Spiced Rice & Lentils (Mejadra)

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.

In a pot, combine lentils and water; bring to a boil over medium heat.

Reduce heat and simmer lentils until tender, about 20-25 minutes; drain and set aside.

In a large skillet, heat olive oil over medium heat until shimmering.

Add sliced onions and cook until caramelized, about 15-20 minutes, stirring occasionally.

Stir in cumin, coriander, allspice, salt, and pepper; cook for an additional 1-2 minutes until fragrant.

Add rinsed basmati rice and stir to combine.

Pour in the reserved lentils and water; bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes; fluff with a fork.

Garnish with chopped fresh coriander and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary