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
Oh my I just made this. I’ve made it before but never with these flavors and it turned out “meh”. But this, this is good! Thank God for you and your recipes.
How much would this make? It’s just the two of us, we are hearty eaters but should I just halve the recipe?
You could easily half the recipe- but the leftovers are pretty tasty here. 😉
This was delicious! It’s definitely going on regulation rotation. Thank you!
Delicious!! Even my kids liked it, though they asked for a little less pungent/bitter. Should I leave out the turmeric or cut down on the allspice next time?
Perhaps just halve the turmeric?
Wow!!! This is delicious, such rich, warm flavors! I already know I’ll be making this again and again!
so good! garnished with rainbow carrots i roasted the day before, and greek yogurt with a squirt of lemon. can’t wait to try different combos.
Yum! I just made this and am enjoying right now with your tahini sauce. I used a red onion instead of shallots and increased the lentils by 1/2 c (and water too) to finish up my bag. I’ll definitely be coming back to this recipe again!
This is a household staple. We make it without oil by sautéing onions with water!
Great idea!
Brilliant! I loved it
This was delicious and so easy to make! And healthy with all the veggies on the side. Will definitely make this again.
Added some beef, then it was great!
I made this twice and I absolutely love it, very simple and easy to make! I served this with cucumber tomatoes and made the zoug and tahini sauce, oh my god❤️❤️❤️
I am happy to find this recipe with brown rice instead of white. However, I’m confused about the cooking time. In the recipe instructions you say to cook for 11 minutes. But in the notes below you say if you are using white basmati rice, you should SHORTEN the cooking time to 11 minutes. Shouldn’t the brown rice be cooking longer than the white rice?
Yes, You are right. It should say nine minutes for white rice. Updated the recipe and sorry about that.
This is delicious! Love the flavors in the Mujadara, and we had fun adding our own toppings. I had just roasted beets last night, so we added those, locally grown broccoli sprouts, a variety of cherry tomatoes, avocado and pine nuts. We used lemon flavored olive oil which added a nice touch. Don’t have an Instapot but it worked just fine on the stove top. Don’t overdo with the water. I did a scant three cups, and it was a touch too much. Will definitely make this again!!!
Delicious. Recipe doubled easily. In used white basmati rice and reduced the water. It was perfect.
Hi, thanks for this fabulous and quick recipe. I would like to inquire whether it would it would work with wild rice. What modifications would need to be made to the length of cooking time and amount of water added please? I intend to soak the wild rice and lentils half an hour before cooking. Thanks.
Hi Nancy, the Wild Rice will take much longer than the lentils to cook here – at least 20 minutes, followed by a 10 minute release. By then your lentils will be way over done. I don’t recommend cooking them together in the instant pot at the same time. That being said, of course feel free to try it- I have not tried it, so only guessing here! I would almost cook one one the stove top, then conbine after.
Thanks Sylvia. I tried it with brown rice. It was delish.
Loved this – combined with yoghurt, cucumbers, avocado and pine nuts. Thank you!
I’m excited about trying this recipe, but I could only find canned brown lentils. Any suggestions as to how I should adjust the recipe if I’m cooking on a stovetop? Thanks!
I would cook the onions, rice and spices on the stovetop (covered) using only the amount of liquid needed to cook the rice (read your rice package). After the rice is cooked gently fold in the cooked, drained lentils and warm.
Thank you! It turned out great 🙂
I really loved the flavours in this dish. Delicious! Just a bit confused re: amount of lentils to use. I usually soak brown lentils overnight before using. So is the amount to add to recipe for dried or soaked lentils?
Dried!
So easy, my family loves this dish.
I love this recipe..but I struggling with it coming out very soggy instead of fluffy. I am using regular brown rice and brown lentils. Would love some guidance on time and liquid amount so it won’t be so “goopy”.
Thank you
Try cutting back the water by 1/2 cup. Rice can vary so much as well as lentils.
can i freeze this? i made too much .. and we cant finish it all.
It will freeze fine!
This was sooooo delicious!!! I’ll be making it again for sure!!!
I’d like to try this recipe for tonight’s dinner, however I could only find green lentils at our local grocery store. How would you suggest modifying the recipe for this substitute?
Thank you! 🙂
The green lentils are proably smaller so require a little less cooking time. But the brown basmati rice proably needs the full time. I would either go with white basmati.. or just give it a go as is, and see what happens. It still might be ok.
Definitely a winner dish for our family!