Mujadara – Lentils and Rice

Lentils and rice. Rice and lentils. It’s simple, it’s meatless, it’s packed with protein and it’s DELICIOUS.


1 cup brown lentils
2 cups of medium gain rice (calrose rice)
1 small yellow onion, finely chopped
4 cloves garlic, peeled
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
1 heaping teaspoon cumin
1 pinch turmeric
3 cups water

Optional Fried Onions:
1 cup vegetable oil
1 onion, finely sliced
1 tablespoon flour

Step 1: Thoroughly rinse and soak the rice in lukewarm water for 15-20 minutes.

Step 2: While rice is soaking, finely chop up 1 onion and peel garlic cloves. Set aside.

Step 2: Rinse lentils and transfer to a saucepan. Add just enough water to submerge the lentils. Place over medium-high heat and bring to a boil. About 5-7 minutes after they have boiled, the lentils should be tender. Remove from heat and set aside.

Step 3: Sauté the finely chopped onions and cloves of garlic in 2 tablespoons of oil in a saucepan until the onions are translucent in color. Add the lentils. Season with salt, pepper and cumin and bring to low-medium heat.

Step 4: Transfer the soaked rice into a mesh strainer, give it one more rinse, then add to the lentils, onions, and garlic. Sprinkle in a pinch of turmeric and then pour 3 cups of water over the ingredients.  You simply want to cover the rice and lentils with about 1 cm of water. Too much water and your rice and lentils will be mushy, too little and it won’t cook all the way. Cook over high heat until it comes to a boil. NOTE: At this point, I also like to give the liquid a taste and add additional salt or seasoning if needed. 

Step 5: Once at a boil, reduce to low heat. Cover. Avoid stirring the lentils and rice after covering.

Step 6: Cook on low heat for about 20-25 minutes or until the rice is tender and ready to eat. Fluff with a fork before serving.

For Caramelized Onions:
Sprinkle flour over sliced onions and fry in vegetable oil until golden and crispy.

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