This is a shortcut version of classic mujadara because the recipe uses already-cooked rice and lentils but the results are no less delicious.

Course Main
Cuisine Mediterranean
Keyword mujadara
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Author Jean | Lemons + Anchovies


  • 2 cups cooked white rice (brown is okay, too)
  • 1 1/2-2 cups cooked lentils (see note to click on my recipe)
  • 1 onion, halved and sliced thinly in half circles
  • olive oil
  • chopped parsley for garnish (optional)
  • pinch kosher salt


Cook the Onions

  1. Heat two to three tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are caramelized and golden, about 20 minutes. Season with a pinch or two of kosher salt as they cook. Watch your heat to prevent burning. Transfer to a plate and set aside.

Prepare and Assemble the Mujadara

  1. Heat two to three tablespoons of olive oil in the same skillet over medium high heat. Add the lentils and rice and stir-fry until heated through, three to five minutes. Arrange on a platter, top with the caramelized onions, garnish with chopped parsley (if using) and serve.

Recipe Notes

Click here for my lentil recipe.