Old School Middle Eastern Recipes with Some Modern Day Twists

Month: September 2020

Pasta with Garlic, Olive Oil and Parsley

Pasta with Garlic, Olive Oil and Parsley

This pasta with garlic, olive oil and parsley is one that is near and dear to my heart. Despite using minimal ingredients and taking only 20 minutes to make, it’s simple and elegant flavor profile will have you reaching for bowl after bowl. I know […]

Sumac and Grilled Onion Focaccia

Sumac and Grilled Onion Focaccia

There is nothing like biting into soft, crunchy focaccia bread fresh from the oven. I love this homestyle bread, and it’s not a difficult one to make. We even added a muskhan twist to this Italian classic by topping with grilled onions and sumac. The […]



Mujadara is definitely a comfort food. Who would have thought the words comfort food and vegan could enter the same sentence, but mujadara achieves this mighty feat. Lentils and rice are simmered together, and then and have bits of caramelized onions throughout…and a lil’ garnish of crispy onions on top. Let’s just say its a happy marriage of flavors, and is hearty and nutritious to boot.

Making this dish is not difficult. It just helps to get the timing down. You start by cooking the lentils first, then adding the rice to the pot shortly after. In a separate pan you caramelize some onions and add it to the lentils and rice. Last, but not least, you light fry up some onions for garnish. It kinda perfection, no? You got a beautiful dish sitting before you, with just some pantry ingredients. I’m here for it.

That’s why when I wanted to confirm with my mom some of the proportions she uses in this recipe at 7am in the morning, I found her suddenly with the ingredients in her hands, pot on the stove and making it. Soon enough, the dish was made, recipe was verified, and I got to eat mujadara for breakfast. Although a tad nontraditional, I’d call that a win.

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Let’s Engage!

If you make Mujadara, be sure to leave a comment and/or give this recipe a rating! And of course, tag us on Instagram at ThreeTeasKitchen! We love seeing what you’re cooking up! 


Lentils and rice are cooked together, and studded with caramelized onions throughout. It's delicious and nutritious. Both meat and plant based eaters will be fans of this dish!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course dinner, lunch, Side Dish
Cuisine Middle Eastern
Servings 6 servings


  • 2 cup green lentils, rinsed and drained
  • 1 cup rice
  • 3 cups water or unsalted broth*
  • 2 medium sized yellow, onions diced
  • 1 medium sized yellow onion, cut into a thin half moon shape
  • ½ tbsp salt
  • 6 tbsp olive oil
  • ½ tsp pepper (optional)


  • To a medium/large sized pot, add water, salt, lentils and 2 tbsp. of olive oil. Put heat on high and bring to a boil.
  • Once the pot comes to a boil, lower heat to medium-low and simmer for 15 minutes.
  • After the lentil pot has cooked for 15 minutes add rice and cover. Cook for another 15 minutes.
  • Meanwhile, in a saucepan pan, on medium heat, heat 3 tbsp of olive oil. Add 2 medium chopped onions, and cook until golden in color (slightly caramelized).
  • Mix cooked onion and pepper (if using into rice and cook on low for another 10 minutes.
  • Meanwhile, in the saucepan, on medium-high heat, heat 1 tbsp of olive oil and cook onion strips until slightly browned and a little crisped. Garnish on top of rice and enjoy!


Three Teas Tips
*You can use salted broth, but will likely need to adjust the salt down to taste
Keyword lentils, olive oil, onions, rice, vegan, vegetarian