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READY IN 50 mins

Lentils and Rice with Fried Onions (Mujadarrah)

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"This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!" — Melissa Mueller

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Original recipe makes 4 Servings Change Servings

6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils

3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt or sour cream (optional)

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Directions

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 22, 2003

Am Middle Eastern and we make this dish all the time except that we add cumin to the lentils while they are cooking and a chicken bullion cube ..that really makes the great taste of this dish and diffentely differenciate it from being bland like some have commented.

—WAHIDA2002

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Most Helpful Critical Review

Mar 24, 2008

The recipe didn't state how many cups of water you need to cook the rice and lentil together. For some who are not so used to cooking or eating with rice, the recipe should indicate it clearly. Yes, I agree with other viewers, you need to add cumin and cinnamon which in the original Egyptian mujadarrah dish calls for, the amount depending on your taste and liking, because some doesn't like the smell of the cumin. Adding these spices would make a big difference. And of course, yogurt and greek salad really goes well with this dish. My husband is an Arab and he always make this dish and it's a family favorite.

—mayette

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591 Ratings

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Mar 24, 2008

This is a family staple. Best thing about being Arabic is the food... my god! Juddrah is one of my childhood favs! One type, caramelize the onions as dark as you can without burning. The deeper you caramelize them the more delicious the end taste is. Sour cream is a no. Yoghurt is a yes. We eat everything with plain yoghurt and this is one of those dishes that is out of this world with yoghurt, salt, and a side of a cucumber salad. Keep in mind, your whole house will reek when you cook this, so make sure you have good ventilation!!!

—msmarieann

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Jan 11, 2008

I rated this a 4 as a compromise. I would have rated it a 5, but my husband said he would have given it a 3 (He isn't very familiar with lentils - not that there was a problem with the taste. Because it tasted great!). I made a few slight alterations: I made it with 3 onions instead of 1, and I sliced them into half-rings before getting them good and browned, and I added 1 TBS cumin and 1&1/2 tsp garam masala to the lentils. Everything else I left the same. The house smelled wonderful while cooking and the leftovers were great the next day - even my toddler enjoyed it. Don't skip the yogurt, since the yogurt's tang definitely pulls the flavors together. I'll definitely make this again.

—VesHeill

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Sep 19, 2004

The original seasoning for Mujadarah includes not only salt and pepper, but cinnamon too. You will be surprised how well the cinnamon flatters the taste and aroma of the fried onion. Just be gentle with it, just a touch is all it takes.

—MALKALEVADOM

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Jun 10, 2006

This recipe is a definite "keeper". Makes enough for quite a few meals if using it as a side dish. I used 3 med. sized Vadalia onions which was good but I think next time an additional one to two onions would be worth a try. I used brown rice and cooked with the lentils with no problems. Cooking time was approx. 45 mins. The amount of liquid I used was approx. 3-1/2 c. I used chicken stock for a bit more flavor. I added 1/2 tsp cumin to the lentil/rice mixture during cooking also added the pinch of cinnamon to the onions as suggested in another review---very good.

—M.A.H.

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Mar 24, 2008

Mujadarah is my favorit food. Try using Basmati rice which is also long grain but has that wonderfull taste. For the leftovers, you can store Mujadarah in the frig for a long time but it will get dry. So, add couple table spoons of water to the dry rice, toss well, microwave on 80% power until it is steaming again. Mujadarah also best eaten with big Greek Olives and a head of raw onions on the side. You breath will smell for a while but the taste is heaven.

—Ahmad Ghosheh

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Mar 24, 2008

This is one of my favorite recipes and I regulary do it. Being Lebanese and having grown up wit this food, we add some cumin to the lentils water just before we add the rice. It gives it a very nice taste and is no more bland. Try it. :)

—layals

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Nutrition

Calories
535 kcal
27%

Carbohydrates
69.1 g
22%

Cholesterol
< 1 mg
< 1%

Fat
22.1 g
34%

Fiber
10.6 g
43%

Protein
17.3 g
35%

Sodium
312 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lentils and Rice with Fried Onions (Mujadarrah)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 535
Calories from Fat: 199

% Daily Value *
Total Fat 22.1g 34 %
Saturated Fat 3g 15 %
Cholesterol < 1mg < 1 %
Sodium 312mg 12 %
Potassium 649mg 18 %
Total Carbohydrates 69.1g 22 %
Dietary Fiber 10.6g 43 %
Protein 17.3g 35 %
Sugars 4.1g
Vitamin A 3 %
Vitamin C 5 %
Calcium 9 %
Iron 54 %
** Thiamin 21 %
** Niacin 17 %
** Vitamin B6 7 %
** Magnesium 5 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.