Lebanese Mjadra Lentils Rice (Printable)

A hearty Lebanese dish featuring lentils and fragrant rice topped with golden caramelized onions for deep flavor.

# Ingredient List:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - ¾ cup long-grain rice (such as basmati), rinsed
03 - 4 cups water or low-sodium vegetable broth
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - ½ teaspoon ground allspice
07 - ½ teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper

→ Caramelized Onions

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

# Steps:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add lentils and bay leaf; cook 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 onions and a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until golden brown and caramelized. Remove from heat and set aside.
04 - Add rice, cumin, allspice, cinnamon, salt, and black pepper to the saucepan with lentils. Stir thoroughly to combine.
05 - Cover and simmer on low heat for 20 to 25 minutes until rice and lentils are tender and liquid is absorbed, adding a splash of water if necessary.
06 - Remove bay leaf. Fluff the mixture with a fork, taste, and adjust seasoning as preferred.
07 - Spoon into serving bowls and top generously with caramelized onions. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of dish that tastes like comfort in a bowl, naturally vegan and gluten-free without feeling restrictive.
  • One pot, minimal fuss, and somehow it becomes something that feels special when you serve it to people you care about.
  • Leftovers taste even better the next day, which means you're essentially getting two good meals from one honest effort.
02 -
  • Don't skip the caramelization time for the onions—I learned this the hard way by rushing them and ending up with sweet-ish but still slightly sharp onions that didn't have that deep, almost savory edge that makes mjadra special.
  • If your rice and lentils finish cooking and there's still liquid in the pan, don't panic; just uncover it for a couple of minutes to let it evaporate, or add a splash more water if they're still too firm.
03 -
  • If you want a softer, creamier texture, use red lentils instead of brown or green, but watch them carefully—they break down faster, so check at around 12 minutes instead of 15.
  • Make a double batch of caramelized onions; you'll find yourself putting them on soups, salads, sandwiches, or eating them straight from the fridge at midnight and not regretting a thing.
Return