M'jadarah (Lentils and Rice)Submitted by: DIRNDL
IntroductionA recipe from my mother-in-law who lives in Bethlehem; best served with Jerusalem salad A recipe from my mother-in-law who lives in Bethlehem; best served with Jerusalem salad
2 cups brown lentils
1 cup jasmine rice
1/2 cup olive oil
1 cup bird's nest pasta, broken
3 cups water (use the water from boiling the lentils)
In the meantime, fry rice, oil and pasta in a separate pot until pasta is golden. Then add the lentils and 3 cups water from the lentils to the rice mixture. Stir and season to taste with salt, pepper and cumin. Once it tastes right and the water is boiling, put on low heat and cover. (Make sure the water just covers the rice when you cover it, which may mean adding more water after adding the spices).
While rice is cooking, chop onion and fry in olive oil. Place fried onion on top of M'jadarah when it is finished.
Makes about 16 1/2 cup servings.
Serve with an Arabic salad, such as the Jerusalem salad, so that each bite is half salad and half M'jadarah.
Number of Servings: 16
Recipe submitted by SparkPeople user DIRNDL.