Mujadara: lentils, rice and onions

A humble, tasty Lebanese dish: lentils and rice simmered together, crowned with caramelised onions. Rich in plant protein and comforting, it makes a complete, inexpensive dinner.

Preparation: 15 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 246 kcal · 8 g protein · 26 g carbohydrate · 11 g fat

Ingredients

• 200 g green lentils
• 150 g rice
• 3 onions
• 1 tsp cumin
• 3 tbsp olive oil
• salt, pepper

Method

1. Cook the lentils for 15 minutes.
2. Add the rice, cumin and water, and cook for another 15 minutes.
3. Slowly caramelise the sliced onions.
4. Serve the lentils and rice topped with the onions.

Nutritional benefits

The combination of lentils and rice forms a duo of complementary plant proteins, rich in fibre and very filling, with a moderate glycaemic index. The caramelised onions bring flavour and sweetness with no added sugar. It is a complete, inexpensive, 100% plant-based Lebanese dish.

Variations and substitutions

• With bulgur wheat instead of rice.
• Served with yoghurt (not vegan) or tzatziki.
• With spices: cinnamon, coriander.
• With a cucumber and tomato salad.

Storage and making ahead

Keeps for 4 days and reheats well: even better reheated. Excellent for batch cooking.

💡 Good to know

Caramelise the onions slowly and patiently: deep golden (almost crisp), they give mujadara all its flavour.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: lentils · rice · onions · cumin · olive oil.

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