Recipe: Mujadara {Lentils and Rice}

When I began to think about healthy eats and sticking to our $75 per week food budget, the first dish that came to mind was mujadara.

Not only is it amazingly flavorful, it’s also super inexpensive to make. And considering I had everything but the onions stocked in the pantry,  it was a no brainer.

Don’t be fooled by the simplicity of the dish. Each bite is filled with enough oomph to make your taste buds very very happy.



  • 1 cup lentils
  • 1 1/4 cup brown basmati rice
  • 4 cups vegetable broth or water
  • salt (to taste)
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/4 cup olive oil
  • 3 large onions, slice in 1/2 inch slivers


  1. Saute onions with olive oil, stirring occasionally, until golden brown. Like Orangette says, caramelize them to within an inch of their lives. Reserve 4 tbs (or more) for garnish.
  2. While onions are caramelizing, throw lentils in a pot with 4 cups of broth or water. Bring to a boil, reduce to medium heat, cover, and cook for about 40 minutes, or until lentils are tender and most liquid is absorbed.
  3. Once lentils are situated (ie – cooking), cook rice. We use a rice cooker for this part.
  4. Once lentils are finished cooking, add in cooked rice, caramelized onions, cumin, salt, and pepper. Mix well.
  5. Garnish with remaining onions.
  6. Serve and enjoy.


  1. Mujadara is particularly tasty with falafels and/or a crisp green salad.
  2. It takes about 45 minutes to complete this dish, though only about 5-10 minutes of real work.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, egg free, cinnamon free, soy free, gluten free, wheat free, and contains no msg.