M’jadrah — Lebanese Rice and Lentils

May 23, 2023May 23, 20230 0

M'jadrah -- Lebanese Rice and Lentils Recipe

by The Chefin Main

Prep

10 min

Cook

1 hour 30 min

Ready In

1 hour 40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

350

Sugar

Fat

M'jadrah is a traditional Lebanese dish that is commonly served during the lent season. Lentils and rice are the main ingredients, and the dish is typically garnished with caramelized onions to add extra flavor and texture. It's a comfort food that is easy to prepare, and perfect for cold winter evenings. M'jadrah tastes great on its own, or you can serve it as a side dish with grilled meat or chicken.

Instructions

1.	Boil the water in a pot and add the lentils. Cook for 20 minutes until fully cooked.
2.	Strain the lentils and keep the broth aside.
3.	Heat the oil in a large pot and add the onions. Cook until they are brown and caramelized. Take half out and set aside.
4.	Add the rice into the pot with the remaining onions and mix for a few minutes.
5.	Add the cooked lentils, salt, and 2 cups of the broth you kept earlier into the pot with the rice. Allow it to cook on low heat for 20-30 minutes or until the rice is fluffy and cooked.
6.	Place the cooked rice and lentils onto a serving dish and sprinkle the caramelized onions on top.

PROS

M’jadrah is a delicious, high-fiber, and protein-rich vegan meal that is affordable and easy to make.

The lentils and rice complement each other well with a nutty, earthy flavor.

It’s heart-healthy and helps keep your blood sugar levels stable.

CONS

The dish requires multiple steps to prepare.
The lentils need to be cooked separately, adding to the prep time.

It may take some practice to get the consistency of the rice right.

It’s high in carbohydrates and should be eaten in moderation if you’re on a low-carb diet.

HEALTH & BENEFITS

M’jadrah is a great source of fiber and protein, which helps in weight management and reduces the risk of heart disease and diabetes.
It is gluten-free, vegan, and low in fat but high in complex carbohydrates.
The lentils used in M’jadrah are rich in iron and help maintain blood pressure control.

	400 g long-grain rice
	100 g large brown lentils
	500 ml water
	1/2 teaspoon salt
	1 tablespoon oil
	3 -4 large onions , thinly sliced into rings