Moudardara Recipe (Lebanese Lentils with Rice)

Moudardara is a Lebanese dish of green lentils cooked with rice and topped with crispy caramelized onions. It’s seasoned with cumin, cinnamon, and allspice, which give it a warm, earthy depth you won’t find in most lentil dishes. One serving provides around 18 grams of plant protein and takes about 45 minutes to make from scratch.

This Recipe Works If You Need

• A high-protein vegan dinner that’s filling without feeling heavy
• A meal prep base that keeps well for 4 days in the fridge
• A budget-friendly dish using pantry staples only
• A gluten-free option for Middle Eastern-inspired meals

Why You’ll Love This Recipe

The caramelized onions are the whole point. Coated lightly in cornstarch before pan-frying, they get a crispy, almost lace-like texture that you don’t get from plain sauteed onions. They add crunch, sweetness, and a slight bitterness that balances the lentils perfectly. The spice blend — cumin, cinnamon, allspice — is what makes this taste authentically Lebanese rather than generic. It’s one of those dishes where the ingredients are cheap but the result tastes like it took effort.

Ingredient Notes

Green lentils — these hold their shape better than red lentils when cooked. Don’t substitute with red lentils here; they’ll turn mushy and lose texture against the rice. Browse more recipes using lentils for inspiration.

Long-grain white rice — basmati works best for the fluffy, separate texture. Rinse it well before cooking to remove excess starch.

Yellow onions — use large ones. They cook down significantly, so you need more than you think. Two large onions per serving is the right amount.

Cornstarch — just a light dusting before frying helps the onions crisp up without deep-frying. This is the key technique difference from most mujadara recipes.

Spices — cumin, cinnamon, allspice, and black pepper. Don’t skip the cinnamon; it’s what makes this dish taste Lebanese and not just generic spiced lentils.

Tips

• Cook the lentils separately and slightly underdone before combining with rice — this prevents them from turning to mush during the final cooking
• Use the lentil cooking water to cook the rice in — it adds flavor and a slightly richer color
• Fry the onions in batches so the pan doesn’t get crowded; crowded onions steam instead of crisp
• Taste and adjust salt at the end, after everything is combined — lentils absorb seasoning unevenly

Substitutions and Variations

Brown lentils work as a substitute if you can’t find green, though they have a milder flavor and slightly softer texture. Avoid canned lentils for this recipe — they’re too soft to hold up during cooking.

Brown rice can replace white rice for a nuttier, more fiber-rich version. It takes longer to cook (about 40 minutes), so adjust the timing accordingly.

Fried onion topping — if you want a shortcut, you can use store-bought crispy fried onions. The flavor isn’t quite the same, but it saves 20 minutes.

For a spicier version, add a pinch of cayenne or serve with a side of spicy hummus Beiruti for a full Lebanese spread.

Storage and Make Ahead

Moudardara keeps well. Store in an airtight container in the fridge for up to 4 days. The lentil-rice base reheats well with a splash of water, though the onion topping loses its crunch after refrigeration. For the best result, store the onions separately and add fresh when serving.

This makes a great meal prep base. Pair it through the week with a simple salad, a dollop of yogurt (or dairy-free yogurt), or alongside a red lentil curry if you want to go all-in on a lentil dinner.

Moudardara (Lebanese Lentils with Rice)

Lebanese green lentils cooked with rice and topped with crispy cornstarch-coated caramelized onions. Seasoned with cumin, cinnamon, and allspice. Vegan, gluten-free, ready in 45 minutes.

Print

Rate

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Choose Serving Size 4 servings

Ingredients 

MetricUS (Imperial)

• 250 g lentils green or brown
• 200 g long grain white rice
• 4 onions medium, julienned
• 4 Tbsps oil – for frying
• 2 tsp cumin seeds ground
• ½ Tbsp coriander seeds ground
• 2 Tbsp olive oil
• ½ tsp turmeric ground
• 1½ tsp allspice ground
• 1½ tsp cinnamon ground
• 1 tsp brown sugar
• 2 Tbsps cornstarch
• Salt and pepper to taste

Instructions

• Heat the sunflower oil in a saucepan. Add the julienned onions into a bowl and sprinkle cornstarch on them. Cover them with starch and then add them to the pan and fry them over medium-high heat, for 7-10 minutes. Stir occasionally with a wooden spoon. They’re ready when they’re golden. Make sure you stir constantly so you won’t burn them. You don’t want to turn them black.
• When ready, turn off the heat and sprinkle them with salt.
• Meanwhile, put the lentils in a saucepan, cover them with water, and boil them for 20 minutes, until they’re soft but not mushy.
• Move the caramelized onions to a bowl and rinse the saucepan. Heat the saucepan and add the spices. Toast them over medium heat for 1 minute, then add the rice, olive oil, sugar, salt, and pepper. Stir well. Add the cooked lentils and 400ml of water. Let them simmer on low heat for 15 minutes.
• Remove from the heat and cover the pan with a lid. Let it rest for 10 minutes. Serve this with the caramelized onion on top.

Notes

Use dried green lentils, not canned. Coat onions in cornstarch before frying for crispy texture. Cook lentils slightly underdone before combining with rice.

Did you make this recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

FAQ