Lentils and Rice (Mujaddara with Rice)


This filling dish is full of fiber and protein. The earthy lentils and rice provide all the fiber and protein with a nice amount of seasoning to liven up the dish.

Nutritional info
per serving

Calories 204
Fat 10g
Saturated fat 1g
Carbohydrates 23g
Sodium 780mg
Fiber 6g
Protein 7g
Cholesterol 0mg

Lentils and Rice (Mujaddara with Rice)

6 cups
Prep time: Cook time: Total time:


  • [1/4] cup extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 tsp. salt
  • 2 cups green or brown lentils, picked over and rinsed
  • 6 cups water
  • 1 cup long-grain rice or brown rice
  • 1 TB. cumin


In a large, 3-quart pot over medium-low heat, heat extra-virgin olive oil. Add yellow onion and 1 teaspoon salt, and cook, stirring intermittently, for 10 minutes.

Add green lentils and water, and cook, stirring intermittently, for 20 minutes.

Stir in long-grain rice, remaining 1 teaspoon salt, and cumin. Cover and cook, stirring intermittently, for 40 minutes.

Serve warm or at room temperature with tzatziki sauce or a Mediterranean salad.

Healthy Hint
Lentils are a nice source of protein, fiber, and iron, and brown rice is a good source of complex carbohydrates. This dish is a great example of what you should be eating every day—all in one plate!

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