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Mujadara – Lebanese lentil rice

by Ari
Mujadara Rezept - Libanesischer Linsen-Reis

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Mujadara – Lebanese Lentil Rice – a healthy bowl full of energy!

The base for Mujadara – Lebanese Lentil Rice consists of lentils and rice flavored with Moroccan spices. All topped with caramelized shallots. In addition, cool, crunchy and raw vegetables in summer. But only perfect with a delicious sauce such as vegan tahini dip, natural yoghurt or tzatziki. It’s not all Moroccan, but these dips are perfect accompaniments to mujadara.

Mujadara Recipe - Lebanese Lentil Rice
Mujadara Recipe – Lebanese Lentil Rice

Seasonal accompaniments to mujadara

In summer, serve mujadara with fresh and crunchy vegetables from your garden as seasonal vegetables. Our plate last week came with colorful cocktail tomatoes, creamy avocados, cool cucumber, fresh herbs and mint. I sprinkled pine nuts on top, but you can omit that or substitute other toasted nuts or grains. Some crunchy texture is good in this vegan dish. As a dip, I seasoned soy yoghurt with some tahini, lemon juice, salt and pepper. Super refreshing in this weather.

In the cooler months, you can enjoy oven-cooked winter vegetables such as cauliflower, carrots, parsnips, etc. or even roasted pumpkin with mujadara.


This mujadara recipe can be prepared quickly and easily in a pot or in a pressure cooker. We immediately cooked some more and kept it in the fridge for dinner two days later. To our surprise, our son (8) also devoured this delicious lentil rice. 🤷

The basic recipe is simple, delicious and quick. Any seasonal vegetables can do, whatever you prefer. Fresh, cooling tomatoes in summer or roasted root vegetables in winter.

Mujadara Recipe - Lebanese Lentil Rice
Mujadara Recipe – Lebanese Lentil Rice

Caramelized shallots

The caramelized shallots on the mujadara are a must-don’t skip them.

Mujadara Recipe - Lebanese Lentil Rice
Mujadara recipe

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Mujadara Rezept - Libanesischer Linsen-Reis

Mujadara – Lebanese Lentil Rice

Mujadara – are Lebanese lentils with rice and caramelized onions. A vegan recipe from Middle Eastern cuisine. With vegan Thahini yoghurt dip.
5 from 3 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course ayurvedic, garnish, main dish
Cuisine Arabia, Lebanon
Servings 4 portions
Calories 428 kcal


  • pressure cooker*
  • Knife*
  • cutting board*



  • 180 grams Lenses* brown
  • 180 grams brown rice*
  • 1,5 tbsp. native olive oil*
  • 3-5 shallots
  • 4 clove of garlic
  • 2 tsp Cumin* ground
  • 1 tsp Coriander* ground
  • 1 tsp Pimento* ground
  • ½ tsp Cinammon* ground
  • ½ tsp Turmeric* ground
  • ¼ tsp Ginger* ground
  • tsp kosher salt*
  • 1 small bunch of mint or parsley
  • zest of half a lemon

optional side dishes:

  • tomatoes
  • avocado
  • cress
  • cucumber
  • cores
  • Tahini yogurt vegan


  • Check the cooking times listed on the rice and lentil packaging. Decide in which order you need to cook these two ingredients so that they end up cooked at the same time. I use brown rice and lentils, both of which need to cook for about 30 minutes.
  • Peel and slice the shallots.
  • Peel and coarsely chop the garlic.
  • Fry the shallots in a pan with hot oil for about 5 to 6 minutes. They should be soft and slightly caramelized afterwards.
  • Remove half of the shallots and set aside, along with the finished lentil rice for the topping.
  • Now add the chopped garlic to the shallots in the saucepan and sauté until fragrant, about 1 to 2 minutes.
  • Now add all the spices to the pot and let them roast briefly until they begin to smell. Now add lemon zest and 750 ml water to the pot.
  • Put the rice and lentils (observing the cooking times) in the pot. Cover and cook over low heat according to package directions until rice and lentils are tender. Add more water if necessary.
  • Meanwhile, prepare any favorite side dishes.
  • For example, I had: avocados, colorful cherry tomatoes, spring onions, cucumbers, fresh lamb’s lettuce, figs and a vegan tahini dip (soy yogurt with tahini, a squeeze of lemon juice, salt and pepper). Served with roasted pine nuts, fresh cress, parsley and mint.
  • To serve, place the mujadara on plates and place the caramelized shallots on top. All around you arrange your salad or vegetable selection incl. dip


Serving: 1Port.Calories: 428kcalCarbohydrates: 62gProtein: 14gFat: 14.5g
Keyword ayurvedic, cook vegan, lenses, rice
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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