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Spiced Rice & Lentils (Mejadra)
Elena Elliott
Mejadra rice is an easy dish that is perfect for lunch or dinner. This recipe is very easy to make and so delicious. You will love it!
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course
Side Dish
Cuisine
Middle eastern
Servings
4
serves
Ingredients
1x
2x
3x
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
Instructions
Start by heating the olive oil in a frying pan over medium-high heat.
Add the onions and fry on low, stirring frequently until the onions are very soft and golden. It will take you approximately 10 minutes.
While onions are cooking measure and rinse the rice in a mesh colander. Leave it in the colander to dry.
Once the onions are done transfer them to a plate. Please do not wash your frying pan we will need it to cook the rice.
Return the frying pan to the heat.
Add the rice and spices to the saucepan and stir to coat. Fry the rice for a couple of minutes until it is dry and the spices are fragrant.
Add water and bring to the boil.
Lower the heat down to very low immediately, cover and simmer on low for 15 minutes, until the rice is tender.
While rice is cooking, open and rinse the lentils in the mesh colander. Leave them to drain.
Once the rice is cooked, stir through the lentils, take off the heat, and cover. Let the rice and lentils sit for another 10 minutes.
Once 10 minutes are over, add the onions and coriander (cilantro) to the rice dish and mix well with a fork.
Garnish with some extra coriander (cilantro) leaves and enjoy!!
Keyword
Mejadra, rice & Lentils
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