Today I am sharing with you this simple yet very nutritious recipe that is a staple of the Lebanese cuisine; did you know that on Fridays, almost every in every Lebanese house, there is some mjadra cooking in the kitchen!
Mjadra: Traditional Lebanese Lentils and Rice [Vegan]
- 1 big yellow onion, cut into 4 quarters
- 2 cups of lentils
- 5 and 1/2 cups of water
- 2 tablespoons cumin powder
- 1/4 teaspoon black pepper
- 1 tablespoon sea salt
- 1 tablespoon avocado oil
- 2 tablespoons basmati brown rice
- First, place your lentils in a bowl and cover with water, discarding any impurities. Drain, give it another rinse and drain again. Set aside.
- In a big pot, place the onions, lentils, water, spices, cover and bring to a boil on high flame.
- When it starts boiling, lower the heat to low and let simmer for 30 minutes.
- Rinse the brown rice, drain and place in a small bowl covered with clean water to soak for the time the lentils are being cooked.
- When the 30 minutes are over, uncover your pot, and using an immersion blender, blend the lentils/onions/ spices mixture until smooth.*
- Drain the rice and add them to the pot with the salt, bring back to a boil, then let simmer for another 30 minutes, pot covered.
- Turn off the heat, and uncover the pot.
- Add the oil and stir.
- You can serve mjadra hot or cold. it will become firmer as it cools down
- I like to serve it cold on hot summer days and warm on chilly days!
- Best enjoyed with pita bread, radishes, mint, tomatoes, green onions and olives!