Wholesome Mujadara Safra (Lebanese Red Lentils and Rice)

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Wholesome and hearty red lentils and rice, this dish is known as mujadara safra. This is a traditional flavorsome vegan Lebanese dish made without oil. Made from simmered red lentils, rice, and onions with a hint of spices.

a round plate filled with thick yellow porridge and browned Lebanese pita pieces — Fill up with a nutritious bowl of mujadara safra

What is Mujadara Safra?

Mujadara Safra is a traditional Lebanese dish made with red lentils, rice, and caramelized onions.

Originally a poor-mans dish, that can be served warm or at room temperature.

"Mujadara" is the Arabic word for "pockmarked" referring to the scattered lentils and rice.

The word "safra" means "yellow" in Arabic, which refers to the color of the dish.

The dish typically uses olive oil or butter. However, this is a healthier low-fat oil-free version.

Having personally grown up on all types of Mujadara, the flavors are heavenly and comforting.

It's really amazing how so few ingredients can be big flavored.

Why You'll Love this Recipe

It's a wholesome and hearty meal that's perfect for a variety of special diets, including vegetarian, vegan, soy-free, corn-free, and gluten-free.
The combination of lentils, rice, and caramelized onions creates a delicious and satisfying texture that's both filling and nutritious.
Inexpensive whole foods are used. Nothing else.
This recipe is easy to make, just requires soaking and some stirring.

🧅Ingredients You'll Need

red lentils, red onion, brown spices, white salt, and rice in white bowls

Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.

Red lentils are super easy to cook with. They will need to be rinsed and soaked prior to cooking. They are high in protein and fiber, making them a nutritious addition to your diet.

Medium-grain rice or short-grain rice can be used, which are ideal for absorbing the flavors of the lentils and spices in this dish.

The rice will also need to be rinsed and soaked prior to cooking. I combine the lentils and rice together to soak.

Red onion will be caramelized without oil which is a key element in Mujadara Safra. They add sweetness and depth of flavor.

The red coloring of the onion will help with the "yellow" color of the overall dish.

Ground cumin and Lebanese 7 spice will be used in small amounts to boost the flavors, especially as we are cooking this recipe without oil (caramelizing the onion with oil generally yields a tasty sweetness that isn't as strong without oil).

I highly recommended making your own blend of spices, otherwise, it can be found at your local Middle Eastern grocer or purchase the spice online here.

Salt is used to enhance the flavors of the lentils, rice, and onions. Add this to taste.

🍚How to Make Mujadara Safra

Step 1 - Rinse and soak the red lentils and rice in hot water for 20 minutes.

wet red lentils and rice in a glass bowl

red lentils soaking in water in a glass bowl

Step 2 - In a large non-stick pot, over high heat, add 2 tablespoons of water (traditionally olive oil is used) and sauté finely diced red onions until they are lightly golden.

You will need to consistently be stirring to ensure they do not stick.

slightly brown finely diced red onions in a black pan

Step 3 - Add the drained lentils and rice to the pot, along with the spices, and the water. Stir through ensuring everything is evenly mixed.

Cover with the lid and bring to a soft boil. Turn heat down to low and simmer for 15 minutes, stirring vigorously occasionally.

You may need to leave the lid partially open.

Step 4 - Stir through the salt and give the mixture another vigorous stir. Simmer for another 10 minutes, with occasional vigorous stirring.

Turn off heat and serve warm or at room temperature. As the porridge cools, with will thicken making it easier to scoop.

Highly recommended Optional step - cut up a loaf of Lebanese pita bread and place the pieces onto a lined baking sheet, bake in a preheated 180C (350F) oven until golden brown.

Use the oven-baked pita bread to scoop up the mujadara safra to eat. Note that if you are gluten-free, use your preferred gluten-free pita bread, and make this gluten free pita chip recipe.

red lentils simmering with bubbles in a black pan

cut up lebanese flat bread on a tray lined with white baking paper

golden lebanese flat bread in a tray lined with white baking paper

Tip: whilst the ingredients are cooked at the 15-minute mark, the texture isn’t quite there. Mujadara safra needs to be mushy.

