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Spiced Rice & Lentils Mejadra in a white frying pan with a wooden spoon

Spiced Rice & Lentils (Mejadra)

  • Author: Elena Elliott
  • Total Time: 35 minutes
  • Yield: 4 serves 1x
  • Diet: Gluten Free


  • 2 tbs extra virgin olive oil
  • 1 large onion halved & thinly sliced, take two if you like fried onions
  • 2⁄3 cup basmati rice rinsed
  • 1 tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tin of organic lentils (400g tin) drained & rinsed, use BPA-free if you can
  • 2 cups (250ml) water
  • salt & pepper, to taste
  • 1/2 cup of fresh coriander leaves, roughly chopped


  1. Start by heating olive oil in a medium frying pan over medium-high heat.
  2. Add onions and fry on low, stirring frequently until onions are soft and golden. It will take you approximately 10 minutes.
  3. While onions are cooking measure and rinse your rice in a mesh colander, and leave in the colander to dry.
  4. Once the onions are done transfer them to a plate. Do not wash your frying pan we will need it to cook rice.
  5. Return the frying pan to the heat.
  6. Add rice and spices to the saucepan and stir to coat. Fry the rice for a couple of minutes until the rice is dry and the spices are fragrant. Add water cover, and simmer on low for 15 minutes, until the rice is tender.
  7. While rice is cooking, open and rinse the lentils in the mesh colander, and leave to drain. and bring to the boil. Lower the heat down to low, cover with a lid and simmer for 15 minutes.
  8. Once the rice is cooked, stir through lentils, take off the heat, and cover. Let it sit for another 10 minutes.
  9. Add the onions and coriander to the rice dish and mix well with a fork.
  10. Garnish with some extra coriander leaves and enjoy!!
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: side dish
  • Method: Stovetop
  • Cuisine: Middle eastern

Keywords: Spiced Rice, rice & Lentils, Mejadra, gluten-free