Lentils With Rice And Onions (Mujadra) – a delicious recipe with lentils, chicken broth, long-grain rice, olive oil, onions, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pick through the lentils, checking for stones, rinse the lentils, and put them in a pot with 3 cups of chicken broth or water.
2
Bring to a boil and simmer for about 20 minutes or until lentils are starting to become tender.
3
Add the rice and cook for an additional 15-20 minutes, until the rice is cooked. Check the mixture occasionally and add more liquid if necessary.
4
While the rice and lentils cook, cut the onions in half and cut each half into thin slices.
5
Heat the oil in a skillet over medium-high heat until shimmering. Add the onions, reduce the heat to medium, and cook, stirring frequently, until the onions are thoroughly browned.
6
Add the onions, salt, and Syrian pepper to the rice and lentils. Add a little more liquid if necessary to keep the mixture moist and simmer for 5 more minutes.
349
kcal
Calories
11
g
Fat
32
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup dry lentils, 3 -5 cups low sodium chicken broth or 3 -5 cups water, 1/2 cup dry long-grain rice, 2 tablespoons olive oil, and more.
Yes, Lentils With Rice And Onions (Mujadra) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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