Mujaddara (Lebanese Lentils)

Mujaddara (Lebanese Lentils)

Delicious and easy to make, this dish makes the Top 5 list in the Life and Health office.  The lentils and rice on their own are wonderful and full of deep flavor, but the addition of caramelized onions lacing the top of the dish turns it into a gourmet, hard-to-forget meal.


  • lentils and rice
  • 4 cups water
  • 1 tablespoon extra-virgin olive oil
  • 1 cup onion, diced
  • ½ cup brown rice, uncooked
  • 1 cup brown lentils, uncooked and rinsed
  • 1 teaspoon salt
  • 1 pinch of cayenne pepper
  • caramelized onions
  • 1 tablespoon extra-virgin olive oil
  • 3 large onions, julienned
  • 1 pinch of salt


Add oil to a large pot. Add diced onions.  Saute until the onions are brown.

Add uncooked brown lentils and uncooked brown rice.  Add water and salt and pinch of cayenne pepper.  Simmer over low heat for about 1 1/2 hours.

Heat frying pan to medium temperature and add oil.  Add julienned onions and season with a pinch of salt. Stir constantly until the onions are translucent and soft.

Top the lentils and rice with the onions.

Makes 6 servings.

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