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Lentils and Rice with Fried Onions (Mujadarrah)

Rated as 4.31 out of 5 Stars

"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. The yogurt really gives it a super flavor!"
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Ingredients

50 m servings 535 cals
Original recipe yields 4 servings (4 Servings)

Directions

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  1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer 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 15 to 20 minutes, until rice and lentils are tender.
  4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts


Per Serving: 535 calories; 22.1 g fat; 69.1 g carbohydrates; 17.3 g protein; < 1 mg cholesterol; 312 mg sodium. Full nutrition

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Reviews

Read all reviews 575
  1. 765 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 an...

Most helpful critical review

The recipe didn't state how many cups of water you need to cook the rice and lentil together. For some who are not so used to cooking or eating with rice, the recipe should indicate it clearly....

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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 an...

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 ...

I rated this a 4 as a compromise. I would have rated it a 5, but my husband said he would have given it a 3 (He isn't very familiar with lentils - not that there was a problem with the taste. Be...

The original seasoning for Mujadarah includes not only salt and pepper, but cinnamon too. You will be surprised how well the cinnamon flatters the taste and aroma of the fried onion. Just be gen...

This recipe is a definite "keeper". Makes enough for quite a few meals if using it as a side dish. I used 3 med. sized Vadalia onions which was good but I think next time an additional one to ...

I have cooked this twice. The first time I did exactly as the recipe said, but my rice was undercooked. I ended up adding more water, and the consistency was that of risotto. The second tim...

Mujadarah is my favorit food. Try using Basmati rice which is also long grain but has that wonderfull taste. For the leftovers, you can store Mujadarah in the frig for a long time but it will ge...

I am a die-hard foodie, Middle Eastern specialist, and in the Arabic restaurant business for 40 years. I did not try to follow the recipe, which sounds on spot, but was interested in the reviews...

The recipe didn't state how many cups of water you need to cook the rice and lentil together. For some who are not so used to cooking or eating with rice, the recipe should indicate it clearly....