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Lentils and Rice (Mjaddra)

Prep Time 5 mins
Cook Time 35 mins
Total Time 5 mins


  • 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


  • 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.


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.