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Mujaddara Arabic Lentil Rice

by Cheryl Baker on March 07, 2018

Mujaddara Arabic Lentil Rice


1 cup dry lentils, rinsed

2 cups water

1 teaspoon salt

1 tablespoon ground cumin

1 tablespoon garlic powder

3/4 cup white rice, rinsed

3/4 cup water

1 teaspoon salt

2 tablespoons olive oil

1/4 cup vegetable oil

3 white onions, sliced into 1/4-inch rings


  1. Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
  2. Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
  3. Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 371 calories; 14.4 g fat; 49.8 g carbohydrates; 11.6 g protein; 0 mg cholesterol; 788 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Credit: Osiris (