Mjadra & Rice (Lentil Rice)

Ingredients

• 300 g (1½ cups)green lentils, washed
• 400 g (2 cups)basmati or medium-grain rice, washed really well
• 3 largeonions, sliced
• 1 teaspooncumin
• ½ teaspoonLebanese mixed spice
• To taste (approximately 1½–2 teaspoons)salt
• As neededwater
• 80 ml (⅓ cup)vegetable oil
• As neededolive oil, for the onions

Instructions

1. 1

   Parboil the lentils

   Put the lentils in a pot with water and bring to the boil. Cook for 15–18 minutes, then drain, reserving the cooking liquid. Measure the liquid; the original method yielded about 2 cups. Add the vegetable oil and enough water to make 4 cups of liquid for basmati rice, or 3⅓ cups for medium-grain rice.

2. 2

   Cook rice and lentils

   Return the rice and lentils to the pot with the spices, salt and measured lentil stock. Stir to combine and bring to the boil, then turn the heat down very low. Cover and cook until the liquid has been absorbed and the rice is cooked, about 30–35 minutes depending on the rice. Leave covered for 5 minutes, then fluff the rice.

3. 3

   Caramelise onions

   Meanwhile, heat olive oil in a large pan. Cook the onions over low to medium heat until golden and caramelised; this takes patience.

4. 4

   Serve with onions

   Spoon the rice and lentils onto a platter and top with the onions. Serve with fattoush salad or cucumber yoghurt.

What is mjadra?

Mjadra is a lentil-and-grain dish found in Levantine cooking, with regional variations in the grain, seasoning and toppings. This version pairs green lentils with rice and finishes the platter with golden onions.

The method cooks the lentils first, then uses their cooking liquid as part of the rice's cooking liquid. That carries their savoury flavour into the rice while keeping the lentils and grains together in the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 25g protein, 145g carbs, 20g fat.

Rice and lentils provide most of the carbohydrates, while lentils also contribute protein. The vegetable and olive oils supply most of the fat, and the added salt is the main source of sodium. Pair a serving with fattoush or cucumber yoghurt for a fresh, cooling side.

Choosing the rice and lentils

Lentils: Green lentils hold their shape through the initial simmer and the later cooking with the rice. Wash them before cooking, then check that they are tender enough to combine but not falling apart.

Rice: The recipe allows basmati or medium-grain rice, with a different amount of total cooking liquid for each. Wash the rice thoroughly as directed, and use the matching liquid measure.

Measure the cooking liquid

Reserved stock: Drain the lentils over a measuring jug so you can keep their cooking liquid. Top it up with water to the specified total, rather than adding the full amount of water on top of the stock.

Salt and oil: The recipe adds the vegetable oil, spices and salt to the rice-and-lentil pot. Stir them in with the measured liquid before bringing the pot to the boil.

Keep the heat low

Gentle cooking: Once the pot boils, reduce the heat to very low and keep the lid on. This gives the rice time to absorb the liquid without the bottom cooking too quickly.

Doneness: The rice should be cooked and the liquid absorbed before you switch off the heat. If it needs longer, keep the lid on and continue cooking gently, checking as needed.

Give the onions time

Slow browning: Cook the sliced onions in olive oil over low to medium heat, as the method specifies. Stir and give them time to become golden and caramelised rather than rushing them over high heat.

Finish: Let the rice sit covered for 5 minutes before fluffing, then spread the onions over the platter. Their sweet, browned flavour contrasts with the mild rice and earthy lentils.

Serving the platter

Salad: Fattoush is the suggested accompaniment, bringing fresh vegetables and a tangy note alongside the warm rice and lentils.

Yoghurt: Cucumber yoghurt is another option, adding a cool, creamy contrast. Serve it on the side so everyone can add as much as they like.

Recipe notes & tips

• Wash the rice thoroughly before adding it to the pot.
• Measure the lentil stock before topping it up with water.
• Use the liquid total that matches your choice of rice.
• Keep the pot covered and the heat very low once it comes to the boil.
• Cook the onions patiently over low to medium heat for an even golden finish.
• Rest the rice covered for 5 minutes before fluffing.

Variations

• Basmati rice: Choose it for the 4-cup total cooking liquid specified in the method.
• Medium-grain rice: Use the method's 3⅓-cup total cooking liquid.
• Extra cumin: Increase the cumin slightly if you prefer a more pronounced earthy spice note.
• Fresh herbs: Scatter chopped parsley over the platter just before serving.
• Yoghurt side: Offer cucumber yoghurt alongside the rice for a cool accompaniment.

Common mistakes to avoid

• Discarding the lentil stock: Strain it into a jug and use it as part of the measured cooking liquid.
• Using the wrong liquid total: Match 4 cups to basmati or 3⅓ cups to medium-grain rice.
• Cooking on high after boiling: Reduce the heat to very low so the rice cooks gently.
• Rushing the onions: Keep them over low to medium heat until golden and caramelised.
• Fluffing straight away: Leave the pot covered for 5 minutes first.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if the rice has dried out.

Frequently asked questions