Mujaddara: Satisfying Since the 13th Century

“I’ve been enjoying cooking with lentils recently,” says Lea Dessi-Olive, Cocofloss CFO. “I tried mujaddara and loved it!” This satisfying lentils-and-rice dish has been a beloved staple in the Middle East for hundreds of years. The recipe first appeared in the medieval cookbook Kitab al-Tabikh, compiled by the Iraqi scribe al-Baghdadi in 1226. Mujaddara’s staying power may be in its comforting and nutritious simplicity. Lentils provide protein, fiber, folate, iron, potassium, and manganese. They may even lower blood pressure and cholesterol and help prevent breast cancer in women. Combine lentils with rice and you have a complete protein to power you through another WFH day or a hike in the hills.   



1 cup brown or green lentils 

1 cup short- or long-grain rice 

2 medium yellow onions, slivered

Olive oil

Salt and pepper 

Cumin (to taste)

4 cups of water or chicken broth

Cucumbers, tomatoes, red onion, and parsley to make a salad (optional)


Rinse lentils and rice well. Sauté sliced onions in plenty of olive oil until golden. 

Add rice and lentils to the pot. (Some lentils take longer to cook than rice. If that’s the case, cook the lentils first.) Spice heavily with salt, pepper, and cumin. 

Add 4 cups of water. Stir. Bring to boil for 5 minutes, then lower to simmer and cover for 30 minutes. 

Don’t stir too often or else it will get mushy. When done, the water should be absorbed.


Taste lentils. If still too firm, add more water and continue simmering. Adjust seasoning if needed. 

Serve with a cucumber, tomato, red onion, and parsley salad with a light vinaigrette. Salad can be served on top of warm lentils.


Follow up your satisfying meal with a self-care treat: Choose a favorite fragrance of Cocofloss and take your time giving your teeth and gums a gentle flossing cleanse. 


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