Lebanese Mjadra Lentils Rice (Printable)

Wholesome lentils and rice simmered with spices and topped with golden caramelized onions.

# 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

# Method:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the lentils and bay leaf; sauté for 2 minutes, stirring gently.
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 simmer, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until onions are deeply golden and caramelized. Set aside.
04 - Add rinsed rice, cumin, allspice, cinnamon, salt, and black pepper to the simmered lentils. Stir thoroughly to incorporate.
05 - Cover the saucepan and simmer over low heat for 20 to 25 minutes, or until both lentils and rice are tender and liquid is absorbed. Add a splash of water if needed to prevent drying.
06 - Remove and discard the bay leaf. Fluff the mixture with a fork and adjust seasoning if required.
07 - Transfer to serving bowls and generously top each portion with caramelized onions. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of meal that tastes like it took hours, but actually comes together in about an hour with minimal fuss.
  • Brown lentils hold their shape and give you real substance, while the rice absorbs all those warm spices and becomes almost creamy.
  • Those caramelized onions are the secret handshake—they turn something simple into something people remember.
02 -
  • Don't skip or rush the onions—they're not a topping, they're the entire point, and low heat is the secret to getting them truly caramelized instead of just cooked.
  • If your rice and lentils finish cooking but there's still liquid in the pan, just leave the lid off for a couple minutes to let it evaporate; you want them separate and fluffy, not porridge-like.
03 -
  • Cook your caramelized onions in advance if you want—they actually hold up beautifully for a day or two in the fridge, and you can reheat them gently while the mjadra simmers.
  • Taste the dish throughout cooking and adjust seasoning as you go; you might find you need less salt if you used broth instead of water, or more cumin if you like the spices pronounced.
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