Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Easy Mujadara Recipe is a comforting, plant-based dinner ready in 30 minutes. After making this many times, I’ve discovered the trick to perfectly cooked lentils and rice every time. The warm, cozy aroma of caramelized onions fills your home, making this a perfect fall dinner. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Little Smokies in BBQ Sauce and Crispy Gluten-Free Orange Chicken Recipe for Dinner.
Why This Easy Mujadara Lentils and Rice Vegan Dinner Recipe Is Pure Comfort
- Comforting and hearty
- Ready in 30 minutes
- Budget-friendly and plant-based
- Better than takeout
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 lentils
- 1 cup long grain rice
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
- Optional: Tahini or hummus, for serving
📝 Ingredient Notes
- lentils: Make sure to rinse and pick over lentils before cooking.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Good quality non-stick pan — Prevents lentils from sticking → See on Amazon
How to Make Easy Mujadara Lentils and Rice Vegan Dinner Recipe
- Step 1: Heat olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 10 minutes.
- Step 2: Add garlic, cumin, and paprika to the pot. Cook for 1 minute.
- Step 3: Add lentils, rice, and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, until lentils and rice are tender.
- Step 4: Fluff with a fork and 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. If they become mushy, reduce cooking time.
- Pro tip: For a different flavor, try using red lentils instead of green.
- Pro tip: To make this recipe in the Instant Pot, cook on high pressure for 4 minutes with a 10-minute natural release.
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: This recipe can be made ahead and reheated.
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 through.
Recipe Notes
- Chef tip: To make this recipe gluten-free, ensure your vegetable broth is certified gluten-free.
- Best substitution: You can substitute the rice with quinoa or bulgur for a different texture.
- Make-ahead: This recipe can be made ahead and reheated, making it perfect for meal prep.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the lentils are still hard after 25 minutes, add a little more water and continue cooking.
Want to level up this recipe?
Good quality cutting board — Makes prep work easier and safer → Check price on Amazon
Easy Mujadara Lentils and Rice Vegan Dinner Recipe
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 cup long grain rice
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups vegetable broth
Seasonings
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
- Tahini or hummus, for serving
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 10 minutes.
- Step 2: Add garlic, cumin, and paprika to the pot. Cook for 1 minute.
- Step 3: Add lentils, rice, and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, until lentils and rice are tender.
- Step 4: Fluff with a fork and season with salt and pepper. Serve with optional toppings.
Notes
- Chef tip: To make this recipe gluten-free, ensure your vegetable broth is certified gluten-free.
- Best substitution: You can substitute the rice with quinoa or bulgur for a different texture.
- Make-ahead: This recipe can be made ahead and reheated, making it perfect for meal prep.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the lentils are still hard after 25 minutes, add a little more water 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 through.
- Make ahead: This recipe can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 6g
- Carbs: 55g
- Fiber: 15g
- 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, Mujadara can be made ahead and reheated. It's perfect for meal prep.
Overcooking the lentils can make them mushy. Reduce cooking time to prevent this.
Yes, cook on high pressure for 4 minutes with a 10-minute natural release.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
You can substitute the rice with quinoa or bulgur for a different texture.
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!
