13 February, 2016
MJADDRA – LENTILS AND RICE
- 2 cups of lentils (preferably brown), rinsed
- 3 tbsp of medium or short rice soaked at least half an hour
- 2 large onions, finely chopped
- Juice of 1/2 lemon (this will enhance the taste and will lighten the color of the lentils)
- olive oil to taste
- 1 ½ teaspoons of salt, or to taste
- A dash of freshly grated black pepper (optional)
- 8 cups of water
In a large cooking pot, add water to the lentils and bring to a boil. Reduce the heat to very low, cover the pot, and cook for about 1/2 an hour, stirring every 10 minutes.
Meanwhile, sauté the onions in a frying pan over medium heat, stirring until they turn light brown. (This step is important because the sautéed onions will give all the taste to the Mjaddra). Add the lemon juice and then the soaked rice. Sauté for about 1 minute or 2 and then add this mixture to the boiling lentils.
Season with salt and pepper and cook for another 30 minutes (or more) over very low heat until the lentils are fully cooked and slightly mashed. The consistency must be similar to that of a thick soup. Some prefer to blend into a purée. Serve hot or cold with pita bread and a salad or pickled cucumbers.