Lebanese Mjadra Lentils Rice (Printable)

Tender lentils and rice cooked with spices, topped with golden caramelized onions for a wholesome main dish.

# What Goes In:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - 3/4 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 - 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

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add lentils and bay leaf; sauté for 2 minutes while stirring.
02 - Add 4 cups of water or vegetable broth to the saucepan. Bring to a 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 sliced onions and a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Set aside.
04 - Stir in rice, cumin, allspice, cinnamon, salt, and black pepper into the saucepan with lentils. Mix thoroughly.
05 - Cover and simmer on low heat for 20 to 25 minutes until liquid is absorbed and rice and lentils are tender. Add a splash of water if necessary.
06 - Remove the bay leaf. Fluff mixture with a fork, taste, and adjust seasoning as needed.
07 - Transfer to bowls and generously top with the caramelized onions. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of meal that tastes expensive and complicated but actually comes together in under an hour with zero stress.
  • Those caramelized onions are pure magic—they transform the whole dish from simple to something you'll actually crave.
  • Works hot, cold, or reheated, which means it fits into your life whether you're eating alone or feeding a crowd.
02 -
  • Don't rush the onions—low heat and constant stirring turn them into liquid gold, but blast them on high heat and you'll end up with bitter burnt disappointment.
  • The lentils-to-rice ratio matters more than you'd think; too much rice and you lose the lentil flavor that makes this special.
03 -
  • If you want a creamier texture, use red lentils instead of brown or green, but cut the cooking time to around 10 minutes before adding the rice.
  • Toast your spices in the hot oil for an extra 30 seconds before the lentils go in—it deepens their flavor in ways that make people wonder what your secret ingredient is.
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