How to make Mujadara – a nourishing vegan meal of lentils and rice, infused with fragrant Moroccan spices, served with caramelized shallots and seasonal veggies. This recipe can be made in an Instant Pot or on the stovetop! Video.
Few desires, happy life. ~Moroccan Proverb
While in Morocco last winter, we hired a guide to take us high up into the Atlas Mountains to visit the beautiful old Berber villages. Our beautiful guide, Rachid was not eating meat during this time and would often stop at roadside cafes for a quick bowl of Mujadara- a simple, humble, nourishing meal of lentils and rice, seasoned with flavorful Moroccan Spices.
He described it as Moroccan comfort food – filling, nourishing and very affordable. The combination of spices is what turned this humble meal into something truly spectacular. And each bowl was a little different, depending on the town. Such flavor and aroma!
Mujadara Recipe | 60-sec video
Of course when we got home, it was the first thing I replicated. So this recipe is straight from Morocco and I hope you enjoy it as much as we have!
Mujadara can be made either on the stovetop (see the recipe notes) or very quickly in an Instant Pot. Don’t skip the step of caramelizing the onions, they truly elevate!
I like to make a batch and have it in the fridge for midweek lunches. I thought my husband Brian would shun the Mujadara, but to my surprise, he happily gobbled it up and wanted seconds – always the true test!
Ingredients in Mujadara
- brown lentils (do not use split lentils) see notes
- olive oil
- shallots, thinly sliced ( or 1 red onion)
- 4 cloves garlic, rough chopped
- cumin
- coriander
- allspice
- cinnamon
- turmeric,
- ground ginger
- kosher salt
- dried mint or parsley ( or use a tablespoon of fresh)
- lemon zest
- water
- brown basmati rice
A Note on Lentils and Rice
If you use other lentils beside brown lentil (like small black or green ones) or different rice (like white basmati) you will have to adjust the liquid down a bit. Most Lentils take 9 minutes (unless they’re very small) to cook in the Instant Pot. White Basmati Rice takes 5 minutes in the Instant Pot .
That is why we use brown basmati rice here, because they take roughly the same amount to time to cook as the big brown lentils.
***The goal here is getting both lentils and rice to cook in the same amount of time, so neither is mushy. 🙂 Please refer to recipe notes!
Optional Garnishes for Mujadara
- diced tomato
- diced avocado
- dark leafy greens
- sprouts or microgreens,
- sliced cucumber
- pine nuts,
- drizzle of olive oil,
- yogurt or vegan yogurt
- zhoug yogurt (amazing) or Harissa yogurt- see recipe notes.
- tahini sauce
- lemon wedges
- fresh parsley
- aleppo chili flakes
How to make Mujadara
The basic recipe for Mujadara is quick and easy, and can be made on the stovetop or in an instant pot.
Instant Pot Mujadara
- Place lentils in a bowl and cover with hot tap water (or boiling water), letting them soak until time to add to the instant pot.
- Set Instant Pot to Saute function. Saute shallots in the oil, 4-5 minutes, stirring constantly, until tender and fragrant and slightly caramelized. Remove half, saving for the topping. Add the garlic and saute until fragrant, about 1-2 minutes. Add all the spices, salt, lemon zest and water. Stir.
- Drain the lentils and add them along with the rinsed rice to the instant pot. Give a good stir.
- Cover the instant pot and set to High pressure for 11 minutes. Let naturally release for at least 10 minutes.
- In the meantime, prep any garnishes you like.
- To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ). Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt or zhoug yogurt, or tahini sauce – and fresh parsley or mint.
Stovetop Mujadara
- If using large brown lentils, par-cook them in boiling water for 15 minutes.
- While the lentils are boiling, heat oil in a dutch oven and cook the shallots, stirring often until golden and caramelized. Remove half and seat aside.
- Drain the lentils and add them along with rice, spices, salt, water to the pot. Bring to a simmer, cover tightly and cook on low heat for 20-25 minutes.
- Check to see if lentils and rice are tender. If not, continue to cook a few more minutes, adding more water if necessary. If using small black or green lentils, check cooking directions for cooking time – and adjust par cooking time according to the size of the lentil. For example, tiny black beluga lentils take 20 minutes to cook, so you would not need to par-cook.
