Majadera (Lentil, Onion, and Rice Dish)
photo by Vita258
- Ready In:
- 1hr 10mins
- 2 medium onions (yellow or red)
- 2 cups lentils, picked over and rinsed (green, brown, or black will all work, but cooking times vary)
- 2 cups rice (white, brown, or wild, bulgur will also work)
- 2⁄3 cup olive oil (or enough to cover bottom of pan)
- 8 cups water
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- salt (about 2 tsp)
- Roughly chop the onions. In a deep pot, heat the oil and add the onions, stirring to coat them.
- Let the onions simmer on low to medium heat, stirring occasionally, until they turn a deep brown or almost black, 15-20 minutes. This is the most important step! It gives most of the flavor to the dish. If necessary, add a little oil to keep the onions from burning.
- Add cumin, cinnamon, and lentils; stir and cook for some seconds.
- Add the water. Bring to a boil, then turn stove to low heat. Let the lentils simmer until soft (about 25-30 minutes; time varies depending on type of lentil).
- Add the rice (or bulgur), salt, and pepper.
- Cover the pot. Cook 10 minutes (or according to the rice instructions). Check after 10 minutes to see if the rice is tender / if needs more water. Turn off heat when done, fluff, and let the rice "rest" for another few minutes with the lid on. Add more salt or pepper if needed.
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