Looking for a rice-lentil side dish that’s easy to make yet packed with flavor? This Israeli style Mujadara Recipe is your answer.
It’s a simple one-pot Middle Eastern rice dish that comes together with pantry staples and warm spices — no fuss, just comfort. It’s also a
Why You’ll Love This Easy Mujadara Recipe
Mujadara is a cozy, budget-friendly dish that’s packed with flavor and perfect for a satisfying vegetarian meal.
It’s naturally balanced, too. While white rice alone isn’t a complete protein, pairing it with lentils creates a nourishing mix of complex carbs and plant-based protein—making it filling and sustaining.
Best of all, it’s ideal for making a big batch of hearty food without spending much at all.
Keep the meal vegetarian or serve as a side to: Chicken balls
When to Serve Mujadara
Mujadara is incredibly versatile.
It makes a comforting weeknight dinner, a healthy lunch for meal prep, or a nourishing side dish.
Serve it warm for a cozy meal, or at room temperature as part of a mezze spread. It holds up well, travels easily, and always hits the spot.
Where Mujadara Comes From
This beloved dish is found across the Middle East including Israeli kitchens. Every family has its own variation, but the most popular heart of it is always the same: lentils, rice, and just enough spice to make it sing.
Mujadara was originally, and still is in some homes, made by adding to the final dish freshly fried onions. I always skip this for a lower fat dish. If you like, you can add 1/2 cup freshly fried thin onion slices or store bought fried and dried onion flakes.
Personally, I make Mujadara without an oniony flavor as that’s how it’s mostly served. So, it’s really up to you to choose its flavor.
Ingredients and What They Bring to the Dish
- Brown lentils – Earthy and hearty: the protein-packed base of the dish
- White rice (medium grain) – Soft and comforting: balances the lentils and gives it that classic texture
- Neutral oil – Sauté power: helps pre-saute and coat the rice so it doesn’t end up sticky blobs of starchy rice.
- Turmeric – Golden warmth: gives color and subtle depth
- Optional Cumin powder – Smoky and warm: adds that unmistakable Middle Eastern flavor.
- Cinnamon – Barely there: adds aroma and neutralizes bitterness from dishes. Ever since I noticed this, it’s my go-to neutralizer.
- Kosher salt – Flavor enhancer: brings everything into balance
- White pepper – Gentle heat: adds warmth without sharpness
How to Make Mujadara (Quick Summary)
Start by rinsing the lentils until the water runs mostly clear.
Cook them briefly, then drain.
Meanwhile, sauté rice in oil for a few minutes until it absorbs the oil.
Cook the partially pre-cooked rice and lentils together.
Fluff and serve hot.
How to Store It
Mujadara keeps well in the fridge for up to 3-4 days in an airtight container.
It reheats easily on the stove (always the best way to reheat rice) or microwave. Just add a splash of water to loosen it up if needed.
Actually, (lentil-rice) Mujadara reheats easier than rice alone because the grains and legume (lentils) end up ever so mildly coated with oil so it doesn’t dry out or stick together.
What to Serve It With
This dish is great on its own, but even better with sides. Try it with:
- Aioli sauce
- A spoonful of tahini (not the way it’s served in Israel)
- Fresh herbs like parsley or mint
- A crisp tomato and cucumber salad
Let’s Chat!
Have you tried mujadara before? I’d love to hear how you make it, or how you served this version! Leave a comment below. Can’t wait to see your spin on this comforting classic.
Mujadara Recipe Israeli
A comforting one-pot dish of fragrant rice and tender lentils, gently spiced and steamed to perfection in the traditional mujadara style.
Pot: Thick bottomed, non-stick
Ingredients
- 2 cups brown lentils 13.50 oz. (380 g)
- Tap water to rinse lentils in
- 2½ cups white rice (preferably medium grain) 17 oz. (475 g)
- 1/3 cup neutral oil
- 2 teaspoons turmeric
- 1/4 teaspoon cumin powder
- Cinnamon, just barely a pinch
- 1⅓ teaspoon Kosher salt
- 1/4 teaspoon white pepper
- 5⅓ cups boiling water (1300 mL) for the rice + lentils
Instructions
- Rinse the lentils in a bowl of water, then drain. Repeat once or twice, until the water runs mostly clear.
- In a pot, cook the lentils in water that reaches about three times their height. Boil for 13 minutes, then drain using a mesh sieve and set aside.
- Meanwhile, heat oil in a non-stick, heavy-bottomed pot or sauté pan over low heat on a large burner. Add the rice and sauté for 5 minutes, stirring occasionally.
- Now, add the cooked lentils to the rice, then pour in 5½ cups of hot or boiling water. Increase the heat to high and cook uncovered for 5–8 minutes, until the water level has dropped just below the surface of the rice and you see bubbles popping on top. Cover with a lid and turn off the heat.
- Immediately move the pot to a smaller burner set to low heat. Cook for 10 minutes.
- After 10 minutes, turn off the heat and place the pot on a heat safe base on the counter. Keeping the lid on, cover the pot with a clean kitchen towel and let it rest for 20-30 minutes.
- Fluff and serve hot.
Nutrition Information
Yield
7Serving Size
MujadaraAmount Per Serving Calories 255Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 243mgCarbohydrates 29gFiber 9gSugar 2gProtein 11g
Nutrition values are estimated.