Whole Rice and Lentils (Majadara)

Whole Rice and Lentils (Majadara)

shari p. 0

"One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too."

Ingredients 1 h 5 m {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
  2. Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
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Reviews 9

  1. 10 Ratings


Needed a side dish to pair with our middle-eastern grilled chicken kebabs and wanted to use what we had on hand and found this. I really loved it but for my family,it was so-so because they're not much of a brown rice lover. Made little changes such as using tri-colored lentils (green, brown, & yellow) and chicken broth instead of water.


I have no idea what majadara is supposed to taste like. This is the first time I have ever had it, but this recipe is fabulous! I substituted the fresh garlic for 1/16 tsp garlic powder (because that's what I had around the house). I think this will become one of our staples. YUMMY! Thank you for sharing!


Turned out much better than I expected, even though I didn't have a full cup of lentils to add in. Chicken stock to replace the water adds some extra flavor. 2 of my 3 kids ate it up happily, so I count that a success!