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Nutrition Facts
Serving Size 1 (332g) Recipe makes 6 servings
Calories 561
Calories from Fat 92		(16%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 931mg		26%
Total Carbohydrate 101.2g		33%
	Dietary Fiber 15.3g	61%
	Sugars 6.6g
Protein 17.4g		34%
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M'Juderah (Lebanese rice and lentils)

Recipe #8932 | 1 hour | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Carol Bullock
May 6, 2001

This is a really healthy and tasty dish two Lebanese friends taught me.

SERVES 6 (change servings and units)

Ingredients

3 cups uncooked basmati rice
1 cup brown lentils (pick the stones out first)
1 large onion, minced
1 tablespoon allspice, or more to taste
oil

Side

6-8 tomatoes, finely chopped (any kind)
1 English cucumber, peeled and finely chopped
4-6 cloves garlic, minced
salt
3 tablespoons vegetable oil

Directions

1
Rinse the rice and lentils in a large pot with cold water.
2
After rinsing, fill with water and cook until rice and lentils are tender.
3
Drain in colander and rinse with cold water.
4
In the meantime, cook onions in oil (a few tablespoons) until soft.
5
Remove from heat and add allspice and rice.
6
Mix and fluff thoroughly and don't forget the salt.
7
Cover with dishtowel on underside of lid.
8
Leave on warm on burner for at least 1/2 hour.
9
Side: mix all ingredients and add salt to taste.

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Featured Reviews for This Recipe

From: LucyGoosey

On Feb 26, 2008

I tried the recipe but after trying it realized I don't like the spice all spice much, so for me it wasn't a favorite however the recipe made a large quantity so I wanted to finish it up. I used Olive Oil and Lemon to put it on the dish and rolled them into wraps and I loved it more that way because it made the allspice more mild. I would definately do this recipe but with cumin next time or less allspice. It was more a personal preference because of the allspice for me but you can always substitute. I liked the assortment of ingredients alot!

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From: MrsDoty

On Aug 28, 2006

Even my meat loving DH liked this. I tried it with the double helping of carmelized onions, and I have to say it was very good. The best part is that leftovers of the rice/ lentil mixture freeze nicely, so if you're cooking for two, you have the basis for three meals. We'll cook this again.

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From: Speedwell

On Apr 17, 2006

If you have time, use lots of onions (three large ones are not too many) and cook them gently in olive oil for 45 minutes to an hour until they are dark brown and super sweet. This takes the simple meal of lentils and rice to an entirely new and succulent level. A big salad of mache and endive is fabulous with it.

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From: Mirj

On Mar 12, 2002

I live in the Middle East and have eaten Mejadarah hundreds of times in dozens of different versions. I never had it with allspice before and was curious to try it. It was delicious, although I have to admit that my taste was prejudiced by the countless versions I've had that were heavily flavored with cumin instead of allspice, hence the 3 stars. A good side dish for a meat eater, and even better main course for a vegetarian.

3 people found this review helpful

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