Lebanese Mjderah Recipe

Name: Lebanese Mjderah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 1 cup lentils rinsed; 1 cup rice uncooked; 1 medium onions cut into julienne strips; 1/4 cup olive oil; 1 x salt and black pepper; 1 x scallions, spring or green onions to garnish; 1 x yogurt; 1 x cucumbers peeled, seeded; 1 x garlic minced, diced; 1 x mint leaves dried; 1 x pita bread

Servings: persons

8 cups water
1 cup lentils rinsed
1 cup rice uncooked
1 medium onions cut into julienne strips
1/4 cup olive oil
1 x salt and black pepper
1 x scallions, spring or green onions to garnish
1 x yogurt
1 x cucumbers peeled, seeded
1 x garlic minced, diced
1 x mint leaves dried
1 x pita bread

1
Add the water to the lentils and boil for 10 minutes.
2
Add the rice and boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then stir occasionally.
3
Saute strips of onion in olive oil and add to rice and lentils.
4
Salt and pepper to taste and simmer an additional 5 minutes.
5
Garnish with green onions and serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint.
6
Accompany with pita bread.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups water, 1 cup lentils rinsed, 1 cup rice uncooked, 1 medium onions cut into julienne strips, and more.

Yes, Lebanese Mjderah falls under the General 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.

Lebanese Mjderah

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