Mejadra Hamra — Red Lentil Mujaddara

Middle Eastern Fast With Oil Published February 22, 2026

The red lentil version of mujaddara cooks faster and has a creamier, more porridge-like texture
than the classic brown lentil version. Topped with the mandatory crispy fried onions, this is one
of the most protein-dense fasting meals in the Middle Eastern repertoire. Simple, ancient, perfect.

FASTING LEVEL: Fast With Oil (for strict oil-free days, skip the fried onion topping and serve with raw onion and lemon instead)

SERVINGS: 4
TIME: 40 minutes

INGREDIENTS:
- 250 g red lentils, rinsed
- 200 g long-grain rice, rinsed and soaked 15 minutes
- 3 large onions, 2 halved and thinly sliced, 1 diced
- 5 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 800 ml water
- Salt and black pepper to taste
- Lemon wedges, for serving

METHOD:
1. Make the crispy onions first: heat 3 tablespoons olive oil in a large skillet over medium heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply brown and crispy on the edges. Remove with a slotted spoon and drain on paper towels. Season with salt.
2. In a pot, heat remaining olive oil. Add diced onion and cook 5 minutes until softened.
3. Add cumin, coriander, turmeric, allspice, and cinnamon. Stir for 1 minute.
4. Add red lentils and water. Bring to a boil, reduce heat, and simmer for 10 minutes, skimming any foam.
5. Add drained rice. Stir once, cover, and cook on low heat for 15 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let steam, covered, for 5 minutes. Fluff gently with a fork.
7. Serve in mounds, buried under crispy fried onions, with lemon wedges alongside.

NOTES:
- The crispy onions are not a garnish — they are half the dish. Make plenty and pile them high.
- Red lentils dissolve during cooking, creating a creamy sauce that binds the rice. This is intentional.
- One serving provides roughly 22 g of protein from the lentil-rice combination (a complete amino acid profile).
- Leftovers are excellent fried in a skillet until crispy on the bottom, like a tahdig.

NUTRITION (per serving, approximate):
Calories: 520 | Protein: 22 g | Carbohydrates: 74 g | Fat: 15 g | Fibre: 10 g