Mujadara (Instant Pot & Stovetop) Recipe
How to make Mujadara - a comforting, healthy Middle Eastern meal of lentils and rice, with fragrant Moroccan spices. This can be made in an Instant Pot or on the Stovetop. Vegan and GF.
How to Make the Best Mujadara (Instant Pot & Stovetop)
Mujadara is the ultimate comfort food—a humble yet incredibly satisfying dish of tender lentils and rice perfumed with warm Middle Eastern spices. This ancient recipe has been nourishing families for centuries, and once you taste it, you’ll understand why. The combination of cumin, coriander, allspice, and cinnamon creates a deeply aromatic dish that’s both hearty and healthy.
What makes this version special is its versatility. Whether you’re short on time and want to use your Instant Pot, or prefer the traditional stovetop method, you’ll end up with the same delicious result. The caramelized shallots add a sweet, savory depth that elevates the entire dish, while the lemon zest brightens everything up.
This vegan and gluten-free recipe is perfect as a main course or as a side dish. Top it with crispy fried onions for that essential crunch, add a dollop of cool yogurt, and serve alongside fresh vegetables for a complete and satisfying meal that’s as nutritious as it is delicious.
Mujadara (Instant Pot & Stovetop)
How to make Mujadara - a comforting, healthy Middle Eastern meal of lentils and rice, with fragrant Moroccan spices. This can be made in an Instant Pot or on the Stovetop. Vegan and GF.
Ingredients
Lentils & Rice
Aromatics & Spices
Instructions
Instant Pot Version
- Turn on the sauté function and add olive oil. When hot, add the sliced shallots and sauté until golden and caramelized, about 5-7 minutes.
- Add garlic and sauté for 1 minute until fragrant.
- Add all the spices (cumin, coriander, allspice, cinnamon, turmeric, ginger) and stir for 30 seconds.
- Add the lentils, rice, water, salt, dried mint, and lemon zest. Stir to combine.
- Lock the lid and set to high pressure for 12 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
- Fluff with a fork and serve topped with crispy fried onions, fresh herbs, and a drizzle of olive oil.
Stovetop Version
- In a large pot or Dutch oven, heat olive oil over medium heat. Add shallots and sauté until golden and caramelized, about 8-10 minutes.
- Add garlic and cook for 1 minute. Add all spices and stir for 30 seconds until fragrant.
- Add lentils, rice, water, salt, dried mint, and lemon zest. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes until lentils and rice are tender and water is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve.
Notes
- Use large brown or green lentils—do not use split lentils as they will become mushy.
- If using white basmati rice, reduce water to 2½ cups and cooking time slightly.
- For extra flavor, top with crispy fried onions, fresh parsley, a squeeze of lemon, and a drizzle of good olive oil.
- Serve with fresh tomatoes, cucumber, and yogurt on the side.
