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4.4 from 135 votes

Mujaddara: Lentils and Rice Recipe

Discover the flavors of the Middle East with this Mujaddara recipe, a delightful blend of lentils, rice, and spices, topped with crispy fried onions for a perfect meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 303 kcal
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

  • 1 cup brown lentils
  • 1 quart vegetable oil for frying
  • 3 medium yellow onions
  • 2 tablespoons all-purpose flour
  • 8 teaspoons extra-virgin olive oil divided
  • 3/4 teaspoon cumin seeds
  • 3/4 cup basmati rice
  • 1 teaspoon salt
  • 1 1/4 teaspoons allspice
  • 1 1/4 teaspoons ground ceylon cinnamon
  • 1 teaspoon sugar
  • 3/4 teaspoons ground coriander
  • 1/2 teaspoon Turmeric
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Place the lentils in a medium saucepan along with enough water to cover them by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still retain some bite. Drain and set aside.
  2. Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (75 degrees Fahrenheit / 190 degrees Celsius).
  3. Peel and slice the onions into thin rings. Place the onions in a large bowl and break up the rings with your hands (you should have about six cups).
  4. Toss the onions with the flour to evenly coat them.
  5. In a 4-quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, allspice, cinnamon, sugar, coriander, salt, and turmeric.
  6. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.
  7. While the Mujaddara is cooking, work in batches to fry the onions. Carefully lower one-quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy.
  8. Strain the onions from the oil with a metal utensil and place them on a paper towel-lined sheet to drain. Allow the oil to return to deep-fry temperature (375 degrees Fahrenheit/ 190 degrees Celsius). Repeat the frying process with the remaining onions until you have fried them all.
  9. Once the Mujaddara has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel, and place it securely over the mouth of the pot. Allow the rice and lentils to cook thoroughly in the pot for 15 to 20 minutes.
  10. Stir half of the fried onions into the lentil mixture.
  11. Transfer to a serving plate and top with the remaining fried onions. Serve warm or at room temperature.

Notes

  • The onions may be fried in advance of cooking. Keep at room temperature until ready to serve.
  • This recipe makes about 6 cups, so about 1 cup per serving.
  • Store Mujaddara in an airtight container in the fridge for up to 5 days to ensure freshness. To freeze it, store it in a freezer-safe container; it keeps well for up to 3 months. To reheat, simply thaw it in the refrigerator if frozen. Then, warm it in a microwave or on the stovetop over medium heat. Add a little water or broth when reheating on the stove to revive its texture.

Nutrition Information

Serving 1serving Calories 303kcal (15%) Carbohydrates 46g (15%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.01g Sodium 394mg (16%) Potassium 434mg (12%) Fiber 12g (48%) Sugar 4g (8%) Vitamin A 21IU (0%) Vitamin C 6mg (7%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 303

% Daily Value*

Serving 1serving
Calories 303kcal 15%
Carbohydrates 46g 15%
Protein 11g 22%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.01g 1%
Sodium 394mg 16%
Potassium 434mg 9%
Fiber 12g 48%
Sugar 4g 8%
Vitamin A 21IU 0%
Vitamin C 6mg 7%
Calcium 49mg 5%
Iron 3mg 17%

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