Lebanese vegetarian deliciousness

Total Time: 70 min
Serves: 4-6 people
Yield: 1 large pot


  • 1 cup brown lentils, soak for 10-20 minutes

  • 2 cup long-grain white rice, rinsed

  • 2 each yellow onion, small diced

  • 5 cup water, divided

  • 2 tbsp 7 pepper seasoning

  • 1 tsp cumin

  • extra virgin olive oil

  • sea salt to taste

For Garnish:

  • Canola oil

  • 1 each yellow onion, thinly sliced


  1. In a large pot start browning the diced onion with extra virgin olive oil for 20-25 minutes or until golden color.

  2. Add rice, soaked lentils, seasonings, and salt.

  3. Stir and sautée for 4-5 minutes.

  4. Start pouring the water one cup at a time, while stirring the rice mixture.

  5. Reduce the heat to low, cover the pot, and let the rice and lentils cook and absorb all the water for about 25-30 minutes.

  6. Uncover the pot and fluff the rice with a fork and season with salt to taste.

  7. For the garnish, in a small pot heat the oil to 350 degrees. Fry the onion in small batches for about 3-4 minutes or until crunchy and golden brown. When onion is ready, strain on a paper towel lined plate.

  8. Serve the mujadra in a bowl with fried onions, and a side of labneh or greek yogurt. Enjoy!