- While Mujadara is simmering prep any garnishes you like.
- To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ). Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt or zhoug yogurt, or tahini sauce – and fresh parsley or mint.
Can Mujadara be made ahead?
YES! It is the perfect healthy thing to meal-prep for the week. It is easily reheated for easy healthy midweek meals. A healthy delicious base! Feel free to freeze Mujadara – it reheats well.
Can Mujadara be vegan?
Yes it is vegan! To keep this vegan, top with tahini sauce instead of yogurt. Or add avocado!
I love the warm, fragrant aroma of the lentils and rice, paired with the cool, crunchy raw veggies. Such great texture!
The addition of something creamy or rich like olive oil, tahini sauce or yogurt or zhoug yogurt(THE BEST) or even Harissa Yogurt ( mix harissa pasta yogurt together) really elevates.
Yes I realize these are not all “Moroccan sauces”, but they do taste good here. Just sayin’. 😉
An energizing healthy bowl!
The fresh herbs and olive oil really elevate the Mujadara, so don’t skip this step at the very least.
Moroccan Mujadara! A quick and easy vegan meal that is healthy, delicious, and easy- and can be made on the stove or an Instant Pot. You will love this! I promise!
xoxo
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Mujadara Recipe (Instant Pot & Stovetop)
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 5 1x
- Category: Main, vegetarian, vegan, gluten free, instant pot,
- Method: instant pot
- Cuisine: middle eastern
- Diet: Vegan
Description
How to make Mujadara – a comforting, healthy Moroccan meal of lentils and rice, with fragrant Moroccan spices. This can be made in an Instant Pot or on the Stovetop. Vegan and GF.
Ingredients
- 1 cup large brown lentils (do not use split lentils) see notes
- 1 1/2 tablespoons olive oil
- 2–3 fat shallots, thinly sliced ( or 1 red onion)
- 4 cloves garlic, rough chopped
- 2 teaspoons cumin
- 1 teaspoons coriander
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric, optional
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried mint or parsley ( or use a tablespoon of fresh)
- lemon zest from one small lemon
- 3 cups water (updated from 3 1/2 cups- see notes if using white rice)
- 1 cup brown basmati rice (rinsed and drained- see notes for white basmati rice)
Garnishes: caramelized shallot or onion, diced tomato, simple roasted veggies, diced avocado, sprouts or greens, sliced cucumber, pine nuts, a drizzle of olive oil, yogurt, vegan yogurt, zhoug yogurt (amazing), lemon wedges, fresh parsley, aleppo chili flakes. (In winter, serve with roasted root veggies, shredded kale, carrots, or cabbage or beets!
Instructions
Instant Pot Version
- Place lentils in a bowl and cover with hot tap water (or boiling water), letting them soak until time to add to the instant pot.
- Set Instant Pot to Saute function. Saute shallots in the oil, 4-5 minutes, stirring constantly, until tender and fragrant and slightly caramelized. Remove half, saving for the topping. Add the garlic and saute until fragrant, about 1-2 minutes. Add all the spices, salt, lemon zest and water. Stir.
- Drain the lentils and add them along with the rinsed rice to the instant pot. Give a good stir.
- Cover the instant pot and set to High pressure for 11 minutes. Let naturally release for at least 10 minutes.
- In the meantime, prep any garnishes you like.
- To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ). Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt or zhoug yogurt, or tahini sauce – and fresh parsley or mint.
Stovetop Version:
- IF using large brown lentils, par-cook them in boiling water ( like you would pasta) for 15 minutes. If using small black caviar lentil or green lentils, check cooking directions for cooking time. Adjust par cooking time according to the size of a lentil. For example, tiny black beluga lentils take 20 minutes to cook, so you would not need to par-cook.
- While the lentils are simmering, heat oil in a wide, shallow, heavy bottomed pot or dutch oven and saute the shallots, stirring often until golden and caramelized. Remove half and set aside.
- Drain the lentils and add it along with rice, spices, salt, water to the pot. Bring to a simmer, cover tightly and cook on low heat for 20-25 minutes. Check to see if lentils and rice are tender. If not, continue to cook a few more minutes, adding more water if necessary.
- In the meantime, prep any garnishes you like.
