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Mujadarrah (lentils, onions and rice) (Lunch/Dinner)

Mujadarrah (lentils, onions and rice) (from Canada's food guide)

A Middle Eastern dish that is both delicious and budget-friendly!

Prep time: 5 min

Cook time: 20 min

Servings: 6




  • 30 mL (2 tbsp) olive oil

  • 3 onions, sliced thinly

  • 5 mL (1 tsp) ground cumin

  • 560 mL (2 ¼ cups) brown or wild rice, cooked

  • 1 can (540 mL/19 oz) brown or green lentils, drained and rinsed


  1. In a pan, heat oil in a pan over medium-high heat. Add the onions and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Remove half of the onions to a bowl (these are for garnish later). Sprinkle in the ground cumin and cook about 1 minute more.

  2. Add the cooked rice to the onions and stir often for 3 minutes. Stir in the lentils and cook for another 2 minutes.

  3. Serve the rice and lentils with the reserved caramelized onions on top.


  • You will know the caramelized onions are done when they have a dark brown colour and are slightly crispy. Add a little water to the onions if they are sticking to the bottom of the pan.

  • Using dry rice and lentils? Use 190 mL (¾ cup) dry rice and 250 mL (1 cup) dry lentils, and cook according to package directions before adding at step 2.

  • Serve this for dinner with a side salad or coleslaw.

  • Time-saver: double this recipe and freeze extra servings for another day.

Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.

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The taste is decent. But it's not really my dish. Also, you need cooked brown rice on hand.


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