Lebanese Mjadra Lentils Rice (Print)

Wholesome lentils and rice simmered with spices, topped with golden caramelized onions for rich flavor.

# Components:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - 3/4 cup long-grain basmati rice, rinsed
03 - 4 cups water or low-sodium vegetable broth
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon ground allspice
07 - 1/2 teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper

→ Caramelized Onions

11 - 3 large yellow onions, thinly sliced
12 - 3 tablespoons olive oil
13 - Pinch of salt

# Directions:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add lentils and bay leaf, sautéing for 2 minutes while stirring.
02 - Add 4 cups water or vegetable broth, bring to a boil, reduce heat and simmer uncovered for 15 minutes.
03 - Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add thinly sliced onions and a pinch of salt. Cook, stirring regularly, for 25 to 30 minutes until onions turn deeply golden and caramelized. Remove from heat and set aside.
04 - Add rinsed rice, ground cumin, allspice, cinnamon, salt, and black pepper to the lentils. Stir thoroughly to combine.
05 - Cover and simmer over low heat for 20 to 25 minutes until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary during cooking.
06 - Remove bay leaf, fluff the mixture gently with a fork, then taste and adjust seasoning as desired.
07 - Transfer to serving dishes and generously top with caramelized onions. Serve warm or at room temperature.

# Chef Secrets:

01 -
  • It's the rare weeknight dinner that feels like an embrace, no complicated techniques required.
  • Brown lentils and rice create a texture that's hearty without being heavy, especially with those caramelized onions on top.
  • Naturally vegan and gluten-free, so everyone at the table can eat the same thing without apologies.
02 -
  • Don't skip rinsing the rice and lentils; it removes starch that can make the dish gluey instead of light.
  • Those caramelized onions are not optional—they're the difference between good and unforgettable, so give them the full 25 to 30 minutes they deserve.
  • Thinly slicing the onions and cooking them low and slow prevents burnt edges and coaxes out natural sugars that can't be rushed.
03 -
  • The key to truly caramelized onions is patience and medium-low heat—high heat browns them fast but makes them bitter, so resist the urge to turn up the flame.
  • Taste the mjadra before serving and adjust salt and spices to your preference; some people like an extra pinch of cinnamon, others prefer more cumin.
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