Majadrah – Lentils, Rice and Onions

Back in the late eighties I was living in North Sydney. Most days I’d go down to the local Lebanese takeaway booth and buy a felafel roll. Very yum it was too. Not surprisingly after a couple of years of this I became friendly with the owner. One day, instead of my normal felafel roll, he offered me some of his own lunch … it was a lentil and rice dish topped with caramelised onions. I loved it. It was only years latter that I discovered it is called Majadrah. I began to make it for myself. It is a hit with both Galit and our 3 year old daughter.

Majadrah - Lentils, Rice and Onions


  • 250 grams large green or brown lentils rinsed
  • 1 litre water
  • 6 tablespoons extra-virgin olive oil
  • 800 grams onions about 4 large ones, cut in half and sliced
  • salt and pepper
  • 250 grams long-grain rice


  • Bring lentils and water to the boil in a covered pot
  • Reduce the heat and simmer for 20 minutes (don't salt them yet - it'll keep them hard)
  • Fry the onions in oil in a large pan over a low heat for about 20 minutes.
  • Remove half to add to the lentils.
  • Turn up the heat to medium/high and fry the remaining onions until almost caramelised.
  • Use as garnish
  • Add the rice and half the onions to the lentils.
  • Cook, covered, for another 20 minutes
  • Service on a large dish garnished with the caramelised onion

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