Mujaddara (Lentils & Rice with Onions)

Name: Mujaddara (Lentils & Rice with Onions)
Prep time: 10 min
Cook time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 250 g / 9 oz/1¼ cups green or brown lentils; 200 g / 7 oz/1 cup long-grain rice (basmati or jasmine); 4 large onions, thinly sliced; 80 ml / ⅓ cup/2.7 fl oz olive oil (plus extra for onions); 1 tsp ground cumin (5 g); ½ tsp ground allspice (2.5 g); ½ tsp ground cinnamon (2.5 g); 1.2 L / 5 cups vegetable or chicken stock (or water); Plain yogurt for serving (optional, not vegan)

Mujaddarah, Mejadra, Lentil Pilaf

Lebanon, Syria

Recipe Snapshot

The essentials, at a glance

Mujaddara blends wholesome lentils and rice with sweet caramelized onions for a dish that’s simple, satisfying, and deeply flavorful. Earthy lentils harmonize with nutty rice, while golden onions add a hint of sweetness. It’s humble food elevated by heart and history.

Mediterranean Main Course

Dairy-FreeGluten-FreeNut-Free

Difficulty

Easy

Servings

Prep Time

10 mins

Make Time

45 mins

Calories

320 / serving

Diet

Vegetarian

Protein 9.8g

Fat 14.7g

Carbs 28.7g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Acid Reflux

IBS

Diabetes

Indigestion

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STEP 1

Cook lentils: Rinse lentils. In a large pot, combine lentils with stock. Bring to boil, reduce heat, simmer 15-20 mins until just tender but not mushy. Drain excess liquid, reserving 500ml.

Ingredients

Servings: 6

250 g / 9 oz/1¼ cups green or brown lentils

200 g / 7 oz/1 cup long-grain rice (basmati or jasmine)

4 large onions, thinly sliced

80 ml / ⅓ cup/2.7 fl oz olive oil (plus extra for onions)

1 tsp ground cumin

½ tsp ground allspice

½ tsp ground cinnamon

1.2 L / 5 cups vegetable or chicken stock (or h2o)

natural yoghurt for serving (optional, not vegan)

Ingredients at a glance

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Instructions

Main

Cook lentils: Rinse lentils. In a large pot, combine lentils with stock. Bring to boil, reduce heat, simmer 15-20 mins until just tender but not mushy. Drain excess liquid, reserving 500ml.

Fry onions: While lentils cook, heat 3 tbsp olive oil in a large skillet over medium heat. Add onions, cook 20-25 mins, stirring frequently, until deeply caramelized and crispy. Remove half for topping.

Cook rice: Add rice, cumin, allspice, and cinnamon to the lentils. Add reserved cooking liquid (add water if needed to equal 500ml). Bring to boil, cover, reduce to low. Cook 15 mins until rice is tender and liquid absorbed.

Combine: Fluff rice and lentils with fork. Stir in remaining olive oil and half the caramelized onions.

Serve: Transfer to platter, top with remaining crispy onions. Serve with yogurt if desired and cucumber-tomato salad.

Nutritional Benefits

Lentils are an excellent plant-based protein and fiber source, rich in iron and folate.

Rice provides complete protein when combined with lentils.

Onions contain quercetin and prebiotics.

Cumin aids digestion.

Completely vegan and gluten-free.

Very economical and nutritious.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

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Mujaddara (Lentils & Rice with Onions)

Cook lentils: Rinse lentils. In a large pot, combine lentils with stock. Bring to boil, reduce heat, simmer 15-20 mins until just tender but not mushy. Drain excess liquid, reserving 500ml.

From the Blog All Contributions

Humble Lentils & Rice with Caramelised Onions

Yum User

23 Feb 2026

Mujaddara is a simple yet flavourful mix of lentils and rice, topped with deeply caramelised onions. It’s earthy, comforting, and surprisingly satisfying for such modest ingredients.