This dish is traditionally made with white rice, but I like this version, because the brown rice and lentils cook in the same pot, in the same length of time.  And brown rice is healthier.

Serves 4-6

Kitchen equipment

  • Measuring cup
  • Measuring spoons
  • Cutting board & paring knife
  • Sieve
  • Soup pot or Dutch oven with tight-fitting lid
  • Wooden spoon
  • Large frying pan


  • 1 Tbs olive oil
  • 1 large onion, finely chopped
  • 1 cup brown rice (we used brown basmati)
  • 1 cup dried brown lentils, rinsed
  • 4 ½ cups low-sodium vegetable broth or water
  • 1 tsp cumin
  • a sprinkle or two sea salt and freshly ground pepper

Fried onions for topping:

  • 2 medium onions
  • 1 Tbs olive oil
  • ½ tsp salt

Plain low-fat yogourt to serve alongside (or make yogourt and cucumber salad, like we did)  Use dairy-free yogourt, if you need this to be vegan or dairy-free.  Or simply garnish with chopped tomatoes and cucumber.


  1. Warm the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and sauté for several minutes until they turn golden brown.
  2. Add the rice, rinsed lentils, vegetable broth (or water), cumin and salt and pepper. Bring to a simmer.
  3. Cover and reduce the heat to low, just enough to maintain the simmer. Continue cooking until the rice and lentils are tender and the liquid is absorbed, about 45 minutes.
  4. Turn off the heat and let stand with lid on for a few minutes before serving.
  5. While the lentils and rice are cooking, prepare the fried onions. Cut them in half, and then slice them into half-rings.
  6. Warm the olive oil in a large frying pan over medium-high heat. Add onions and salt, and stir until they soften.
  7. Turn heat down low and continue frying and stirring until the onions are deep brown. Splash the onions with a little water if they stick to the bottom of the pan.
  8. Serve the rice and lentils topped with the fried onions, and a couple of spoonfuls of plain yogourt alongside.

Adapted from and various other online and cookbook recipes


The red sauce is sriracha, for those who like it hot. Side dish is a cooling yogourt and cucumber salad.


One thought on “Mujaddara

  1. Pingback: Halifax Supper Club, Apr.2016 | Club Inclusion Cooks

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