Mujadara is an Iraqi recipe that dates back to the 13th century. This dish consists of lentils and rice flavored with a variety of different herbs and spices. We like to think that this recipe has lasted for as long as it has because it is highly flavored and incredibly delicious. Some recipes call for the finished dish to be topped with caramelized onions and tangy yogurt, which add additional texture and flavor. Suvie makes it easy to cook all the components of the mujadara at the same time. While the lentils and aromatics slow cook in one pan, the onions can slow cook in another, and Starchie takes care of the rice. Top your mujadara with a simple yogurt sauce and a shower of verdant herbs, and it will be easy to see why this recipe has lasted nearly 900 years.

Note: It is important to season your lentils with salt after they have cooked. Salt inhibits the lentils from absorbing water and will produce tough lentils so be sure to season to taste after the cook.


Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 3-4
  • Difficulty: 1 hour and 45 minutes
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  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp olive oil, divided
  • 2 garlic cloves, minced
  • 2 large onions, thinly sliced, about 3 cups, divided
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp cinnamon
  • ¼ tsp cayenne
  • 1 cup brown or green lentils
  • 2 ¼ cups water
  • 1 tsp sugar
  • 1 cup basmati rice
  • 1 cup herbs such as mint, parsley and/or cilantro leaves


1) Whisk together 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp water, and 1/4 tsp salt in a small bowl. Place yogurt sauce in the refrigerator until you are ready to plate.

2) Combine 1 tbsp olive oil, 2 garlic cloves, and 1 cup of sliced onions, 2 tsp cumin, 2 tsp coriander, 1 tsp cinnamon, and 1/4 tsp cayenne in a Suvie pan. Place pan in Suvie and broil for 15 minutes until fragrant and softened.

3) Rinse 1 cup lentils and sort through for any small stones. Add lentils, 2 1/4 cups water, and 1 tsp sugar to the pan with the onion mixture; return pan to Suvie.

4) Stir 1 tbsp olive oil, ½ tsp salt, and remaining 2 cups onions together in a second Suvie pan. Place pan in the top zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook on High for 1 hour

5) Place 1 cup rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Long Grain, 1 Cup

6) When the rice and lentils have finished cooking, stir them together in a large bowl until incorporated, season heavily with salt and pepper to taste. Broil remaining onions for 15-20 minutes, or until browned.

7) If using large herbs, such as mint, tear into smaller pieces. Divide the rice and lentil mixture between 4 plates, topping each serving with caramelized onions. Top with a dollop of yogurt sauce, and garnish with fresh herbs.

Wine Pairing

We recommend pairing this dish with a good bottle of oaked Chardonnay. If you prefer a dryer option try serving it with a glass of Sauvignon Blanc. If you prefer red wines try a glass from the Nebbiolo region.

CategoriesDinner Vegetarian
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1 year ago

This is possibly the best Mujadara recipe I’ve ever made. I’ve tried so many recipes and this one is really good! Maybe just the addition of the cinnamon made it perfect? It took me about twice as long on slow cook / high, about 2 hours to get it how I like it, for softer lentils. Yogurt sauce was wonderful too. Will double the recipe for the sauce next time. Really delicious.