(Cypriot Lentil and Rice with Caramelized Onions)

A lot of our Cypriot cuisine intermingles with more of Middle Eastern flavours then those of Greece. This Lentil, Rice and caramelized onion dish is a perfect example. In Cyprus this dish is called Mujendra, and 'Mujadarah' or 'Mejadra' in the Middle East. Growing up, this dish was served regularly on our family table as it was an inexpensive way to feed us something that was very nutritious, filling and absolute delicious. My mom always found creative ways to serve it, topped with Greek yogurt or served as a breakfast topped with a fried or poached egg. This dish takes no time to make and can be made ahead and stored in the fridge to enjoy for breakfast, added in salads for lunch or even served as a side for dinner.

Hope all of you enjoy my family recipe as much as we do!



3 tbsp olive oil

large sweet onions, thinly sliced 

2 cup green lentils, cooked

2 cup whole grain brown rice, cooked

1tsp seas salt

1/2 tsp fresh ground pepper

1/4 cup Italian flat leaf parsley

Fried or poached eggs (optional)


Heat oil in a large deep sauté pan over medium-high heat. Add onions and cook until golden and slightly crispy, about 6-8 minutes. Reduce heat to medium, stir in lentils, rice and season with salt and pepper. Cook and stir occasional until rice and lentils and warm through and mixed well with onions, about 3-4 minutes. Top with fresh chopped parsley and a fried or poached egg if you like. 



Copyright © 2016 Irene Matys.

All Rights Reserved.

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