Save to Pinterest My grandmother kept a worn copper pot on her stove just for mjadra, and the kitchen would fill with cinnamon and cumin before she even finished slicing the onions. There's something about this Lebanese dish that feels like home—not just because of where it comes from, but because of how it arrives on the plate: humble, warm, and somehow exactly what you needed without knowing it. The lentils and rice meld together into something comforting, crowned with onions so caramelized they've turned almost sweet. It's the kind of meal that tastes like someone cared enough to slow down and cook it right.
I made this for my roommate on a tired Tuesday night when she came home stressed about work, and watching her face soften after the first bite reminded me why I love cooking. She didn't say much at first, just kept eating, and by the end she asked for the recipe with such intensity that I realized mjadra wasn't just filling her stomach—it was giving her something steadier. Now whenever she mentions wanting comfort food, this is what she asks for.
Ingredients
- Brown or green lentils (1 cup, rinsed): Brown lentils hold their shape beautifully and have a slightly nutty taste, but green ones (sometimes called French lentils) are even better if you can find them—they're firmer and don't turn to mush.
- Long-grain rice (¾ cup, rinsed): Basmati is ideal because each grain stays separate and the rice doesn't compete with the lentils; rinsing removes the starch that would make everything gluey.
- Water or vegetable broth (4 cups): Broth adds depth, but water lets the spices shine if that's your preference—either works beautifully.
- Olive oil (5 tablespoons total): This is your flavor foundation, so use the good stuff you actually like tasting.
- Ground cumin, allspice, and cinnamon: These three spices are the secret whisper running through the whole dish—warm, slightly sweet, and somehow both grounding and lifting.
- Bay leaf: It perfumes everything subtly; don't skip it even though it seems small.
- Salt and black pepper: Taste as you go, especially at the end when you'll need more than you'd expect.
- Yellow onions (3 large, thinly sliced): Slice them thin and consistent—this is what determines how evenly they caramelize and how silky they become.
Instructions
- Toast the lentils:
- Heat your olive oil in a large saucepan over medium heat and add the rinsed lentils with the bay leaf, stirring for about 2 minutes until they smell toasty and warmed through. This small step blooms the flavors and keeps the lentils from tasting raw.
- Build the base:
- Pour in your water or broth and bring everything to a boil, then drop the heat and let it simmer gently uncovered for 15 minutes. The lentils should be starting to soften but still have some structure.
- Start the onions (while lentils cook):
- In a separate large skillet, warm your 3 tablespoons of olive oil over medium-low heat and add your thinly sliced onions with just a pinch of salt. Stir often—this isn't a rush—for 25 to 30 minutes until they've collapsed into themselves and turned deep golden brown with caramelized edges.
- Add rice and spices:
- Once the lentils have simmered for 15 minutes, add your rinsed rice, cumin, allspice, cinnamon, salt, and pepper to the saucepan, stirring everything together so the spices distribute evenly. You'll smell the moment the warmth releases those spices into the steam.
- Finish cooking:
- Cover the saucepan and lower the heat to low, letting everything simmer for 20 to 25 minutes until the rice and lentils are completely tender and the liquid has been absorbed. If it looks too dry before the end, splash in a bit more water.
- Fluff and serve:
- Remove the bay leaf and use a fork to gently fluff the mjadra so it's light and separate, not packed. Taste and adjust your salt and pepper—it almost always needs a little more seasoning than you think.
Save to Pinterest I remember my uncle tasting this and immediately asking if the onions were cooked in butter, amazed that olive oil could create something so sweet and silky. That's the moment I understood mjadra isn't just functional—it's proof that patience and simple ingredients can create something that tastes impossible.
The Magic of Caramelized Onions
The caramelized onions are what transform mjadra from just another grain bowl into something memorable. Those 25 to 30 minutes of slow cooking aren't wasted time—they're where the magic happens, as the natural sugars in the onions break down and concentrate into something almost jammy and rich. Don't let anyone tell you caramelized onions are complicated; they just need low heat and occasional stirring, and you get pure flavor without any tricks.
Serving and Pairing Ideas
Mjadra is wonderful on its own, but it loves company in the form of a simple fresh tomato and cucumber salad, which cuts through the richness of the caramelized onions beautifully. A dollop of tangy yogurt (if you're not vegan) adds creaminess, or you can serve it at room temperature for picnics and lunch boxes, where it's honestly just as good as it is hot. The spices stay bright even when it's cooled down, which is why leftovers are so satisfying.
Storage and Flexibility
This dish actually improves after sitting overnight in the refrigerator—the flavors deepen and the whole thing becomes even more cohesive, so don't hesitate to make it ahead. It keeps for up to 4 days refrigerated, and you can reheat gently on the stovetop with a splash of water to refresh it.
- If you want a softer, creamier version, swap brown lentils for red lentils and reduce cooking time by about 5 minutes.
- A handful of fresh parsley scattered on top just before serving adds brightness and color without changing the essential character of the dish.
- Any leftover caramelized onions are treasure—use them on toast, in omelets, or on top of soups throughout the week.
Save to Pinterest Mjadra is the kind of recipe that teaches you something about patience and how the simplest ingredients can become unforgettable when you give them time and respect. Make it, and you'll understand why it's been showing up on Lebanese tables for generations.
Recipe Frequently Asked Questions
- → What type of lentils work best for Mjadra?
Brown or green lentils hold their shape well and provide a satisfying texture when simmered in this dish.
- → How are the onions prepared for this dish?
Onions are thinly sliced and cooked slowly in olive oil until deeply golden and caramelized, enhancing the dish's sweetness.
- → Can the cooking liquid be substituted?
Yes, water or low-sodium vegetable broth can be used to simmer the lentils and rice, enriching the flavors accordingly.
- → What spices are traditionally used in this preparation?
Cumin, allspice, and cinnamon add warm and aromatic notes characteristic of this Middle Eastern favorite.
- → How can leftovers be stored to maintain freshness?
Leftovers keep well refrigerated for up to 4 days and can be reheated gently to preserve texture and flavor.