Posted on: June 25, 2020 Posted by: janine Comments: 0

Mdarda (Lentils & Rice with Fried Onions)


  • 1 1/2 large red onions
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup green or brown lentils, picked over and rinsed
  • 3 1/2 cups chicken broth or water
  • 1 cup long grain rice
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • Plain yogurt, for serving



Finely mince 1/2 medium onion. You will want about 1 cup. Thinly slice the the rest of the onions and set aside.


In a large pot, sauté the diced onion in 1 tablespoon of olive oil until softened, about 5 minutes.


Add garlic and cook until fragrant, about 15 seconds.


Add the water, lentils, and salt. Bring to a boil. Cover with lid and simmer for 15 minutes.


Meanwhile, for the fried onions, heat 2-3 tablespoons of olive oil over medium heat and add the onion. Stir often until deeply browned and crispy around the edges, about 15 minutes. Remove from heat and drain on a paper towel. Sprinkle with salt.


After the lentils have cooked for 15 minutes, stir in the rice and cumin; cook covered for 15 minutes.


Remove the lid and check if the lentils are tender. If not, return the lid and cook another 10 minutes. Add water, if needed. If the lentils are tender, make sure all the liquid has been absorbed. If not, remove the lid and cook until all the liquid is absorbed.


Spread the lentils and rice mixture onto a platter or large shallow bowl. Sprinkle the fried onions evenly over the top.


Serve with a dollop of plain yogurt.

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