This Lentil Rice with Fennel is a comforting, nourishing dish inspired by traditional Mujaddara, enhanced with the gentle sweetness and digestive benefits of fennel. It’s a one-pot meal that balances earthy lentils, fragrant spices, tender greens, and wholesome rice, making it perfect for both everyday dinners and simple gatherings.

Why You’ll Love This Recipe

This recipe is hearty yet light, full of plant-based protein and fiber, and naturally vegetarian. The combination of lentils and rice creates a satisfying texture, while fennel, cumin, and warm spices add depth without overpowering the dish. It’s budget-friendly, made from pantry staples, and flexible enough to adapt to whatever greens or grains you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 150 g green or brown lentils (about 1 cup), dried
• 2 tablespoons neutral cooking oil
• 2 medium leeks, cleaned and thinly sliced
• 1 medium fennel bulb, halved and thinly sliced
• 2 garlic cloves, finely minced
• 120 g whole grain rice (about 3/4 cup)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground allspice or a mix of nutmeg, cinnamon, and cloves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric (optional)
• 1 bay leaf
• 1 cinnamon stick
• 1 liter water (4 cups)
• 1 tablespoon apple vinegar (optional)
• 6 handfuls fresh spinach or other tender greens, trimmed
• Salt, to taste
• Black pepper, to taste

Directions

Rinse the lentils and place them in a bowl. Cover with warm water and soak for 10 minutes, then drain and rinse again.

Heat the oil in a large pot or Dutch oven over medium heat. Add the sliced leeks, cover, and cook for 5 to 10 minutes, stirring occasionally, until soft and fragrant. Remove half of the leeks, lightly season them with salt, and set aside for garnish.

Add the sliced fennel to the pot with the remaining leeks. Cover and cook for 3 to 5 minutes until softened. Stir in the garlic and cook for about 30 seconds until aromatic.

Add the rice and sauté for 2 minutes, allowing it to absorb the flavors. Stir in the cumin, allspice, cayenne, and turmeric if using.

Add the drained lentils, water, bay leaf, and cinnamon stick. Bring to a boil, then reduce the heat to very low, cover, and simmer for 15 to 20 minutes, until the rice and lentils are nearly tender.

Season generously with salt and black pepper, then add the apple vinegar if using. Gently fold in the greens and scatter the reserved leeks over the top. Cover and cook for another 5 minutes, until the greens are wilted and everything is fully tender.

Remove from heat and let the dish rest, covered, for 5 minutes before serving.

Servings and timing

This recipe serves 3 to 4 people as a main dish or side.

Preparation time is about 15 minutes. Cooking time is approximately 30 minutes, making the total time around 45 minutes.

Variations

You can replace spinach with other tender greens such as purslane, chard, or turnip tops. White or brown basmati rice can be used instead of whole grain rice, adjusting the cooking time slightly. For extra flavor, add caramelized onions on top or a pinch of smoked paprika. A spoon of yogurt with cucumber and mint makes a refreshing accompaniment.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water, or microwave until heated through. This dish also tastes great at room temperature, making it suitable for packed lunches.

FAQs

Can I make this recipe vegan?

Yes, the recipe is naturally vegan as written and does not require any animal-based ingredients.

Do I need to soak the lentils?

A short soak helps them cook more evenly and improves digestibility, but you can skip it if you are short on time.

What type of lentils work best?

Green or brown lentils are ideal because they hold their shape during cooking.

Can I use white rice instead of whole grain rice?

Yes, but reduce the cooking time slightly as white rice cooks faster.

Is fennel essential in this recipe?

Fennel adds a unique flavor and digestive benefits, but you can substitute it with extra leeks or onions if needed.

How can I make it spicier?

Increase the cayenne pepper or add a pinch of chili flakes to taste.

Can this dish be frozen?

Yes, it freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this dish?

It works well on its own or served with yogurt, flatbread, or a fresh salad.

Is this recipe suitable for meal prep?

Absolutely, as the flavors deepen over time and it reheats beautifully.

Can I cook this in a rice cooker?

You can adapt it for a rice cooker by sautéing the vegetables separately, then adding everything to the cooker and cooking until tender.

Conclusion

Lentil Rice (Mujaddara) with Fennel is a wholesome, satisfying dish that proves simple ingredients can create rich and comforting flavors. Whether enjoyed as a cozy one-pot meal or part of a larger spread, it’s a nourishing recipe that deserves a regular place in your kitchen.

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