Mujadarra Rice and Lentils

Mujadarra rice and lentils recipe

Amy Stephenson / flickr / CC By-SA 2.0

  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
524 Calories
13g Fat
86g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 524
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 888mg 39%
Total Carbohydrate 86g 31%
Dietary Fiber 9g 33%
Protein 17g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mujadarra is a rice and lentils side dish served in many Middle Eastern countries. The recipe varies by region, but this is a classic.


  • 5 onions
  • 1 cup lentils
  • 1 cup white uncooked rice
  • 3 cups water
  • 1/2 tablespoon salt
  • 3 1/2 tablespoons olive oil

Steps to Make It

  1. Gather the ingredients.

  2. Dice 3 onions and saute in 3 tablespoons olive oil in a saute pan until brown. Set aside.

  3. In a large saucepot, bring water and lentils to a boil. Reduce to low, cover and simmer for 15 minutes.

  4. Add onions and rice to lentils, and continue cooking for 20 minutes, or until rice and lentils are soft. Remove from heat and allow to remain in the pot for a few minutes to absorb any remaining water. Add salt

  5. Slice the remaining two onions into rings. Saute rings in 1 1/2 tablespoons olive oil until brown.

  6. Place rice and lentils onto serving plate and top with sauteed onion rings.

  7. Serve and enjoy!