Rich in flavor, light on the wallet: Meet Mujadara

Are you ready for a culinary journey to the Middle East? Buckle up, buttercup, and bring your taste buds, because today we’re making Mujadara — a simple, satisfying dish of lentils, rice and caramelized onions that prove frugal can also be fabulous.

Mujadara has been enjoyed across Lebanon, Jordan and Syria for centuries, and for good reason. It’s hearty, flavorful and budget-friendly.

Traditionally known as a “poor man’s meal,” don’t let the name fool you — as with most “peasant food,” this dish is so comforting and delicious, it’ll make you feel like royalty.

Think of it as the Middle Eastern equivalent of mac and cheese: cozy, familiar and always a hit.

At its core, Mujadara is a lesson in culinary alchemy. A handful of pantry staples — lentils, rice, onions and spices — transform into something far greater than the sum of their parts.

The secret? Those deeply caramelized onions. They add a richness that takes this humble dish to the next level.

For this version, I’ve opted for brown rice over white to boost the nutritional value, though white basmati works, too. Just check the recipe notes for adjustments.

The lentils provide protein, the rice offers fiber and the onions bring an irresistible depth of flavor and sweetness that ties it all together.

Mujadara is best served with a dollop of yogurt or a drizzle of tahini sauce, a scattering of fresh herbs and, if you like a bit of heat, a spoonful of your favorite spicy sauce.

You can enjoy it hot, warm or at room temperature, making it an excellent make-ahead meal.

Tip: If you use white basmati rice, cook the lentils first for 10 minutes before adding the rice to ensure both cook evenly.

Whether you’re looking for a nutritious meatless meal or just want to expand your global recipe repertoire, Mujadara is a must-try.

Simple, satisfying and steeped in tradition, it’s proof that the best meals don’t have to be complicated, or expensive.

Mujadara: Lentils And Rice With Caramelized Onions

Servings: 4

Ingredients

4 cloves garlic, chopped

2 bay leaves

1 tablespoon ground cumin

2 teaspoons Kosher salt, divided

1/2 teaspoon black pepper

5 cups water

1 cup brown basmati rice, rinsed and drained

1 cup brown or green lentils, rinsed and drained

1/3 cup extra-virgin olive oil

2 large yellow onions, thinly sliced

1/2 cup sliced green onions, divided

1/2 cup chopped fresh cilantro or parsley, divided

Plain yogurt, for serving (or tahini sauce for a vegan option)

Procedure

In a large saucepan, combine garlic, bay leaves, cumin, 1 1/2 teaspoons salt and black pepper with water. Bring to boiling over medium-high heat. Stir in the rice, reduce heat to medium-low, cover and simmer for 10 minutes.

After 10 minutes, add lentils and stir. Return to a simmer, cover and cook until liquid is absorbed and grains are tender, about 20 to 23 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until deeply caramelized and crisp at the edges, about 20 to 30 minutes. Transfer to a paper towel-lined plate and sprinkle with remaining salt.

When the lentils and rice are done, drain excess water if needed, remove bay leaves and mash garlic cloves against the pot’s side. Add 3/4 of the green onions and cilantro, fluff with a fork and adjust seasoning.

Transfer to a serving dish, top with caramelized onions and garnish with remaining green onions and herbs. Serve with yogurt or tahini sauce.