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Mejadra (Crispy Lentils with Onions)
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
1
Cook lentils in water until just tender. Drain.
2
Caramelise onions in olive oil over low heat 45 minutes until very dark and sweet.
3
Add spices to lentils, stir.
4
Cook rice in salted water until tender. Mix with lentils.
5
Top with crispy caramelised onions.
6
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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