Mejadra: Lentils & Rice - Yotam Ottolenghi's Recipe from 'Jerusalem' | Fresh P

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Caraway seeds can provide a similar flavor profile at a lower cost.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Dried beans can be more affordable and nutritious.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is often less expensive and cooks quickly.

Rinse lentils and place them in a pot with an inch of water; cook for 12-15 minutes until firm tender.

Rinse basmati rice thoroughly to remove excess starch.

Slice onions and mix with salt and chickpea flour to coat.

Heat sunflower oil in a pan and fry onions in batches until brown, about 5-7 minutes per batch.

Reserve 1 1/2 cups of lentil water after draining lentils.

Toast cumin and coriander seeds in the pan for about a minute.

Add rice, olive oil, and the rest of the spices to the pan; sauté for a couple of minutes.

Add reserved lentil water to the rice mixture and bring to a boil.

Cover with a lid and reduce heat to low; steam for 15 minutes.

After 15 minutes, cover the lid with a towel and let it sit for an additional 10 minutes.

Gently fold half of the fried onions into the rice mixture and reserve the rest for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary