Mujaddara, Lebanese lentils and rice with crispy onions
Brown lentils and rice scented with cumin, piled high with sweet, dark, crispy onions. Cheap, filling and properly good.
- Time1 hr 10
- LevelEasy
- Costabout £0.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 4 tbsp of the oil in a large frying pan over a medium heat. Add three quarters of the onions with a pinch of salt. Cook for 30 to 35 minutes, stirring often, until deep golden brown and crisp at the edges. Lift onto kitchen paper.
33 min 20 s - 2
Meanwhile, rinse the lentils. Put them in a large lidded pan with 700 ml of the water and bring to the boil. Simmer for 15 minutes, until nearly tender.
15 min - 3
Heat the remaining 2 tbsp oil in a small pan and fry the rest of the onion for 8 minutes until soft and golden. Stir it into the lentils with the cumin, cinnamon and salt.
8 min - 4
Rinse the rice until the water runs clear, then stir it into the lentils with the remaining 250 ml water. Cover and cook on the lowest heat for 15 minutes, until the water is absorbed.
15 min - 5
Take off the heat, lay a clean tea towel under the lid and leave to steam for 10 minutes. Fluff with a fork.
10 min - 6
Mix the tomatoes and cucumber with half the lemon juice and a pinch of salt. Pile the rice onto plates, top with the crispy onions and serve with the salad and the rest of the lemon juice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.