M'Juderah (Lebanese rice and lentils)

READY IN: 1hr
Recipe by Carol Bullock

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

Top Review by Mirj

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.

Ingredients Nutrition

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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