Mujaddara

Name: Mujaddara
Total time: 55 min
Yield: 3
Cuisine: Lebanese
Ingredients: 180 g Dry brown lentils; 140 g Dry rice; 400 g Onion; 40 g Olive oil; 2 g Ground cumin; 900 g Water; 3 g Salt; 1 g Black pepper

Lentils and rice topped with deeply browned onions.

Estimated total time: 55 minutes3 portionsAbout 550 kcal per portion

Rice and lentils topped with browned onion slices — Photo: Bazel · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use. Source describes Syrian-style mujaddara, a shared Levantine dish.

Ingredients for 3 portions

180 g Dry brown lentils
140 g Dry rice
400 g Onion
40 g Olive oil
2 g Ground cumin
900 g Water
3 g Salt
1 g Black pepper

Method

Rinse brown lentils and simmer in measured water for 15 minutes until partly tender. Meanwhile slice onions thinly.
Heat oil in a wide frying pan. Cook onions over medium-low heat for 25–30 minutes, stirring often, until deep golden; avoid burning.
Add rinsed rice, cumin, salt, pepper and half the onions to the lentils. Keep enough liquid to cover by about 1 cm, adding hot water if needed.
Cover and simmer on low heat for 15–18 minutes until rice and lentils are tender. Rest for 10 minutes and serve with remaining onions on top.

A shared Levantine dish; regional versions use rice or bulgur. This version uses rice.

مجدرة

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Feel Good Foodie · lentils and rice

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