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Lentils & Rice - Mujaddara - Palestinian - Arabic

Leslie Ostrow
Lentils & rice is a classic Arab combination that goes back to medieval times. I’ve seen it prepared many ways—from a rice dish with just a bit of lentils to mostly lentils with a touch of rice. As for me, I like to make it half/half, a cup of each. I also add a chopped up carrot. Though non-traditional, the carrot adds color and interest to an otherwise plain-looking dish. Finally, do not skimp on the onion. More than a garnish, the onions flavor the dish in such a way that you’ll find yourself and a fellow diner fighting over the last remaining bits of onion. If you love onions, I suggest frying up three onions or even four. Trust me on this.
0 from 0 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine Arabic, Lebanese, Middle Eastern, Vegan, Vegetarian
Servings 4 servings


  • 1 Cup Lentils
  • 1/3 Cup Basmati Rice
  • 4 cups water or broth
  • salt to taste
  • 1 teaspoon cumin
  • 1/4 cup olive oil
  • 2 large onions sliced into 1/2 inch slivers


  • Saute onions with olive oil until golden brown. Reserve 4
  • Tablespoons of browned onions for garnish.
  • In a different saucepan, place lentils, water and salt and
  • cook over medium heat for about 45 minutes or until lentils
  • are tender.
  • While the lentils are cooking, make rice as directed.
  • Combine rice, browned onions, lentils, and cumin.
  • Garnish with the browned onions.


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