Yellow Lentils with Rice
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Prep Time5 mins
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Cook Time35 mins
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Serving4
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Ready In40 mins
Mujadara Safra is a traditional Lebanese dish made with yellow-orange lentils, rice, onions, and simple seasonings. It is a humble, comforting meal rooted in South Lebanese cooking, where affordable pantry staples come together to make a filling and satisfying dinner. Naturally vegan and vegetarian, this Lebanese yellow lentil dish is also a great source of plant-based protein and fiber.
There are several varieties of mujadara throughout Lebanon. The most familiar versions include Mujadara with Rice, made with lentils and fluffy rice, and the darker mujadara (Mujadara Hamra), which gets its rich color and flavor from deeply caramelized onions. Mujadara Safra is another regional variation, traditionally enjoyed in parts of South Lebanon.
Unlike other versions of mujadara, this yellow lentil variety has a thick, almost porridge-like consistency. It is cooked with rice until the lentils soften and the mixture thickens, then spooned into deep bowls and left to set. It can be enjoyed warm or at room temperature, usually with pita bread, scallions, sweet onions, or fresh radishes on the side.
A Family Recipe from South Lebanon
I honestly had never tried this version of mujadara until I got married! My mom makes a similar soupy lentil dish, but she uses brown lentils instead.
One day, I tried Mujadara Safra at my mother-in-law’s house and loved it. When my husband later requested it for dinner, I was surprised to learn that the recipe was almost identical to the Lebanese Yellow Lentil Soup I already make, just with less water to give it that thick, hearty consistency.
A Budget-Friendly Vegan Lebanese Meal
One of my favorite things about Mujadara Safra is how much you can make with just a handful of inexpensive pantry ingredients. Lentils, rice, onions, olive oil, and a few basic seasonings are all you need for a comforting meal that feeds the family without requiring meat or poultry.
Lentils are an excellent source of plant-based protein and dietary fiber, making this dish a satisfying option for anyone looking to add more plant-based meals to their routine. The rice adds extra substance, while the lentils provide most of the protein and fiber.
The lentils used in this recipe are not actually bright yellow; they are typically orange or red-orange lentils. The Arabic name Mujadara Safra translates to “yellow mujadara,” referring to the beautiful golden-yellow color the lentils take on as they cook.
I usually buy Goya orange lentils at my local supermarket, in the same aisle as the other dried beans and lentils. This recipe is especially convenient when the fridge is nearly empty or you need an easy dinner without a trip to the grocery store. It relies on affordable ingredients that I almost always have in my pantry.
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.
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.
May be eaten warm or at room temperature with pita bread.
Yellow Lentils with Rice
Ingredients
- 1 cup Orange Lentils
- ½ cup White Short-Grain rice
- 1 Onion
- 2 tb. Olive Oil
- 1½ tsp. Salt
- 1½ 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
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