Megaddara Lentil Lebanese Dish
Discover the irresistible depth of flavor in Megaddara, a classic Lebanese lentil and rice dish that embodies Middle Eastern comfort food at its finest. This hearty recipe combines tender green or brown lentils with fluffy white or brown rice, creating a satisfying base that's beautifully complemented by aromatic spices like ground cumin and cinnamon. The real highlight is the golden caramelized onions, their sweetness infusing every bite and doubling as a gorgeous garnish. Quick to assemble and simmered to perfection, Megaddara boasts a balance of simplicity and rich, complex flavor. Whether enjoyed as a vegetarian main or a versatile side dish, it's an authentic, wholesome choice that comes together in under an hour. Serve it warm, finished with fresh parsley for a bright, herby touch. Perfect for family dinners or meal prep, Megaddara is a must-try staple for lovers of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup White or brown rice
- 3 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
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water and set them aside.
In a medium pot, bring 2 cups of water to a boil. Add the lentils, reduce the heat to low, and simmer for about 15 minutes until the lentils are tender but not fully cooked. Drain and set them aside.
While the lentils cook, rinse the rice under cold water until the water runs clear. Set the rice aside.
Peel and thinly slice the onions into rounds or half-moons.
In a large skillet or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes, until deeply caramelized and golden brown. Remove half of the onions and set them aside for garnish.
Add the cumin, cinnamon, salt, and black pepper to the remaining onions in the skillet. Stir well and cook for 1–2 minutes to toast the spices.
Add the pre-cooked lentils, rinsed rice, and remaining 2 cups of water to the skillet. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the rice is fully cooked and the water is absorbed.
Remove the pot from heat and let it sit, covered, for 10 minutes to allow the flavors to meld.
Fluff the lentil and rice mixture with a fork. Transfer to a serving dish and top with the reserved caramelized onions.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 23.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1533 mg | 33% | |
*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.
