Mujadara Safra (Lebanese Red Lentils and Rice)

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Mujadara safra is a wholesome and comforting Lebanese dish made from red lentils, rice, and onions, all simmered together with warming spices until soft and creamy.

Growing up, I enjoyed a few variations of mujadara, each one different but equally comforting.

From the classic mujadara with rice and lentils to the burghul-based mujadara hamra, these dishes are deeply tied to Lebanese home cooking.

But today, we’re focusing on the golden version, mujadara safra, pronounced moo-jah-darah saf-rah.

The Arabic word mujadara means “pockmarked”, describing how lentils scatter among grains of rice, while safra means “yellow,” referring to the warm golden hue of the dish.

a round plate filled with thick yellow porridge and browned Lebanese pita pieces — For me, a bowl of mujadara safra is pure comfort.

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

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

The beauty of mujadara safra is in its simplicity.

Red lentils are the star of the show, they cook quickly, break down easily, and give the dish its rich, creamy texture. To get the consistency just right, I rinse and soak them before cooking.

Medium or short-grain rice works best, since it absorbs the lentils and spices beautifully. Just like the lentils, the rice should be rinsed. I will usually soak them with the lentils as they will be broken down while cooking and do not need to be fluffy.

The onions are key for depth of flavor. For this recipe, I’ve caramelized red onions without oil and with oil, both variations work. This step brings out a natural sweetness while also helping give the dish its golden color.

Spices are simple yet essential. I go for ground cumin and just a touch of Lebanese 7 spice (← make your own, or find it at your local Middle Eastern grocer, or purchase the spice online here). Together, they bring warmth, complexity, and that signature flavor you’d expect in yellow mujadara.

Janelle's Tips

Mujadara safra is meant to be soft and mushy, not fluffy. Stir it vigorously near the end so the lentils break down completely into the rice.
Serve warm or at room temperature with pita bread, fresh veggies, or salads like rocca salad or tomato and onion salad. BTW, I mention how to make toasted pita chips in the notes section of the recipe card below which are superb for scooping into this porridge.

Storage

Let the mujadara safra cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 5 days, just reheat portions as needed.

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 to make mujadara safra?

No, mujadara safra is traditionally made with red lentils. If you use brown or green lentils, you’ll end up with a different dish called mujadara makhbousa (Lebanese lentil porridge). It’s thicker in consistency but still has a similar comforting texture and is equally delicious.

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)

Mujadara safra is a wholesome and comforting Lebanese dish made from red lentils, rice, and onions, all simmered together with warming spices until soft and creamy.

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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 Olive oil (or water for oil-free)
2 teaspoons Salt or to taste
4 cups Water
⅛ teaspoon Ground cumin
⅛ teaspoon Lebanese 7 spice

Instructions

Rinse and soak the lentils and rice in hot water for 15–20 minutes, ensuring they are fully submerged.
In a large non-stick pot over high heat, add olive oil (or water) and sauté the onion until lightly golden, stirring constantly to prevent sticking. This will take a few minutes.
Drain the lentils and rice, then add them to the pot with the spices and water. Stir well, cover, and bring to a gentle boil.
Reduce heat to low and simmer for 15 minutes, stirring vigorously from time to time. Keep the lid slightly ajar if needed.
Skim off any foam on top.
Add the salt and stir vigorously again. Simmer for another 10 minutes, stirring occasionally. Turn off the heat and serve warm or at room temperature.
The porridge will thicken as it cools, making it easier to scoop. Serve with warm or toasted pita bread and a side of salad.

Video

Notes

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.