Mujaddara – Syrian Lentil & Rice Bowl
Hearty lentils and rice topped with caramelised onions, served warm with a side of crisp cucumber‑tomato salad – a comforting Syrian lunch in a bowl.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse lentils and place them in a pot with 600 ml water; bring to a boil, then simmer 15 minutes until just tender.
-
Step 2 of 5
Add the rice, cumin, cinnamon and salt; cover and cook another 12‑15 minutes until the rice is fluffy and the liquid absorbed.
-
Step 3 of 5
Meanwhile, heat olive oil in a skillet over medium heat and add the sliced onion; cook, stirring occasionally, until deep golden and crisp, about 10 minutes.
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Step 4 of 5
Fluff the lentil‑rice mixture with a fork and transfer to serving bowls, scattering the caramelised onions over the top.
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Step 5 of 5
Combine cucumber, tomatoes, lemon juice, parsley and a pinch of pepper in a small bowl; dollop beside the lentils for freshness.
Notes from the kitchen
If brown rice is unavailable, substitute with basmati; the dish can be stored refrigerated for up to 3 days, reheating gently to retain texture.
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