Lebanese Mjadra Lentils Rice (Printable Version)

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

# What You'll Need:

→ 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, or 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like something that took hours but comes together in under an hour, which feels like getting away with something delicious.
  • The caramelized onions transform a simple grain dish into something that feels restaurant-worthy and deeply nourishing.
  • It's forgiving—you can serve it warm or at room temperature, eat it alone or with yogurt and salad, and it never disappoints.
02 -
  • Caramelizing onions is not a shortcut—it requires patience and low heat; rushing them on high heat gives you burnt onions with a bitter edge, not the sweet golden magic you want.
  • Rinsing both the lentils and rice before cooking prevents a cloudy, starchy finish and helps everything cook more evenly.
03 -
  • Don't stir the covered rice and lentil mixture while it cooks—resist the urge—because each grain needs undisturbed contact with the heat to cook properly and stay separate.
  • If your onions aren't browning to that deep amber color, your heat is too low; turn it up slightly, but watch so they don't burn at the edges.
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