tumble across the surface in an even, generous layer.

Spiced caramelised onions · step 11

⏱ 20s

ResultMujadara

Total Time48 min

#	Product	Action
1	200 g	Tip the green lentils into a large saucepan.⏱ 10sResultGreen lentils
2	600 ml	Pour 600 ml of the water over the lentils to cover them.⏱ 10sResultGreen lentils and water
3	—	Bring the water to a full boil over high heat.⏱ 2 minResultBoiled lentils
4	—	Reduce the heat to medium-low and simmer the lentils until they are just tender but still hold their shape, about 15 minutes.⏱ 15 minResultPar-cooked lentils
5	4 piece	Peel the onions, halving each through the root before removing the skin.⏱ 1 minResultPeeled yellow onion
6	Peeled yellow onionstep 5	Slice the peeled onions into very thin half-rings, working from the cut side down.⏱ 2 minResultSliced yellow onionused in step 8
7	80 ml	Pour the olive oil into a large frying pan.⏱ 10sResultMeasured oil
8	Sliced yellow onionstep 6	Add the sliced onions to the oil, spreading them out evenly.⏱ 15sResultSliced yellow onion and measured oil
9	—	Cook the onions over medium heat, stirring occasionally at first and more frequently toward the end, until they are deeply golden brown and crisp at the edges, about 35 to 40 minutes.⏱ 40 minResultCaramelised onions
10	1 tsp	Scatter the cumin seeds into the pan with the caramelised onions.⏱ 10sResultCaramelised onions and cumin seeds
11	—	Stir and fry the cumin seeds among the onions for about a minute until they smell fragrant and begin to pop.⏱ 1 minResultSpiced caramelised onionsused in step 23
12	200 g	Add the rice directly to the saucepan of par-cooked lentils.⏱ 10sResultPar-cooked lentils and long-grain white rice
13	1 tsp	Add the ground cumin to the lentil and rice pan.⏱ 10sResultPar-cooked lentils and long-grain white rice and ground cumin
14	0.5 tsp	Add the ground allspice to the pan.⏱ 10sResultPar-cooked lentil and long-grain white rice mixture
15	2 tsp	Add the salt to the pan.⏱ 10sResultPar-cooked lentil and long-grain white rice mixture
16	0.5 tsp	Add the black pepper to the pan.⏱ 10sResultPar-cooked lentil and long-grain white rice mixture
17	300 ml	Pour in the remaining 300 ml of water, stir everything together briefly, then bring to a boil over high heat.⏱ 15sResultPar-cooked lentil and long-grain white rice mixture
18	—	Let the pan come to a vigorous boil, then stir once to make sure nothing is stuck to the bottom.⏱ 2 minResultBoiled lentil and rice mixture
19	—	Set the lid firmly on the saucepan.⏱ 10s
20	—	Turn the heat down low so the pan barely simmers, and cook undisturbed for 20 minutes, until the rice is tender and all the liquid has been absorbed.⏱ 20 minResultCooked mujadara base
21	—	Lift the lid off the saucepan and set it aside, revealing the fully cooked rice and lentils with a dry base.⏱ 10sResultUncovered mujadara base
22	Uncovered mujadara basestep 21	Spoon and scrape the lentil and rice mixture out into a wide serving dish, spreading it into an even layer.⏱ 30sResultRested mujadara base
23	Spiced caramelised onionsstep 11	Spoon all of the spiced caramelised onions over the top of the mujadara, letting them tumble across the surface in an even, generous layer.⏱ 20sResultMujadara
Total Time		48 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	456kcal
	15g
	20g
	3g
	55g
	6g
	7g
	1,180mg

Ingredients0/10

Tools0/7

Recipe

Mujadara

Mujadara combines caramelized onions with green lentils and rice, seasoned with cumin and allspice for warm spice depth.

What you’ll doYou will simmer green lentils until just tender, then add rice and spices to cook together. Whilst that rests, you will slowly caramelise sliced onions in olive oil over 35–40 minutes, finish them with toasted cumin seeds, and scatter them over the finished dish.

Serves4

Total48 min

LevelMedium

Ingredients

Green lentils200 g
Water900 ml
Yellow onion4 piece
Extra-virgin olive oil80 ml
Cumin seeds1 tsp
Long-grain white rice200 g
Ground cumin1 tsp
Ground allspice0.5 tsp
Salt2 tsp
Ground black pepper0.5 tsp

Tools

Large saucepanPan lidServing dishLarge frying panChef's knifeWooden spoonChopping board

Method

Tip the green lentils into a large saucepan.

10sLarge saucepanGreen lentils · 200 g

Pour 600 ml of the water over the lentils to cover them.

10sLarge saucepanWater · 600 ml

Bring the water to a full boil over high heat.

2 minLarge saucepan

Reduce the heat to medium-low and simmer the lentils until they are just tender but still hold their shape, about 15 minutes.

15 minLarge saucepan

Peel the onions, halving each through the root before removing the skin.

1 minChopping board, Chefs knifeYellow onion · 4 piece

Slice the peeled onions into very thin half-rings, working from the cut side down.

Result · Sliced yellow onion · used in step 8

2 minChopping board, Chefs knifePeeled yellow onion · step 5

Pour the olive oil into a large frying pan.

10sLarge frying panExtra-virgin olive oil · 80 ml

Add the sliced onions to the oil, spreading them out evenly.

15sLarge frying panSliced yellow onion · step 6

Cook the onions over medium heat, stirring occasionally at first and more frequently toward the end, until they are deeply golden brown and crisp at the edges, about 35 to 40 minutes.

40 minLarge frying pan, Wooden spoon

Scatter the cumin seeds into the pan with the caramelised onions.

10sLarge frying panCumin seeds · 1 tsp

Stir and fry the cumin seeds among the onions for about a minute until they smell fragrant and begin to pop.

Result · Spiced caramelised onions · used in step 23

1 minLarge frying pan, Wooden spoon

Add the rice directly to the saucepan of par-cooked lentils.

10sLarge saucepanLong-grain white rice · 200 g

Add the ground cumin to the lentil and rice pan.

10sLarge saucepanGround cumin · 1 tsp

Add the ground allspice to the pan.

10sLarge saucepanGround allspice · 0.5 tsp

Add the salt to the pan.

10sLarge saucepanSalt · 2 tsp

Add the black pepper to the pan.

10sLarge saucepanGround black pepper · 0.5 tsp

Pour in the remaining 300 ml of water, stir everything together briefly, then bring to a boil over high heat.

15sLarge saucepanWater · 300 ml

Let the pan come to a vigorous boil, then stir once to make sure nothing is stuck to the bottom.

2 minLarge saucepan

Set the lid firmly on the saucepan.

10sLarge saucepan, Pan lid

Turn the heat down low so the pan barely simmers, and cook undisturbed for 20 minutes, until the rice is tender and all the liquid has been absorbed.

20 minLarge saucepan

Lift the lid off the saucepan and set it aside, revealing the fully cooked rice and lentils with a dry base.

10sLarge saucepan

Spoon and scrape the lentil and rice mixture out into a wide serving dish, spreading it into an even layer.

30sServing dishUncovered mujadara base · step 21

Spoon all of the spiced caramelised onions over the top of the mujadara, letting them tumble across the surface in an even, generous layer.

Result · Mujadara

20sServing dishSpiced caramelised onions · step 11

Printed 6 October 2026