Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Easy Mujadara Recipe – After making this many times, I’ve perfected the trick to the best crispy onions. This cozy vegan dinner is perfect for busy weeknights. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding for a Refreshing Breakfast and Creamy Zucchini Noodle Chicken Alfredo Recipe.
Why This Easy Mujadara Lentils and Rice Vegan Dinner Recipe Is Pure Comfort
- Crispy onions add a delicious crunch
- Tender lentils and fluffy rice make a satisfying base
- Comforting and hearty, perfect for winter
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
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
- Optional: Plain yogurt or vegan yogurt
đź“ť Ingredient Notes
- lentils: Rinse and pick over lentils before cooking.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Good quality vegetable broth — Enhances flavor → See on Amazon
How to Make Easy Mujadara Lentils and Rice Vegan Dinner Recipe
- Sauté onions: Heat olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until golden and crispy, about 20 minutes.
- Cook lentils and rice: Add garlic, cumin, turmeric, lentils, rice, and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, until lentils are tender and rice is cooked.
- Serve: 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 can become mushy. Keep an eye on them and adjust cooking time as needed.
- Tip: For a quicker version, use canned lentils and cook the rice separately.
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: You can make the lentils and rice ahead of time and reheat before serving.
Freezing Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: To make this recipe gluten-free, use certified gluten-free vegetable broth.
- Best substitution: You can substitute the lentils with chickpeas for a different texture.
- Make-ahead: You can make the lentils and rice ahead of time and reheat before serving.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the lentils are still hard after 30 minutes, add more water and cook for another 10 minutes.
Want to level up this recipe?
Good quality olive oil — Enhances flavor and texture → 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
- 2 cloves garlic, minced
- 4 cups vegetable broth
Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 2 tablespoons olive oil
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
- Plain yogurt or vegan yogurt
Instructions
- Sauté onions: Heat olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until golden and crispy, about 20 minutes.
- Cook lentils and rice: Add garlic, cumin, turmeric, lentils, rice, and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, until lentils are tender and rice is cooked.
- Serve: Season with salt and pepper. Serve with optional toppings.
Notes
- Chef tip: To make this recipe gluten-free, use certified gluten-free vegetable broth.
- Best substitution: You can substitute the lentils with chickpeas for a different texture.
- Make-ahead: You can make the lentils and rice ahead of time and reheat before serving.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the lentils are still hard after 30 minutes, add more water and cook for another 10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can make the lentils and rice ahead of time and reheat before serving.
Nutrition Per Serving
- Calories: 380
- Protein: 18g
- Fat: 8g
- Carbs: 58g
- Fiber: 12g
- Sugar: 4g
- Sodium: 700mg
- 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 make the lentils and rice ahead of time and reheat before serving.
If the lentils are still hard after 30 minutes, add more water and cook for another 10 minutes.
Yes, you can use canned lentils to make this recipe quicker. Drain and rinse them before using.
To make this recipe gluten-free, use certified gluten-free vegetable broth.
This recipe is great with a side of steamed vegetables or a simple salad.
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!