- To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ). Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt or zhoug yogurt, harissa yogurt, or tahini sauce – and fresh parsley or mint.
Notes
LENTILS & RICE: If you use different lentils (like small ones) or different rice (like white basmati) you will have to adjust the liquid down a bit. Most Lentils take 9 minutes (unless they’re very small) to cook in the Instant Pot. White Basmati Rice takes 5 minutes in the pressure cooker. That is why we use brown basmati rice here, because they take roughly the same amount to time to cook as the lentils. The goal here is getting both lentils and rice to cook in the same amount of time, so neither is mushy. 🙂
WHITE RICE If using white basmati rice, shorten the cooking time to 9 minutes and reduce water to 2.5 cups. The rice will still get slightly mushy, but not horribly.
This can be made ahead and refrigerated or frozen, reheated, and used as a healthy base for mid-week lunches.
To make Harissa yogurt or Zhoug yogurt- simple mix a 1-3 tablespoons of harissa paste or zhoug to a cup of plain yogurt (of course you can use vegan yogurt)
Nutrition
- Serving Size: 1 ½ cups plus tomato & avocado and drizzle olive oil.
- Calories: 429
- Sugar: 4.3 g
- Sodium: 714.7 mg
- Fat: 14.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 63.1 g
- Fiber: 9.4 g
- Protein: 14.4 g
- Cholesterol: 0 mg
I wasn’t thinking much of this meal but gave it a shot. I like it a lot. It’s my staple dish now. Cheers 😉
Hi Sylvia: The flavor is very good, but I had some difficulty matching the stovetop cooking time for white rice and lentils (lentils cook much longer in salted water). I’ll try with brown rice and lentils, but can you clarify if they need to be presoaked?
I think using brown rice here would make the timing better. Do you have access to tiny black lentils? This may help too! Soaking lentil will help quicken cooking time as well.
Hi Sylvia: the flavor is truly amazing, but can you help clarify the stovetop cooking time and need to soak, since rice and lentils (esp. if cooked in salted water) are hard to match? I tried white rice and small black lentils together, but rice cooked fast in 20 minutes, while the lentils needed at least twice as long. I’ll try use brown rice with these lentils next time, but would I then need to presoak either/both, or can they just cook together for about an hour ?
My husband and I enjoyed eating authentic Lebanese cuisine at a local restaurant. When it closed its doors, I tried several different restaurants in search of mujadara similar to hers but nothing came close. I have been craving it ever since. I was so excited to find your blog and immediately tried your recipe. I couldn’t find any brown basmati rice but was able to get white basmati rice. I adjusted the water to two cups and reduced the time to 11 minutes and WOW was it amazing!!!! Thank you so much for sharing this recipe and I will definitely be adding this to my rotation.
Thanks Diane! What kind of lentils did you use and were they dried lentils? Thanks very helpful!
I used brown dried lentils since that’s all I could find at the store.
Thanks so much!
Does spicing remain the same for white or brown rice (or for brown or smaller lentils)? Also, is 1 tsp of allspice correct? It’s a powerful spice. Thank you so much.
Feel free to cut it back if you like. Yes, keep spicing the same, but timing will change.
Thank you!
One thing I forgot to mention
I use 2 cup water and 1/2 cup vegetables broth
Wow unbelievable.
I measured 150 grams each and used white Basmati rice . In IP 9 minutes and keep warm 15 minutes.
It was perfect, not mushy at all.
One thing different I did was I roasted lentils in pan on stove until splitter and then soak
Mushy. I wish I had read the comments first! It was also surprisingly bland despite all the spices. I followed the recipe to a T, so not sure what went wrong. I think it needs to be updated to call for less water.
Hey Ross- I added some notes to the recipe and updated for less water. Can you tell me if you used brown rice ( or white) and brown lentils ( or another kind) ?
Love the combination of the lentils and rice with the veggies! We love all of these separately. So, combining them together with all the flavorful spices is delightful. We also love the lentil recipe by itself (dal in South Asia).
SO good! We’ve made this a few times now and it’s become (another) favourite from your website. Thank you so very much. Again.
Hi,
I cooked mine in a 3 Q. and like some others stated, it was mushy. I used white Basmati, so decreased the water as per recipe. What would you recommend for water next time? and would you allow for natural release of pressure?
