Lebanese Mujaddara: Spiced Lentils and Rice with Kale
This Lebanese-inspired mujaddara combines brown lentils and rice with aromatic spices, fresh kale, and grape tomatoes for a hearty, nutritious one-pot meal. The cumin and smoked paprika add warmth and depth, while the kale provides color and texture. Perfect as a satisfying vegetarian main dish or as a side with grilled meats. This version stands out with the addition of fresh vegetables that cook down into the grain mixture, creating a more complex flavor profile than traditional preparations.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and finely diced
- 1 large yellow onion, peeled and finely diced
- 2 cups raw kale, cleaned, ribs removed, chopped into 1-inch pieces
- 1 cup grape tomatoes, cleaned and halved
- 1 cup brown lentils, dry, picked over
- 2 cups brown rice, dry
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 6 cups chicken or vegetable broth
- sea salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Pick over lentils carefully and rinse thoroughly to remove any pebbles or debris
- 2
Peel and finely dice garlic and onion
- 3
Clean kale thoroughly, remove tough ribs, and chop into 1-inch pieces
- 4
Clean and halve grape tomatoes
- 5
Heat butter and oil in a large deep stockpot over medium heat
- 6
Add garlic and onion, season with salt and pepper, and saute until lightly golden
- 7
Add kale and tomatoes, toss until kale wilts
- 8
Stir in cumin and paprika
- 9
Add lentils and rice, mixing until rice becomes translucent
- 10
Slowly add broth to cover lentils and rice completely
- 11
Cover pot and bring to a boil, then reduce heat to simmer
- 12
Cook covered until tender and all liquid is absorbed
- 13
Taste and adjust seasoning with salt and pepper
Tips
Always pick through dried lentils before cooking to remove any small stones or debris that may be present
If liquid absorbs too quickly and grains aren't tender, add more broth and continue simmering
Serve with grilled fish, lamb, yogurt, crispy fried onions, or fresh cucumber tomato salad
Good to Know
Refrigerate leftovers up to 4 days in airtight container
Can be made 1 day ahead and reheated with a splash of broth
Serve warm as main dish or side, garnish with suggested toppings
Common Mistakes
Keep heat at simmer to avoid burning bottom of pot
Check liquid levels during cooking to prevent sticking
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use red lentils instead?
Red lentils cook much faster and may become mushy. If using, add them in the last 15 minutes of cooking.
What if I don't have smoked paprika?
Regular paprika works fine, or substitute with a pinch of chipotle powder for smokiness.
How long will leftovers keep?
Store in refrigerator up to 4 days. Reheat with a splash of broth to restore moisture.