Lentils and Rice (Mjaddra)
Ingredients
- 1 cup brown lentils
- 1/2 cup basmati rice
- approx 2.5 cups water use home-made chicken stock if not vegetarian
- 3 medium onions diced
- 2 tablespoons ghee or Extra Virgin Olive Oil
- 1 tsp celtic sea salt
- pinch of cumin
- Parsley chopped
Instructions
- Soak lentils and rice overnight and rinse well before cooking.
- Heat ghee or olive oil n a skillet and fry the onions on medium heat until golden-brown (approx 15-20mins). Pop in a splash of water to the pan if the onions start to stick to the bottom. Make sure the onions don't burn. Reserve half of the onions for garnish.
- Meanwhile, place the lentils and rice together in a saucepan, along with half of the caramelised onions and the water (or stock).
- Bring to the boil, then simmer gently with no cover, add cumin and mix.
- Stir occasionally until the mixture starts to thicken (10-15 mins)
- Add the salt at the end of cooking and stir.
- Serve on a platter and garnish with the onion set aside earlier and a sprinkle of parsley.
Notes
Mjadra can be eaten hot or at room temperature with a side salad and some natural yoghurt mixed with mint, lemon juice and some ground coriander. You could even add some Lebanese bread if you like. We ate it with a thinly sliced raw cabbage salad with some salt, lemon and olive oil drizzled on it.