M Juderah Lebanese Rice and Lentils
Experience the comforting flavors of the Middle East with M Juderah, a classic Lebanese dish of rice and lentils infused with warm spices and crowned with golden caramelized onions. This hearty and budget-friendly recipe combines tender brown or green lentils and long-grain white rice, simmered together with aromatic cumin and cinnamon for a perfectly balanced, earthy flavor profile. Topped with rich, sweet onions and a fresh parsley garnish, this one-pot meal is as aesthetically pleasing as it is satisfying. Ready in under an hour, this vegan-friendly dish pairs beautifully with a dollop of plain yogurt, making it an excellent choice for both weeknight dinners and festive gatherings. Perfectly spiced and packed with plant-based protein, M Juderah is a must-try for fans of wholesome comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 1 cup Long-grain white rice
- 2 large Yellow onions
- 4 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 4 cups Water
- 0.25 cup Fresh parsley (optional, for garnish)
- 1 cup Plain yogurt (optional, for serving)
Instructions
Rinse the lentils under cold water until the water runs clear, then drain and set aside.
In a medium pot, bring 4 cups of water to a boil. Add the lentils, reduce the heat to medium, and simmer for 15 minutes until they are partially cooked. Drain and set aside. Do not discard the cooking water.
While the lentils cook, rinse the rice under cold water until the water runs clear. Drain and set aside.
Peel and thinly slice the onions. Heat 3 tablespoons of olive oil in a large skillet or pot over medium heat. Add the onions and cook, stirring frequently, until golden brown and caramelized, about 20 minutes. Remove half of the onions and set them aside for garnish.
To the remaining caramelized onions in the pot, add the cumin, cinnamon, salt, and pepper. Stir well to combine.
Add the drained lentils and rinsed rice to the onion mixture. Stir to coat the lentils and rice with the spices.
Measure 3 cups of the reserved lentil cooking water (add more water if necessary to ensure you have enough) and pour it into the pot. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes, or until the rice and lentils are tender and the liquid is fully absorbed.
Remove the pot from the heat and allow it to sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice and lentils mixture with a fork, then transfer to a serving platter. Top with the reserved caramelized onions.
Garnish with chopped parsley, if desired, and serve warm with plain yogurt on the side.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 27.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 657 mg | 51% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
