Mujadara Safra is a recipe for creamy yellow lentils and rice, a vegan lentil pilaf that’s so simple to make and absolutely delicious. A classic Lebanese recipe that comes together in no time, it’s very healthy and super kid friendly. Leftovers store well too!
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What is Mujadara Safra?
It translates to yellow lentils and rice. Mujadara is an increasingly popular Middle Eastern dish, a rice and lentil pilaf topped with caramelized onions. This is a mushier version of it, and uses red or yellow lentils instead of the brown lentils used in the classic Mujadara.
Mdardara vs Mujadara:
So this has a bit of a confusing answer. Palestinians and some other regions of the Middle East refer to mujadara as the brown lentil and rice pilaf, where the lentils are distinct and hold their shape, as well as the rice. I have a great recipe for a brown rice and lentil mujadara here.
However, in Lebanon, they frequently call that same pilaf Mdardara, and they call this soft yellow lentil and rice dish in this recipe Mujadara.
Both refer to a lentil and rice dish, but with different types of lentils and different textures.
Why you should make Lebanese Mujadara:
It’s a healthy vegetarian dish! Just a handful of ingredients need to make this filling comfort dish, and it has a lot of fiber and vegetarian protein.
It’s a really simple dish to make that doesn’t take much active time at all.
A good way to try out a Middle Eastern recipe with approachable ingredients and flavor.
Ingredients you need to make this:
Olive oil: to sauté diced onion and garlic in, and also to caramelize the sliced onions for garnish
Onion and garlic: to flavor the lentil/rice mixture
Red/yellow lentils
Short grain rice: I use Egyptian rice
Salt, black pepper, cumin: really simple spices to flavor, add whatever you like!
Lemon juice: a squeeze at the end really brightens the flavor
How to make mujadara safra:
- Start off my rinsing the lentils and rice thoroughly. This is to get rid of any little stones or debris that may be in the lentils. Once you are finished rinsing, strain out the water.
- Heat some olive oil over medium high heat in a saucepan. Add the diced onions and saute until softened. Add the garlic and cook for a minute or so.
- Add the rinsed lentils and rice, the spices, then cover with water. Cook until the water has all been absorbed and lentils and rice are cooked through, 25-35 minutes.
- Let the mixture stand off the heat for a while to set, and meanwhile make the caramelized onions.
- Heat the oil over medium high heat. Once hot, add the sliced onions and a pinch of salt. Cook, stirring frequently until onions are a deep golden brown, then remove from the pan and place on a paper towel lined plate.
- Assemble with the yellow lentils and rice scooped onto a serving plate, with the caramelized onions on top.
What to serve with mujadara:
A perfect accompaniment is a classic yogurt cucumber salad with plenty of garlic and dried mint. You can find the recipe here! I also love having this with a Lebanese cabbage salad, a simple and light cabbage slaw. Alternately, a simple green salad with a nice olive oil vinaigrette will serve you really well. This is also great with pickles on the side.
Storing leftover yellow lentils and rice:
Leftover mujadara can be stored in the fridge for 4-5 days, tightly covered.You can also freeze leftovers, or make this ahead of time as a freezer meal. You need to store in an airtight container and it’ll freeze well for up to 3 months. Thaw overnight in the fridge before gently rewarming.
If you have extra caramelized onions, or you want to make them in advance, they’ll last 5 days tightly covered in the fridge.
Recipe FAQs:
It’s best to stick with yellow/orange split lentils, as they’ll give the dish it’s characteristic color and flavor. For a great mujadara recipe with brown lentils, click here.
I’d recommend sticking with white rice, which will become mushier and softer than brown rice which has a tougher exterior and will hold its shape.
Yes! It’s gluten free and vegan lentils with rice.
Expert Tips:
- Be patient when caramelizing the onions. Let them cook down to a deep golden brown as it’ll give a lovely sweetness and the maximum flavor.
- Cook the lentils and rice until they reach the texture you like. The finished result is a thick porridge like texture, but keep stirring occasionally so that the bottom of the rice doesn’t burn.
Related Lentil Recipes:
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Mujadara Safra
Ingredients
For the lentils:
- 3 tablespoon olive oil
- 1 cup red or orange split lentils also known as yellow lentils
- 1 cup egyptian or short grain rice (calrose rice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 2 cups water
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
For the caramelized onions:
- 3 tablespoon olive or canola oil, or enough to generously coat the bottom of the pan
- 2 onions, thinly sliced
- pinch salt
Instructions
For the lentils:
- Place lentils and rice in a bowl together, and cover with water. Check if any debris has floated to the top, and if so remove. Swirl the rice and lentils around with your hands a little to make sure there's no small stones, then rinse thoroughly and drain.
- Heat the olive oil in a medium sized saucepan. Add the finely diced or grated onion, and cook for several minutes until onions have softened.
- Add the minced garlic, and cook for another minute or so. Add the rinsed lentils and rice to the pot. Stir to combine all the ingredients together. Add the salt, pepper, and cumin and mix to combine.
- Add the water, it should just cover the lentil and rice mixture. Stir to combine. Cook on medium low heat, stirring occasionally until the water is all absorbed and the lentils and rice are cooked through. This could take anywhere from 20-35 minutes, depending on the consistency you are looking for.
- Once the mujadara is cooked through, stir in a little lemon juice and let it sit off the heat for 15-20 minutes to thicken and set further. Meanwhile, make the caramelized onions.
For the onions and to assemble:
- Heat the oil over medium high heat. Once hot, add the sliced onions and a pinch of salt. Cook, stirring frequently until onions are a deep golden brown, then remove from the pan and place on a paper towel lined plate.
- Scoop out the mujadara safra onto your serving plate, and top with the caramelized onions. Enjoy warm or at room temperature, some people even like this cold!
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