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Moujadara (Lebanese rice and lentils)

Name: Moujadara (Lebanese rice and lentils)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 225g dried green lentils; 4 tbsp olive oil; 1 small onion, finely chopped; 150g basmati rice; 2 tsp ground cumin; 1 tsp salt; ½ tsp ground white pepper; 1 tbsp lemon juice; Handful parsley and mint leaves, chopped; Pinch chilli flakes; Ready-made crispy onions; Drizzle extra-virgin olive oil

By: Angela Zaher

Published: 15 Jan 24
Updated: 25 Mar 24

Food writer Angela Zaher shares her recipe for moujadara. This traditional Lebanese dish of rice and lentils is served with a scattering of crispy fried onions.

Angela says: “I usually serve this as a main with a big salad but it’s a great side dish as well and can be served hot or cold. It’s usually sprinkled with deep-fried crispy onions as a garnish, but instead of making the onions I cheat by using ready-made.”

Easy
January 2024

Test kitchen approved

Serves 4
Hands-on time 20 min. Simmering time 35 min

Food writer Angela Zaher shares her recipe for moujadara. This traditional Lebanese dish of rice and lentils is served with a scattering of crispy fried onions.

Nutrition: Per serving

Calories: 483kcals
Fat: 18g (3.9g saturated)
Protein: 18g
Carbohydrates: 57g (2.3g sugars)
Fibre: 11g
Salt: 1.3g

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Ingredients

225g dried green lentils
4 tbsp olive oil
1 small onion, finely chopped
150g basmati rice
2 tsp ground cumin
1 tsp salt
½ tsp ground white pepper
1 tbsp lemon juice
Handful parsley and mint leaves, chopped
Pinch chilli flakes
Ready-made crispy onions
Drizzle extra-virgin olive oil

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Method

Put the lentils in a large pan and cover with water, then put the lid on and bring to the boil. Once boiling, remove the lid, reduce the heat to medium and simmer for 20 minutes. Keep an eye on them and add more water if necessary. Drain and set aside.
Heat the olive oil in the same pan, then tip in the onion and fry over a medium heat until browned (about 15 minutes). Add the rice and fry for a few more minutes, stirring now and then, until every grain is coated in oil and mixed with the onions.
Add the cooked lentils, cumin, salt and pepper. Pour in enough water to just cover everything, then put the lid on and bring to the boil over a high heat. As soon as the water boils, reduce the heat to a very low simmer and cook, stirring occasionally, until the rice is tender (about 15 minutes). Stir in the lemon juice.