Lebanese Mjadra Lentils Rice (Printable Version)

Hearty lentils and rice infused with spices, crowned by richly caramelized onions for a comforting Middle Eastern main.

# What You'll Need:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - 3/4 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 - 1/2 teaspoon ground allspice
07 - 1/2 teaspoon ground cinnamon
08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - 1/2 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 lentils and bay leaf, sautéing for 2 minutes while stirring.
02 - Add 4 cups water or vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
03 - In a large skillet, warm 3 tablespoons olive oil over medium-low heat. Add sliced onions with a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Set aside.
04 - To the simmered lentils, add rinsed rice, ground cumin, allspice, cinnamon, salt, and black pepper. Stir thoroughly to combine.
05 - Cover the saucepan and cook over low heat for 20 to 25 minutes, or until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary to prevent drying.
06 - Remove the bay leaf, fluff the lentil and rice mixture with a fork, and adjust seasoning as needed.
07 - Distribute the lentil and rice mixture into serving bowls and top generously with caramelized onions. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It's a one-pot wonder that feels fancy but comes together in about an hour, no fussing required.
  • The warm spices paired with those glossy, sweet onions on top create a texture and flavor contrast that makes every bite feel like a small revelation.
  • It's naturally vegan and gluten-free, which means you're serving something genuinely nourishing without announcing it as a dietary accommodation.
02 -
  • Don't rush the onions—I tried it once and learned that low heat and patience are what transform them from sharp and raw into mellow and sweet; it's worth those thirty minutes.
  • Rinsing both the lentils and rice removes excess starch and helps them cook evenly without becoming gummy or clumped.
  • If your rice still feels slightly firm when the liquid is gone, add just enough water to barely cover, cover again, and let it steam for another five minutes—overcooking is almost impossible here.
03 -
  • Taste your spices before adding them; if they smell dusty or flat, replace them because stale spices are the one thing that will sabotage an otherwise perfect pot of mjadra.
  • Cook your onions in a separate pan so you can control their pace and pile them on at the very end when they're at peak color and flavor, rather than cooking them with everything else where they'd lose their distinct sweetness.
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