Megadarra, Esau'S Dish, Or Lentils With Rice – a delicious recipe with butter, green lentils, water, rice, ground cumin, ground allspice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat half the butter or oil (2tbsp) in a large, heavy pan, then add the lentils and stir over a medium heat for a couple of minutes.
2
Add the water, bring to the boil, then reduce the heat and simmer for 15 minutes.
3
Add the rice, cumin and allspice, then return to the boil and mix well.
4
Reduce the heat and simmer until the lentils and rice are tender and all the liquid has been absorbed (probably about 15-20 minutes). