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+ servings
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Mujaddara is a traditional Middle Eastern dish made with lentils cooked with rice, bulgur or wheat, garnished with onions fried in olive oil.
Course: Main Course, Side Dish
Cuisine: Iraqi, Israeli, Jordanian, Lebanese, Middle Eastern, Syrian, Vegan, Vegetarian
Servings: 4 people
Author: Vera Abitbol
  • ¾ cup brown lentils , well rinsed with cold water
  • cup fragrant rice
  • ½ cup extra virgin olive oil
  • 4 large onions , sliced
  • ¾ cup boiling water
  • Salt
  • Pepper
  1. Add the drained lentils in a large Dutch oven and cover with 4 times their volume of cold water.

  2. Cover for 20 minutes after reaching boiling point: first 10 minutes on high heat and then, 10 on medium to high heat.
  3. Add the rice and ¾ cup (200 ml) of boiling water. Mix well and cook uncovered for 15 minutes over medium heat, stirring regularly.

  4. If necessary, add a little boiling water if the rice absorbs the water quickly.
  5. A few minutes before the end of cooking, season with salt and pepper and mix well.
  6. While cooking the lentils and rice, heat olive oil in a large skillet and fry the sliced onions until the edges curl and turn golden brown.
  7. When the 2 preparations are ready, pour the hot oil (without the onion) into the mujaddara pot, and mix well.

  8. Arrange on a plate.
  9. Top with the fried onions.