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Photo of Mejadra (green lentil rice) by WW

Mejadra (green lentil rice)

9
Points® value
Total Time
50 min
Prep
5 min
Cook
45 min
Serves
4
Difficulty
Easy
Layered with warm spices, sweet caramelised onions and the nutty, meaty texture of green lentils, this is a vegan dish that everyone will love

Ingredients

Olive Oil

1 tablespoon(s)

Onion

2 large, finely sliced

Brown basmati rice, dry

200 g

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Turmeric

½ teaspoon(s)

Ground Cinnamon

½ teaspoon(s), level

Allspice

½ teaspoon(s)

Vegetable stock cube

1 cube(s), 350ml stock

Green or Brown Lentils, cooked

1 can(s), large, drained, drained & rinsed

Dill, Fresh

1 tablespoon(s), roughly chopped

Parsley, fresh

1 tablespoon(s), roughly chopped

Coriander, fresh

1 tablespoon(s), roughly chopped

Sultanas

50 g

Instructions

  1. Heat the oil in a large deep frying pan or casserole dish and fry the onions for 15 minutes until golden and caramelised, stirring regularly. Transfer the onions to a bowl with a slotted spoon. Add the rice and spices to the pan and cook, stirring, for 2 minutes. Pour in the stock and 250ml freshly boiled water.
  2. Bring to a boil, cover and simmer for 20 minutes, adding the lentils for the last minute. Turn off the heat and allow to stand for 10 minutes. Take off the lid and fluff up the rice with a fork, then stir in the fried onions, chopped herbs and sultanas. Serve immediately.

Notes

Serve this as a side for 6 people, if you like

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