Lebanese Mjadra Lentils Rice (Print Version)

Tender lentils and rice simmered with spices, topped with golden caramelized onions.

# Components:

→ Lentils and Rice

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

# Preparation Steps:

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 - Pour in 4 cups water or broth, bring to boil, reduce heat and simmer uncovered for 15 minutes.
03 - While lentils simmer, heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add onions and pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Remove from heat and set aside.
04 - Add rice, cumin, allspice, cinnamon, salt, and pepper to the saucepan with lentils. Stir thoroughly to combine.
05 - Cover and simmer over low heat for 20 to 25 minutes, until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary.
06 - Remove bay leaf. Fluff the mixture with a fork. Taste and adjust seasoning. Serve topped generously with caramelized onions, either hot or at room temperature.

# Expert Advice:

01 -
  • It's genuinely nourishing without tasting like an obligation—the spices make it feel special even though it's totally weeknight-friendly.
  • Those caramelized onions are where the magic happens; they turn something humble into something people actually crave.
  • Makes excellent leftovers, so you can cook once and enjoy it three different ways throughout the week.
02 -
  • Don't skip rinsing the lentils and rice separately—it removes starch and makes the texture completely different, in the best way.
  • The caramelized onions genuinely need low, patient heat; high heat makes them burn before they sweet, and the whole dish suffers.
  • This dish is forgiving with timing—it actually tastes better the next day once the spices have settled into everything overnight.
03 -
  • Toast your spices by rubbing them between your palms over the saucepan just before adding them—the warmth releases their oils and makes them sing.
  • If the rice and lentils finish cooking but still have liquid, uncover and let it simmer another minute or two; the absorption should happen naturally, not forcefully.
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