M'Juderah (Lebanese rice and lentils)

Total Time
Prep 15 mins
Cook 45 mins

This is a really healthy and tasty dish two Lebanese friends taught me.

Ingredients Nutrition


  1. Rinse the rice and lentils in a large pot with cold water.
  2. After rinsing, fill with water and cook until rice and lentils are tender.
  3. Drain in colander and rinse with cold water.
  4. In the meantime, cook onions in oil (a few tablespoons) until soft.
  5. Remove from heat and add allspice and rice.
  6. Mix and fluff thoroughly and don't forget the salt.
  7. Cover with dishtowel on underside of lid.
  8. Leave on warm on burner for at least 1/2 hour.
  9. Side: mix all ingredients and add salt to taste.


Most Helpful

I live in the Middle East and have eaten Mejadarah hundreds of times in dozens of different versions. I never had it with allspice before and was curious to try it. It was delicious, although I have to admit that my taste was prejudiced by the countless versions I've had that were heavily flavored with cumin instead of allspice, hence the 3 stars. A good side dish for a meat eater, and even better main course for a vegetarian.

Mirj March 12, 2002

I like easy to make dishes. This was nice.

patanjali January 08, 2002

I tried the recipe but after trying it realized I don't like the spice all spice much, so for me it wasn't a favorite however the recipe made a large quantity so I wanted to finish it up. I used Olive Oil and Lemon to put it on the dish and rolled them into wraps and I loved it more that way because it made the allspice more mild. I would definately do this recipe but with cumin next time or less allspice. It was more a personal preference because of the allspice for me but you can always substitute. I liked the assortment of ingredients alot!

LucyGoosey February 26, 2008

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