Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MAJADRA LENTILS AND RICE

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 40 minutes
Totaltime: 50 minutes

Mujadara or Majadra is a Middle Eastern lentils and rice recipe with caramelized onions. Just 3 ingredients make a easy vegan, protein-rich meal.

Ingredients

  • For the lentils:
    • ¾ cup brown or black lentils
    • 1 bay leaf
    • 2 cups water
    • 2 onions
    • More olive oil
    For the rice:
    • 1 ½ cup rice
    • 2 tbsp olive oil
    • 3 cups water, boiling
    • 2 cloves garlic, peeled and crushed
    • 1 ½ tsp salt
    • 1 tsp powdered cumin
    • ¼ tsp ground cinnamon
    • More salt and pepper to taste

Preparation

  • 1. Rinse the lentils. Simmer them in 2 cups of water, with the bay leaf, until they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
    2. Add salt to taste after the lentils are done. Remove the bay leaf.
    For the rice:
    1. Rinse the rice and allow it to drain almost dry.
    2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
    3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
    4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
    5. While the rice is cooking, slice the onions thinly.
    6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
    7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
    8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
    9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
Have you tried the recipe?

Majadra lentils and rice

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook

Newsletter sign up