Spiced Green Lentils and Rice

This has to be one of the best store cupboard meals EVER, and a pure Middle Eastern / Cypriot gem of a dish. Also known as Mujaddara, majadramejadramoujadaramudardara, and megadarra,


  • 3 tbsp olive oil
  • 3 tbsp veg / sunflower / rapeseed oil
  • 2 large onions, finely sliced (for garnish)
  • 2 onions, finely diced
  • 3/4 tsp cumin 
  • 3/4 tsp mixed spice 
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric 
  • 1/4 tsp pul biber 
  • 150g dried, uncooked lentils green or brown), check for stones, washed well, drained
  • 400ml water (for lentils)
  • 150g easy cook long grain rice, washed really well, drained fully to rid excess starch
  • Another 500ml water (for lentils and rice)
  • 1 tsp salt

Add oil (you can use slightly less or more but the amounts above are a guide to get the onions crispy) to a pan on a medium to high heat and when hot, add thinly sliced onions. Cook for at least 15-20 mins, stirring regularly so they don’t burn, until fully caramelised, crispy. Remove every bit of onion from pan and drain on a plate lined with kitchen paper. 

Add diced onion to same pan and cook for at least 15-20 mins until onions are fully softened and caramelised. 

Add spices (not salt), cook for a further 3-4 mins, add lentils, cook for a few more mins so that lentils are coated in oily spices and onion. 

Add the 400ml of water, the salt, bring to boil and simmer on low heat until water is fully evaporated (around 10 mins or more). 

Add rice to lentils, stir for 3-4 mins, then add the remaining 500ml water, bring up to a boil, and simmer on a Very low heat for 15-20 mins until water fully evaporates again. 

Take off heat, cover pan with kitchen paper, put lid on, then leave for a few mins. 

Fluff up before serving, then serve with the crispy onions on top. 

Dollop of yoghurt is mighty fine with it too. 

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