Mujadarrah (Lentils and rice with fried onions)

    50 min

    This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. For best results, caramelise the onions as dark as you can without burning them - this releases their natural sweetness.

    7 people made this

    Serves: 4 

    • 6 tablespoons olive oil
    • 1 large onion, sliced into rings
    • 240g uncooked green lentils
    • 140g uncooked long-grain white rice
    • salt and pepper to taste
    • plain yoghurt (optional)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the olive oil in a large frying pan over medium heat. Stir in the onions, and cook for about 10 minutes, until softened and caramelised. Remove from heat, and set aside.
    2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to the boil, reduce heat, and simmer for about 15 minutes.
    3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer for 15 to 20 minutes, or until rice and lentils are tender.
    4. Mix half the onions into the lentil mixture. Top with yoghurt and remaining onions to serve.

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    Reviews & ratings
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    Reviews in English (576)


    Nice tasty dish perfect for lunch. Found this lack of spice a little bland so tweaked by using chilli salt and cooking onions with cumin  -  04 Jan 2016


    Am Middle Eastern and we make this dish all the time except that we add cumin to the lentils while they are cooking and a chicken bullion cube ..that really makes the great taste of this dish and diffentely differenciate it from being bland like some have commented.  -  15 Feb 2003  (Review from Allrecipes US | Canada)


    This is a family staple. Best thing about being Arabic is the food... my god! Juddrah is one of my childhood favs! One type, caramelize the onions as dark as you can without burning. The deeper you caramelize them the more delicious the end taste is. Sour cream is a no. Yoghurt is a yes. We eat everything with plain yoghurt and this is one of those dishes that is out of this world with yoghurt, salt, and a side of a cucumber salad. Keep in mind, your whole house will reek when you cook this, so make sure you have good ventilation!!!  -  24 Mar 2008  (Review from Allrecipes US | Canada)