Pin There's something grounding about the smell of cumin and cinnamon filling a kitchen on an ordinary weeknight. The first time I made mjadra, I was chasing a memory of a bustling restaurant in Beirut where the waitress insisted this humble bowl was the soul of Lebanese cooking. She wasn't exaggerating. What struck me most wasn't the ingredient list—it was how such simple things could transform into something so deeply comforting, bowl after bowl, the kind of dish that makes you want to sit down and actually eat.
I made this for friends one chilly evening, and someone asked for thirds before I'd even sat down myself. That's when I realized mjadra isn't just food—it's permission to slow down. We ate it straight from the pot, passing the bowl around while the kitchen steamed up and someone told a story about their grandmother. The caramelized onions glistened like amber under the kitchen light.
Ingredients
- Brown or green lentils: 1 cup rinsed—these hold their shape and give you that earthy backbone that makes mjadra feel substantial.
- Long-grain rice: ¾ cup basmati or similar, rinsed—the starch rinse matters more than you'd think; it keeps things from turning mushy.
- Water or vegetable broth: 4 cups—broth adds whispers of flavor, but water lets the spices sing if that's what you prefer.
- Olive oil: 2 tablespoons for the lentils, 3 more for the onions—don't skimp here, it's what makes everything silky.
- Cumin, allspice, cinnamon: 1 teaspoon, ½ teaspoon, and ½ teaspoon respectively—these three together create a warmth that lingers.
- Bay leaf: 1 for subtle depth during cooking, then removed before serving.
- Salt and pepper: 1 teaspoon salt and ½ teaspoon black pepper to start—taste as you go.
- Large yellow onions: 3, thinly sliced—the magic happens in the skillet with these; don't rush them.
Instructions
- Toast the lentils:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat and add the rinsed lentils with the bay leaf. Stir for about 2 minutes so they warm through and release their aroma—you'll notice a nutty smell starting to emerge.
- Build the base:
- Pour in your 4 cups of water or broth and bring it to a rolling boil, then drop the heat to medium-low and let it bubble gently uncovered for 15 minutes. The lentils should start softening but still hold their shape when you stir.
- Start the caramelization:
- While that's happening, heat 3 tablespoons olive oil in a separate large skillet over medium-low heat and add your thinly sliced onions with a pinch of salt. This is the patient part—stir often, and watch them gradually turn golden, then deeper bronze, then almost mahogany over 25 to 30 minutes. Don't rush; slow is the only way they become sweet and jammy.
- Bring it together:
- After the lentils have had their 15 minutes, add the rice, cumin, allspice, cinnamon, salt, and pepper to the saucepan and stir well so everything is coated. The mixture should smell warm and inviting now.
- Finish cooking:
- Cover the saucepan and reduce the heat to low, letting everything simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed. If it looks dry before the rice is done, add a splash of water—every stovetop is different, and a little improvisation is normal.
- Rest and serve:
- Remove the bay leaf, fluff everything with a fork, taste for salt and pepper, then transfer to bowls and crown each one generously with those caramelized onions. Serve hot, warm, or even at room temperature—mjadra is forgiving.
Pin Years later, I realize why that waitress in Beirut was so confident about this dish. It doesn't shout; it whispers, and you have to be still enough to hear it. Mjadra taught me that cooking doesn't always need drama to be nourishing.
Why This Dish Works
There's a reason mjadra has sustained generations—it's built on balance. The earthiness of lentils, the gentle sweetness of caramelized onions, the warmth of spices that feel like home no matter where you're from. It's the kind of dish that doesn't require meat or cream to feel complete; it stands on its own merits. Every ingredient is doing meaningful work, and nothing is wasted.
Variations and Swaps
If you have red lentils instead of brown, they'll cook faster and break down into something creamier—reduce that initial 15-minute simmer to about 10 minutes and watch closely. Some people add a splash of pomegranate molasses for brightness, others stir in fresh mint at the end. Plain yogurt stirred in at serving time adds richness and cuts through the warmth beautifully, though it's optional if you're keeping things vegan. I've even scattered pine nuts on top when I had them, but honestly, the caramelized onions are all the texture you need.
Serving and Storage
Mjadra is one of those rare dishes that tastes just as good the next day, maybe even better as flavors deepen. Serve it with a side of fresh tomato and cucumber salad, or alongside some briny pickles that cut through the richness. Leftovers keep refrigerated for up to 4 days in an airtight container, and you can reheat gently with a splash of water if needed—it won't dry out if you're gentle with it.
- A dollop of plain yogurt or labneh on the side transforms it into something special.
- Chopped fresh parsley, cilantro, or mint scattered over top adds brightness and visual appeal.
- Pair it with crusty bread to scoop up every last bit of spiced rice and caramelized onion.
Pin This is the kind of recipe that invites you to trust your instincts and enjoy the process. Make it once, and you'll likely make it again.
Recipe Q&A
- → What type of lentils work best for this dish?
Brown or green lentils are ideal, as they hold their shape well during simmering and offer a satisfying texture.
- → How can I achieve perfectly caramelized onions?
Cook sliced onions slowly over medium-low heat with olive oil and a pinch of salt, stirring often for 25–30 minutes until deeply golden.
- → Can I substitute red lentils for a different texture?
Yes, red lentils create a softer, creamier consistency but require shorter cooking time to avoid overcooking.
- → What spices enhance the flavor of the lentils and rice?
Ground cumin, allspice, and cinnamon blend to provide warm, earthy notes that complement the lentils and rice beautifully.
- → Is this dish suitable for a gluten-free diet?
Yes, when using gluten-free broth or water, the ingredients are naturally free from gluten.