Mejadra, Majadra or Mujaddara, consists of cooked lentils together with wheat or rice and topped with sautéed onions. It is a popular dish in the Arab world, dating back to 1226 (!), and has many versions in Muslim, Christian and Jewish communities.

Cooked lentils are popular all over the Middle East and form the basis of many dishes. One of the most nutritionally rich pulses, second only to soy beans in the protein per calorie ratio of any legume, with low levels of readily digestible starch (5%), and high levels of slowly digested starch, lentils have great potential value to people with diabetes, yet are all but overlooked in a classic American diet.

Below is my favorite Mejadra recipe. Feel free to experiment and change the ratio of rice and lentils, add herbs (mint!), eat with meat or yogurt, and simply tweak it to your liking.

Mejadra: Rice with Lentils and Cumin

Usually a side dish, yet can serve as a main course in a vegetarian dinner, Mejadra is a classic Middle Eastern rice and lentils dish.

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Prep Time 15

Cook Time 45

Total Time 45

Course Side Dish

Cuisine Mediterranean, Middle Eastern

Servings 6 -8

Ingredients

2 cups Basmati RICE washed and drained
3 cups WATER or chicken stock
2 cups brown/green LENTILS
3 big ONIONS coarsely chopped
2 Tbsp + ½ Tbsp OLIVE OIL
1 tsp CUMIN
½ tsp freshly cracked BLACK PEPPER
SALT to taste

Instructions

Cook the Rice

In a flat pot over medium-high flame mix the washed rice with water/stock, ½ Tbsp olive oil and salt. Bring to a boil.
Cover and simmer over your stove's lowest flame for 20 minutes.
Openb the pot, fluff the rice with a fork, cover again and let sit for 10 minutes.

Cook the lentils

While the rice is cooking, cook the lentils in plenty water over medium flame, 20 to 25 minutes.
Lentils are ready when they are al-dente: soft enough to bite through, yet not mushy.
Once desired consistency is reached remove the lentils from the flame and drain in a sieve.

Saute the Onion

While the lentils are simmering, in a wide pan over medium low heat, saute the onion in 2 Tbsp olive oil until golden brown.

Assemble the dish

In a big bowl, with a big slotted spoon or a big fork, mix rice, lentils, sauteed onions, cumin and black pepper. Taste and add cumin, black pepper and salt to taste.
Dinner is ready!

Notes

Mejadra can serve as a side dish or as a vegetarian / vegan main dish. It is packed with protein thanks to the lentils and basmati rice.
I like lentils! If this is your initial introduction to lentils and you don't want their flavor to over power the rice, consider using only 1 cup of lentils for 2 cups of rice.
Consider adding cumin to the lentils while cooking them in water, about 1 tbsp. It enhances their earthy flavor even more.
The rice is a key ingredient in this dish. I use basmati rice for the protein level and the nutty flavor. Other long grain rice varieties are acceptable, but make sure you use rice that is not sticky, as that will harm the texture of the dish.

Keyword Cumin, Lentils, Onion, Rice