Mejadra recipe
In partnership with British Heart Foundation
Mejadra is a fragrant pilaf-style dish popular in the eastern Mediterranean and Middle East, made with lentils, spices and fried onions.
See method- Serves 4
- Takes 55 mins
- 395 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 125g dried green lentils, rinsed in cold water
- 200g easy-cook brown rice, rinsed in cold water
- 3 tbsp vegetable oil
- 2 onions, thinly sliced
- 1 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp turmeric
- 1 tsp allspice
- 1 tsp ground cinnamon
- 10g fresh coriander, leaves chopped
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Shop ingredientsEach serving contains
- Energy
- 1665kJ 395.0kcal
- Fat
- 13g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 62.4gProtein 12.8gFibre 7.1g
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Method
- Bring a large pan of water to the boil and add the lentils. Simmer for 25-40 mins, adding the rice after 15 mins, until both are cooked through (the rice should still have some bite to it). Drain well.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins until crisp and golden brown. Remove ½ of the onions from the pan and set aside. Add the spices to the pan with the remaining onions and cook for 2-3 mins until fragrant. Season.
- Stir the spiced onions into the drained rice and lentils, cover with a tight-fitting lid and leave to stem for 10 mins. Scatter with the reserved onion and the chopped coriander to serve.
- Tip: Save time by using a 390g tin of cooked green lentils instead of dried. Cook the rice to pack instructions, then stir them through.
- See more Vegan recipes