Thanks,
BTW, Your suggestion on the hot sauce was right on, it ‘s been a great condiment.
Hi, shoot! Maybe manual release and few minutes less? How much rice and liquid did you use?
1 c. rice and 31/4 water since I was using white basmati…
also cooked for 12 min.
but it did naturally release 1/2 way as I was out of the room
3 1/4 cups water is way too much?
Made this to your specs on stovetop, and it was delicious, thank you! My Moroccan grandma made a slightly sweeter version of this and I’ve missed it so much; this brought it all back. Main difference with your take is that she would boil the lentils in a weak broth + all of the dry spices + garlic for a few minutes before adding the rice. Her ‘secret mix’ for the spices was more or less yours, but she’d crush fresh mintleaves+a fresh chili+lemon zest+fresh ginger together in a pestle with half a tablespoon of course darkbrown sugar, add a bit of hot water and then pour everything in with the boiling lentils and the rest of the spices. She’d also always throw in raisins and use much (much!) more olive oil than you. Yours tastes lighter, hers more comforting 😉 I think of your version as a nice spring variation of this now, so thank you again! We’d usually eat it with several vegetable side dishes (carrot salad, raw courgette, large white beans), preserved lemon, and olives.
Thanks for this Yasmine- hers sounds so good!
Me and my husband started plant based eating January 1 2020. His struggle has been this aversion to beans. When I told him that I was making a Middle Eastern lentil dish for dinner he was not happy. I told him he needed to keep an open mind and try it before judging. He was hooked from the first bite and so was I. Bravo. New favorite recipe. Thanks for this.
Awwww, warms my heart! Thanks for sharing and maybe he’ll venture out and try other beans!
This recipe looks amazing! This may be a stupid question, but do you cook the rice before putting it in the instant pot?
No! The instant pot will cook it. 🙂
Thanks for the instant pot version of mujadara!! So easy and so tasty!!
Thanks Olga!
I am Lebanese, and while this recipe has some significant differences from my family recipe (much more rice, different spices, shallot instead of yellow onion etc.), I look forward to trying it and experiencing the different flavor profile! Unfortunately, when I printed this recipe out, the text bar for subscribing to your blog completely obliterated a couple of essential steps of the recipe. Not sure if that’s something you can fix on your end.
Ok Hopefully fixed now- please let me know.
Glad I read the comments before I made this! I use a 6-qt. Instant Pot and to avoid the mushiness, I cut the water down by a cup — so, used only 2.5 cups water — and kept the cooking and natural release times the same. It’s still a bit too mushy for my liking, but otherwise it tastes delicious. Cooks, I would really recommend using only 2.5 cups water!
Great to hear, thanks for sharing your adaptation!
The flavours in this dish are fantastic, restaurant quality! I followed the recipe to the letter though and it came out mushy, although this did not prevent us from devouring it! Will absolutely make it again but with a bit less water!
The exact same thing happened to me! The recipe came out too mushy although the flavor was so good, we ate it anyway. Are used an instant pot Duo that holds 6 quarts.
Ok good to know- will have to retest this one.
Same thing happened to me with a 8qt instant pot. Way too much water 😢
Sorry about that. I will note the recipe- It may be the type of rice too.
What size instant pot did you use?
So good! One of my favourite recipes. Definitely a weekly staple in our house now.
Yay! I like this one too!
Great protein base. I’m trying to eat less meat for inner and outer environmental reasons, but want want the protein for gym training. I love Indian but and never knew about this dish. Delicious and easy to make. It’s a win-win-win!
Taking this to a veg potluck and Friendsgiving as a main. It smells divine and I can’t wait to try it! I doubled it in my 8qt.
This was easy and delicious. Even better – my kids ate it up and asked if they could have it for dinner again tomorrow night!
Awesome! Great to hear kids like this one!
This recipe came up in one of my other groups so I made it for dinner. It was yummy. I will certainly make this again.
Sylvia, why did you cook this for 14 minutes? I only did 5 minutes and it was fine. My rice and lentils soaked for a fairly long time so maybe that was the difference in cook times.
Thanks Leslie… and I’m not sure? It took that long for me.