Lentils and Rice (Mjeddrah)
Mjeddrah is a Lebanese stew of brown lentils and rice, cooked together in one pot until thick and filling. It asks for very little: an onion, a spoonful of cumin and a few pantry staples. The optional cinnamon stick and cardamom pods give it a warm, faintly sweet backbone. Top it with yogurt stirred with onion and garlic fried until it just catches, and the plain bowl gets a savory edge.
Instructions
Pick through the soaked lentils and remove any stones or debris.
Warm the olive oil in a pot and cook the sliced onion, along with any carrot, celery or other vegetables, for a minute or two.
If you like, toast the rice in the pot for a short while first. Keep an eye on it so it does not burn.
Add the lentils, rice, water, cumin, and any garlic, chile, cinnamon and cardamom you are using. Bring to a boil, cover, and simmer for 40 minutes to 1 hour.
Check the pot now and then and add water as needed. The finished stew should hold some liquid without being very soupy, and it is done when both the rice and the lentils have lost their crunch.
Season with salt and pepper. For a garnish, sprinkle on a little Parmesan, or stir quickly browned onion and garlic into plain yogurt and spoon it over the top.
Real ingredients, clean nutrition.
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