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Rice and Lentil Pilaf (Mujadhra)

We don't pretend to know much about Lebanese cooking...but we do know a thing or two about Mujadrah. This simple dish is a staple of Lebanese cuisine and we can't get enough of this simple pilaf! And when paired together, rice and lentils form a complete protein!


  • 1/4 cup extra virgin olive oil
  • 1 onion, diced
  • salt and pepper, to taste
  • 1 cup brown lentils
  • 2 1/2 - 3 cups chicken stock
  • 1 cup rice (it's not the traditional basmati, but we love the super-aromatic Creole Rose Rice here)


In a saute pan with a lid, heat the olive oil over medium heat. Add the diced onion and saute until soft and translucent, about 8 minutes. Stir in the lentils and stock and bring to a boil. Reduce the heat and cover - cook for about 10 minutes. Stir in the rice and cover again - cook until both the rice and lentils are tender and the liquid is absorbed, another 10 - 15 minutes.

This is traditionally served topped with yogurt and fried onions. To make the fried onions, saute sliced onions in vegetable oil over high heat for 10 minutes or until well-caramelized, almost burnt.


Umbrian Lentils from Bartolini


In the hills of southern Umbria, the Bartolini family have been growing olives, grains, and what they call pulses (legumes) since the 1850's. Their lentils are famous throughout Italy and beyond for their outstanding color, texture, & flavor. Pale brown and tan in color, the crops of Umbrian lentils are actually quite small, so the demand often outweighs the supply.

The fabled Castelluccio lentils are not a protected DOP product - this means the Italian government hasn't yet clamped down on imposters and refined the market to include only the authentic lentils of Castelluccio.  The tiny tiny tiny town in Umbria called Castelluccio simply can't produce enough lentils for the world's demand. That said, these lentils are the same variety, but we cannot attest to their exact origin.

1.1 lb
(1 product review)
$6.75 (Currently Sold Out)


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  1. The best lentils yet

    Posted by Joan D'Amico on 28th Mar 2010

    All other brown lentils begone! These Umbrian beauties are delicious and make the best soup. We've been spoiled for any others now that we've had these. Family and friends agree that the supermarket variety are no longer worth eating.


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