clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mujadara in bowl overhead shot

Gluten Free Mujadara (Lentils and Rice with Caramelized Onions)

  • Author: Dalya Rubin
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free


  • 1 cup brown or green lentils, uncooked
  • 2 tablespoons extra virgin olive oil 
  • 2 teaspoons cumin seeds
  • ½ teaspoon freshly ground black peppercorns 
  • 3 garlic cloves, peeled & sliced (optional)
  • 4 medium yellow or red onions, thinly sliced
  • 1 ½ teaspoon sea salt
  • 2 1/2 teaspoon ground cumin
  • 2 1/2 teaspoon ground coriander  
  • ¼ teaspoon ground cinnamon 
  • 1 cup Brown Basmati rice, uncooked 
  • Juice of 1 lemon
  • ½ cup chopped parsley
  • ¼ cup pine nuts, toasted as garnish (optional)


  1. Add the lentils to a medium pot and cover with water until it reaches 2 inches above the lentils. Bring to a boil and turn down to a simmer. Cook for 15 minutes or until ¾ cooked-through & not mushy. Strain through a sieve and rinse to remove any excess starch from the water. Set aside. 
  2. In a large pan or pot, add the olive oil, cumin seeds, sliced garlic, and black pepper. Cook on medium-low heat, about 1-2 minutes or until fragrant. 
  3. Add the sliced onions to the pot. Cook on medium-high heat for 4 minutes, then lower the heat and cook covered for 8-10, stirring every 2-3 minutes, until caramelized.
  4. Uncover the pot and mix in the sea salt, cumin, coriander and cinnamon & cook for another 3-5 minutes (uncovered). Remove about ¼ cup of the cooked onions for garnish later.
  5. Add in the cooked lentils, raw rice, and 1 ¾ cups water to the pot and mix everything together. Bring to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes. At the 40 minute mark, uncover the pot and mix the rice carefully. If it still seems too firm, add ½ cup water and stir around. Bring to a simmer, cover and cook for another 15 minutes until rice has softened.
  6. After rice has cooked, turn off the heat and allow it to sit covered for 5 minutes. 
  7. Fluff the rice with a fork and fold in chopped parsley and add lemon juice to taste. Sprinkle it with toasted pine nuts before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Sides
  • Method: Stovetop cooking