Yellow Mjadara — South Lebanese Lentils with Rice
Whole brown lentils cooked with white rice and crowned with fried onion rings — the yellow mjadara, whose color comes from the golden-fried onions that are scattered over the surface like shards of amber. A completely different dish from its red cousin, despite sharing a name.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 350 g brown or green lentils (whole)
- 200 g long-grain white rice
- 4 large yellow onion
- 150 ml vegetable oil
- 1.5 tsp ground cumin
- 1.5 tsp salt
- 800 ml water
Instructions
- Rinse lentils and pick over. Place in a pot with 600 ml water. Bring to a boil and cook 20 minutes until just tender but not collapsing. Season with 1 tsp salt.
- Add the rice to the lentil pot. Add the remaining 200 ml water. Stir once. Cover and cook on low heat 15–18 minutes until rice is cooked. Turn off heat, leave covered 10 minutes.
- While the lentils and rice cook, slice the onions into thin half-moons. Heat the vegetable oil in a large pan over medium-high heat.
- Fry the onions in the oil, stirring regularly, until they reach a deep amber-gold color — about 25–30 minutes. They will shrink dramatically. Some edges will crisp. This is correct.
- Season the lentil-rice mixture with cumin and remaining salt. Stir in half the fried onions and all their golden oil.
- Transfer to a platter. Scatter the remaining fried onions over the top.
- Serve at room temperature. Accompaniments: plain yogurt, sliced tomatoes, radishes.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Yellow Mjadara — South Lebanese Lentils with Rice?
Whole brown lentils cooked with white rice and crowned with fried onion rings — the yellow mjadara, whose color comes from the golden-fried onions that are scattered over the surface like shards of amber. A completely different dish from its red cousin, despite sharing a name.
Where is Yellow Mjadara — South Lebanese Lentils with Rice from?
Yellow Mjadara — South Lebanese Lentils with Rice comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Yellow Mjadara — South Lebanese Lentils with Rice vegetarian or vegan?
As written, Yellow Mjadara — South Lebanese Lentils with Rice uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Yellow Mjadara — South Lebanese Lentils with Rice?
The ground cumin called for here is part of the traditional recipe and gives Yellow Mjadara — South Lebanese Lentils with Rice its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Yellow Mjadara — South Lebanese Lentils with Rice?
In a Lebanese mains spread, Yellow Mjadara — South Lebanese Lentils with Rice is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Yellow Mjadara — South Lebanese Lentils with Rice ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.