M'Juderah (Lebanese rice and lentils) Recipe #8932
This is a really healthy and tasty dish two Lebanese friends taught me.
1 hour | 15 min prep
SERVES 6
- 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
- Rinse the rice and lentils in a large pot with cold water.
- After rinsing, fill with water and cook until rice and lentils are tender.
- Drain in colander and rinse with cold water.
- In the meantime, cook onions in oil (a few tablespoons) until soft.
- Remove from heat and add allspice and rice.
- Mix and fluff thoroughly and don't forget the salt.
- Cover with dishtowel on underside of lid.
- Leave on warm on burner for at least 1/2 hour.
- Side: mix all ingredients and add salt to taste.
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5 stars