Mujadara (Rice with lentils and fried onions)

30 mins
4 serves

A perfect, warming bowl-food dish, with its sweet spices tempered by cooling Onken natural yogurt.

Mujadara (Rice with lentils and fried onions)

Mujadara (Rice with lentils and fried onions)

30 mins
4 serves
Mujadara (Rice with lentils and fried onions)


  • 200g brown or green lentils
  • 175g basmati rice
  • 50g natural yogurt
  • 3 medium red onions, thinly sliced
  • ½ tsp cumin
  • ½ tsp cracked black peppercorns
  • ½ tsp cayenne pepper
  • ½ tsp cinnamon
  • Extra virgin olive oil
  • Seasoning


1. Place the lentils in a medium saucepan and cover with cold water. Bring to a boil over a medium/high heat, turn down to a simmer and cook for 20 minutes until tender

2. Fry the onions on a medium heat in a frying pan with a splash of oil and a pinch of salt for about 15 minutes, until they start to caramelise and crisp up on the edges. Remove half to a kitchen towel-lined plate for garnish

3. Add the cumin, black pepper, cayenne and cinnamon and fry for 1 minute

4. Add the uncooked basmati rice and cook for a 2-3 minutes until the rice starts to brown. Immediately add the cooked lentils, 600ml of water, and a good pinch of salt and bring to the boil. Turn the heat down to a simmer, cover and cook for 30 minutes. The water should have completely evaporated

5. Take off the heat and cover with a lid to steam for another 5 minutes

6. Serve with a sprinkle of the remaining fried onions and a generous spoonful of Onken natural yogurt


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