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Basic mujendra 

A lot of our Cypriot cuisine intermingles with more Middle Eastern flavours than 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. It's a very versatile meal that can be transformed into many wonderful simple ways. Add it to salads, additional grains, with a fried egg for lunch or turn it into a hearty soup for lunch.



  • 2 cup vegetable stock
  • 1 cup long grain rice
  • 3 tablespoons olive oil
  • 3 1/2 cup (2 medium) sweet onions, very thinly sliced
  • 1 540 mL (19 fl oz) can green lentils, drained and rinsed
  • Salt and black pepper, for seasoning
  • 1/3 cup Italian flat leaf parsley, to serve
  • Walnuts, chopped, for serving (optional)


  1. In a medium pot, bring vegetable stock to a boil.
  2. Add rice and reduce heat to simmer. Cover and let cook for 10 to 15 minutes or until the rice has absorbed liquid. Turn off the heat, remove the lid and place a tea towel over the pot. Place the lid back on and let stand covered.
  3. Fluff with a fork when ready to use.
  4. Heat oil in a large deep sauté pan over medium-high heat.
  5. Add onions and cook until golden and slightly crispy, about seven to eight minutes, stirring occasionally for even cooking. Reduce heat to medium, stir in lentils, rice and season with salt and pepper. Cook and stir occasionally until rice and lentils are warm through and mixed well with onions, about three to four minutes.
  6. Remove from heat and stir in walnuts and fresh chopped parsley.
  7. Serve and enjoy! 

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