Middle Eastern Lentil Rice Majadra Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 45 Minutes
- Total Time
- 4 Hours
- Yield
- 8 Servings
Tools You Will Need:
1 tsp
1 cup
Frying pan
Colander filter
Pot
1 cup
Frying pan
Colander filter
Pot
Ingredients:
1 cup brown lentils
1½ cups white rice, washed
3 cups water
½ cup olive oil
4 large onions sliced in strips
1 tsp sea-salt
1 tsp cumin
1½ cups white rice, washed
3 cups water
½ cup olive oil
4 large onions sliced in strips
1 tsp sea-salt
1 tsp cumin
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1. Soak the lentils in water for 3 hours; soak the rice for 20 minutes.
2. Place lentils in a colander and rinse under the tap. Place lentils in a
pot and add 3 cups water and cook for 20 minutes until soft but not
mushy.
3. Remove the lentils from the stove and let sit for 10 minutes.
4. Heat the olive oil in a pan and fry the onion strips until they get dark
brown.
5. Put the lentils back on fire. Rinse the rice in a colander filter and add
to the lentils.
6. Cover the pot and cook on low fire until the water is absorbed
7. Turn off the fire and add the fried onions, salt and cummin; mix it and let the mixture sit for 15 minutes, and your Majadra is ready.
2. Place lentils in a colander and rinse under the tap. Place lentils in a
pot and add 3 cups water and cook for 20 minutes until soft but not
mushy.
3. Remove the lentils from the stove and let sit for 10 minutes.
4. Heat the olive oil in a pan and fry the onion strips until they get dark
brown.
5. Put the lentils back on fire. Rinse the rice in a colander filter and add
to the lentils.
6. Cover the pot and cook on low fire until the water is absorbed
7. Turn off the fire and add the fried onions, salt and cummin; mix it and let the mixture sit for 15 minutes, and your Majadra is ready.
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