Lebanese Mjadra Lentils Rice (Printable Version)

Warm lentils and rice simmered with spices and topped with golden caramelized onions.

# What You Need:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - 3/4 cup long-grain rice (basmati), 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

# How To Make:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the lentils and bay leaf; sauté for 2 minutes while stirring.
02 - Add 4 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
03 - In a large skillet, heat 3 tablespoons olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Set aside.
04 - Stir rice, ground cumin, allspice, cinnamon, salt, and black pepper into the saucepan with lentils.
05 - Cover and cook over low heat for 20 to 25 minutes, or until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary.
06 - Remove bay leaf. Fluff the mixture with a fork, adjust seasoning to taste. Serve topped generously with caramelized onions, hot or at room temperature.

# Expert Tips:

01 -
  • It's the kind of dish that tastes even better the next day, making weeknight dinners feel less like a chore.
  • One pot means less cleanup, and somehow that makes the food taste better.
  • You can eat it warm with yogurt or cold straight from the fridge, giving you flexibility without sacrifice.
02 -
  • Brown lentils hold their shape better than red lentils, which is crucial here—red lentils would turn into mush and blend into the rice.
  • Don't cover the lentils during their first 15-minute simmer; uncovered cooking helps them cook evenly and prevents mushiness.
  • The caramelized onions are not a topping you can skip—they transform mjadra from filling to transcendent.
03 -
  • If your kitchen lacks a fancy broth, water works perfectly fine—the lentils and spices carry the flavor.
  • Leftovers taste better than the day you make it; the flavors deepen and marry overnight, so make this ahead if you're cooking for guests.
Return