Mjadara
This traditional Lebanese dish combines tender lentils and fluffy rice with deeply caramelized onions, offering a comforting and flavorful meal. It's a simple yet satisfying plant-based staple, perfect for a hearty lunch or dinner. Serve it with a fresh salad or plain yogurt for a complete experience.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 493 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 180 gbrown lentil, rinsed
- 180 glong grain rice, rinsed
- 3 pcsyellow onion, thinly sliced
- 60 mlolive oil
- 720 mlwater
- 1 tspcumin
- 1 tspsalt
- 0.5 tspblack pepper
Equipment
fork · large skillet · wooden spoon · medium pot
The method
Step by step
- 1
Rinse the brown lentils thoroughly under cold water, then place them in a medium pot with enough water to cover by about 2 inches.
About 2 min
- 2
Bring the lentils to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until just tender but not mushy.
About 20 min
Cook’s note: Check for tenderness; they should still have a slight bite.
- 3
While the lentils are cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat.
About 1 min
- 4
Add the sliced yellow onions to the skillet and cook slowly, stirring occasionally, for 20-30 minutes until they are deeply caramelized and dark brown.
About 30 min
Cook’s note: Patience is key here; slow cooking develops the best flavor and color for the onions.
- 5
Once the onions are caramelized, remove about one-third of them and set aside for garnish.
About 1 min
- 6
Drain the cooked lentils, reserving the cooking liquid. Add the drained lentils to the skillet with the remaining caramelized onions.
About 1 min
- 7
Stir in the rinsed long grain rice, cumin, salt, and black pepper.
About 1 min
- 8
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
About 20 min
Cook’s note: Avoid lifting the lid too often to allow the rice to steam properly.
- 9
Once cooked, remove the skillet from the heat and let it rest, covered, for 5-10 minutes.
About 10 min
Cook’s note: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.
- 10
Fluff the mjadara gently with a fork and serve hot, garnished with the reserved caramelized onions.
About 1 min
Cook’s note: Serve with a side of plain yogurt or a simple cucumber and tomato salad.
Per serving
Nutrition
- Calories
- 493.2kcal
- Protein
- 15.9g
- Carbs
- 75.7g
- Fat
- 14.8g
- Fibre
- 7g
- Sugar
- 5.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover mjadara in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.
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