Mujaddara (Lebanese Rice with Lentils & Crispy Onions)

Mujaddara, a traditional dish of Lebanese origins, combines rice with lentils and lots of onions browned in olive oil. In some regional variations, it’s made with cracked wheat or bulgur. Here, we’ll use brown rice and cook it in the same pot with the lentils.

Though not traditional, I like making this simple dish with brown rice, since it can be cooked together with the lentils. It’s such an appetizing dish. It isn’t the most colorful, which is easily remedied by serving it with a colorful salad.

A bit of background on Mujaddara

Mujaddara is alternatively transliterated as mujaddarah, mjeddrah, mujadara and at least half a dozen other variants. The recipe dates back at least to the 13th century, when its origins can be traced to an Iraqi cookbook. Today, it’s most closely associated with Lebanese cuisine.

Like other lentil specialties, Mujaddara is enjoyed by many communities in the region, where these protein-packed legumes are a staple ingredient. It’s a favorite Lenten dish among Christian Arabs, as well as of Jews of Middle Eastern descent. 

The combination of rice and lentils is so beloved that variations have spread to other parts of the Asian continent. In Iran, there’s the beautifully spiced Adas Polow, and in Indian cuisine, there’s a variant called khichdi.

Inexpensive, filling, and tasty, Mujaddara has earned its place as a beloved dish, inspiring the Arab saying: ”A hungry man would be willing to sell his soul for a dish of mujaddara.” No need to sell our souls — just gather up these everyday ingredients and get cooking!

What to serve with mujaddara

My favorite way to complete the meal is with a simple salad of finely diced tomatoes, cucumbers, and peppers dressed in olive oil, tahini, and lemon juice (aka insalata tahina). You can go a step further with a steamed or sautéed green vegetable like green beans.

Do you like lentils? If so you’ll enjoy our Guide to Lentils, with varieties, cooking tips, and recipes.

Explore more …

• Hearty Vegan Lentil Recipes
• Quinoa Tabbouleh and a Nearly-Instant Mezze Platter
• Vegan rice recipes from around the world.

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Yield: 6

Mujaddara (Lebanese Rice with Lentils)

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Mujaddara, a traditional dish of Lebanese origins, is a simple and tasty dish combining rice with lentils, and lots of onions browned in olive oil.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 cup raw long- or medium-grain brown rice, rinsed
• 1 cup raw brown lentils, rinsed
• 1 vegetable bouillon cube
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, quartered and thinly sliced
• 1/2 cup finely chopped fresh parsley
• 2 scallions, thinly sliced, optional
• 1 teaspoons ground cumin, or more, to taste
• Salt and freshly ground pepper to taste

Instructions

1. Combine the rice, lentils, and bouillon cube with 5 cups water in a medium saucepan. Bring to a rapid simmer, then lower the heat, cover, and cook for 35 minutes, or until the water is absorbed. If either the rice or lentils aren’t done, add 1/2 cup additional broth or water, and cook until absorbed. Repeat as needed.
2. Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat until lightly browned, stirring frequently, about 15 minutes.
3. Check the rice and lentil mixture in the saucepan. If not quite done, add 1/2 cup additional water at a time, and allow to absorb, until done to your liking.
4. Add the rice and lentil mixture to the pan with the browned onion and stir to combine. Add the remaining ingredients, cook over medium heat for a few minutes, then serve. 

Nutrition Information:

Yield:

6
Amount Per Serving: Trans Fat: 0gCholesterol: 0mg

Nutrition data is always an estimate depending on program used to calculate and exact products used.

Photos above recipe box: Nata Vkusidey / Bigstock

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