I used brown rice so I cooked the rice separate from the lentils and decreased the total water used with the lentils. N x, Love your recipes! It was good! This is what I usually use. The salt was excessive, and my salt-loving family agreed. Quite a boring recipe, and it turned out mushy and rather tasteless. I like to try a new recipe every now and then to change up the spices. Rinse lentils; drain. ❤️ Question, please: as I don’t like the environmental impact, I never use canned food. Bring to a boil and then let simmer for a few minutes. Yay. In this case I think red lentils taste best. Cook for a couple of minutes until the spices are fragrant. Thanks so much for the InstantPot comment. 2. I use brown lentils here. In a non stick saucepan, heat oil over medium high heat. Because this rice has such a wonderful flavour in itself, you can make a complete meal by serving just a simple piece of grilled fish or other protein, or even vegetables on the side. Add vegetable stock. Be careful not to overdo the salt, though. Add lentils, rice, curry powder, and water. Sauté for 1 to 2 minutes. I followed the recipe, except I didn't have basmati rice and used long grain white rice. Cooked this tonight for the first time- absolutely delicious, thank you Nagi! suggested. And not to mention super easy. Repeat with remaining onions, in two batches. I read 32 reviews and made notes. This is definitely one that I will make regularly! Homemade Baked Beans with Bacon (Southern Style), Carnitas (Mexican Slow Cooker Pulled Pork). Add the Knorr Rice Mate Breyani rice and spice sachet (comes in the box). A great protein-rich dish that is easy and mildly flavored. You just need to cook clever and get creative! Will make again, served with your chicken shawarma and also the middle eastern chick peas and salad. I added onion, 4 cardamom pods, diced tomato, cayenne pepper, 4 cloves garlic, 4 whole cloves rather than 2, no sugar, and the 1/2 the water and 1/2 veg stock. They are crunchy, salty and oily, so they serve the same purpose and taste the same. This tasted great, and I didn't have any of the problems mentioned, using green lentils; I added butter at the end, which helped bind the flavors. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Transfer to a serving plate. and upped the You make your own fried onion in the authentic version, and it’s worth the effort when you have time on your hands. I took the advice of the reviewer from San Francisco and put everything at once in my rice cooker. ** dump all the ingredients into your rice maker** for a dish so easy it's a joke. However, I can not find canned lentils at any of our supermarkets. I purchased dried brown lentils and just cooked them in my instant pot. Pour the oil into a medium or large saucepan with a lid over medium heat. Transfer rice to large bowl. Stir and set to Cook. Thank you , Hi the salt as other Good flavour, even my daughter who doesn’t like lentils couldn’t help herself. Will If my mother had had this, Campbell's-mushroom- soup-casseroles would have been spared my generation of suburbanites! Stir well. not enjoy. Same question, really eager to try this recipe but I have a bag of dried lentils I’d love to use. Sprinkle with chopped coriander if desired. We’re taking a cue from a popular Middle Eastern dish called mujadara that uses caramelized onions to create a sweet, savory flavor. 1 onion, peeled and diced N x. Hi Nagi, is this dish ok to make a couple of hours in advance so I can cook before my guests arrive? Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. While the lentils are cooking, dice the first onion and sauté in a small pan with 1 tablespoon of olive … While the lentils are cooking, cook the rice. Have fun with this! 1 medium potato, peeled... No one would pass up a bowl of delicious soup. The most time consuming part is caramelizing the onions so we’ll start with that. Spicy Red Lentils and Rice. Then, we toast chili peppers, garlic and whole cumin seeds in oil, then drizzle that over the cooked lentil soup. Also, red lentils are much less bland than green,and I used extra ginger and lime juice. Place in another small bowl. 1 teaspoon masala FYI, dried beans etc are also cheaper and take up less space. After they had cooked to near tender, I then added them in where called for and followed the rest of the direction. This rice was so tasty! I made this dish twice because the basic recipe was easy and seemed to be very tasty. N x. I’m of Assyrian background so grew up regularly eating this dish. Hi Becca, I’d drain and rinse them before using – N x. I also steamed sweet potato cubes to fold in. Thank you. If I used dried lentils, how soft would I need to cook them first, please? Easy and fast - just the way I like it. Thank you! Cooks illustrated had mejadra recipe a little while back and had a neat hack for the onions- mix the sliced onions with a couple of teaspoon of salt, microwave covered for 5 mins, rinse, drain, let dry on paper towels and then fry the whole lot at once. Remove from heat, add peas to pot, replace cover and let sit … Add the parboiled lentils, the tomato-chipotle mixture, one cup of rice, 1/2 teaspoon of cumin, a pinch of cinnamon, and some freshly … I ended up with undercooked lentils and overcooked rice. Your email address will not be published. You can add other vegetables like potatoes at the beginning or chopped spinach at the end. I’ve tried other Mejadra recipes and was very disappointed. Apart from that I believe one should always mention the type of lentils that are required. Best served warm. Required fields are marked *. Top with cilantro. Mujadara Lentils and Rice Recipe – This hearty vegan dish, also known as Lebanese Rice, is a favorite classic meal from the Middle East.Mujaddara is an easy and flavorful make-ahead meal, loaded with fabulous spices and topped with crispy fried caramelized onions! I substituted veg. If you do not reduce the quantity of water, the rice turns out wetter than it should. Cook for another 10–15 minutes. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. for me, that means huge quantities of anything that lends flavor. Such an amazing feast. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Next time I will add tomatoes and cauliflower..yummy. Have loved many of your recipes – very simple and taste wonderful (even for a relatively nervous novice like me). Firstly, lots more ginger, about two tablespoons. Place in small bowl. No one would eat it. 2 cups beef, cut into strips my favorite trick. Add lentil and coriander. Perfect for a rainy winter day. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem.