Today I am sharing with you this simple yet very nutritious recipe that is a staple of the Lebanese cuisine; did you know that on Fridays, almost every in every Lebanese house, there is some mjadra cooking in the kitchen!

Mjadra: Traditional Lebanese Lentils and Rice [Vegan]






Cooking Time



  • 1 big yellow onion, cut into 4 quarters
  • 2 cups of lentils
  • 5 and 1/2 cups of water
  • 2 tablespoons cumin powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon sea salt
  • 1 tablespoon avocado oil
  • 2 tablespoons basmati brown rice


  1. First, place your lentils in a bowl and cover with water, discarding any impurities. Drain, give it another rinse and drain again. Set aside.
  2. In a big pot, place the onions, lentils, water, spices, cover and bring to a boil on high flame.
  3. When it starts boiling,  lower the heat to low and let simmer for 30 minutes.
  4. Rinse the brown rice, drain and place in a small bowl covered with clean water to soak for the time the lentils are being cooked.
  5. When the 30 minutes are over, uncover your pot, and using an immersion blender, blend the lentils/onions/ spices mixture until smooth.*
  6. Drain the rice and add them to the pot with the salt, bring back to a boil, then let simmer for another 30 minutes, pot covered.
  7. Turn off the heat, and uncover the pot.
  8. Add the oil and stir.
  9. You can serve mjadra hot or cold. it will become firmer as it cools down
  10. I like to serve it cold on hot summer days and warm on chilly days!
  11. Best enjoyed with pita bread, radishes, mint, tomatoes, green onions and olives!

Nutritional Information

Per Serving: Calories: 136 | Carbs: 20 g | Fat: 3 g | Protein: 8 g | Sodium: 1418 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.