Mejadra (Crispy Lentils with Onions)

Name: Mejadra (Crispy Lentils with Onions)
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 300g green or brown lentils; 300g basmati rice; 3 large onions, thinly sliced; 1 tsp cumin; 1 tsp allspice; 1/2 tsp cinnamon; 1/2 tsp turmeric; 4 tbsp olive oil; salt to taste; Greek yoghurt to serve

Spiced green lentils and rice topped with deeply caramelised onions cooked low and slow until dark and sweet, a Middle Eastern staple finished with a dollop of yoghurt.

Total time

90 min

Prep

10 min

Cook

80 min

Difficulty

medium

Cuisine

Middle Eastern

veganvegetariangluten-free

Ingredients

300ggreen or brown lentils

300gbasmati rice

3large onions, thinly sliced

1 tspcumin

1 tspallspice

1/2 tspcinnamon

1/2 tspturmeric

4 tbspolive oil

saltto taste

Greek yoghurtto serve

Instructions

Cook lentils in water until just tender. Drain.

Caramelise onions in olive oil over low heat 45 minutes until very dark and sweet.

Add spices to lentils, stir.

Cook rice in salted water until tender. Mix with lentils.

Top with crispy caramelised onions.

Serve with yoghurt.

Nutrition (estimated)

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

Calories

250

Protein

3.7g

Fat

14.2g

Carbs

27.7g

Fiber

2.3g

Sodium

7mg

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