Rice and Lentils - Mujaddara

There’s something timeless about a dish like mujaddara. Found across countless Middle Eastern kitchens — from Lebanon and Palestine to Syria and Jordan — mujaddara is the kind of meal that brings everyone to the table. At its heart, it’s a simple dish made from lentils, rice, and caramelized onions, but don’t let the simplicity fool you. It’s rich, savory, and deeply satisfying.

Mujaddara has been a staple for generations, often called "the poor man’s feast" because it uses humble, affordable ingredients. Yet despite its simplicity, it’s beloved by everyone — whether served as a main dish with a side of yogurt and salad, or as part of a larger spread. Every family has their own version, and Auntie Eman’s mujaddara captures all the warmth, tradition, and love that this dish is known for.

I have noticed that during my travels throughout the Middle East, rice is typically never served by itself; you never get served plain white rice as a side like you may in countries like Korea or China. No, rice in the Middle East is always taken the extra mile and I do appreciate that!

Auntie Eman invited me to a delicious "lentil themed" lunch party. It was just her and I but I got to try so many Middle Eastern Lentil dishes!

Auntie Eman's Mujaddara

This simple blend of lentils, rice, and crispy fried onions comes together in the most beautiful way — savory, hearty, and absolutely packed with flavor. Here’s how Auntie Eman makes hers, just like it’s been done for generations.

Ingredients:

• 2–3 onions, sliced lengthwise

• Olive oil (for frying)

• 1 cup basmati rice, washed and drained

• 1/2 cup brown or green lentils, rinsed

• 2 cups water

• 2 teaspoons chicken bouillon powder

• Salt to taste

  
  

Instructions:

1. Fry the Onions:In a large skillet, heat a generous amount of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and almost burnt at the edges — that's where all the flavor is. Remove the onions from the oil and set aside. Reserve the oil — you’ll need it for the rice.

   
   

2. Prepare the Rice and Lentils:In a separate pot, pour in the reserved onion oil. Add the salt, chicken bouillon powder, and 2 cups of water. Bring to a gentle boil.

   
   

3. Cook Everything Together:Add the rinsed lentils and washed basmati rice to the pot. Stir gently. Let the mixture cook uncovered until the water is mostly absorbed.

   
   

4. Steam the Rice:Once the water is absorbed, cover the pot with a tight-fitting lid and lower the heat. Let it steam gently for about 15–20 minutes, or until the rice and lentils are fully cooked and tender.

   
   

5. Fluff and Finish:Fluff the rice carefully with a fork to separate the grains. Pile the crispy fried onions on top before serving.

   
   

Serve warm — preferably with a dollop of plain yogurt or a fresh tomato salad on the side. Auntie Eman’s mujaddara is simple, honest, and absolutely unforgettable.

My favorite part of this dish was the caramelized onions. These onions are AMAZING!