Average: 4 (1 vote)
Active time
15 minutes
Total time
9 hours, 15 minutes
6 servings

1 tablespoon olive oil

1 medium onion, chopped

1 ½ cups brown lentils

½ cup short grain brown rice

4 cloves garlic

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon allspice

½ teaspoon cinnamon

¼ teaspoon ground ginger

1 teaspoon salt

5 ½ cups water


Optional garnishes for serving: fresh parsley, plain yogurt or labneh

  1. Grease the inside of a large slow cooker with 1 tablespoon oil. Add the rest of the ingredients and cook on low for 8-9 hours, stirring once or twice throughout.
  2. Taste and adjust seasoning. Top with fresh parsley or plain yogurt (or labneh) before serving, if desired.

An Oldways recipe, courtesy of Kelly Toups


Calories: 260
Total Fat: 3.5g
Saturated Fat: 0.5g
Sodium: 390mg
Carbohydrate: 46g
Fiber: 6g
Sugar: 2g (Added Sugar: 0g)
Protein: 14g

Yield: 6 servings

How'd it Taste?

This was good, but could be improved. Next time, rather than 5 1/2 cups of water I will use 32oz (4 c.) chicken or vegetable broth + 1.5 c water to give it another flavor dimension that it really lacked. I've had moujadarra as a favorite many times before at restaurants, and it was not sticky at all. This recipe, however, was extremely sticky. I would not use short grain rice, but instead long grain to reduce the stickiness and add bulgar as is traditionally served with it. I think best would be to cook the bulgar on the side and add it in when plating. The spices are perfect, however! Looking forward to trying this again.

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