Dinner
Mujaddara: lentils and rice with onions
A Levantine comfort dish with a crisp salad.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, B vitamins, vitamins A and C, unsaturated fats
LeafUp › Plates › Mujaddara: lentils and rice with onions
You need (serves 2)
- A cup of dried green or brown lentils (about 190 g)
- A cup of brown rice (about 180 g)
- Three onions, thinly sliced
- Three spoons of olive oil (3 tbsp)
- A teaspoon of cumin
- Cucumber, tomato and lemon for a salad
How to make it
- Simmer the lentils in water for 15 minutes, then add the rice, cumin and more water and cook covered for about 30 minutes until both are tender.
- Meanwhile cook the onions slowly in the oil until deep golden, about 20 minutes.
- Top the lentils and rice with the onions and serve with a chopped salad.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
