Cedric Okiorina’s Lebanese Mujadara

In my experience, Lebanese cuisine is one of the most underrated anywhere in the world. With this delicious combination of flavours based around Turkish, Arab and French cuisines, you won’t be surprised to learn that it’s loaded with powerful aromas and flavours. With this in mind, I’ve come to love mujadara – a quick and easy Lebanese lentil and rice dish that’s cheap to make and undeniably tasty.

With mujadara believed to have originated in the Levant – also known as the “northwest of the Arabian plate” – numerous neighbours to Lebanon have their own versions of this dish that offer slightly different consistencies and textures. However, the Lebanese iteration is served with the rice and lentils relatively intact, providing an alternative to the pureed way of making it.

With only a few low-cost ingredients needed to make this Middle Eastern dish, it’s a great option for when you want to whip up something fresh and tasty without a lot of effort. Perfect for sharing, my authentic mujadara is bound to be a hit with friends and family.

Lebanese Mujadara Ingredients:

Caramelized Onion: 

  • 5 tbsp olive oil
  • 2 onions thinly sliced


  • 2 tbsp olive oil
  • 2 chopped onions
  • 300g lentils
  • 300g long grain rice
  • 950ml cups water
  • 1 ½ tsp cumin
  • 1 tsp cinnamon
  • Pinch of salt

Step-By-Step Guide To Lebanese Mujadara: 

Caramelized onion:

  1. To prepare the caramelised onions, heat olive oil over medium heat in a pan and cook the onions until soft and golden. When ready, set aside for later.


  1. Heat olive oil over medium heat in a large pot, then fry onions until golden-brown.
  2. Add in the lentils and cook for 2-3 minutes. 
  3. Then add the rice, cumin and cinnamon to the lentils. Keep stirring until everything is combined.
  4. Add 4 cups of water to the pot with salt. Bring to a simmer and cook for about 35 minutes until the lentils and rice finish cooking.
  5. Combine the lentils and rice with caramelized onion, then serve with natural yogurt and freshly chopped salad. 

If you’d prefer, you’re welcome to use jasmine or brown rice instead of the long-grain option I used. However, the cooking times required will be slightly different.

Explore Cedric Okiorina Recipes For Your Next Meal

For a simple dish that’s packed with flavour, mujadara never disappoints. With this dish widespread across the Middle East, it’s an awesome authentic recipe to cook in your own kitchen. If you want to explore other culinary cultures from around the world, explore other great mealtime ideas on Cedric Okiorina’s food blog. It won’t take long to find something mouthwatering.