Mujaddara Soup with Cheesy Crusty Bread

By Andrea McGurran

Published 27 April 2026

There’s comfort — and then there’s Mujaddara turned into soup.This humble Middle Eastern staple of lentils, rice, and caramelized onions gets a luxurious twist in this heartwarming version, where the classic grain-based dish becomes a silky, aromatic soup. Each spoonful is layered with depth — smoky, sweet onions, earthy lentils, a drizzle of golden olive oil, and a lift of mint.

And then there’s the bread. Thickly sliced, brushed with butter, and dripping with melted cheese — the kind that strings as you break off a bite. Together, they create a dish that is both bold and nostalgic — like a warm embrace on a stormy afternoon.

Serves: 4–6

🌿 Ingredients:

For the Mujaddara Soup

• 2 tablespoons olive oil

• 2 medium onions, thinly sliced (plus 1 extra for caramelizing garnish)

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon smoked paprika

• ¾ cup brown or green lentils, rinsed

• ⅓ cup long-grain rice (or bulgur for a nuttier texture)

• 5 cups vegetable broth (plus more if needed)

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• A squeeze of lemon juice

• Fresh mint leaves (for garnish)

For the Caramelized Onion Garnish

• 1 large onion, thinly sliced

• Olive oil

• Pinch of salt

For the Cheesy Buttered Bread

• 1 baguette or crusty loaf, sliced

• 3 tablespoons butter, melted

• 1 cup shredded cheese (mozzarella, kefalotyri, or Gruyère)

• Cracked black pepper and chopped parsley for garnish

🔥 Instructions:

1. Caramelize the Onions (for garnish)

   Heat a skillet over medium heat with a drizzle of olive oil.Add the sliced onion with a pinch of salt. Cook slowly, stirring often, until deeply golden — about 20–25 minutes. Set aside for topping.

   
   

2. Build the Soup Base

   Heat olive oil in a large pot over medium heat.Sauté the two chopped onions until soft and just starting to brown — about 10 minutes.Add garlic, cumin, coriander, and smoked paprika. Stir until fragrant.

   
   

3. Add Lentils and Simmer

   Stir in lentils and bay leaf. Pour in vegetable broth, bring to a boil, then reduce to a gentle simmer.Cook uncovered for 20 minutes.

   
   

4. Add the Rice

   Stir in rice and continue cooking for another 20–30 minutes, until both lentils and rice are tender.Adjust consistency with a bit of hot broth or water — it should be thick but still spoonable.Season with salt, pepper, and a squeeze of lemon juice.

   
   

5. Toast and Cheese the Bread

   Preheat your oven broiler.Brush bread slices with melted butter, top with cheese, and broil until bubbly and golden. Sprinkle with black pepper and parsley.

   
   

6. Serve & Indulge

   Ladle the soup into warm bowls. Top with a spoonful of caramelized onions and a drizzle of olive oil. Garnish with mint leaves.Serve immediately with your cheesy bread on the side — perfect for dunking.

   
   

✨ Andrea’s Note:

“Mujaddara has always been a dish of presence — unpretentious, nourishing, soulful. Turning it into a soup feels like drawing closer to its essence. Adding cheesy bread might not be traditional, but then again, neither is comfort — it’s simply what feels right at the moment.”

🫓 Serving Suggestions:

• Add a swirl of Greek yogurt or tahini drizzle before serving.

• For a heartier meal, serve with a side of roasted carrots or spiced chickpeas.

• A fresh cucumber and mint salad balances the warmth of the dish beautifully.