Lentils and Rice
Lentils and Rice is a medium Middle Eastern recipe that serves 4. 350 calories per serving. Recipe by Andrew Bernard | The Nard Dog Cooks on YouTube.
Prep: 25 min | Cook: 55 min | Total: 1 hr 35 min
Cost: $3.95 total, $0.99 per serving
Ingredients
- 1 cup Brown Lentils (rinsed and soaked in brine for 15 minutes)
- 1 cup Long Grain Rice (any white, brown, or wild rice; rinsed)
- 2 large Onion (peeled and sliced into uniform half‑moon strips)
- 3 tablespoons Olive Oil (extra‑virgin preferred for flavor)
- 1 teaspoon Ground Cumin (toasted in the skillet)
- 2 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (optional; can replace with tomato sauce)
- 3 cups Vegetable Stock (low‑sodium; adjust if using tomato paste)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Instructions
Prepare Lentil Brine
Place 1 cup brown lentils in a mixing bowl, cover with cold water, add 1 teaspoon salt, and let soak for 15 minutes.
Time: PT15M
Slice Onions
Trim the tops and roots off the onions, halve them, then slice into uniform half‑moon strips.
Time: PT5M
Caramelize Onions
Heat 3 tbsp olive oil in a heavy bottom skillet over medium‑low heat. Add the sliced onions and a pinch of salt. Stir every 2–3 minutes, allowing them to turn deep golden brown, about 25‑30 minutes.
Time: PT30M
Temperature: Medium‑low
Toast Spices & Add Garlic
Push half of the caramelized onions to the side of the skillet. Add 1 tsp ground cumin and 2 minced garlic cloves to the empty space. Toast for 1‑2 minutes until fragrant.
Time: PT2M
Temperature: Medium
Combine Lentils, Rice, and Tomato Paste
Drain the soaked lentils. Add the lentils, 1 cup rinsed rice, and 2 tbsp tomato paste to the skillet. Stir to coat everything with the oil and spices.
Time: PT3M
Add Stock and Simmer
Pour 3 cups vegetable stock into the skillet, add 1 tsp salt and ½ tsp black pepper. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 20‑25 minutes until lentils and rice are tender and liquid is absorbed.
Time: PT25M
Temperature: Low simmer
Finish Caramelized Onion Topping
While the rice‑lentil mixture simmers, preheat the oven to 350°F (180°C). Transfer half of the caramelized onions to a baking sheet and bake for 8‑10 minutes until crisp.
Time: PT10M
Temperature: 350°F
Rest and Serve
Remove the skillet from heat, let it rest covered for 5 minutes. Fluff with a fork, then top with the remaining soft onions and the oven‑crisped onions.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 5g
- Fiber
- 10g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Brown Lentils: Green lentils, Puy lentils
- Instead of Long Grain Rice: Basmati rice, Jasmine rice
- Instead of Onion: Red onion, Sweet onion
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Ground Cumin: Ground coriander, Za'atar
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Tomato Paste: Tomato sauce (1/4 cup)
- Instead of Vegetable Stock: Water with bouillon cube, Chicken stock (non‑vegan)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Heavy Bottom Skillet
- Medium Saucepan with Lid
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Colander
- Measuring Cups and Spoons
- Mixing Bowl
- Oven (optional) (optional)
Critical Steps — Do Not Skip
- Caramelizing the onions slowly over medium‑low heat
- Soaking lentils in brine to keep skins intact
- Timing the addition of rice so both rice and lentils finish together
Chef Tips from the Video
- Use a light‑colored heavy skillet so you can see the caramelization progress.
- For extra depth, add a pinch of smoked paprika with the cumin.
- Toast the cumin seeds briefly before grinding for a fresher flavor.
Troubleshooting
Onions burned before turning brown.
Reduce heat to medium‑low and stir more frequently; add a teaspoon of water to deglaze.
Rice or lentils are undercooked after liquid is absorbed.
Add a little more stock or water (¼ cup at a time) and continue simmering uncovered.
Dish is too dry or crumbly.
Stir in a tablespoon of olive oil or a splash of stock to re‑moisten.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months; reheat gently on stovetop.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Caramelize all onions ahead of time and store them in the fridge; reheat briefly before serving.
- The lentil‑rice mixture can be made a day ahead; reheat with a splash of water or stock.
Frequently Asked Questions
What is the cultural significance and history of Mujadara in Middle Eastern cuisine?
Mujadara, meaning “the beloved,” is a staple across the Levant and Arab world, traditionally served during fasting periods, family gatherings, and as a humble comfort food for the poor. Its roots trace back centuries to ancient Mesopotamia, where lentils and grains were dietary mainstays.
What are the traditional regional variations of Mujadara in Levantine cuisine?
In Lebanon and Syria, Mujadara is often topped with crisp fried onions and served with a side of yogurt. In Palestine, it may include cumin‑spiced rice and be accompanied by a fresh cucumber‑tomato salad. Some Egyptian versions add a hint of cinnamon or use bulgur instead of rice.
How is Mujadara traditionally served in Middle Eastern households?
It is usually served warm as a main dish or side, accompanied by plain yogurt, pickles, or a simple salad of tomatoes, cucumbers, and parsley. The caramelized onions act as both flavor and garnish, adding a sweet crunch to each bite.
During which celebrations or occasions is Mujadara commonly prepared in Middle Eastern culture?
Mujadara is popular during Ramadan for its nourishing yet modest profile, at family reunions, and on days of fasting when a hearty, plant‑based meal is desired. It is also a go‑to comfort dish for everyday meals.
What makes Mujadara special or unique in Middle Eastern cuisine?
Its simplicity—just lentils, rice, and onions—belies a deep, earthy flavor enhanced by caramelization and aromatic spices. The dish balances protein, fiber, and carbs, making it both satisfying and nutritionally balanced.
What are the most common mistakes to avoid when making Mujadara?
Burning the onions, adding rice before the lentils are tender, and using too high a heat are the biggest pitfalls. Keep the heat medium‑low, stir the onions frequently, and time the rice addition so both components finish together.
Why does this Mujadara recipe toast cumin directly in the skillet instead of adding it later?
Toasting cumin in the hot oil releases its essential oils, deepening the flavor and creating a fragrant base that infuses the lentils and rice as they cook.
Can I make Mujadara ahead of time and how should I store it?
Yes. Cool the cooked lentil‑rice mixture completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of stock, and crisp the onions separately before serving.
What texture and appearance should I look for when the onions are properly caramelized for Mujadara?
The onions should be deep golden‑brown, soft, and slightly sticky, without any black char. They should melt in the mouth and release a sweet, nutty aroma.
How do I know when Mujadara is done cooking?
All the liquid will be absorbed, the lentils will be tender but not mushy, and the rice grains should be fluffy. A quick taste of both components will confirm doneness.
What does the YouTube channel Andrew Bernard | The Nard Dog Cooks specialize in?
Andrew Bernard | The Nard Dog Cooks focuses on approachable, health‑conscious home cooking with a strong emphasis on plant‑based comfort foods, practical kitchen hacks, and storytelling that connects recipes to personal experiences.
How does the YouTube channel Andrew Bernard | The Nard Dog Cooks' approach to Middle Eastern cooking differ from other cooking channels?
The channel blends traditional Middle Eastern flavors with modern, dairy‑free twists and often incorporates detailed technique explanations—like brining lentils and patient onion caramelization—making classic dishes accessible to a broader, health‑focused audience.
Last updated: August 29, 2026
