Mejadra Rice and Lentils: A Delicious and Nutritious Middle Eastern Dish

Mejadra Rice and Lentils is a delightful dish that beautifully marries the earthy flavors of lentils with the comforting texture of rice, creating a meal that is both satisfying and nutritious. This traditional Middle Eastern recipe has been cherished for centuries, often served during festive occasions and family gatherings. Its roots can be traced back to ancient times, where it was a staple in various cultures, symbolizing sustenance and community.

People love Mejadra Rice and Lentils not only for its rich taste but also for its versatility. The combination of spices, such as cumin and coriander, elevates the dish, while the lentils provide a hearty protein source, making it a favorite among vegetarians and meat-lovers alike. Additionally, this dish is incredibly convenient to prepare, allowing busy home cooks to whip up a wholesome meal in no time. Whether served as a main course or a side dish, Mejadra Rice and Lentils is sure to please palates of all ages, making it a beloved addition to any dining table.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1 cup basmati rice, rinsed and drained
• 4 cups water or vegetable broth
• 2 large onions, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon powder
• Salt, to taste
• Black pepper, to taste
• Fresh parsley or cilantro, for garnish (optional)
• Yogurt or tahini sauce, for serving (optional)

Preparing the Lentils

1. In a medium-sized pot, add the rinsed lentils and cover them with 4 cups of water or vegetable broth. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and let the lentils simmer for about 15-20 minutes, or until they are tender but not mushy. Stir occasionally to prevent sticking.
3. Once cooked, drain any excess liquid from the lentils and set them aside. You can also reserve some of the cooking liquid to adjust the consistency of the final dish if needed.

Preparing the Rice

1. In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add the rinsed basmati rice and sauté for about 2-3 minutes, stirring frequently. This will help toasting the rice and enhance its flavor.
2. After toasting, add 2 cups of water or vegetable broth to the rice pot. Season with salt and bring to a boil.
3. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes, or until all the liquid is absorbed and the rice is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.

Caramelizing the Onions

1. While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the thinly sliced onions to the skillet and cook, stirring frequently, until they become golden brown and caramelized. This should take about 15-20 minutes. Be patient and keep the heat moderate to avoid burning the onions.
3. Once the onions are caramelized, remove half of them from the skillet and set aside for garnishing later.
4. To the remaining onions in the skillet, add the cumin seeds, coriander powder, turmeric powder, cinnamon powder, salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes to toast the spices.

Combining Lentils and Rice

1. Once the spices are fragrant, add the cooked lentils to the skillet with the spiced onions. Stir to combine and let them cook together for about 5 minutes, allowing the flavors to meld.
2. Next, gently fold in the cooked basmati rice, mixing everything together carefully to avoid breaking the rice grains. If the mixture seems too dry, you can add a little reserved lentil cooking liquid or water to achieve your desired consistency.
3. Adjust the seasoning with additional salt and pepper if needed. Let the mixture cook on low heat for another 5 minutes, stirring occasionally.

Serving Mejadra

1. Once everything is well combined and heated through, remove the skillet from the heat.
2. Transfer the Mejadra to a serving platter or individual bowls.
3. Top with the reserved caramelized onions for a beautiful presentation.
4. Garnish with freshly chopped parsley or cilantro if desired.
5. Serve warm, accompanied by yogurt or tahini sauce for a creamy contrast, if you like.

Tips for Perfect Mejadra

• For added flavor, consider soaking the lentils for a few hours before cooking. This can help reduce cooking time and enhance their texture.
• 

  Conclusion:

  In summary, this Mejadra Rice and Lentils recipe is a must-try for anyone looking to explore the rich flavors of Middle Eastern cuisine. The combination of perfectly cooked rice, hearty lentils, and aromatic spices creates a dish that is not only satisfying but also packed with nutrients. Whether you serve it as a main course or a side dish, Mejadra is versatile enough to complement a variety of meals. For an added twist, consider garnishing your Mejadra with crispy fried onions, fresh herbs like parsley or cilantro, or a dollop of yogurt for a creamy contrast. You can also experiment with different types of lentils or rice to suit your taste preferences. We encourage you to try this delightful recipe and share your experience with friends and family. Whether you’re a seasoned cook or a beginner in the kitchen, Mejadra Rice and Lentils is sure to impress. Don’t forget to let us know how it turned out for you, and feel free to share your own variations! Happy cooking! Print
  

  Mejadra Rice and Lentils: A Delicious and Nutritious Middle Eastern Dish

  ---

  • Author: Dottie
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Mejadra is a flavorful Middle Eastern dish featuring lentils, basmati rice, and caramelized onions. This hearty meal is nutritious and perfect for a comforting dinner or as a side dish, garnished with fresh herbs and served with yogurt or tahini sauce.

  ---

  Ingredients

  Scale 1x2x3x

  • 1 cup green or brown lentils, rinsed and drained
  • 1 cup basmati rice, rinsed and drained
  • 4 cups water or vegetable broth
  • 2 large onions, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cinnamon powder
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or cilantro, for garnish (optional)
  • Yogurt or tahini sauce, for serving (optional)

  ---

  Instructions

  1. In a medium-sized pot, add the rinsed lentils and cover them with 4 cups of water or vegetable broth. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low and let the lentils simmer for about 15-20 minutes, or until they are tender but not mushy. Stir occasionally to prevent sticking.
  3. Once cooked, drain any excess liquid from the lentils and set them aside. You can also reserve some of the cooking liquid to adjust the consistency of the final dish if needed.
  4. In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add the rinsed basmati rice and sauté for about 2-3 minutes, stirring frequently.
  5. After toasting, add 2 cups of water or vegetable broth to the rice pot. Season with salt and bring to a boil.
  6. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes, or until all the liquid is absorbed and the rice is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
  7. While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
  8. Add the thinly sliced onions to the skillet and cook, stirring frequently, until they become golden brown and caramelized. This should take about 15-20 minutes.
  9. Once the onions are caramelized, remove half of them from the skillet and set aside for garnishing later.
  10. To the remaining onions in the skillet, add the cumin seeds, coriander powder, turmeric powder, cinnamon powder, salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes to toast the spices.
  11. Once the spices are fragrant, add the cooked lentils to the skillet with the spiced onions. Stir to combine and let them cook together for about 5 minutes.
  12. Next, gently fold in the cooked basmati rice, mixing everything together carefully to avoid breaking the rice grains. If the mixture seems too dry, you can add a little reserved lentil cooking liquid or water to achieve your desired consistency.
  13. Adjust the seasoning with additional salt and pepper if needed. Let the mixture cook on low heat for another 5 minutes, stirring occasionally.
  14. Once everything is well combined and heated through, remove the skillet from the heat.
  15. Transfer the Mejadra to a serving platter or individual bowls.
  16. Top with the reserved caramelized onions for a beautiful presentation.
  17. Garnish with freshly chopped parsley or cilantro if desired.
  18. Serve warm, accompanied by yogurt or tahini sauce for a creamy contrast, if you like.

  Notes

  • For added flavor, consider soaking the lentils for a few hours before cooking. This can help reduce cooking time and enhance their texture.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes