M'jadarah (Lentils and Rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 160.5
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.6 g
View full nutritional breakdown of M'jadarah (Lentils and Rice) calories by ingredient
Introduction
A 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 saladNumber of Servings: 16
Ingredients
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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)
1 onion
salt
pepper
cumin
Directions
Boil lentils in water just until soft. Remove lentils and keep the water they were cooked in boiling.
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.
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.
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