Lentils and Rice (Mujadara) - Capital Area Food Bank
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Lentils and Rice (Mujadara)

By cafb November 13, 2018

323 calories | 36g carbs | 7g fat (2g sat fat) | 18g protein | 426 mg sodium | 5g fiber per serving

Serves 4 for $6.45


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


  1. In a large saucepan (that has a lid), add the broth and ½ cup water and bring to a boil.
  2. Add the brown rice, lentils, and a pinch of salt, and return to a boil.
  3. Lower the heat, cover and simmer for 40 minutes, or until the rice and lentils are cooked through (add more liquid as needed).
  4. Once the rice and lentils are fully cooked, remove from the heat, and allow to stand covered for 10 minutes.
  5. While the lentils and rice cook, heat 2 tablespoons of oil in a large nonstick skillet, over medium heat.
  6. Add the sliced onions and cook until a rich golden brown color develops, 20-25 minutes.
  7. If the onions begin to burn, add 1 tablespoon of water.
  8. When the onions are dark golden brown, add the garlic and cook 2 more minutes.
  9. 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.
  10. Divide the mujadara equally between 4 bowls and serve with the remaining onions, chopped egg, and plain yogurt (if using) for the top.

Flavor Tip:

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.

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