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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Rice and Lentils (Mejadra)

Serves 3–4 Time 30 minutes Difficulty 2/5 Ingredients 10 Steps 9
Rice and Lentils (Mejadra)

Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact same procedure. When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).

Ingredients

  • 1 cup (100 g / 3.5 oz) dry lentils
  • Olive oil
  • Salt
  • Baharat
  • Cumin
  • Ground cardamom
  • 4 cups (1 L / 1.1 qt) water, divided
  • 1 cup (80 g / 2.8 oz) uncooked rice or bulgur
  • Ground pepper
  • 1 medium sized onion

Steps

  1. Fry lentils in oil 3–4 minutes, stirring continuously, until first beans show signs of scorching.
  2. Add salt, baharat, cumin, and ground cardamom to taste.
  3. Add 2 cups water. Cover. Bring to a boil, then simmer 20 minutes or until all water is absorbed.
  4. Fry rice in oil 3–4 minutes, stirring continuously, until grains change colour.
  5. Add salt, black or white pepper, and ground cardamom.
  6. Add 2 cups water. Cover. Bring to a boil, then simmer 5 minutes. Turn heat off. Stand 10 minutes.
  7. Cut onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
  8. Fry onion in olive oil until crisp and deeply golden brown.
  9. Mix lentils and rice, 2 parts lentils to 1 part rice for moist consistency. Top with fried onion.

Source. Adapted from “Cookbook:Rice and Lentils (Mejadra)” by Wikibooks contributors, revision of 2026-08-03, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Mejadrah.s.jpg by The original uploader was Yish at English Wikibooks., CC BY-SA 2.5, via Wikimedia. Resized; otherwise unchanged.