Mjadra: Traditional Lebanese Lentils and Rice [Vegan]
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!
Ingredients You Need for Mjadra: Traditional Lebanese Lentils and Rice [Vegan]
How to Prepare Mjadra: Traditional Lebanese Lentils and Rice [Vegan]
- 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!
Nutritional Information
Per Serving: Calories: 136 | Carbs: 20 g | Fat: 3 g | Protein: 8 g | Sodium: 1418 mg | Sugar: 2 g
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