Mujaddara, traditional lentil recipe with Arabic rice

Mujaddara or Mdardara is a very popular dish in Lebanon and the Middle East in general. It is of humble origins Stew together lentils and muesli, usually bulgur or rice. Despite its extreme simplicity, this dish is very tasty and also a great recipe from a nutritional point of view. At the end we add some almost caramelized onions that add a sweet and honeyed touch. This dish tastes hot or seasonal, so it’s also an excellent idea in summer, accompanied by a mixed salad.

Recipe Information

  • preparation time: 10 mins
  • cooking time: 50 minutes
  • total time: 1 hour
  • portions: 4
  • category: incoming
  • type of cuisine: Lebanese
  • calories: 210 kcal per 100 g

Mujaddara ingredients for 4 people

  • 7 tablespoons extra virgin olive oil
  • 3 onions
  • 200 grams of lentils
  • 120 grams of brown rice
  • 1 teaspoon of salt
  • Black pepper
  • Cinammon

Anna Mayr

How to Make Mujaddara or Arabic Lentils with Rice

Chop one onion and thinly slice the other two. Reserve separately. In a saucepan or saucepan, heat 2 tablespoons olive oil and sauté the chopped onion over medium-high heat until well browned – this takes about 5 minutes.

In a saucepan or saucepan, heat 2 tablespoons of olive oil and sauté the chopped onion in it.Anna Mayr

Add the lentils, brown rice, 1 liter of cold water and salt. Bring to a boil, then reduce heat to minimum, cover and cook for 30-40 minutes. In the end, all the water should be absorbed. If more is needed to finish cooking, add a little more hot water.

Add the lentils and brown riceAnna Mayr

While the lentils are cooking, prepare the onions. Heat the remaining olive oil in a pan and add the chopped onions.

Heat the remaining olive oil in a pan and add the chopped onions.Anna Mayr

Sauté the onions over medium-high heat for a few minutes, then reduce the heat and continue cooking until the onions are nicely browned, about 15 minutes.

Continue cooking until the onions are nicely browned.Anna Mayr

Pat the fried onions dry on paper towels.

Dry brown onions on paper towels.Anna Mayr

When the lentils and rice are done, add the black pepper and cinnamon, if using. Mix well and serve with the browned onions on top. It is served hot or weather permitting.

Serve with the browned onions on topAnna Mayr

Simple preparation overview

  1. Chop an onion and fry it in a pan with some olive oil
  2. Add the lentils and rice, cover with a liter of cold water, salt and cook covered over low heat
  3. In a frying pan, sauté the other two onions, thinly slice them until well browned.
  4. Pat the onions dry on kitchen paper.
  5. Serve the mujaddara with the golden onions hot or on time