Mujadara Recipe for Lebanese Rice Recipe

Lebanese rice and lentils with caramelised onions

  • serves 2
  • Easy

This recipe for Lebanese rice and lentils with caramelised onions, also known as mejadra or mujaddara is a storecupboard winner and is ready in just 40 minutes, making it a perfect option for an easy midweek meal



  • basmati rice 75g
  • olive oil
  • onions 2 large, halved and sliced
  • Puy lentils 100g
  • garlic 2 whole cloves, skin on
  • light chicken stock 200ml, boiling
  • ground cumin 1½ tsp
  • parsley 1 bunch, finely chopped
  • natural yogurt to serve


  • Step 1

    Put the basmati in a bowl, pour over boiling water from a kettle and leave to soak.

  • Step 2

    Heat 2 tbsp olive oil in a large non-stick frying pan. Add the onions and a large pinch of salt. Cook, stirring now and again until golden brown and caramelized (you can leave them cooking while you get on with the lentils).

  • Step 3

    Put the lentils in a pan of cold water with the garlic, bring to a simmer and cook for 20 minutes. Drain then tip back into a clean pan.

  • Step 4

    Drain the rice and add to the lentil pan with half the caramelized onions and the garlic squeezed out of its skin.

  • Step 5

    Add the chicken stock and cumin with ½ tsp salt then bring everything to a simmer. Cook gently with a lid on for about 12-15 minutes, or until all the stock is absorbed and the rice is tender. Stir through the parsley and serve topped with the rest of the onions and some natural yogurt sprinkled with ground cumin.

Nutritional Information

  • Kcals 534
  • Fat 13.8g
  • Saturates 1.8g
  • Carbs 71.8g
  • Fibre 14.5g
  • Protein 23.4g
  • Salt 1.6g