Pureed Lentil Soup with Rice (Mjadra)

Adapted from Recipe Lebanese Cuisine
by Madelain Farah, PH.D.

Pureed Lentil Soup with Rice (Mjadra)


  • 1 lb bag brown lentils, picked over and rinsed
  • 10 cups water, divided
  • 1 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 bunch parsley, chopped
  • 1/4 cup uncooked white rice
  • 1 tablespoon kosher salt
  • Freshly cracked pepper
  • Cumin, for serving
  • 1/4 cup fresh lemon juice, for serving.



Place lentils into a large pot and cover with 8 cups of water. Bring to a boil; reduce heat and simmer for 30 minutes or until lentils are soft.


Use an immersion blender, food processor, or blender to puree the lentils until smooth (you will need to do this in batches).


Return the pureed lentils to the pot and add 2 more cups of water (preferably hot water).


Add rice, salt, and pepper, and STIR. Continue to simmer for 20 minutes. Stir and scrape the bottom of the pot until rice softens a bit, otherwise the rice will stick.


Meanwhile, coat a medium skillet with oil and sauté onions until browned, about 5 minutes. Season with salt ad pepper.


Add parsley to the onions and cook, stirring constantly until wilted ,approximately 1-2 minutes.


Add the onions/parsley mixture to the pot of soup; simmer 15 minutes, stirring occasionally.


If the soup seems too thick, add a little water.


Add lemon juice and a sprinkle of cumin.

Rating: 5 out of 5.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: