If you’ve never tried Middle Eastern Lentil and Rice (Mejadra) Recipe before, you’re in for a hearty, flavorful journey. This classic dish beautifully balances earthy lentils, fluffy rice, and the warm, aromatic spices that are the soul of Middle Eastern cooking. With caramelized onions adding a touch of sweetness and texture, this recipe is not just nourishing but incredibly comforting, perfect for any occasion. Whether you’re a seasoned cook or trying something new, Mejadra brings a burst of culture and taste right to your kitchen.
Ingredients You’ll Need
What makes this Middle Eastern Lentil and Rice (Mejadra) Recipe so special is how such simple, everyday ingredients come together to create a symphony of flavors and textures. Each component plays a unique role, from the spices that bring warmth and aroma to the lentils and rice that provide heartiness and comfort.
- 2 tbsp olive oil: Adds a rich, fruity base to sauté spices and onions for a depth of flavor.
- 2 tsp cumin seeds (or 1 tsp ground cumin): Brings a nutty warmth essential for authentic Mejadra.
- 1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander): Offers a citrusy undertone that brightens the dish.
- 1 cup basmati or long grain rice (uncooked): The fluffy foundation that perfectly soaks up all the spices and lentils.
- 1 1/4 cup / 315 ml water: Just the right amount to cook the rice till tender and fluffy.
- 400g / 14 oz canned brown lentils, drained: Adds protein and a lovely earthy flavor with a creamy texture.
- 1/2 tsp ground turmeric: Infuses a subtle warmth and a beautiful golden color.
- 1 1/2 tsp ground cinnamon: Provides sweet-spicy notes that complement the savory elements.
- 1 tsp sugar: Balances the spices and onion’s caramelized sweetness perfectly.
- 1 tsp salt: Enhances all of the natural flavors in the dish.
- Black pepper: Adds a gentle kick without overpowering the delicate spices.
- 3 large or 4 small onions, very finely sliced: Caramelized to golden perfection, they are the star garnish bringing sweet crunch.
- 1 cup / 250 ml vegetable or sunflower oil: Used for frying the onions to deep, rich caramelization.
- Salt (for onions): Helps draw out moisture and enhances the onion’s natural sweetness.
How to Make Middle Eastern Lentil and Rice (Mejadra) Recipe
Step 1: Prepare the Spices and Rice
Start by gently toasting the cumin and coriander seeds in olive oil over medium heat until they release their aromatic scent—this step unlocks an incredible depth of flavor. If using ground spices, simply stir them into the oil until fragrant. Rinse the rice in cold water until the water runs clear to remove excess starch, ensuring each grain stays fluffy and separate after cooking.
Step 2: Cook the Rice and Lentils
Add the rinsed rice to the toasted spices and stir for a minute so the rice grains get kissed by the warm spice oil. Pour in the water, then add the drained brown lentils, turmeric, cinnamon, sugar, salt, and a pinch of black pepper. Bring everything to a boil, then reduce to low, cover tightly, and let it simmer for about 15 minutes or until the rice is tender and all the water has been absorbed. This step creates the beautifully harmonious base of Mejadra, where every grain and lentil is perfectly cooked and imbued with comforting spice.
Step 3: Caramelize the Onions
While the rice and lentils cook, heat the vegetable or sunflower oil in a large pan and slowly fry the thinly sliced onions over medium-low heat. Stir frequently and add a pinch of salt to help draw out moisture. This process takes about 20 to 30 minutes, but don’t rush it—patience is key to getting those onions golden brown, sweet, and tender, which is essential for the authentic flavor and texture finish of Mejadra.
Step 4: Combine and Serve
Once your rice and lentils are done cooking and the onions are beautifully caramelized, gently fold half of the onions into the rice mixture for added flavor throughout. Reserve the rest for topping, creating a gorgeous contrast of textures. Fluff everything gently with a fork and adjust the seasoning if needed. Your Middle Eastern Lentil and Rice (Mejadra) Recipe is now ready for the table!
How to Serve Middle Eastern Lentil and Rice (Mejadra) Recipe
Garnishes
Caramelized onions are a must-have garnish for this dish, adding both sweetness and a satisfyingly soft yet crisp texture. For an extra touch, sprinkle some toasted pine nuts or chopped fresh parsley on top to brighten the presentation and add a subtle crunch and color contrast.
Side Dishes
Mejadra pairs beautifully with simple, fresh sides like crisp cucumber and tomato salad dressed with lemon juice and olive oil, or a cooling dollop of plain yogurt. It also works wonderfully alongside roasted vegetables or warm pita bread to scoop up every delicious bite.
Creative Ways to Present
Turn your Mejadra into a centerpiece by serving it in a large, rustic bowl with the caramelized onions heaped on top for dramatic effect. Alternatively, layer it with sautéed greens or fresh herbs for a vibrant one-pot meal. For a festive occasion, try shaping it into a dome using a bowl and inverting it onto a platter before garnishing—presentation will wow your guests!
