A MEAL YOU CAN MAKE
Mujaddara
Rice and lentils with deeply browned onions and cooling cucumber yoghurt.
About 65 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Tinned lentils, drained
- 160g Long-grain rice, dry
- 300g Onion, thinly sliced
- 30ml Olive oil
- 1 tsp Ground cumin
- 350ml Water
- 120g Plain yoghurt
- 150g Cucumber, diced
Allergens: Milk in yoghurt. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~657 kcal · 23g protein · 108g carbohydrate · 18g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Rinse rice and drain lentils. Slice onion evenly and dice cucumber. Measure water and cumin.
Slowly brown the onions
Warm oil over medium-low heat. Stir onion frequently until deeply golden and sweet, lowering the heat if edges burn. Remove half to a bowl for topping.
Start the rice
Stir rice and cumin into the onions left in the pan. Add water and bring to a boil. Cover and reduce heat to low.
Cook the grains
Cook covered for the rice packet time. If hard and dry, add hot water and extend. Fold in lentils for the final 5 minutes, then replace the lid.
Rest the rice
Turn off the heat and leave covered. Mix yoghurt and cucumber in a separate bowl.
Check and serve
Fluff the rice and check lentils are hot throughout. Top with browned onions and serve with cucumber yoghurt. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 40 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Levantine-inspired · tinned lentil adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.