The lentils and the rice shouldn't be fully intact, in fact, the red lentils should be completely disintegrated. Hence the vigorous stirring.

🥗Serving Suggestions

Lebanese red lentils and rice is typically served with oven-baked bite sized pieces of Lebanese pita bread and then used as a scoop.

It is always served with cut-up fresh vegetables either in salad form or as an assortment.

Try it with rocca salad (arugula), tomato and onion salad with sumac, or Lebanese coleslaw.

If you prefer just cutting up veggies, try it with fresh radish, cucumbers, tomato, onion wedges.

I personally love it with fresh basil leaves that I use as a scoop (N.B., this can be overpowering in flavor for some)

Add some pickles on the side for a tangy contrast.

Or read this round-up of what to serve with mujadara.

a white plate with yellow coloured lentil porridge with a cut up golden flat bread

❓FAQ

Can I use brown or green lentils instead of red lentils?

This is another dish called Mujadara Makhbousa, aka Lebanese lentil porridge. It is thicker but very similar in texture to this version and equally delicious.

How can I store mujadara safra?

Allow it to cool down to room temperature completely, then transfer it to an air-tight container and store it in the fridge for up to 5 days. Reheat portions as required.

🍲Related Recipes

There are a few other mujadara variations including the most popular Lebanese mujadara which is lentils and rice, or Mujadara hamra which is lentils and burghul.

Or similar in flavor to this dish is my popular Lebanese red lentil soup.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Mujadara Safra (Red Lentils and Rice)

Wholesome and hearty red lentils and rice, this dish is known as mujadara safra. This is a traditional flavorsome vegan Lebanese dish. Made from simmered red lentils, rice and onions with a hint of spices. Naturally gluten free.

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Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Low Fat, Vegan

Cook Time: 30

Total Time: 30

Servings: people

Author: Janelle Hama

Ingredients

2 cups Red lentils
½ cup Medium grain rice
1 large Red onion finely diced
2 tablespoons Water for frying onion
2 teaspoons Salt or to taste
4 cups Water
⅛ teaspoon Ground cumin
⅛ teaspoon Lebanese 7 spice
4 cups Hot water for soaking

Instructions

Rinse and then soak the red lentils and rice in hot water (they should be fully submerged) for 15-20 minutes. (chop up the onions whilst waiting)
2 cups Red lentils, ½ cup Medium grain rice, 4 cups Hot water
In a large non-stick pot, over high heat, add 2 tablespoons of water and sauté thinly sliced red onions until they are lightly golden. You will need to consistently be stirring to ensure they do not stick. This will take a few minutes.
1 large Red onion, 2 tablespoons Water
Drain the lentils and rice and then add them to the pot, along with the spices, and the water. Stir through ensuring everything is evenly mixed. Cover with the lid and bring to a soft boil. Turn heat down to low and simmer for 15 minutes, occasionally stir vigorously (see note 1). You may need to leave the lid partially open. Skim the top of the water if there is any foam.
4 cups Water, ⅛ teaspoon Ground cumin, ⅛ teaspoon Lebanese 7 spice
Stir through the salt and give the mixture another vigorous stir. Simmer for another 10 minutes, with occasional vigorous stirring. Turn off the heat and serve warm or at room temperature. As the porridge cools, with will thicken making it easier to scoop. (See note 2 for serving suggestion)
2 teaspoons Salt

Video

Notes

Note 1 - vigorous stirring is needed to break up the lentils and rice, there should be no intact grains in the finished porridge.

Note 2 - Mujadara safra is almost always served with toasted Lebanese bread (you can use any type of pita bread) the easiest method to make these, is to cut up the pita into pieces, place them onto a baking sheet/tray and bake at 180C (350F) for about 8-9 minutes or until they are golden.

It is also always served with fresh vegetables (such as onion, radish, arugula (rocket) and tomato, either chopped or in a salad. Try this popular Arab salad.