Lebanese Lentil Rice (Mujaddara)

Name: Lebanese Lentil Rice (Mujaddara)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Lebanon
Ingredients: 1 cup (200 g) dried brown lentils, rinsed and picked over; 1 cup (185 g) long-grain white rice, rinsed; 1 lb (450 g) yellow onions (about 3 medium), thinly sliced; 1/2 cup (120 ml) olive oil; 1 1/2 tsp salt; 1 tsp ground cumin; 1/2 tsp freshly ground black pepper; 5 3/4 cups (1.36 L) water, divided

مُجَدَّرَة MujaddaraSay it: moo-JAD-da-rah

By the Passport Plate editors. Published November 6, 2026.

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Mujaddara is a humble Lebanese staple of lentils and rice, crowned with a generous pile of deeply caramelized onions. It is eaten at home and in casual restaurants across Lebanon, often as a main dish with yogurt and fresh salad, and it tastes nutty, savory, and faintly smoky from the onions. The grains stay separate and tender, while the onions turn sweet and crisp at the edges. It is simple, filling, and one of the most beloved everyday dishes in the Levant.

Lebanese Lentil Rice (Mujaddara)

مُجَدَّرَة, Mujaddara

Pronounced moo-JAD-da-rah

Serves: 4
Prep: 15 min
Cook: 45 min
Total: 1 hr
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

1 cup (200 g)200 g (1 cup) dried brown lentils, rinsed and picked over
1 cup (185 g)185 g (1 cup) long-grain white rice, rinsed
1 lb (450 g)450 g (1 lb) yellow onions (about 3 medium), thinly sliced
1/2 cup (120 ml)120 ml (1/2 cup) olive oil
1 1/2 tsp salt
1 tsp ground cumin
1/2 tsp freshly ground black pepper
5 3/4 cups (1.36 L)1.36 L (5 3/4 cups) water, divided

Method

Rinse the lentils and put them in a saucepan with 4 cups (960 ml) of the water. Bring to a boil, lower the heat, and simmer for 15–20 minutes, until the lentils are tender but still hold their shape; drain, reserving 1 3/4 cups (420 ml) of the cooking water (top up with the remaining measured water if needed).
While the lentils cook, heat the olive oil in a large heavy pot over medium heat. Add the onions and cook, stirring often, for 20–25 minutes, until deep golden brown, sweet, and crisp at the edges. Lift out about half the onions with a slotted spoon and set aside on paper towels for the topping.
Add the drained lentils to the pot with the remaining onions and oil, then stir in the rice, salt, cumin, and pepper. Pour in the reserved 1 3/4 cups (420 ml) water and bring to a gentle boil.
Cover tightly, reduce the heat to low, and cook for 18–20 minutes, until the rice is tender and the liquid is absorbed. Do not stir while it cooks.
Remove from the heat and let stand, covered, for 10 minutes. Fluff gently with a fork, taste for salt, and transfer to a serving platter.
Scatter the reserved caramelized onions over the top and serve warm or at room temperature.

Regional variants

Some cooks add a pinch of cinnamon or allspice, and in Lebanon the dish is sometimes made with coarse bulgur instead of rice for a nuttier texture.

Cook's notes

Rinse the rice until the water runs mostly clear so the grains stay separate.
Cook the onions patiently over medium heat; deep browning gives mujaddara its signature flavor.
If the rice is still firm after 20 minutes, add 2 tbsp water, cover, and cook for 5 minutes more.

Serve with

Plain yogurt, cucumber-tomato salad, and pickled turnips.

Make ahead and storage

Cool and refrigerate for up to 3 days; reheat covered with a splash of water, and refresh with fresh fried onions if you like.

Lebanese Lentil Rice (Mujaddara)