Lebanese Lentils (Mujadara)

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

I grew up eating this- usually every Friday, because my family doesn't eat meat on Fridays. Its so good, I personally consider it comfort food. Its healthy, simple, and full of fiber! I often eat leftovers in a sandwich with veggies. Goes well with olives, pita bread, raw onion, celery, carrots, lettuce.

Ingredients Nutrition


  1. Heat oil in pan.
  2. add onions, and cook on medium high heat until they are brown- stir occasionally.
  3. stir in rice and lentils, mix in with onions.
  4. add water.
  5. add salt, mix contents.
  6. cover and simmer.
  7. This will take over an hour. The water will be absorbed into rice and lentils. Make sure they are soft. Sometimes you may need to add a little more water. Stir occasionally.
  8. Best if served in a shallow bowl, and let sit for 10 minutes or so. Enjoy warm or cold.


Most Helpful

This recipe is missing the most important ingredients! ALL-SPICE and 7 spices....this will give it the zingggg it needs, that's the correct Lebanese way to make it:) ENJOY.

dabkeh August 13, 2009

:yummy: This is really tasty! I cooked 2 versions of this - one as in the recipe and one with the additiona of 1/2 a chicken stock cube and 1/2 tsp of ras el hanout spices. Both versions were delicious... I agree wholeheartedly that this is comfort food and it's great that it's so healthy and nutritious too. Will have the leftovers for lunch today :) Also reviewed for NA*ME Dish of The Week.

Um Safia October 18, 2007

This is a great recipe - I make it in a slow cooker. Just put the rice, lentils, water and salt in a smaller slowcooker. 3.5 hours on high and it is perfect! We top ours with carmelized onions and serve with a chopped tomato, cucumber, red onion salad dressed with olive oil and lemon juice.

ChandraSoleil March 03, 2011

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