Easy Mujadara Lentils and Rice Vegan Dinner Recipe

Easy Mujadara Recipe is a comforting and flavorful vegan dinner ready in just 30 minutes. After making this many times, I discovered the trick to perfectly tender lentils and crispy onions. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Classic Green Bean Casserole and Bourbon Maple Bacon Cinnamon Rolls.

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 lentils
• 1 cup long grain rice
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: Chopped fresh parsley
• Optional: Lemon wedges
• Optional: Plain yogurt or vegan yogurt

How to Make Easy Mujadara Lentils and Rice Vegan Dinner Recipe

1. Cook 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.
2. Sauté onions: Heat olive oil in a large pan. Add sliced onions and cook until golden and crispy. Remove half for garnish.
3. Cook rice: Add rice to the pan with onions. Stir in garlic, cumin, coriander, and paprika. Cook for 1 minute. Add diced tomatoes and 1.5 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until rice is cooked.
4. Combine and serve: Stir in cooked lentils. Taste and adjust seasoning. Serve with reserved crispy onions, chopped parsley, and lemon wedges.

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 for up to 5 days. Make-ahead tip: Mujadara can be made ahead and reheated. The onions may lose some crispiness.

Freezing Easy Mujadara Lentils and Rice Vegan Dinner Recipe

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: Sautéing the onions until crispy adds a wonderful texture and flavor to the dish.
• Best substitution: You can substitute brown rice for long grain rice for a nuttier flavor.
• Make-ahead: Mujadara can be made ahead and reheated. The onions may lose some crispiness.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your lentils are not tender, add more water and cook for a few more minutes.

Easy Mujadara Lentils and Rice Vegan Dinner Recipe

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 1 cup green lentils
• 1 cup long grain rice
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes

Seasonings

• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Optional Toppings

• Chopped fresh parsley
• Lemon wedges
• Plain yogurt or vegan yogurt

Instructions

1. Cook 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.
2. Sauté onions: Heat olive oil in a large pan. Add sliced onions and cook until golden and crispy. Remove half for garnish.
3. Cook rice: Add rice to the pan with onions. Stir in garlic, cumin, coriander, and paprika. Cook for 1 minute. Add diced tomatoes and 1.5 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until rice is cooked.
4. Combine and serve: Stir in cooked lentils. Taste and adjust seasoning. Serve with reserved crispy onions, chopped parsley, and lemon wedges.

Notes

• Chef tip: Sautéing the onions until crispy adds a wonderful texture and flavor to the dish.
• Best substitution: You can substitute brown rice for long grain rice for a nuttier flavor.
• Make-ahead: Mujadara can be made ahead and reheated. The onions may lose some crispiness.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your lentils are not tender, add more water and cook for a few more minutes.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Mujadara can be made ahead and reheated. The onions may lose some crispiness.

Nutrition Per Serving

• Calories: 450
• Protein: 20g
• Fat: 10g
• Carbs: 75g
• Fiber: 15g
• Sugar: 5g
• Sodium: 500mg
• Cholesterol: 0mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Mujadara Lentils and Rice Vegan Dinner Recipe FAQs

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!