Majudarrah – Lebanese Lentils and Rice


  • 1 cup lentils
  • 1 cup white or brown rice
  • 2 medium to large onions
  • olive oil
  • salt to taste
  • vegan yoghurt for garnish
  • 4 cups water (slightly less if pressure cooking)


A very simple but very delicious dish. The key is in the onions: peel and slice or dice them, then fry them slowly in some olive oil until they are golden brown. They will shrink considerably, so always start with more than you think you need. If you’re using white rice, add the lentils, water and salt; cook 15 minutes, then add the rice, cover the pot and finish cooking. If you’re using brown rice, add it to the pot at the same time as the lentils. (Obviously, you can cook it much quicker if you use a pressure cooker–the brown rice version takes only 15 minutes once everything is in the pot. Just be sure to reduce the amount of water by 1/4 or 1/ 2 cup, since very little will evaporate.) When it’s cooked, stir to mix in the onions (they’ll all be on the top) and serve with vegan yoghurt. Yum!

Serves: 4-6

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