Mejadra - Lentil's rice with caramelized onions

Beans are my favorite non-animal source of protein. They are super nutritious, tasty, and easy to cook. Of all beans, lentils are the quickest to prepare because they do not require soaking prior to cooking (Yes, I tend not to use canned beans). Because they are extremely rich in protein, the only thing you need to add to a meal with lentils (or other beans, for this matter) is either some carbohydrates or anything at all.

The following recipe is for one of the most popular dishes in the middle east: the addictively delicious mejadra. This dish is versatile enough to work as both a warm and as a cold meal. The blend of spices is beautiful and it brings a whole new level of flavors to the dish. You really have to try it. 

For about 6 servings, you are going to need:


1and 1/4 cups brown or green lentils

4 medium onions thinly sliced

3 tablespoons all purpose flour

1 cup of sunflower oil

2 teaspoons of cumin seeds

1 and 1/2 tablespoons of coriander seeds

1 cup of basmati rice

2 tablespoons of olive oil

1/2 teaspoon of ground turmeric

1 and 1/2 teaspoon of ground allspice

1 and 1/2 teaspoon of ground cinnamon

1 teaspoon of sugar

1 and 1/2 cups of water

Salt and freshly ground balck pepper

Place the lentils into a small saucepan, fill it with platy of water, and bring to boil. Cook for about 15 minutes al dente. Drain and set aside.

While heating the oil in a large sauce pan, sprinkle the onions with the flour and 1 teaspoon of salt, mixing everything well. When the oil is hot, reduce the heat to medium high, and add one-third of the onions. Fry for 5 to 7 minutes, stirring occasionally, until the onions turn golden brown in color. Make sure the oil is not too hot or the onions will burn rapidly. Transfer the fried onions to a paper lined plate and sprinkle with a bit more salt. Repeat for the remaining onions.

Wipe the saucepan in which you fried the onions clean. Add the cumin and the coriander seeds, and place over medium heat for a minute or two to fast the seeds. Add the rice, olive oil, remaining spices, sugar, 1/2 teaspoon of salt, and a generous pinch of black pepper. Stir and add the cooked lentils and the water. Bring to a boil, cover, and simmer over very low heat for 15 minutes.

Remove from the heat and set aside for another 10 minutes. Finally, add half of the fried onions to the rice and lentils and stir gently with a fork. Serve, topped with the remaining fried onions.

(This recipe was taken from the cookbook Jerusalem: an inspiringly, beautiful pile of deliciousness).

This is the perfect meal. It can satisfy you both in the Winter and in the Summer; it is easy to make and practical to carry to work. On top of everything, it is delicious! Could we ask for more?

Happy cooking and bon appétit!