• Prep:
  • Cook Time: 15 min
  • Total: 15 min
  • Serving: Makes 6 to 8 servings

mujadarraThis dish combines two very popular Middle Eastern ingredients, rice and lentils. This salad may be served hot or cold as a main dish or as a side dish. It is usually sautéed with lots of onions and served with a light olive oil dressing. Either red lentils or green lentils may be used along with long-grain rice making a delicious and healthy protein packed salad.


  • 4 medium yellow onions, peeled and diced
  • 1/4 cup extra-virgin olive oil
  • 2 cups red lentils
  • 2 cups long-grain rice
  • 2 teaspoons salt


  1. Sauté about 3/4 of the onions in 2 tablespoons olive oil until golden brown.
  2. Cook lentils in a covered pot filled with water, making sure water covers lentils. Cook until lentils are soft, about 10 to 15 minutes.
  3. When lentils are cooked, add cooked onions and rice (adding more water if needed to cook rice); season with salt. Cook rice and lentils until rice is fluffy and water is evaporated.
  4. Meanwhile, sauté remaining onions in remaining 2 tablespoons olive oil until golden and crispy. Serve crispy onions over the top of the lentils and rice.


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