Make Ahead and Storage
Storing Leftovers
Let your Middle Eastern Lentil and Rice (Mejadra) Recipe cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to four days, making it a perfect option for meal prep or a quick, nourishing lunch.
Freezing
You can freeze Mejadra in portion-sized containers for up to three months. Just thaw overnight in the fridge before reheating. The texture might be a bit softer the next day, but the flavors remain wonderfully intact.
Reheating
Reheat gently on the stove over low heat with a splash of water to prevent drying out, stirring occasionally until warmed through. Alternatively, use a microwave with intermittent stirring to evenly heat your leftover Middle Eastern Lentil and Rice (Mejadra) Recipe without losing any of its comforting texture.
FAQs
Can I use dried lentils instead of canned?
Absolutely! If using dried lentils, rinse and soak them beforehand, then cook until tender before mixing into the rice. This does add preparation time, but it lets you control the texture more precisely.
Is basmati rice essential for this recipe?
Basmati rice is preferred for its long grains and fluffy texture, which complements the lentils perfectly. However, long grain rice can also work if that’s what you have on hand.
Can I make Mejadra vegan?
Yes! This recipe is naturally vegan as it uses no animal products. Just ensure your oil choices align with your dietary preferences.
How spicy is Middle Eastern Lentil and Rice (Mejadra) Recipe?
Mejadra leans towards warm and fragrant spices rather than heat. You can adjust black pepper levels or add a pinch of chili if you prefer some kick, but traditionally, it’s mild and aromatic.
What can I substitute for vegetable oil in caramelizing onions?
Olive oil is a great alternative and will add a fruity richness to the onions. Just use medium heat to avoid burning since olive oil has a lower smoke point.
Final Thoughts
Now that you know how to create this comforting, aromatic Middle Eastern Lentil and Rice (Mejadra) Recipe, I truly hope you give it a try soon. Its simple ingredients and straightforward steps reward you with layers of flavor that feel like a warm hug on a plate. Whether for a cozy meal at home or to impress friends with authentic Middle Eastern cuisine, Mejadra is a true kitchen treasure worth savoring.
Print
Middle Eastern Lentil and Rice (Mejadra) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Mejadra is a traditional Middle Eastern rice dish featuring fragrant basmati rice combined with brown lentils and a blend of aromatic spices like cumin, coriander, turmeric, and cinnamon. It’s topped with crispy caramelized onions, offering a perfect balance of savory and sweet flavors. This recipe is quick and easy to prepare, making it ideal for a flavorful weeknight meal or a satisfying side dish.
Ingredients
Spices and Rice
- 2 tbsp olive oil
- 2 tsp cumin seeds (or 1 tsp ground cumin)
- 1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
- 1 cup basmati or long grain rice, uncooked
- 1 1/4 cup (315 ml) water
- 1/2 tsp ground turmeric
- 1 1/2 tsp ground cinnamon
- 1 tsp sugar
- 1 tsp salt
- Black pepper, to taste
Lentils
- 400g (14 oz) canned brown lentils, drained (1 can)
Caramelized Onions
- 3 large or 4 small onions, very finely sliced
- 1 cup (250 ml) vegetable or sunflower oil
- Salt, to taste
Instructions
- Prepare the Spices: Heat olive oil in a pan over medium heat. Add the cumin seeds and coriander seeds, and toast them until fragrant, about 1-2 minutes. If using ground spices instead, add them later with the other ground spices.
- Cook the Rice and Lentils: Add the basmati rice to the pan and stir to coat with the oil and spices. Pour in the water along with the turmeric, cinnamon, sugar, salt, black pepper, and drained lentils. Bring the mixture to a boil, then reduce heat to low, cover the pan and simmer for about 15 minutes until the rice is tender and the water is absorbed.
- Prepare the Caramelized Onions: While the rice cooks, heat the vegetable or sunflower oil in a separate pan over medium heat. Add the finely sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions become deeply golden and crispy, about 15-20 minutes. Avoid burning by adjusting the heat as needed.
- Combine and Serve: Once the rice and lentils are cooked, fluff them gently with a fork. Transfer to a serving dish and top generously with the crispy caramelized onions. Serve warm as a main dish or side.
Notes
- Using canned brown lentils saves time; if using dried lentils, soak and cook them separately beforehand.
- If you prefer, you can use ground cumin and coriander instead of whole seeds; add these along with turmeric and cinnamon.
- The water amount may vary slightly depending on the rice type; adjust as needed for perfectly cooked rice.
- Caramelizing onions requires patience but adds a signature sweet, savory depth to the dish.
- This dish pairs well with yogurt or a fresh cucumber salad.
