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
  • Fresh lemon juice, for serving.



Place lentils into a large pot and cover with 8 cups of water. Bring to 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 4 more cups of water (preferably hot water).


Add rice, salt, and pepper, and continue to simmer for 20 minutes. STIR OFTEN, scraping the bottom of the pot where the rice likes to stick. If you forget to stir, the rice will stick like glue to the bottom of the pot.


Meanwhile, in a separate pan, sauté onions in oil over medium/low heat until softened and starting to get a little browned, about 5 minutes, sprinkle the onions with a little salt and pepper. Add the chopped parsley to the onions and cook, stirring constantly until wilted approximately 1-2 minutes.


Add the onions and parsley to the pot of soup; simmer 15 minutes, stirring often to prevent rice from sticking.


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


Serve with a big squeeze of fresh lemon juice and a sprinkling of cumin.

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