Mjaddra (Lentils With Rice)

Mjaddra is a comforting traditional Lebanese dish that pairs protein-rich brown lentils with long-grain rice, simmered together in a savory broth. The flavor profile is warm and earthy, driven by the golden crunch of caramelized onions and the deep, spicy notes of cumin and allspice. This one-pot meal is not only incredibly satisfying but also naturally vegan and gluten-free, making it perfect for weeknight dinners or potluck contributions. The texture is distinct, with tender lentils mingling with separate grains of rice, all brought together by the sweetness of fried onions. It is best served warm or at room temperature, often accompanied by a simple salad of radishes and spring onions to cut through the richness.

Cooking Method: Boiling, Frying, Sautéing, Stewing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 482.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

Mjaddra is a comforting traditional Lebanese dish that pairs protein-rich brown lentils with long-grain rice, simmered together in a savory broth. The flavor profile is warm and earthy, driven by the golden crunch of caramelized onions and the deep, spicy notes of cumin and allspice. This one-pot meal is not only incredibly satisfying but also naturally vegan and gluten-free, making it perfect for weeknight dinners or potluck contributions. The texture is distinct, with tender lentils mingling with separate grains of rice, all brought together by the sweetness of fried onions. It is best served warm or at room temperature, often accompanied by a simple salad of radishes and spring onions to cut through the richness.

Ingredients

2 cups Lentils
1 tablespoons Salt
3/4 cups Uncooked rice
1/4 teaspoons Cumin
2 md Onions; chopped
1/2 teaspoons Allspice or bhar
1/2 cups Olive oil

Directions

1
Rinse the lentils thoroughly under cold water until the water runs clear, then drain.
2
Place the lentils in a large pot, cover with plenty of water, and bring to a boil.
3
Reduce heat and simmer the lentils until they are tender but still hold their shape, about 20-30 minutes.
4
Drain the lentils, reserving the cooking liquid, and set aside.
5
In a large skillet, heat the olive oil over medium heat and fry the chopped onions until deeply golden brown and caramelized.
6
Return the lentils to the pot and add the rinsed uncooked rice.
7
Stir in the salt, cumin, allspice (or bhar), and the caramelized onions with their oil.
8
Add enough reserved lentil cooking liquid or water to cover the ingredients by about an inch.
9
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
10
Fluff with a fork and serve warm or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 482.9kcal

% Daily Value *
Total Fat 30.7g48%
Saturated Fat 4.4g23%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 41.2g14%
Dietary Fiber 10.5g42%
Sugars 4.3g
Protein 12.6g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentils, rice, lebanese, mediterranean, vegan, vegetarian, cumin, allspice, onions, stew, comfort food, one-pot, gluten-free, healthy, dinner, side dish, traditional, plant-based, spices, whole grains

Read it online: https://www.chefs-mate.com/recipe/mjaddra-lentils-with-rice/