Lebanese Mujadara, a sumptuous rice and lentils dish

Lebanese Mujadara, a sumptuous rice and lentils dish

I love Lebanese food, a loyal pilgrim to the Edgware road in London.

In my research to find easy and wholesome recipes from across the world, I came across ‘Mujadara’.

Mujadara is a Lebanese rice and lentils dish, could be also made as a One pot dish with lots of fried onions. Its one of the easiest hearty vegetarian rice preparations to have on a cold winter afternoon or a summer brunch with labneh, or raita or any chutney of your choice.

Remember if you use Basmati rice, the cooking time of the rice and lentils is different. If you do not want a mushy outcome, cook the lentils first before adding rice.


  • 1 cup rice
  • 1 cup brown lentils
  • 2-3 middle size onions or 2 cups of fried or caramalised onions
  • Cumin and coriander seeds
  • Oil or butter

For Garnishing

  • Toasted nuts (optional)
  • Coriander


  • Soak rice and lentils for 30-45 min
  • In a deep pan or a pressure cooker add the brown lentils and cook till they are 3/4th done. If pressure cooking, 3 whistles and then remove from heat
  • In the same pan, add the rice and cook till both are cooked but not mushy.
  • In another frying pain, deep fry thinly sliced onions. If you want to be more healthy, then bake the onions tossed in a little oil. You can also use the store bought fried onions.
  • Cool and fluff with a fork. Now add the onions and mix. Reserve a handful for garnishing.
  • In a small pan or skillet heat oil or butter. Add a dried red chilli, a teaspoon of cumin and coriander seeds. Fry them and pour over the rice.
  • Finish with the remaining fried onions and finely diced green coriander.
  • Serve with a cucumber raita, tomato chutney or any other relish of your choice.

Enjoy this rustic and humble Mediterranean dish.

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