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Mujaddara, rice with lentils Lebanese style

By Manuela Berlanga


Titanium Sauce pan 2 Qt

Titanium Skillet 25 cm (10 in)


  • 425 g cooked, drained and rinsed lentils
  • 200 g of basmati rice
  • 2 medium onions, laminated or with Cone 4
  • 350 ml low sodium vegetable broth
  • 4 scallions, part white and green, trim the ends and cut into 0.5 cm pieces
  • 2 garlic cloves, grated or with Cone 1
  • 1 teaspoon ground cumin (3 g)
  • 1/2 teaspoon ground cinnamon (2 g)
  • 1/4 teaspoon ground cilantro (1 g)
  • 1/2 teaspoon salt (3 g)
  • Extra virgin olive o


  • Preheat the 25 cm Saladmaster Titanium Skillet over medium heat
  • When splashed with a few drops of water these behave like mercury rolling like balls through the pan will be perfectly preheated
  • Add onions and a little oil
  • Sauté for 6 – 8 minutes, stirring occasionally until softened and lightly browned
  • Add the onions, garlic and a pinch of salt to the onions
  • Reduce heat to low and sauté for 5 – 8 additional minutes, until onions are caramelized
  • Put rice, vegetable broth, cumin, cinnamon, cilantro and salt in the 2 L Titanium Saladmaster Sauce Pan
  • Remove to combine
  • Cover the pot, heat over medium heat
  • When you constantly click, reduce the temperature to minimum
  • Cooking for 16 minutes
  • Remove the lid and add the lentils drained over the rice in the pan
  • Cover the pan again and turn off the heat
  • Let the rice stand for 10 minutes
  • Mix rice and lentils to combine
  • Taste and add additional salt or spices to taste
  • Serve rice and lentils with a portion of caramelized onion or combine caramelized onions with rice and lentils
  • Serve hot
  • Optionally sprinkle with chopped coriander