Mejadra, Rice with Lentils

Name: Mejadra, Rice with Lentils
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters brown lentils; 1 Tbsp ground cumin; 8 servings Oil for frying; 8 servings Olive oil for frying; 2 onions, sliced into thin rings; 473 milliliters rice; 8 servings Salt and freshly ground black pepper

Mejadra, Rice with Lentils might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 292 calories, 10g of protein, and 4g of fat per serving. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of onions, ground cumin, oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. SunRice Rice & Lentils) + A Giveaway, Mejadra from 'Jerusalem, and Lentils and Rice.

Instructions

Cook the lentils in water until they soften, about 30 minutes.

Ingredients you will need

Lentils

Water

Drain and set aside.

Heat the olive oil in a saucepan and fry the onions until golden.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Sauce Pan

Add the lentils and season with cumin, salt, and pepper.

Ingredients you will need

Lentils

Pepper

Cumin

Salt

Add the rice and stir-fry for a minute or two until the rice grains turn opaque.

Ingredients you will need

Grains

Rice

Add 3 cups boiling water, bring to a boil, lower the heat, cover and cook for 20 minutes. Turn off the heat, fluff with a fork, cover, and let rest for 10 minutes before serving.

Ingredients you will need

Water

Before serving, fry the onion rings in oil until brown and crisp and arrange over the mejadra.

Ingredients you will need

Onion

Cooking Oil