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Mejadra (Middle Eastern Rice with Lentils)

Mejadra (Middle Eastern Rice with Lentils)
Courses , ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 14 min Total Time: 24 mins
Best Season Suitable throughout the year

The best rice dish I have ever made. No cap ????.

  • 2 tablespoons Olive oil
  • 1 1/2 teaspoon Ground cumin (Or seeds)
  • 1 1/2 teaspoon Ground coriander (Or seeds)
  • 1/2 teaspoon Turmeric
  • 1 cup Whole grain rice (Basmati)
  • 1 cup Lentils
  • 3-4 cups Water
  • 1 1/2 teaspoon Cinnamon
  • 1 teaspoon Salt (More to tastte)
  • Black pepper (To taste)
  • 3 Onions (Finely sliced)
  • 4 cloves Garlic (Minced)
  1. Soak lentils and reice overnight for faster cooking.

    If you don't do this, you might also need more water, but this step is totally optional.

  2. To a pan add some olive oil followed by the chopped onion (1/3 of it) and garlic. Sauté for a few minutes and add the spices.µ

  3. Add some vegetable broth to prevent burning, then add in salt and pepper.

  4. Add in the soaked rice along with the lentils.

  5. Pour in the water, cover with the lid and let simmer until soft for 15 minutes, stirring occasionally. 

  6. Meanwhile, caramelize the remaining onion in a small pan with some olive oil.

  7. Serve and enjoy! This dish tastes even better the next day.

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