Mujaddara sounds scary and unfamiliar, but all it has is oil, onion, lentils, rice, and seasoning. THAT’S IT. It is so simple and is the perfect side dish to any Middle Eastern meal. I also really love adding spinach to the dish to round it out. All it needs then is some knarly grilled meat or a nice persian lamb stew!


  • 1 cup uncooked rice
  • 1 cup uncooked lentils
  • about 4 -5 cups of water.
  • 1 large onion
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 vegetable stock cube
  • salt and pepper to taste



Start by browning the onions in a pan with the oil. While that is happening, boil then simmer the lentils in three cups of water and a pinch of salt. Once the onions are nicely browned add them to the pot of lentils. Once the lentils have had about an hour of cooking time, add the rest of the ingredients and another cup of water. Add more water if needed. (my lentils were super thirsty. Let the pot simmer for another half hour and it should be done! Lentils should be nice and soft.


Nutrition for 1/4 of recipe

  • 290 calories
  • 7 (g) fat
  • 56.2 (g) carbs
  • 11.3 (g) protein

Leave a Reply

Your email address will not be published. Required fields are marked *