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A top view of a plate of lentils and rice cooked mujadara recipe with crispy fried onions and herbs

Ultimate Mujadara Recipe

This Ultimate Mujadara Recipe is not your average rice, lentils and fried onions. It’s rice cooked with spices, ground lamb and lentils, then topped with fresh mint, parsley, fried onions and feta cheese! The BEST Muajadara ever!
Course Main Course, Side Dish
Cuisine Mediterranean, Middle Eastern
Keyword Lentils and Rice, Mujadara, Mujadara recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 6 servings
Calories 663 kcal
Author Mahy

Ingredients

Mujadara:

  • 1 Tablespoon olive oil
  • 3/4 cup red onion finely diced
  • 1/2 pound lamb ground lamb, use American Lamb
  • 3 garlic cloves minced
  • 2 tablespoons parsley leaves chopped
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 2 cups rice uncooked
  • 3 1/2 cups water from the cooked lentils
  • 2 cups lentils cooked
  • 1 tablespoon lime juiced

Crispy Onions:

  • 2 onions red onions are best, sliced thinly
  • 1 Tablespoon cornstarch
  • 4 tablespoons oil neutral tasting oil

Toppings:

  • 1/4 cup Feta cheese
  • 1/3 cup fresh parsley cilantro and mint, minced
  • 1/2 cup pomegranate arils

Instructions

  1. Cook the lentils and save the water.
  2. In a large deep skillet, preheat the olive oil over medium high heat. Add in the onions and sauté for 2 minutes. Then add in the American lamb, garlic and herbs. Season with salt, pepper, allspice and nutmeg and sauté for 10 minutes until the lamb has cooked through.
  3. Add in the rice and toss for 2 minutes with the lamb, then add in the lentils water and cover the skillet.
  4. Bring to a boil and lower the heat to low. Allow the rice took for 20-30 minutes until tender.
  5. In the meantime, make the crispy onions by tossing the sliced onions in cornstarch and then pan fry for 10 minutes tossing every few minutes until golden. Drain on a paper towel lined plate.
  6. Once the rice is cooked, add in the cooked lentils and blend well.
  7. Serve the Mujadara on a serving dish, topped with the crispy onions and your favorite toppings. Enjoy!!

Recipe Video

Recipe Notes

Make sure your lamb is cooked all the way through before adding your rice, so that you don't end up with a soggy rice. Your lentils can be cooked 4 days in advance, but make sure to strain the lentils from the lentil water right after it’s cooked. The lentils water can be flavored with an onion, garlic and , or bay leaves for more flavor. The lamb and lentil water add so much flavor to the Mujadara so try not skimp! Cooking the rice and lentils separately and just tossing them at the end is probably the best way to avoid a mushy rice and lentils mixture. Don’t forget the cornstarch tip while frying the onions for that crisp!

Nutrition Facts
Ultimate Mujadara Recipe
Amount Per Serving
Calories 663 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 34mg11%
Sodium 305mg13%
Potassium 888mg25%
Carbohydrates 94g31%
Fiber 21g88%
Sugar 4g4%
Protein 31g62%
Vitamin A 445IU9%
Vitamin C 12.6mg15%
Calcium 109mg11%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.