Instant Pot Mujadara (Lentils and Rice) with Caramelized Onions Recipe
Mujadara is a comforting and flavorful Middle Eastern dish made with lentils, basmati rice, and caramelized onions. This recipe offers both Instant Pot and stovetop methods to prepare a hearty and nutritious meal, seasoned with warm spices like cumin, coriander, cinnamon, and optional chili powder. Perfect as a main or side dish, Mujadara can be enjoyed with yogurt or salad for a complete meal.
- Prep Time: 8 hours 10 minutes
- Cook Time: 11 minutes (Instant Pot) or 25 minutes (Stovetop)
- Total Time: 8 hours 21 minutes (Instant Pot) or 8 hours 35 minutes (Stovetop)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Scale
Grains and Legumes
- 1 cup basmati rice, washed
- 1 cup green or brown lentils, soaked overnight
Vegetables and Herbs
- 2 large onions (1 diced, 1 sliced into half moons)
- 2 garlic cloves, minced
- 1/2 cup parsley, chopped
Liquids
- 2.5 cups water or vegetable broth (Instant Pot method)
- 4 cups water or vegetable broth (Stovetop method)
- 2 tbsp olive oil
Spices
- 2 bay leaves
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp chili powder (optional)
- Salt to taste
Instructions
- Soak Lentils: Soak green or brown lentils overnight to soften them and reduce cooking time.
- Prepare Caramelized Onions (Instant Pot): Using the Instant Pot’s sauté function, heat 2 tbsp olive oil and add the half-moon sliced onions. Cook until they caramelize and develop a deep golden-brown color. Remove and set aside as garnish.
- Sauté Aromatics (Instant Pot): Add the diced onions and minced garlic into the Instant Pot with the remaining oil. Sauté until fragrant and translucent.
- Add Spices and Lentils (Instant Pot): Stir in bay leaves, ground cumin, cinnamon, coriander, and optional chili powder. Then add the soaked, drained lentils and rinsed basmati rice into the pot.
- Add Liquid and Pressure Cook: Pour in 2.5 cups of water or vegetable broth. Close the lid, seal the vent, and pressure cook on high for 6 minutes. Let the pressure release naturally.
- Finish and Serve (Instant Pot): Fluff the rice and lentils with a fork, garnish with the reserved caramelized onions and chopped parsley. Serve warm with yogurt or salad.
- Prepare Spices and Aromatics (Stovetop): In a Dutch oven or large pot, heat olive oil over medium heat. Add bay leaves, cumin, cinnamon, coriander, and chili powder, cooking until fragrant. Add diced onions and minced garlic, cooking until soft and aromatic.
- Add Water and Bring to Boil (Stovetop): Pour in 4 cups of water or vegetable broth and bring to a boil, then reduce heat to medium.
- Add Lentils and Rice (Stovetop): Stir in presoaked lentils and rinsed rice. Cover the pot with a lid and cook on low heat until the liquid is absorbed, approximately 25 minutes.
- Make Caramelized Onions (Stovetop): While the lentils and rice cook, heat some oil in a skillet over medium heat. Add the half-moon sliced onions and cook until deeply caramelized with edges crispy and darkened.
- Combine and Serve (Stovetop): When the lentils and rice are cooked through, top with the caramelized onions and sprinkle chopped parsley. Serve warm with yogurt or a fresh salad for a wholesome meal.
Notes
- Soaking lentils overnight reduces cooking time and improves digestibility.
- Use vegetable broth instead of water for a richer flavor.
- Caramelized onions add sweetness and texture—don’t skip them.
- Adjust chili powder for desired heat level or omit for mild taste.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- For a vegan option, serve with plant-based yogurt or salad only.
Keywords: Mujadara, lentils and rice, Instant Pot recipe, Middle Eastern dish, caramelized onions, vegan lentil rice