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    You are in: Home / Recipes / Lentils With Rice and Onions (Mujadra) Recipe
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    Lentils With Rice and Onions (Mujadra)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Abby Falck's Note:

    This is a Lebanese recipe from my husband's family. I love it because it's delicious and made from very cheap ingredients. I always eat it hot, but my husband likes it better cold.

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    Units: US | Metric


    1. 1
      Pick through the lentils, checking for stones, rinse the lentils, and put them in a pot with 3 cups of chicken broth or water.
    2. 2
      Bring to a boil and simmer for about 20 minutes or until lentils are starting to become tender.
    3. 3
      Add the rice and cook for an additional 15-20 minutes, until the rice is cooked. Check the mixture occasionally and add more liquid if necessary.
    4. 4
      While the rice and lentils cook, cut the onions in half and cut each half into thin slices.
    5. 5
      Heat the oil in a skillet over medium-high heat until shimmering. Add the onions, reduce the heat to medium, and cook, stirring frequently, until the onions are thoroughly browned.
    6. 6
      Add the onions, salt, and Syrian pepper to the rice and lentils. Add a little more liquid if necessary to keep the mixture moist and simmer for 5 more minutes.

    Ratings & Reviews:


    Nutritional Facts for Lentils With Rice and Onions (Mujadra)

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 249.1
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 428.4 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 10.9 g
    Sugars 2.9 g
    Protein 12.3 g

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