Lebanese Mjadra Lentils Rice (Printer-friendly)

Hearty lentils and rice simmered with warm spices and topped with golden caramelized onions.

# Required Ingredients:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - ¾ cup long-grain basmati rice, 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, adjust 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 Steps:

01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add rinsed lentils and bay leaf; sauté for 2 minutes, stirring occasionally.
02 - Add 4 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
03 - While lentils cook, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Stir frequently and cook for 25 to 30 minutes until deeply golden and caramelized. Remove from heat and set aside.
04 - Add rinsed rice, cumin, allspice, cinnamon, salt, and black pepper to the saucepan with lentils. Stir to combine evenly.
05 - Cover and simmer over low heat for 20 to 25 minutes until rice and lentils are tender and liquid is absorbed, adding a splash of water if necessary.
06 - Remove bay leaf, fluff the mixture gently with a fork, taste and adjust seasoning as needed. Transfer to serving dishes and top generously with caramelized onions. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The caramelized onions are crispy on the edges and melt-in-your-mouth soft, making it impossible to eat just one spoonful.
  • Naturally vegan and gluten-free without sacrificing warmth or satisfaction, so it works for everyone at the table.
02 -
  • Don't rush the onions—low heat and patience are what turn them golden and sweet, not high heat that just burns them brown.
  • Rinsing both lentils and rice matters more than you'd think; it prevents them from becoming gluey and helps them cook more evenly.
  • If you're using red lentils instead, they'll cook much faster and create a creamier texture, so reduce the initial simmering time to about 8 minutes before adding the rice.
03 -
  • Make your caramelized onions in advance if you're cooking for company—they reheat beautifully and free up your stove space.
  • If you find yourself without basmati rice, any long-grain rice will work; the key is rinsing to remove excess starch.
  • For extra depth, toast your cumin and allspice in the oil for just a few seconds before adding the lentils to unlock their full aroma.
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