This One Pot Mujadara with leeks and greens checks all boxes: it has the healthy goodness of lentils, rice, and beans, it is a mess-free recipe that comes together in minutes, and it is absolutely delicious. Vegan, soy-free, gluten-free, and nut-free recipe.
Mujadara, a Lebanese medley of onions, rice and lentils, is delicious proof that the simplest of recipes can sometimes be the most satisfying and flavorful.
I have been making this One Pot Mujadara in my kitchen for years, after seeing a recipe in the New York Times that used leeks instead of onions. I have tweaked the recipe a bit over time, and it’s even more delicious now.
There are many reasons I love it. Chief among them, this mujadara is:
-Delicious
-Easy
-Versatile, you can switch up the greens with whatever you have handy
-A complete meal
-Healthy, of course
-Kid-friendly! Yes, Jay loves it and polishes off his plate in minutes.
There are healthy greens and lentils and rice in the recipe, so it is truly a complete meal. All you need to do is to ladle it out into bowls or on plates and serve. I sometimes serve it with some fresh summer veggies, like cherry tomatoes or cucumbers.
You do need to cook the lentils a bit first, but you can do it in the same pot. You can also use any greens. I often use kale but this time I had some baby spinach and spring greens sitting in the refrigerator, so I went with those.
This is an almost foolproof recipe and it packs so much flavor for so little work that it’s almost criminal. Oh, and did I say it was quick? But you don’t have to take my word for it. Here’s the recipe for my vegan One Pot Mujadara.
More rice recipes:
Vegan Paella
Vegan Jambalaya
Masala Khichdi
Khichdi with Mung Bean Sprouts
Mixed Beans Masala Bowl with Turmeric Rice
Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard
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One Pot Mujadara with Leeks
Ingredients
- 2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons (use a large onion if you can’t find leeks)
- 1 cup brown lentils (whole masoor, sabut masoor).
- 3/4 cup basmati or other long-grain rice
- 1 tsp cumin powder
- 1 tsp allspice powder
- 5 cloves garlic, minced
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1-inch stick of cinnamon
- Salt to taste
- 1 tbsp extra virgin olive oil
- 4 cups leafy greens(use any combination of vegetables. I used 3 cups of spring greens and 1 cup of baby spinach). You can chop larger leaves into smaller bits.
Instructions
- Place the lentils in a large pot and add enough water to cover by an inch. Place the pot on the stove and when the water boils, cover and cook the lentils for seven minutes. Drain immediately and reserve.
- Heat the oil in the same pot. Add the leeks and a pinch of salt and saute, stirring, over medium-high heat until the leeks start to caramelize.
- Remove half the leeks to a bowl and set aside.
- To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and cayenne. Stir for a few seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque.
- Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water.
- Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes.
- Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat.
- Let the mujadara stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot.
Nutrition
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Hi Vaishali, I tried this recipe with brown rice, and this dish is liked by my family, thanks
I am very excited to try this, but we got rid of our microwave and now just have a toaster oven and a stove. I’m not sure what the texture of the lentils should be, or how much they should be cooked after they come out of the microwave. Would you be able to give me some pointers on how to proceed without a microwave? Thanks!
Hi Stephanie, cover the lentils with boiling water and let them sit 10 minutes, then drain. That should give you the right texture. Cheers.
Vaishali, that looks absolutely FABULOUS! I’ve only just made a very basic version of this dish for the first time, and loved it. Your take on it is a huge step up, thank you, I know I’m going to love this. (And thanks Nanette for the headsup!) 🙂
I have made mujaddara in the past but I had leeks sitting in the fridge and greens while I came across this recipe. I made your recipe tonight and my 5-year old son and husband asked for seconds and thirds. Then, they asked me when I would make it again. Definitely a keeper for us. Thanks
And I rarely comment, so….
Hi Anu, that’s lovely to know! So happy you and your family enjoyed the mujadara. Thanks for the feedback!
I love mujadara and almost always made it as a one pot meal. I’ve caramalized onions seperately to toss – which makes it a slightly lengthy dish. Nice addition of greens and leeks here. It certainly makes it a complete meal now!
Made this for dinner tonight just turned off the heat and I’m waiting 😀
Wow, hope you enjoy it!
I just want to thank you thoroughly for your blog—not only does this recipe look delicious, but I made the Tofu Makhani two weeks in a row, once for my friend and his family, and it is one of the greatest vegan hits I’ve come across to date! Makhani was one of my favorite North Indian dishes before turning to a plant-based diet, and my, oh my, have you captured the essence of it with your recipe.
Best wishes, Vaishali :).
Matthew, thank you for your very kind words. I am thrilled you liked the makhani–it was always my favorite too because of that haunting texture. I appreciate the feedback very much!
I just came across this post from another link, and had just had a near-mujadara experience with roasted cauliflower (purple & green with black mustard seeds & cumin seeds), brown rice, and a lime/garlic/yogurt sauce (soak the minced garlic in lemon or lime juice while everything’s being prepared, then mix in the yogurt). I wished I’d had lentils, and will next time! This is another great variation.
That dies sound delicious. Never would have thought of soaking garlic in lemon juice.
Oh, yum! I can’t wait to try. I was all excited and then I realized I use brown rice in my cooking. So, how would that work? Maybe cook it for like 1 – 1 1/2 hours and then add it? I would welcome any suggestions.
Hi Debbie, Brown rice would definitely work here– soak it for about 30 minutes, increase the water to 5 cups and cook for 45 minutes instead of 20. Also you don’t need to microwave the lentils first because they will cook longer in the pot. Cheers.
This was my first question too. I still have one more…. we prefer our lentils just barely done and still firm. Given that, and skipping the microwave step, I would like to add them later. How much later would you think? Oh, one more factor that may affect your answer – my husband only really likes green lentils as they best hold their shape. Thanks so much!
Add the lentils about 10 minutes into cooking the brown rice.
This is the most gorgeous bowl of mujadara I’ve ever seen and it sounds lovely with leeks and greens – I’m adding it to my bookmarks. Also thanks for the quick lentil cooking tip in the microwave, I’m definitely going to give that a try.
Thanks, Mel! I hope you try it.
YUM!!
Thanks, Serena. 🙂
Quick question…are the spices as listed in the original recipe or are those your increased amounts?
I increased the allspice and the cayenne for more flavor. I strongly recommend it.
Omg, wat a food, gluten free and just irresistible.
Thanks, Priya.
Looks wonderful! Will try this! Thanks!
Thanks, Ellen, hope you do.
I’m sold! This one I have to try.
Hope you do! It’s definitely going to be a keeper for me.