Lebanon / Main
Lentils and Rice (Mjeddrah)
Mjeddrah is a stout lentil and rice stew, a Lebanese staple.
Ingredients
- brown lentils, soaked an hour or more1/2 cup
- onion, sliced1/2 cup
- carrot, celery, etc., chopped carrot, celery, etc.; optional; a little
- olive oil2 tbsp
- long grain brown rice, long grain, rinsed1/2 cup
- water3 cup
- cumin, whole or ground1/2 tsp
- minced garlic, minced, optional
- dried chile pepper, optional
- cinnamon stick, optional1/2
- cardamom pods, a few, optional
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Pick over the lentils to remove any stones.
Sauté the onion and any other vegetables in the olive oil for a minute or two.
If desired, sauté the rice for a short time, but do not let it burn.
Add the rice, water, cumin, garlic, chili pepper, cinnamon, and cardamom to the pot of onions. Bring to a boil, cover, and simmer for 40 minutes to 1 hour. You will have to check it occasionally and add water—the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.
Season with salt and pepper.
