Lentils and Rice with Fried Onions (Mujadarrah)

Lentils and Rice with Fried Onions (Mujadarrah)

502 Reviews 20 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Melissa Mueller
Recipe by  Melissa Mueller

“This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

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Reviews (502)

Rate This Recipe
WAHIDA2002
315

WAHIDA2002

Am Middle Eastern and we make this dish all the time except that we add cumin to the lentils while they are cooking and a chicken bullion cube ..that really makes the great taste of this dish and diffentely differenciate it from being bland like some have commented.

msmarieann
298

msmarieann

This is a family staple. Best thing about being Arabic is the food... my god! Juddrah is one of my childhood favs! One type, caramelize the onions as dark as you can without burning. The deeper you caramelize them the more delicious the end taste is. Sour cream is a no. Yoghurt is a yes. We eat everything with plain yoghurt and this is one of those dishes that is out of this world with yoghurt, salt, and a side of a cucumber salad. Keep in mind, your whole house will reek when you cook this, so make sure you have good ventilation!!!

VesHeill
237

VesHeill

I rated this a 4 as a compromise. I would have rated it a 5, but my husband said he would have given it a 3 (He isn't very familiar with lentils - not that there was a problem with the taste. Because it tasted great!). I made a few slight alterations: I made it with 3 onions instead of 1, and I sliced them into half-rings before getting them good and browned, and I added 1 TBS cumin and 1&1/2 tsp garam masala to the lentils. Everything else I left the same. The house smelled wonderful while cooking and the leftovers were great the next day - even my toddler enjoyed it. Don't skip the yogurt, since the yogurt's tang definitely pulls the flavors together. I'll definitely make this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 535 cal
  • 27%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 69.1 g
  • 22%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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