Mujadara Recipe straight from Israel, made with rice, lentils, and caramelized onions. A simple Middle Eastern dish that is hearty, flavorful, and unforgettable.
author’s note
From Israel Straight To Your Kitchen!
If you follow me on Instagram, you probably saw my recent trip to Israel. One of a reliable moments was in Jaffa, where I cooked with Doris, a local Arab Christian woman. Doris welcomed us into her home and prepared an incredible feast—hummus, baba ghanoush, za’atar pita, roasted veggies, tabbouleh, and Mujadara.
The Mujadara stood out the most. The sweet onions, earthy lentils, and tender rice were so comforting. Back home, I streamlined Doris’s hours-long Mujadara recipe into a 30-minute version that still keeps all the flavor. It’s reliable for weeknights and a special reminder of my time in Israel.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Lentils | Brown or green lentils hold shape best. Canned lentils save time—just rinse and drain. |
| Rice | Long-grain white rice works best. For more nuttiness, try basmati. |
| Onions | Short on time? Use store-bought fried onions or caramelize ahead. |
| Olive Oil | Avocado oil works too, but olive oil keeps it authentic. |
| Fresh Herbs | Parsley is classic, but cilantro or green onions also work. |
[quickitp] Mujadara has different variations and names depending on where you are. Some of the spelling variations include mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra. [/quicktip]
How To Make This Mujadara Recipe
- Caramelize Onions: Slowly cook sliced onions in olive oil until the edges turn golden brown.
- Cook Lentils & Rice: Simmer lentils until tender, then add rice and cook together.
- Combine: Mix the rice, lentils, and some onions together.
- Top & Serve: Add more caramelized onions on top, fresh herbs, and a squeeze of lemon.
chelsea’s recipe tip
Tips I Learned From Doris
- Add lots of fresh parsley and green onions right before serving.
- A squeeze of lemon juice at the end brightens everything.
- Keep onions separate until serving this Mujadara recipe so they stay crisp.
- Let the dish rest for 10 minutes before serving to avoid mushy rice.
Storage
- Fridge: Store the rice & lentils separate from onions in airtight containers for 3–4 days.
- Freezer: This Mujadara recipe freezes well for up to 3 months. Reheat with a splash of water or broth to fluff it back up.
Serve This Mujadara Recipe With:
Salads
Israeli Salad Recipe
Dinner
Baked Falafel Recipe
Healthy
Chickpea Salad Recipe
Dinner
Grilled Chicken Marinade {With Video}Shortcuts
- Canned Lentils: Skip soaking and boiling lentils for this Mujadara recipe and just rinse well before adding.
- French Fried Onions: Found in most grocery stores near salad toppings, they save you an hour of caramelizing.
A More Authentic Mujadara Recipe
- Caramelize onions: Slice 3 large onions and cook in ½ cup olive oil over a low burner for 50–60 minutes, stirring occasionally, until deeply golden. Remove with a slotted spoon, lightly salt, and keep nearby.
- Cook lentils & rice: If using dried lentils, soak 1 hour, then drain. In the same pan add oil, lentils, seasonings, salt, and water; cook until tender. Add rice (use half as much rice as lentils) with just enough water to cover. Cook until rice is tender, rest, fluff, and mix in fresh herbs.
