Lebanese Mjadra Lentils Rice (Print)

A comforting blend of lentils and rice with aromatic spices and golden caramelized onions.

# What You Need:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - ¾ cup long-grain basmati rice, rinsed
03 - 4 cups water or low-sodium vegetable broth
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - ½ teaspoon ground allspice
07 - ½ teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper

→ Caramelized Onions

11 - 3 large yellow onions, thinly sliced
12 - 3 tablespoons olive oil
13 - Pinch of salt

# Directions:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add rinsed lentils and bay leaf; sauté for 2 minutes, stirring gently to coat.
02 - Pour in 4 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
03 - While lentils cook, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until onions are deeply golden and caramelized. Remove from heat and set aside.
04 - Add rinsed rice, ground cumin, allspice, cinnamon, salt, and freshly ground black pepper to the saucepan with lentils. Stir to combine evenly.
05 - Cover the saucepan and simmer over low heat for 20 to 25 minutes until both rice and lentils are tender and liquid is absorbed. Add a splash of water if needed to prevent drying out.
06 - Remove the bay leaf. Fluff the mixture gently with a fork. Taste and adjust salt and pepper as desired.
07 - Transfer to serving dishes and generously top with the caramelized onions. Serve hot or at room temperature.

# Helpful Hints:

01 -
  • It comes together in under an hour and somehow tastes like it simmered all day.
  • The caramelized onions on top turn something simple into something unforgettable.
  • One pot feeds a crowd, and it tastes even better the next day.
  • Naturally vegan and gluten-free without any fuss or substitutions.
02 -
  • Don't rush the caramelized onions by turning up the heat. Low and slow is the only way to get them truly golden instead of burnt on the edges and pale in the middle.
  • The mjadra will seem a little loose right when it comes off the heat, but it firms up slightly as it sits, so trust the timing and don't add extra water at the end.
  • Save those onions for the very end instead of stirring them in. They stay crisp and sweet on top, whereas mixing them in early makes them soften and lose their texture.
03 -
  • Make the caramelized onions ahead of time and store them separately. This lets you prep mjadra quickly on busy nights and just top it with the onions when you're ready to eat.
  • If you find yourself with leftovers, transform them into mjadra croquettes by mixing the cooled grains with a little oil and an egg, shaping into patties, and pan-frying until crispy on both sides.
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