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Vegan Mujadara

Reprinted with permission from The Traveling Vegan Cookbook by Kirsten Kaminski, Page Street Publishing, Co. 2021. Photo credit: Kirsten Kaminski.

Course Main Dish
Cuisine middle eastern
Keyword mujadara


  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 cloves garlic sliced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • ½ tsp ground coriander
  • 1 cup basmati rice rinsed and drained
  • 1 cup green lentils soaked in water 4 to 6 hours, then rinsed and drained

Caramelized Onions

  • 2 tbsp extra virgin olive oil
  • 3 large onions sliced


  1. Place the oil in a medium pot over high heat. Add the onion and sauté for 1 to 2 minutes, until it’s golden brown. Add all the garlic and sauté for another minute. Then add the salt, cumin, cinnamon and coriander, and sauté for another minute until fragrant. Add the rice and lentils and sauté for another 30 seconds, then add 3½ cups (840 ml) of water. Bringt o a boil, then reduce the heat to low and cook for 17 to 20 minutes. Check with a fork after 17 minutes to see if the rice and lentils are cooked.

  2. In the meantime, in a large frying pan, place the oil over medium heat. Add the onions and sauté for 10 to 15 minutes, stirring often, until they’re caramelized. When the mujadara is cooked, either mix the onions into it or serve them on top.