Lebanese Mjadra - Lentil & Rice Lettuce Cups – a delicious recipe with red lentils, olive oil, onions, long grain rice, vegetable stock, iceburg lettuce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes.
2
Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden.
3
Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy.
4
With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized.
5
Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally.
6
To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired.
7
For vegetarian do not use chicken stock.
617
kcal
Calories
33
g
Fat
55
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup red lentils or 1 cup brown lentils, 1/2 cup olive oil, 2 medium onions, finely sliced, 1 cup long grain rice, and more.
Yes, Lebanese Mjadra - Lentil & Rice Lettuce Cups falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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