Moujadara (Lebanese rice and lentils)

Moujadara (Lebanese rice and lentils)
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min. Simmering time 35 min

Food writer Angela Zaher shares her recipe for moujadara. This traditional Lebanese dish of rice and lentils is served with a scattering of crispy fried onions.

Angela says: “I usually serve this as a main with a big salad but it’s a great side dish as well and can be served hot or cold. It’s usually sprinkled with deep-fried crispy onions as a garnish, but instead of making the onions I cheat by using ready-made.”

Nutrition: Per serving

Calories
483kcals
Fat
18g (3.9g saturated)
Protein
18g
Carbohydrates
57g (2.3g sugars)
Fibre
11g
Salt
1.3g
Calories
483kcals
Fat
18g (3.9g saturated)
Protein
18g
Carbohydrates
57g (2.3g sugars)
Fibre
11g
Salt
1.3g

Ingredients

  • 225g dried green lentils
  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 150g basmati rice
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp ground white pepper
  • 1 tbsp lemon juice
  • Handful parsley and mint leaves, chopped
  • Pinch chilli flakes
  • Ready-made crispy onions
  • Drizzle extra-virgin olive oil

Method

  1. Put the lentils in a large pan and cover with water, then put the lid on and bring to the boil. Once boiling, remove the lid, reduce the heat to medium and simmer for 20 minutes. Keep an eye on them and add more water if necessary. Drain and set aside.
  2. Heat the olive oil in the same pan, then tip in the onion and fry over a medium heat until browned (about 15 minutes). Add the rice and fry for a few more minutes, stirring now and then, until every grain is coated in oil and mixed with the onions.
  3. Add the cooked lentils, cumin, salt and pepper. Pour in enough water to just cover everything, then put the lid on and bring to the boil over a high heat. As soon as the water boils, reduce the heat to a very low simmer and cook, stirring occasionally, until the rice is tender (about 15 minutes). Stir in the lemon juice.
  4. Transfer the moujadara to a serving platter, then garnish with the herbs, chilli flakes and crispy onions. Finish with a drizzle of extra-virgin oil.

Recipe By

Angela Zaher

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