Mjadra Lentils and Rice: A Home-Style Recipe
Meals & sides · Makes 6 servings · Published October 22, 2026
Mjadra makes lentils and rice feel generous with a topping of deeply caramelized onions. Cook the onions slowly rather than burning them for color.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain white rice, rinsed
- 3 large sliced onions
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tsp salt, plus to taste
- Water as needed
Method
- Cook onions in oil over medium-low heat 30–40 minutes, stirring often, until deep golden. Remove half for the topping.
- Simmer lentils in plenty of water 15–20 minutes until nearly tender but not falling apart. Drain.
- Add rice, lentils, cumin, salt and 2 cups water to the pan with remaining onions. Bring to a boil, cover and cook on low 18–20 minutes until rice is tender.
- Rest off heat 10 minutes, fluff and top with reserved onions. Chill leftovers in shallow containers within 2 hours and use within 3–4 days.
A better result
Lentils should be almost cooked before rice is added. Old lentils may take longer, so test one rather than relying only on timing.
Serve it together
Serve with a chopped salad. Order mjadra for an easy meat-free side or a complete meal with dips.
Prefer it ready to serve?
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