Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Easy mujadara is a comforting, plant-based dinner ready in 30 minutes. After making this many times, I’ve perfected the balance of lentils and rice for a hearty, satisfying meal. The golden, crispy onions make this dish irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Chickpea Orzo Soup for Cozy Dinners and Quick High Protein Chicken Lettuce Wraps with Peanut Sauce.
Why This Easy Mujadara Lentils and Rice Vegan Dinner Recipe Is Pure Comfort
- Quick and easy to make
- Hearty and satisfying
- Better than takeout
- Versatile – serves as a main or side dish
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 rice
- 1 large onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 2 cups vegetable broth
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
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
- Cook lentils: Sauté onions until golden and crispy. Add spices, then lentils and broth. Simmer until lentils are tender.
- Cook rice: Rinse rice, then cook separately according to package instructions.
- Combine and serve: Mix cooked lentils and rice. Taste and adjust seasoning. Serve with optional toppings.
Cook's Tips for Perfect Easy Mujadara Lentils and Rice Vegan Dinner Recipe
- Common mistake and fix: Don't overcook lentils. They can become mushy. If that happens, add more rice to balance the texture.
- Tip: For a lighter version, use less oil and skip the crispy onions.
- Tip: Leftovers can be frozen. Reheat in the microwave or oven.
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 for up to 5 days. Make-ahead tip: Lentils can be cooked ahead and refrigerated. Reheat before combining with rice.
Freezing Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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, stirring halfway.
Recipe Notes
- Chef tip: Sautéing the onions until crispy adds a depth of flavor that's worth the extra time.
- Best substitution: Quinoa can be used instead of rice for a gluten-free option.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the lentils are still hard after simmering for 20 minutes, add more broth and continue cooking.
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 rice
- 1 large onion, thinly sliced
- 2 tbsp olive oil
Seasonings
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 2 cups vegetable broth
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Cook lentils: Sauté onions until golden and crispy. Add spices, then lentils and broth. Simmer until lentils are tender.
- Cook rice: Rinse rice, then cook separately according to package instructions.
- Combine and serve: Mix cooked lentils and rice. Taste and adjust seasoning. Serve with optional toppings.
Notes
- Chef tip: Sautéing the onions until crispy adds a depth of flavor that's worth the extra time.
- Best substitution: Quinoa can be used instead of rice for a gluten-free option.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the lentils are still hard after simmering for 20 minutes, add more broth and continue cooking.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- 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, stirring halfway.
- Make ahead: Lentils can be cooked ahead and refrigerated. Reheat before combining with rice.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 8g
- Carbs: 55g
- Fiber: 12g
- Sugar: 4g
- Sodium: 600mg
- 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, lentils can be cooked ahead and refrigerated. Reheat before combining with rice.
Overcooking lentils can make them dry. Adjust cooking time and add more broth if needed.
Yes, cook lentils and onions together in the Instant Pot for 5 minutes at high pressure. Release pressure naturally.
Chickpeas or kidney beans can be used as a substitute for lentils.
Yes, mujadara keeps well in the fridge for up to 5 days and can be frozen for up to 3 months.
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!
