Mejadra (green lentil rice)
9
Points®
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.
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