Lebanese Moudardra

Growing up, moudardra was always my mother’s savior. Every time she wanted to cook something fast for us after school, something she was sure we’d like, she’d put together this simple yet unique Lebanese rice dish. And of course, served with its most compatible companion: cold yogurt with dried mint.

For this recipe you need 3 ingredients: rice, lentils, and onion.  I also added dried chili to make it hot, because I like everything hot!

lebanese moudardra


Ingredients (serves 3-4)

1 onion, sliced thinly
Olive oil, generous glugs
1 cup rice, I used short grain rice
3/4 cup lentils, green or brown
Salt and dried chili


If you have a rice cooker, this would be even easier. I used a rice cooker this time. If you’re using a regular pot, make sure of the measurements of rice to water.

– In a small frying pan, fry the sliced onion in the olive oil. Fry them until slightly brown.

– In a pot, boil the lentils in water until almost cooked.

– Whether you’re using a rice cooker or a regular pot, put the fried onion, the lentils (with the water they’re in), the rice, and salt and dried chili and adjust the water level. Cook until the rice is cooked. When you open the lid, you will see your dish like in the photo above.

– Give everything a good mix. Serve it with cold yogurt with mint on the side. The yogurt with mint is just plain white yogurt with salt and dried mint.



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