Mujaddara | Palestinian Rice and Lentils Recipe

A bowl of rice and lentils, topped with crispy onions.

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Mujaddara | Palestinian Rice and Lentils Recipe

Mujaddara is a simple Middle Eastern lentils and rice dish cooked with cumin and topped with crispy fried onions. It’s budget-friendly, filling, and packed with savory flavor, especially when served with a fresh cucumber yogurt on the side.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: Middle Eastern Inspired

Servings:

Calories: 407kcal

Author: Jacqueline Piper

Ingredients

1 cup dried brown lentils
1 cup basmati rice
4½ cups water divided
3 teaspoons cumin divided
1 teaspoon salt
2 red onions sliced
½ cup neutral oil

Instructions

Fry onions in oil in a large skillet over medium-high heat until deep golden and crispy. Transfer to a paper towel-lined plate and lightly season with salt.
Simmer lentils in a large Dutch oven or pot with a lid, with 2 cups of water for 15 minutes.
Add the rice, remaining water, salt, and 2 teaspoons of cumin.
Bring to a boil, and then simmer, covered, for 10-15 minutes until the rice and lentils are cooked and the water has been absorbed.
Stir in the remaining cumin, fluff, and serve with onions on top.

Notes

Use brown lentils; avoid using red lentils.

Slice onions evenly for even frying.

Rinse rice well for the best texture.

Nutrition