Lentils and Rice with Fried Onions (Mujadarrah)

RaquelRaquel Schnitzer
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  • 6 tablespoons olive oil
  • 1 large onion, sliced 1/4 inch thick
  • 1 1/4 cups green or brown lentils, sorted and rinsed
  • salt and pepper
  • 3/4 cup rice
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Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it is a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and 1 teaspoon salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook over low heat until the rice is done, about 15 mintues. Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the rice-lentil mixture onto plates or a platter and cover with remaining onions.

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