Mujadara with Caramelized Onions, Salad, and Yogurt

Why You’ll Love This Recipe

• Classic comfort: tender lentils and fluffy rice under a tangle of deeply caramelized onions.
• Balanced plate: savory, citrusy, creamy, and fresh in every bite thanks to the salad and yogurt.
• Weeknight-friendly staples with big, restaurant-quality flavor.
• Great for meal prep and naturally budget-conscious.

Grocery List

• Produce: 3 large yellow onions, 2 Persian cucumbers (or 1 English), 2 medium tomatoes, 1/4 small red onion, 1 small garlic clove, 1 lemon, fresh parsley
• Dairy: 1 cup plain whole-milk yogurt (Greek or regular)
• Pantry: Brown or green lentils, basmati rice, olive oil, ground cumin, ground coriander, ground allspice, bay leaf, sumac (optional), fine sea salt, black pepper, low-sodium vegetable broth (optional)

Full Ingredients

Mujadara (Lentils and Rice)

• Brown or green lentils: 1 cup (200 g), picked over and rinsed
• Basmati rice: 1 cup (190 g), rinsed until water runs mostly clear; soak 10 minutes, then drain
• Water or low-sodium vegetable broth: 2 cups (480 ml)
• Olive oil: 1 tbsp
• Ground cumin: 2 tsp
• Ground coriander: 1 tsp
• Ground allspice: 1/2 tsp
• Bay leaf: 1
• Fine sea salt: 1 1/4 tsp
• Freshly ground black pepper: 1/2 tsp

Caramelized Onions

• Yellow onions: 3 large (about 900 g), halved root-to-tip and thinly sliced
• Olive oil: 4 tbsp
• Fine sea salt: 1/2 tsp
• Water: a few splashes to deglaze as needed

Lemony Cucumber–Tomato Salad

• Persian cucumbers: 2, small dice (or 1 English cucumber, seeded)
• Ripe tomatoes: 2 medium (about 300 g), small dice, or 1 1/2 cups cherry tomatoes, halved
• Red onion: 1/4 small, finely minced
• Flat-leaf parsley: 1/4 cup, finely chopped
• Fresh lemon juice: 1 tbsp
• Olive oil: 1 tbsp
• Fine sea salt: 1/4 tsp, plus black pepper to taste
• Ground sumac (optional): 1/2 tsp

Garlicky Yogurt

• Plain whole-milk yogurt: 1 cup (240 g), Greek or regular
• Garlic: 1 small clove, grated to a paste
• Lemon zest: 1/2 tsp
• Fresh lemon juice: 1 tsp
• Fine sea salt: 1/4 tsp
• Cold water: 1–3 tbsp to thin to a spoonable drizzle

To Finish

• Reserved caramelized onions (for a generous tangle on top)
• Flat-leaf parsley leaves: 2 tbsp, for garnish
• Ground sumac (optional), to taste
• Lemon wedges (optional)
• Extra-virgin olive oil (optional), for a light drizzle

Step-by-Step Instructions

Step 1: Rinse grains and prep the onions

Rinse the rice under cool water, swishing until the water runs mostly clear. Soak for 10 minutes in fresh water, then drain well. Pick over the lentils and rinse. Halve the onions root-to-tip and slice thinly. Set a kettle of water to heat (handy for deglazing and speeding up simmering).

Step 2: Caramelize the onions until mahogany

In a wide 12-inch skillet over medium heat, warm 4 tbsp olive oil. Add the onions and 1/2 tsp salt. Cook, stirring every couple of minutes, until they slump and turn translucent, 10 minutes. Drop the heat to medium-low and continue cooking 25–30 minutes, stirring more frequently toward the end. If browned bits form, splash in 1–2 tbsp water and scrape them up. You’re aiming for soft, jammy, deep bronze onions. Transfer to a plate; reserve about half for folding into the rice and half for topping.

Step 3: Par-cook the lentils

In a medium pot, combine lentils with plenty of water (about 4 cups). Bring to a boil, reduce to a lively simmer, and cook 12–15 minutes until the lentils are just tender but still hold their shape. Drain well.

Step 4: Toast spices and start the rice

Return the empty pot to medium heat and add 1 tbsp olive oil. Add cumin, coriander, and allspice; stir 30 seconds until fragrant. Add the drained rice and stir 1 minute to coat the grains. Add the drained lentils, bay leaf, 2 cups water or broth, 1 1/4 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover tightly, reduce heat to low, and cook 18 minutes.

Step 5: Rest, fluff, and fold in onions

Remove the pot from the heat and let it rest, covered, for 10 minutes. Uncover, remove the bay leaf, and gently fluff with a fork. Fold in about half of the caramelized onions. Taste and adjust seasoning if needed. Keep covered and warm while you finish the sides.

Step 6: Make the lemony cucumber–tomato salad

In a bowl, combine cucumbers, tomatoes, minced red onion, and parsley. Add 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, a few grinds of pepper, and the sumac if using. Toss and let stand 10 minutes to lightly pickle and meld flavors.

Step 7: Stir the garlicky yogurt

In a small bowl, whisk the yogurt with grated garlic, lemon zest, 1 tsp lemon juice, 1/4 tsp salt, and enough cold water (1–3 tbsp) to make it spoonable. Taste and adjust acidity and salt.

Step 8: Plate and serve

Spoon the mujadara into a warm shallow bowl or platter. Crown with the reserved caramelized onions. Add generous dollops of garlicky yogurt and spoon the lemony salad alongside (or pile some on top for contrast). Finish with parsley leaves, a pinch of sumac, and an optional light drizzle of olive oil. Serve immediately, with lemon wedges on the side.

Pro Tips

• Use a wide skillet for the onions so moisture evaporates and browning happens evenly.
• Rinse and soak the rice to remove excess starch; this is the key to fluffy, separate grains.
• Let the pot rest covered for 10 minutes after cooking; the steam finishes the texture without turning it mushy.
• Deglaze onions with small splashes of water instead of more oil to keep the dish balanced.
• If your stove runs hot, keep onion heat at medium-low and be patient—deep color equals deep flavor.

Variations

• Bulgur Mujadara: Swap rice for 1 cup medium bulgur. After par-cooking lentils and blooming spices, add bulgur, 1 1/2 cups hot water, salt, and pepper. Simmer 5 minutes, then cover off heat 10 minutes to steam.
• Brown Rice: Use 1 cup brown basmati and 2 1/2 cups water. Simmer covered 35–40 minutes, then rest 10 minutes.
• Vegan/Dairy-Free: Skip yogurt or serve with lemon-tahini sauce (1/4 cup tahini, 2 tbsp lemon juice, 1 small garlic clove, 1/4 tsp salt, 3–5 tbsp water to thin).

Storage & Make-Ahead

Mujadara keeps well. Refrigerate the lentil-rice base and caramelized onions in separate airtight containers for up to 4 days; the yogurt for up to 4 days; the salad is best within 24 hours. Reheat the mujadara gently in a covered skillet over low heat with a splash of water or broth (2–3 tbsp per 2 cups), or microwave covered until hot, then fluff. Caramelized onions also freeze well for up to 2 months; thaw overnight and warm in a skillet. For meal prep, caramelize onions and par-cook lentils a day ahead; cook rice and assemble on the day of serving.

Nutrition (per serving)

Approximate: 660 calories; 20 g protein; 21 g fat; 88 g carbohydrates; 13 g fiber; 1,100 mg sodium. Values will vary based on exact ingredients and salt levels.