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Mujaddara • Arabic Lentil Rice

Mujaddara (Arabic Lentil Rice)

1 c dried brown lentils

1 T cumin

2 c water

1 c uncooked basmati or Egyptian rice, washed and rinsed

2 tsp salt

2 white onions, sliced into ¼ inch slices

1-2 c olive oil

Garnish: 1 inch slices of pita bread (about 2 c of pita pieces)

Combine water, dried lentils, salt and cumin in a pan and bring to a boil. Reduce heat and cook lentils until tender. Add the rice, salt and more water if the water evaporated too much. Cover and simmer over low heat until the rice is tender, about 20 minutes. In a saucepan, heat 1 cup of oil. Add the onion and cook until caramelized, about 20 minutes. Add oil if the onions start to stick to the pan. You can use the caramelized onion as a garnish or you can mix it into the rice and lentils. Clean out the pan, heat more olive oil and slowly fry the pita chips until brown and crispy. Drain the pita chips on a plate lined with paper towel. Serve the mujaddara on a platter and garnish with onions and browned pita chips.

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