Mujadarra Ruz Lentils with Rice
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2 cups green lentils
  • ½ cup rice (I used Royal Basmati) short grain is traditionally used
  • ½ cup chopped yellow onion
  • 3 gloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons Diamond Crystal kosher salt
  • 1 cinnamon stick
  • ½ teaspoon ground cumin
  • 3⅓ cups water
  • 3 cups thinly sliced yellow onion
  • ½ cup all purpose flour
  • ½ teaspoon Diamond Crystal Kosher Salt
  • ¼ cup canola oil
  1. Rinse the lentils and rice until cold water
  2. In a large stock pot or dutch oven, heat two tablespoons olive oil. Saute the chopped yellow onion and garlic. Add in the salt, cinnamon stick and ground cumin; heat for 30 second.
  3. Add the lentils and rice into the pot along with water.
  4. Bring to a boil and then reduce to a low heat. Place lid on the pot.
  5. When the lentils are tender, and all water have been absorbed turn off the heat; this should take about 25 minutes Remove the cinnamon stick.
  6. Toss thinly sliced onions with all purpose flour and salt.
  7. Heat canola oil in a skillet and fry the onions in batches until they are crisp, about 5 minutes. Place on a paper towel lined plate, in between batches.
  8. Top the lentils and rice with the fried onions
  9. Enjoy!
Recipe by Amanda's Plate at