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This Middle-Eastern soup features Water, Rinsed lentils, Uncooked rice not instant, Onion cut into julienne. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Lebanese Mjderah
Description
This Middle-Eastern soup features Water, Rinsed lentils, Uncooked rice not instant, Onion cut into julienne. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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strips 1/4 c Olive oil Salt and pepper to taste Green onions to
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garnish 1/2 c Plain yogurt per person Cucumbers peeled seeded -and diced Minced garlic -and dried mint Pita bread
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Add the water to the lentils and
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boil for 10 minutes.
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Add the rice and
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boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then
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stir occasionally.
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Saute strips of onion in olive oil and add to rice and lentils.
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Salt and pepper to taste and simmer an additional 5 minutes.
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Garnish with green onions and
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serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint.
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Accompany with pita bread
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 157.6kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.8mg1%
- Total Carbohydrate 31.1g11%
- Dietary Fiber 5.4g22%
- Sugars 2.1g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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