Lentils and Rice (Mujadara) - Capital Area Food Bank
Skip to main content

Lentils and Rice (Mujadara)

By cafb November 13, 2018

318 calories | 52g carbs | 7g fat (1g sat fat) | 14g protein | 250mg sodium | 6g fiber | 3g total sugars (0g added sugar) per serving

Serves 6 for $6.45


  • 1 cup dry brown rice
  • 1 cup dry brown or green lentils
  • 2 hardboiled eggs (optional)
  • 2 large yellow onions, thinly sliced
  • 1 garlic clove, minced
  • ½ cup parsley leaves, finely chopped with stems
  • 1 bay leaf
  • 4 cups chicken or vegetable broth
  • Plain yogurt (optional)
  • 2 tablespoons oil, divided
  • 1 teaspoon ground cumin
  • ½ teaspoon Salt


  1. Fill a medium saucepan with the broth and bring to a boil. Add the lentils, brown rice, and bay leaf (if desired), reduce heat to medium-low, and simmer until the lentils are tender and the rice is fully cooked, about 20 minutes. Drain, add ½ teaspoon salt and set aside covered for 10 minutes.
  2. While the lentils and rice cook, heat 2 tablespoons of oil in a large nonstick skillet, over medium heat. Add the sliced onions and cook until a rich golden brown color develops, 20-25 minutes. If the onions begin to burn, add 1 tablespoon of water. When the onions are dark golden brown, add the garlic and cook 2 more minutes.
  3. When the rice and lentils have finished cooking, fold half of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil into the pot.
  4. Divide the mujadara equally between 6 bowls and serve with the remaining onions, chopped egg, and plain yogurt (if using) for the top.

Flavor Tip

For a yogurt sauce, combine 1 cup yogurt with 1 teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and salt to taste. Drizzle over for a flavor packed sauce. If you don’t have these spices, dried oregano leaves, curry powder, or chili powder will work too.

Download the Recipe Card