Lebanese Mjadra Lentils Rice (Printable)

Tender lentils and basmati rice simmered with spices, finished with sweet caramelized onions for warmth and depth.

# What You Need:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - ¾ cup long-grain rice (basmati), 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 lentils and bay leaf, sauté for 2 minutes, stirring constantly.
02 - Add 4 cups water or vegetable broth. Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
03 - In a large skillet, heat 3 tablespoons olive oil over medium-low heat. Add onions and a pinch of salt, stir frequently and cook for 25 to 30 minutes until golden and caramelized. Remove from heat and set aside.
04 - Stir in rice, cumin, allspice, cinnamon, salt, and black pepper into the lentils. Mix thoroughly.
05 - Cover and simmer on low heat for 20 to 25 minutes until grains are tender and liquid is absorbed. Add a splash of water if necessary during cooking.
06 - Remove bay leaf and fluff lentil and rice mixture with a fork. Adjust seasoning to taste.
07 - Spoon portions into bowls and top generously with caramelized onions. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It's vegan, gluten-free, and filling enough to satisfy everyone at the table without any fuss.
  • The caramelized onions transform something so simple into something that tastes like it took hours.
  • It reheats beautifully and tastes even better the next day, making it perfect for meal prep.
02 -
  • Don't skip the low heat and patience with the onions—rushing them on high heat creates bitter brown onions instead of sweet caramelized ones, and that changes everything.
  • Rinsing both the lentils and rice removes excess starch and prevents the final dish from turning gummy or sticky.
  • If you use vegetable broth instead of water, choose one that isn't too heavily seasoned, or it can overpower the delicate spices.
03 -
  • Buy whole spices and toast them lightly before grinding if you have the time—the flavor difference is honestly remarkable and worth the five extra minutes.
  • Keep the heat low and steady; mjadra isn't a dish that benefits from vigorous boiling, and rushing it sacrifices the gentle, cohesive flavor you're after.
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