Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe | Yummly

Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions)

Jennifer Trigueira: "Easy, nutritious, delicious" Read More
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  • 3/4 cup long grain white rice (I used Uncle Ben's Converted Rice)
  • 1 cup brown lentils (rinsed)
  • 3 cups yellow onions (cut into quarter slices, or more)
  • 1/3 cup olive oil (use high-quality olive oil with good flavor for this dish)
  • 1/4 teaspoon ground cumin
  • salt
  • ground black pepper
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    NutritionView More

    Sodium8% DV200mg
    Fat29% DV19g
    Protein31% DV16g
    Carbs22% DV67g
    Fiber72% DV18g
    Calories500Calories from Fat170
    Total Fat19g29%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat170
    Total Carbohydrate67g22%
    Dietary Fiber18g72%
    Vitamin A0%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jennifer Trigueira 3 months ago
    Easy, nutritious, delicious
    Sorg a year ago
    Great! Made with quick Farro instead of rice and steamed lentils (both from Trader Joe’s)
    Brandy a year ago
    Delicious! I didn’t believe the directions when it said the simple flavors were enough, but they really were. The only substitution I made was swapping brown rice for converted. (Following doctor’s orders.) The onions took longer to caramalize for me than the directions said, possibly because I used an iron pot. Just be sure to plan for this possibility because it took me fifteen minutes longer than the recipe said. Either way, if you enjoy subtle Middle-Eastern flavors and a high-fiber dish, you won’t be unhappy with this recipe.
    JoAnn a year ago
    I am in love with this Middle Eastern dish You can never have too many caramelized onions in here...I used 4 onions
    Reinhart a year ago
    Surprisingly tasty for so few ingredients! follow the directions and it will turn out great!
    Matthew Gilliland 2 years ago
    I put too much oil. Other seasoning really makes it pop.
    Rachel Lauck 2 years ago
    Loved this! Follow the advice from the recipe - take your time with the onions!
    Jan Hein H. 2 years ago
    very tasty and easy to prepair😎
    very tastey. i cooked the lentils about halfway and then add it to the broth with the dry rice. The onions gave the broth a sweet taste but i couldnt help myself when it came to add turmeric and cumin with a dash of curry. really yummy
    Amber Jentink 2 years ago
    it seemed sort of bland so i added a bit of chili pepper and a few extra veggies. family approved.
    Karimeh T. 2 years ago
    Yummy. I did make the rice and lentils separately. It took forever to caramelize the onions. My family loved it. Made with the salad. So good. Not a good as my dads but still yummy
    Allen Tilghman 2 years ago
    Really enjoyed it!!!
    Laura 2 years ago
    Good subtle flavor, just right. Served with carrot and zucchini noodles.
    Dee 2 years ago
    I liked it its a nice comfort food i also made the tomato salad
    Jane P. 2 years ago
    Made this dish twice with months in between in case I messed up the first time. But both times it came out dry. I used brown rice this time but kept the rest the same. The dish was okay.
    Summer Haffner 2 years ago
    I love this dish! I keep it in my recipe box under the heading "Cheap" because it is so inexpensive--it's a real budget saver at the end of the month. Those caramelized onions are so good; I always want more no matter how many I've made (tonight I used four yellow onions). I use my cast iron skillet heat on 4/10 and cook those babies until they're brown and sweet. With a generous amount of salt in the lentils, this dish hits those salty, sweet, and carb cravings all at once. Thanks, Kaylyn!
    Kathy 2 years ago
    Very good would add some water from the lentils because mine was a little dry
    Trisha 2 years ago
    It was delicious but I altered the recipe by adding garlic, Tamari Sauce and roasted sunflower seeds to the rice. I also seasoned the Lentils with garlic, salt, and pepper. And I used vegetable broth to *sauté my onions in (no oil). // *To sauté vegetables in water or broth, you just need to add a little water at a time. They will caramelize just as they would using oil.
    Jonathan Y. 2 years ago
    Delicious! Added some ras el hanout seasoning and it was perfect
    C H. 2 years ago
    Not bad. Not great either. I LOVE onions so I thought this would be wonderful. . . Bland. Not worth the amount of onions necessary.
    Alexa 2 years ago
    Delicious! I love onions next time I will cook more onions!
    Rita Mays 3 years ago
    This was surprisingly delicious. can't wait to try some additional spices mentioned in other reviews.
    Serena Linton 3 years ago
    This dish went down a treat! My only regret is not making more onions. I seasoned my lentils with garlic, ginger, a dash of jerk seasoning, black pepper and a little salt! Tastaaayy!
    Hrvoje H. 3 years ago
    This ended up being really good, gonna make it again for sure!
    Sharlene C. 3 years ago
    Absolutely delicious!!! I grounded fennel and coriander seeds along with the cumin. I added fresh garlic to the onions after I browned them and a tiny bit of ghee. Then I mixed in the beans. Even though I browned the onion slightly too long they were still tasty. My daughter and I love this dish! Thank you so much for sharing. I will make this often.
    Hey 3 years ago
    Delicious, can the spices blend together and fill the kitchen with amazing smell!
    Rachelle Richards 3 years ago
    Turned out great! I used recommendation someone else mentioned about adding butter and brown sugar when cooking onions. Also, if you think you have enough onions, add more. May look like a lot, buy by the time they're caramelized there is half what you thought :) will definitely make again. I also used canned lentils because it's all i had on hand. Still delicious
    Cynthia Habeeb 3 years ago
    Very good. It is a very easy dish that I group up on being Lebanese. We always eat it with dill pickle and raw onion.
    Nina Wurm Limesand 4 years ago
    This is the best dish. Simple and delicious. The onions are the key, cook slow and steady, I add a bit of butter and sugar to assist in the caramelization process which adds another layer of complexity. Tonight I added chickpeas and spinach and used broth instead of water to add flavor. Otherwise perfect, I serve with grilled marinated chicken.
    I thought this was really good and surprisingly full of flavor. It was subtle and on the mild side in terms of punch but I really loved it. Made good leftovers too. I probably took the warning about keeping onions on low too seriously because they didn't crisp up, but the flavor was still there

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