Easy Middle Eastern Mjadara with Lentils, Rice & Caramelized Onions
Mjadara is a simple Middle Eastern dish made with brown lentils, rice and plenty of caramelized onions. It’s one of those meals I grew up eating that proves lentils don’t have to be complicated—or boring.
With fiber, plant-based protein and simple pantry ingredients, mjadara is Mediterranean-style eating at its best. I love serving mine with a salty, lemony cucumber-tomato salad with pickles and plain yogurt on the side.
Servings: 6–8, with leftovers
Ingredients
2 cups dry brown lentils, rinsed
1 cup jasmine white rice or basmati rice
4–5 large onions, thinly sliced
3–4 tablespoons extra-virgin olive oil or avocado oil, plus more as needed
1 teaspoon ground cumin, or to taste
Salt, to taste
Black pepper, to taste
Water, as needed for cooking
Instructions
Start the lentils. Add the rinsed brown lentils to a large pot and cover generously with water. Bring to a boil, then reduce the heat and cook until the lentils are almost tender but still have a slight bite. You don’t want them fully cooked yet because they’ll continue cooking with the rice.
Prepare the rice. Rinse the rice very well under cool water until the water runs mostly clear to remove excess starch. If you have time, you can also soak the rice briefly and drain it before adding.
Combine. Add the drained rice to the partially cooked lentils. Make sure there is enough cooking liquid remaining for the rice to cook, adding a little more water if needed. Season with cumin, salt and black pepper.
Bring everything back to a gentle boil, then reduce the heat to low and cover. Cook until the rice and lentils are tender and the liquid has been absorbed. Check it periodically—you want everything cooked through but not mushy.
Caramelize the onions. While the mjadara cooks, heat olive or avocado oil in a large skillet. Add the sliced onions and cook over medium to medium-low heat, stirring occasionally, until deeply golden brown and caramelized. Be patient with them—the onions are where so much of the flavor comes from.
Transfer the mjadara to a serving dish and pile those caramelized onions over the top.
Serve warm with plain yogurt and a salty, lemony cucumber-tomato salad with chopped pickles.
Tips
Don't overcook the lentils at the beginning. Leaving them with a little bite helps prevent your finished mjadara from becoming mushy.
Rinse your rice really well. Removing that excess starch helps keep the final texture from becoming too sticky.
Don't skimp on the onions. Four or five might sound like a lot, but once they're caramelized, you'll understand.
Keep the seasoning simple. Cumin, salt and pepper are really all this needs. The lentils and caramelized onions do most of the work.
