Mjadra Lentils and Rice
Mjadra Lentils and Rice is a comforting Middle Eastern dish that combines earthy lentils, fluffy long-grain white rice, and a fragrant blend of warm spices like cumin and cinnamon. This wholesome and protein-packed recipe is elevated by deeply caramelized yellow onions, which add a rich sweetness to every bite. Ready in just over an hour, this one-pot meal is simple yet flavorful, making it perfect for weeknight dinners or meal prepping. Garnish with fresh parsley for a touch of brightness and serve it warm or at room temperature for maximum versatility. Vegetarian, budget-friendly, and easy to make, Mjadra Lentils and Rice is a timeless recipe the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown or green lentils
- 1 cup long-grain white rice
- 3 large yellow onions
- 5 tablespoons olive oil
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Rinse the lentils thoroughly under cold water and drain.
In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. The lentils should be partially cooked but still firm. Drain and set aside.
While the lentils are cooking, peel and slice the onions into thin rings.
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until they are deeply caramelized and golden brown. Remove half of the onions and set aside for garnish.
Add the remaining tablespoon of olive oil to the skillet with the remaining onions. Stir in the rice and toast for about 2 minutes until slightly opaque.
Add the partially cooked lentils, 2 1/4 cups of water, salt, cumin, cinnamon, and black pepper to the skillet. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the skillet with a tight-fitting lid and cook for 18–20 minutes until the rice is tender and all the liquid is absorbed.
Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the mjadra with a fork and transfer it to a serving dish.
Top with the reserved caramelized onions and sprinkle with chopped parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 23.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 12.3 mg | 68% | |
| 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.
