SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/one-bowl-berbere-lentil-mujadara
Printed September 3, 2026
Printed September 3, 2026
Solo Servings
One-Bowl Berbere Lentil Mujadara
The Middle Eastern rice-and-lentil classic gets an Ethiopian spice makeover in this fragrant solo bowl, where caramelized onions meet warm berbere and crispy edges. It's thrifty, filling, and utterly addictive.
Ingredients
- ¼ cup brown or green lentils
- ¼ cup basmati rice
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon berbere spice blend
- 1 cup vegetable stock
- ¼ teaspoon salt
- 2 tablespoons plain yogurt
- Fresh cilantro leaves
- Lemon wedge
Preparation
Mujadara has fed solo diners and large families for centuries with its humble combination of lentils, rice, and sweet-savory onions. This version borrows the aromatic heat of Ethiopian berbere, transforming something familiar into something wonderfully unexpected.
Preparation
- Rinse the lentils and rice together under cold water until the water runs clear. Set aside.
- Heat olive oil in a small saucepan over medium heat. Add the sliced onion and cook, stirring frequently, for about 12-15 minutes until deeply golden and caramelized. Don't rush this step—it's where the magic happens.
- Remove half the onions and set aside for topping. To the remaining onions in the pan, add the berbere and stir for 30 seconds until fragrant.
- Add the lentils, rice, stock, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until both lentils and rice are tender and the liquid is absorbed.
- Let rest, covered, for 5 minutes. Fluff with a fork.
- Serve in a bowl topped with the reserved crispy onions, a dollop of yogurt, cilantro, and a squeeze of lemon.
