Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Easy Mujadara Recipe – A comforting and hearty vegan dinner ready in 30 minutes. After making this many times, I’ve discovered the trick to perfectly cooked lentils and fluffy rice every time. The crispy onions add a delightful crunch and a cozy, warm flavor that’ll make your kitchen smell amazing. If you love recipes like this, you’ll also enjoy Easy Korean Beef Ramen Recipe and Crispy Baked Potato Skins with Cheddar and Greek Yogurt.
Why This Easy Mujadara Lentils and Rice Vegan Dinner Recipe Is Pure Comfort
- Perfectly cooked lentils and rice
- Crispy onions add a delightful crunch
- Warm, comforting flavors
- Ready in just 30 minutes
What You'll Need for Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup green or brown lentils
- 1 cup long-grain white rice
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: Chopped fresh parsley
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Lentils: Make sure to rinse and pick over lentils before cooking.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks lentils and rice perfectly every time. → See on Amazon
- High-quality cumin — Enhances the flavor of the dish. → See on Amazon
How to Make Easy Mujadara Lentils and Rice Vegan Dinner Recipe
- Cook the lentils: Rinse and pick over lentils. Combine with 4 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until tender.
- Cook the rice: Rinse rice. Combine with 2 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until tender.
- Sauté the onions: Heat olive oil in a large skillet. Add onions and cook over medium heat until golden and crispy, about 15 minutes.
- Combine and season: Add garlic, cumin, and smoked paprika to the skillet with onions. Cook for 1 minute. Combine cooked lentils and rice with onion mixture. Season with salt and pepper. Serve with optional toppings.
Cook's Tips for Perfect Easy Mujadara Lentils and Rice Vegan Dinner Recipe
- Common mistake and fix: Don't overcook the lentils. They become mushy and lose their texture. To prevent this, keep an eye on them and drain excess water if needed.
- Pro tip: For a quicker cooking time, use an Instant Pot to cook both the lentils and rice.
- Pro tip: To make the onions extra crispy, add them to the skillet in a single layer and don't stir too often.
Storing & Reheating Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Cook lentils and rice up to 2 days ahead. Store separately in the fridge. Reheat and combine with onions before serving.
Freezing Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Freeze cooked lentils and rice separately for up to 3 months. Thaw and reheat before combining with onions.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier Mujadara, add a pinch of cayenne pepper or a diced jalapeño to the skillet with onions.
- Best substitution: Substitute green or brown lentils with black lentils for a different texture and flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your lentils are still hard after 25 minutes of cooking, add more water and continue simmering until tender.
Want to level up this recipe?
High-quality olive oil — Enhances the flavor of the crispy onions. → Check price on Amazon
Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Ingredients
Main Ingredients
- 1 cup green or brown lentils
- 1 cup long-grain white rice
- 1 large onion, thinly sliced
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Optional Toppings
- Chopped fresh parsley
- Lemon wedges
Instructions
- Cook the lentils: Rinse and pick over lentils. Combine with 4 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until tender.
- Cook the rice: Rinse rice. Combine with 2 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until tender.
- Sauté the onions: Heat olive oil in a large skillet. Add onions and cook over medium heat until golden and crispy, about 15 minutes.
- Combine and season: Add garlic, cumin, and smoked paprika to the skillet with onions. Cook for 1 minute. Combine cooked lentils and rice with onion mixture. Season with salt and pepper. Serve with optional toppings.
Notes
- Chef tip: For a spicier Mujadara, add a pinch of cayenne pepper or a diced jalapeño to the skillet with onions.
- Best substitution: Substitute green or brown lentils with black lentils for a different texture and flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your lentils are still hard after 25 minutes of cooking, add more water and continue simmering until tender.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooked lentils and rice separately for up to 3 months. Thaw and reheat before combining with onions.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Cook lentils and rice up to 2 days ahead. Store separately in the fridge. Reheat and combine with onions before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 7g
- Carbs: 55g
- Fiber: 12g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mujadara Lentils and Rice Vegan Dinner Recipe FAQs
Yes, you can cook the lentils and rice up to 2 days ahead. Store separately in the fridge and reheat before combining with onions.
If your lentils are still hard after 25 minutes, add more water and continue simmering until tender.
Yes, you can freeze cooked lentils and rice separately for up to 3 months. Thaw and reheat before combining with onions.
Mujadara and Mejadra are essentially the same dish, with slight variations in ingredients and cooking methods depending on the region.
While you can't cook the lentils and rice in the air fryer, you can make the crispy onions in the air fryer for a healthier version. Cook onions at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
A Warm Final Note
I can’t wait for you to try Easy Mujadara Lentils and Rice Vegan Dinner Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
