Yet another Lebanese Lentil dish. I did say we love lentils in this house.
I cooked a corn beef on Monday night, then made fritters out of left overs yesterday and then corn beef and mustard pickle sandwiches for lunch today. We are all corn beefed out. A quick SMS to my husband and tonight’s dinner is decided.
Healthy, vegan and delicious – Mjadra….
Here’s what you’ll need :-
1/2 cup green lentils
1 cup brown rice
1 1/2 large brown onions
2tbs olive oil
salt and pepper
2 1/2 cups water
Rinse the lentils then put in a medium saucepan. Pour over cups cold water, cover and bring to the boil. Once boiling turn heat down to medium low and let simmer for 10 minutes.
Meanwhile chop 3/4 of a large onion into large dice and gently fry in 2 tbs olive oil until soft and just starting to brown on the edges then throw them, along with the oil, in with the lentils.
After the lentils have had their 10 minutes, stir in the rice, season with plenty of salt and pepper, cover and bring back to the boil, then turn the heat down to low and leave to cook for 45 – 50 minutes or until the rice is cooked. (You can add a little more water if you think it needs it.)
When it’s done, turn the heat off and leave it covered while you thinly slice the rest of the onion and brown in 1 tbs olive oil with a sprinkle of salt. This is then served on top of the Pilaf.
We like this dish with a fresh tomato, onion and parsley salad and a spoonful of Greek yogurt.