Lentils With Rice and Onions (Mujadra)

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Pick through the lentils, checking for stones, rinse the lentils, and put them in a pot with 3 cups of chicken broth or water.
  • Bring to a boil and simmer for about 20 minutes or until lentils are starting to become tender.
  • 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.
  • While the rice and lentils cook, cut the onions in half and cut each half into thin slices.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@Abby Falck
Contributor
@Abby Falck
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"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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  1. Abby Falck
    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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