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Lentil Rice (Mujaddara) with Fennel

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Lentil Rice (Mujaddara) with Fennel is a wholesome, one-pot vegetarian meal combining earthy lentils, fragrant rice, and sweet fennel, enhanced with warming spices and greens for a comforting and nourishing dish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

  • 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

Instructions

  1. Rinse the lentils and soak them in warm water for 10 minutes. Drain and rinse again.
  2. Heat the oil in a large pot or Dutch oven over medium heat. Add sliced leeks, cover, and cook for 5–10 minutes until soft and fragrant. Remove half for garnish.
  3. Add fennel to the pot and cook for 3–5 minutes until softened. Stir in garlic and cook for about 30 seconds.
  4. Add rice and sauté for 2 minutes. Stir in cumin, allspice, cayenne, and turmeric (if using).
  5. Add lentils, water, bay leaf, and cinnamon stick. Bring to a boil, then reduce heat to very low. Cover and simmer for 15–20 minutes until rice and lentils are nearly tender.
  6. Season with salt and black pepper. Add apple vinegar if using.
  7. Gently fold in the greens and top with reserved leeks. Cover and cook for another 5 minutes until greens are wilted and everything is tender.
  8. Remove from heat and let rest, covered, for 5 minutes before serving.

Notes

  • Soaking lentils helps improve digestibility and reduces cooking time.
  • Fennel can be replaced with additional leeks or onions.
  • Dish can be served warm or at room temperature.
  • Leftovers store well and the flavor deepens over time.
  • Can be frozen for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/lentil-rice-mujaddara-with-fennel/