Simply Lebanese

Yellow Lentils with Rice

Yellow Lentils with Rice
  • Prep Time
    5 mins
  • Cook Time
    35 mins
  • Serving
    4
This fiber-rich dish is a Lebanese vegan delicacy known as Mujadara Safra. This delicious recipe requires very little time and effort with only a handful of pantry staples!
Yellow Lentils with Rice

Mujadara which is a lentil based dish, is a very popular Lebanese vegetarian and vegan dish. There are many different types of mujadara; one variety with fluffy rice mixed in known as “Mujadarat roz”, a dark red one which gets its color from over-caramelized onions (to the point of almost burnt), as well as other regional varieties. 

This yellow lentil version is very similar to the popular yellow lentil soup (link my recipe), but much thicker. Once cooked, it is poured into deep bowls and cooled while it gets even thicker. It is then eaten at room temperature with pita bread and side vegetables such as scallions or sweet onions, and radishes.

I honestly had never eaten this variety of Mujadara until I had gotten married. My mom makes a similar “soupy” one but using the brown lentils. One day I had tried this at my mother-in-law’s house and loved it. So, when my husband requested it once for dinner, I was surprised to learn that the recipe is almost identical to the yellow lentil soup I make, just made with less water!

Lentils are a rich source of protein and fiber, making this dish a wonderful healthy option for dinner. My 2-year-old daughter loves it so, it is a nice change from meat or poultry-heavy dishes. The lentils used in this dish are not actually yellow, they are more of an orange color. However, the Arabic name of the dish translates to “Yellow mujadara,” because once cooked, the lentils lighten up in color and become golden. I buy the lentils (usually the Goya brand) from any supermarket, in the aisle with all the other bagged lentils and beans. This is great dish to make when you do not have many fresh ingredients in your fridge or are short on time. It requires very little ingredients and usually items that I always have in my home (Lentils, rice, onions and basic seasonings).

STEP 1

Finely dice the onion and set aside.
Heat up the olive oil in a medium-sized pot or small skillet.
Add the diced onion and cook over medium heat until translucent, about 5 minutes.

Set aside.

STEP 2

Rinse the lentils about 4-5 times and add to a medium-sized pot.
I use the same pot I sautéed the onions in.

Add 5 cups of water and boil over medium-high heat for 15 minutes.
Skim any white residue that may rise to the top while boiling.

STEP 3

Add the rice and cooked onions to the lentils.
Mix well and add all the seasonings.
Cook for an additional 15 minutes on medium-low heat.

Yellow Lentils with Rice

STEP 4

Once the rice has fully cooked and the dish has reached a very thick “soup” consistency, pour into deep bowls and let set for about 20-30 minutes before serving.

Yellow Lentils with Rice

May be eaten warm or at room temperature with pita bread.

Yellow Lentils with Rice

Yellow Lentils with Rice

This fiber-rich dish is a Lebanese vegan delicacy known as Mujadara Safra. This delicious recipe requires very little time and effort with only a handful of pantry staples!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Lebanese
Keyword: lebanese, Lentils, Mujadara, Rice
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Calories: 264kcal
Author: Iman

Ingredients

  • 1 cup Orange Lentils
  • ½ cup White Short-Grain rice
  • 1 Onion
  • 2 tb. Olive Oil
  • tsp. Salt
  • tsp. Ground Cumin
  • ½ tsp. White Pepper
  • 5 cups Water

Instructions

  • Finely dice the onion and set aside. Heat up the olive oil in a medium-sized pot or small skillet. Add the diced onion and cook over medium heat until translucent, about 5 minutes. Set aside.
  • Rinse the lentils about 4-5 times and add to a medium-sized pot. (I use the same pot I sautéed the onions in.) Add 5 cups of water and boil over medium-high heat for 15 minutes. Skim any white residue that may rise to the top while boiling. 
  • Add the rice and cooked onions to the lentils. Mix well and add all the seasonings. Cook for an additional 15 minutes on medium-low heat. Remember to mix every now and them to prevent the lentils and rice from sticking to the bottom of the pan. 
  • Once the rice has fully cooked and the dish has reached a very thick “soup” consistency, pour into deep bowls and let set for about 20-30 minutes before serving. May be eaten warm or at room temperature with pita bread. 

Nutrition

Calories: 264kcal | Carbohydrates: 37.5g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5g | Sodium: 64mg | Potassium: 360mg | Fiber: 5.4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3.5mg | Calcium: 40mg | Iron: 4.6mg

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    Recipe Reviews

    • gian piero mendola

      5 stars
      Thanks for this recipe, this is the exact version that I am now aware of thanks to you.
      thank you so much

      • Iman

        That is wonderful!

    • Andrea

      5 stars
      This was a hit! I used red lentils because I couldn’t find yellow. I added fried onions and a little olive oil on the top as garnish… We ended up eating the whole thing! This was a great iftar meal with a salad on the side.

      • Iman

        Thank you, I am so glad you enjoyed it!! The lentils are technically called red (sometimes orange) lentils so, I would think you got the right ones!

      • Gail

        Should the rice be washed & rinsed first?

        • Iman

          Yes, it should be washed and rinsed before using.

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