Nutrition and Fitness with Randa

Moujadra (Lentils with rice): A Lebanese Vegetarian Dish

Being half Lebanese, the cuisine from Lebanon is definitely at the top of my list of favorites. Lebanese dishes typically draw on a wide variety of ingredients – grains, fresh vegetables, eggs and yogurt – all flavored and seasoned with various aromatic herbs. They form a very nutritious, healthy diet.

Hearty and Healthy

There are many delicious meat-based recipes, but often overlooked is the wonderful and satisfying vegetarian dishes.

Today’s recipe is one of my favorites and so easy to make. It is called Moujadra, a healthy mixture of three ingredients: lentils, rice and onions. I like to serve it with a fresh cabbage salad drizzled with Lebanese dressing. Most Lebanese dishes are served with yogurt on top – I use my all time favorite greek yogurt for an extra boost of protein.

Not only is it a wholesome and complete dinner, it can also be served cold for breakfast.

As we say in Arabic when enjoying a good meal: “Sahtan!”


  • 2 cups lentils
  • ¾ cup short grain rice (I like brown)
  • 2 medium onions, finely chopped
  • 1/2 cup olive oil
  • Salt, to taste
  • Water, to cook lentils

For cabbage salad:

  • ½ head of cabbage, finely chopped or shredded
  • ½ cup of lemon juice
  • 2/3 cup olive oil
  • 2 cloves garlic, crushed
  • 2 ½ tsp salt
  • ½ tsp pepper


1. Wash the lentils in a colander, put in a pot and add 5-6 cups of water

approximately, over the lentils. Boil until soft.

3. While lentils are cooking, sauté the onions in a pan in oil until golden brown.

4. Cook rice according to package instructions.

5. When lentils are done, add onions and rice to the pot. Bring the mixture to a boil and then simmer over low heat for 10-20 minutes. Add salt for taste.

6. To make dressing, blend together the lemon juice, oil, garlic, salt and pepper and pour the dressing over the cabbage.

7. Serve Moujadra warm or cold with cabbage salad and Greek yogurt.

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