Recipe by Osiris (Rodizer)
"Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils."
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dry lentils, rinsed
white rice, rinsed
white onions, sliced into 1/4-inch rings
To have a really authentic taste, consider these two notes: 1- Saute one onion untel soft and translucent in the pot then add the liquid with the lentils but, DON'T ADD SALT before the lentils are soft, then continue as per above. 2- Saute the other two onions in a skillet separately until they are DEEP GOLDEN AND CRISPY, the onions will taste sweeter and more interesting this way. Set aside until they are cooler. Garnish the mujaddara with it and enjoy. For those who felt it was a bit dry, Mujaddara is supposed to be eaten along side a fresh green salad or yogurt. One more thing, consider a bit of all spice and cinnamon along with the cumin to give it more depth.
This is okay. I cooked the lentils in chicken broth for flavor, and added cumin as other reviewers have done. The flavor just wasn't strong enough for me,
My husband is Lebanese and this is a staple in our house. The kids love it. I don't prepare using the garlic powder or cumin but sometimes I do add allspice. We serve this with a yogurt sauce consisting of plain yogurt, crushed garlic and mint.
I thought this recipe was great. It was so economical and such a comfort food. As per other reviews, I added 1 tsp garam masala to the lentils just before I stirred in the rice. I also sprinkled 1/2 tsp cumin seeds and a few dashes of cinnamon onto the onions as they fried / caramelized. Serving this with yogurt was a must. We used greek yogurt, and it was amazing. The tang of the yogurt with the sweetness of the caramelized onions and cinnamon went so well with the hearty lentil and rice mixture. I fried one large yellow onion, and that seemed to be enough. Next time, I will chop the onions instead of slice them into rings because the rings were difficult to incorporate into the lentil rice mixture. I will absolutely make this again. (I also made homemade whole wheat pitas to go with this dish - they were the perfect for this meal. Used a mixture of whole wheat and AP flour, 2:1 for whatever recipe you use.)
My only comment about the recipe is that the proportion of lentils to rice was way off. One cup of lentils was too much for the amount of rice in the recipe. I would recommend either increasing the amount of rice and/or decreasing the amount of lentils. I also added a pinch of curry powder and topped it off with chopped parsley when it was done.
A bit bland as the recipe reads, but with a few seasoning changes, it was fantastic! Here's what I did to make it tasty:
- vegetable stock instead of water
- 3 onions caramelized until dark golden brown
- cumin added to onions instead of lentils to toast
- tsp cinnamon, 1/2 tsp allspice, 3 cloves added to lentil water
- lots of salt and pepper
Came out great but a little too salty. I added a little allspice and I would highly recommend sauteing the onions for longer - until they turn brown preferably. it takes around 30 min but the taste is incomparable.
Very yummy! I would also suggest adding just a dollop of plain yogurt when serving to give it just a little tang. Other than this this recipe is awesome.
* Percent Daily Values are based on a 2,000 calorie diet.
Mujaddara Arabic Lentil Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
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