Mujaddara (Lentils and Rice with Onions and Greens)

In case you are having a very difficult day like I am, here is an Arabic dish that will soothe your nerves and nourish your body with warming cumin, garlic, onions, lentils, rice, and greens.

I hope you can sit down and enjoy a warm, loving meal today.

If you feel like putting your mind on something else, how about the 7 daily habits to live a healthier life, inspired by the world’s longest-lived communities?

Sending you a big hug.


  • 2 1/2 cups water
  • 2 garlic cloves, minced (or 2 tsp garlic granules)
  • 2 bay leaves
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1/2 cup dry brown lentils, rinsed and drained
  • 1/2 cup dry basmati or calrose rice, rinsed and drained
  • 2 Tbsp olive oil
  • 2 medium onions, thinly sliced into half-moons
  • 1 bunch beet greens, chopped
  • ½ bunch of green onions, chopped
  • Handful of parsley or cilantro, chopped
  • Hot sauce (optional)


In a large pot, add the garlic, bay leaves, cumin, salt and pepper to the water. Bring to a boil over medium-high heat, then stir in the lentils and reduce heat to medium. Cover and simmer for 10 minutes, stirring occasionally.

Next, mix in the rice and simmer on medium-low until the liquid is absorbed and the rice and lentils are cooked, about 20 minutes.

(Optional: In a large pan over medium-high heat, heat the olive oil, then fry the onions, mixing frequently, until they are nice and brown, about 15 minutes.) Or if you’d rather not fry anything, just add the onions to the rice and lentils as they cook.

Finally, remove the rice and lentils from the heat and mix in the beet greens. Pick out the bay leaves and serve in bowls – a scoop of rice and lentils, a topping of browned onions (unless they’re already mixed in), then green onions and parsley to garnish. Feel free to add your favorite hot sauce if you like!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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