Mejadra

Name: Mejadra
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 300g green lentils, cooked until just tender; 200g long grain rice; 3 large onions, thinly sliced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp ground allspice; 150ml vegetable oil; yoghurt and salad to serve

A Syrian version of mujaddara with crispy lentils and spiced caramelised onions — substantial and aromatic.

Total time

80 min

Prep

10 min

Cook

70 min

Difficulty

easy

Cuisine

Mediterranean

vegetarianvegangluten-free

Ingredients

300ggreen lentils, cooked until just tender

200glong grain rice

3large onions, thinly sliced

1 tspground cumin

1 tspground coriander

1 tspground cinnamon

1 tspground allspice

150mlvegetable oil

yoghurt and saladto serve

Instructions

Fry onions very slowly in oil 45 minutes until very dark brown and crispy.

Reserve half the onions, add remaining onions and all spices to lentils.

Add rice and 400ml water to lentil mixture.

Cover and cook on low heat 20 minutes.

Fluff with a fork and season generously.

Transfer to a platter.

Top with remaining crispy onions.

Serve with yoghurt and a simple salad.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

409

Protein

2.5g

Fat

34.9g

Carbs

22.9g

Fiber

2.2g

Sodium

6mg

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