Lentil and rice dish mujaddara
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5 from 3 votes


A lovely Middle Eastern dish made with green lentils, rice and topped with caramelised onions
Course Main Course
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 303kcal
Author Diana


  • 1 cup dried brown lentils or green lentils
  • 1 cup white rice
  • 2 onions chopped
  • 3 tbsp olive oil or vegetable oil
  • 1 tsp salt
  • 2-3 cups water
  • 1 tsp cumin


  • Rinse lentils with cold water.
  • In a medium sized pot add the lentils and the water and bring to boil.
  • Cover the pot, turn the heat down to simmer until lentils are tender but not mushy. (stir occasionally) add salt and cumin.
  • Wash rice and add it to lentils. Add water to cover the rice and cook on low heat until the water is gone.
  • In a saucepan saute onions in olive oil until completely softened and caramelised.
  • Add half of the caramelised onions into cooked lentils and rice. Use the other half to top your dish before serving.
  • Serve with natural yogurt and salad.


Calories: 303kcal | Carbohydrates: 47g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 400mg | Fiber: 10g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 4.1mg | Calcium: 41mg | Iron: 3mg