Lebanese Mjadra Lentils Rice (Printable)

A comforting dish of lentils and rice simmered with spices, topped with caramelized onions for rich flavor.

# What You'll 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

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the lentils and bay leaf; sauté for 2 minutes, stirring frequently.
02 - Add 4 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
03 - Meanwhile, heat 3 tablespoons olive oil over medium-low heat in a large skillet. Add sliced onions and a pinch of salt. Cook, stirring often, for 25 to 30 minutes until golden and fully caramelized. Set aside.
04 - To the saucepan with lentils, add rinsed rice, ground cumin, allspice, cinnamon, salt, and black pepper. Stir thoroughly to combine.
05 - Cover and simmer over low heat for 20 to 25 minutes, or until rice and lentils are tender and liquid is absorbed. Add small amounts of water if necessary to prevent drying.
06 - Discard the bay leaf. Fluff the lentil and rice mixture with a fork. Adjust seasoning to taste, then transfer to serving dishes and top generously with caramelized onions. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's a complete meal that costs next to nothing and tastes like you've been cooking all day.
  • The caramelized onions make everything taste richer and more luxurious than the ingredient list suggests.
  • It's naturally vegan and gluten-free, so everyone at the table can eat without compromise.
02 -
  • Don't rush the onions. I learned this the hard way by trying to caramelize them on high heat, which just made them brown and bitter instead of sweet. Medium-low is not a suggestion.
  • Rinsing both the lentils and rice prevents a starchy, gummy final dish and makes a noticeable difference in texture.
03 -
  • Keep a small bowl of extra caramelized onions to pass around at the table—people will keep going back for more.
  • If your lentils and rice finish cooking at different times (sometimes rice cooks faster), that's normal; just keep the heat low to prevent burning, and taste often.
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