Perfect One-Pot Mujadara with Green Lentils

Majdara (or مجدرة in Arabic) is a traditional dish in Middle Eastern cuisine, considered one of the most popular and beloved dishes in Israel and neighboring countries.

Majdara is considered a historical "poor food" due to its cheap and readily available ingredients, but despite its simplicity, it is a nutritious, tasty dish that is loved by all segments of the population. In Sephardic Judaism (the Sephardim) and Middle Eastern Judaism, Majdara was often served as a dish for weekdays, especially for Friday meals and as a preparation for Shabbat.

Origin of the dish: Majdara originated in Arab cuisine and is common throughout the Middle East - in Lebanon, Syria, Jordan, Iraq and of course Israel. The dish has become an integral part of local Jewish-Arab cuisine, and is especially well-known in Jewish-Sefardic cuisine and among Jews in Arab countries.

Majdra consists of a few simple ingredients:

Lentils (brown, red, green - take your pick!)

Rice or bulgur (depending on local tradition)

Fried onions

Spices like cumin, black pepper, and salt

🍽 Serves: 2–3🌱 Vegan 🕊 Kosher: Pareve (plant-based, no dairy or meat)

A simple, flavorful Middle Eastern dish everyone loves!Mujadara is a beloved classic in Middle Eastern kitchens, combining rich flavor with great nutrition. This comforting, one-pot recipe uses tender Persian rice, protein-rich green lentils, and crispy fried onions to create the perfect balance of textures and taste. It’s perfect for a quick weekday dinner or a festive gathering.

Ingredients:

• 1 cup green lentils

• 1 cup classic Persian rice

• 2 onions, finely chopped

• 2–3 tablespoons olive oil

• 2 ½ cups water

• 1 teaspoon salt

• ½ teaspoon ground cumin

Instructions:

1. Place the lentils in a bowl and cover with boiling water. Let soak for 30 minutes, then drain.

2. Heat the olive oil in a pot over high heat. Add the chopped onions and sauté for 5–10 minutes, stirring frequently, until deeply golden and caramelized.

3. Add the rice and drained lentils to the pot. Stir well to combine. Pour in the water, add salt and cumin, and bring to a boil.

4. Reduce the heat to low, cover, and cook for 20 minutes, or until the rice and lentils are soft and all the water has been absorbed.

5. Remove from heat and let rest, covered, for another 10 minutes. Serve warm.

FAQs:

Can I use a different type of lentil?This recipe works best with green lentils, which hold their shape and texture well.

Do I need to soak the lentils before cooking?No long soaking is necessary—just a quick 30-minute soak in hot water is enough.

Can I make this spicy?Sure! Add chopped chili pepper while frying the onions, or mix in some dry chili flakes or hot paprika to taste.

Can I prepare this ahead of time and reheat?Absolutely. Mujadara reheats well—just warm it on the stove or in the microwave before serving.

How can I avoid sticky rice?Follow the recipe steps carefully and avoid over-stirring once the rice starts cooking. Let it steam undisturbed for best results.