Mujaddarah (Rice with Lentils)
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
From a fellow Aramcon in Saudi Arabia (can't remember who).
  • 4 tablespoons olive oil
  • 1 medium onion, sliced into thin rings
  • 1/2 cup lentils, brown or green
  • 2 cups aromatic long grain rice, such as basmati
  • 4 cups boiling water
  • 1/2 teaspoon kosher salt
  1. Pick through the lentils, removing any stones or discolored seeds. Rinse well and drain thoroughly.
  2. Rinse the rice thoroughly until the water runs clear. Drain thoroughly.
  3. In the 6 quart pot, saute the onions in the olive oil until the onions are translucent and have a few flecks of brown.
  4. Add the rice and lentils and cook, stirring, for 3 minutes.
  5. Add the water and salt. Bring to a boil, then reduce heat to low. Cover pot and simmer for 45 minutes.
  6. Remove pan from heat and remove lid. Place two paper towels over the rim of the pan and replace lid. Allow to sit for 10 to 15 minutes before serving.
More Information

6 quart pot with heavy bottom
water kettle or hot pot or other means of boiling water

Recipe Notes:

Total time includes 15 minutes of rest time after cooking.
Recipe by Andrea Meyers at