Lebanese Mjadra Lentils Rice (Printable)

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

# Ingredient List:

→ Lentils and Rice

01 - 1 cup brown or green lentils, rinsed
02 - 3/4 cup long-grain rice (such as 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 Prepare:

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 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 thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Set aside.
04 - Add rinsed rice, ground cumin, allspice, cinnamon, salt, and pepper to the simmered lentils. Stir to combine thoroughly.
05 - Cover and cook over low heat for 20 to 25 minutes, or until rice and lentils are tender and liquid is absorbed. Add a splash of water if necessary to prevent drying.
06 - Discard the bay leaf from the pot. Fluff the lentils and rice mixture gently with a fork. Adjust seasoning to taste.
07 - Divide portions into serving bowls and top generously with caramelized onions. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • One pot becomes a complete, satisfying meal that feels fancy but requires almost no fuss.
  • The caramelized onions are pure magic—they transform from sharp to silky and somehow taste like butter without any.
  • It's naturally vegan and gluten-free, so you're not sacrificing anything when you eat it.
  • Tastes even better the next day when the spices have had time to get to know each other.
02 -
  • Don't rush the caramelized onions by turning up the heat—they need low, slow warmth or they'll just brown and stay bitter instead of turning sweet and tender.
  • Rinsing both the lentils and rice makes a real difference; it keeps the finished dish from being starchy and heavy.
  • The spices are essential to this dish feeling authentically Lebanese, so don't skip the cinnamon just because it's unexpected—it's what makes people ask for the recipe.
03 -
  • Slice your onions as consistently thin as possible so they cook evenly and all become silky at the same moment instead of some burning while others are still crisp.
  • Don't let the lentils cook too far in the first stage—they should still have bite when the rice goes in, so they finish together perfectly and neither one dominates the texture.
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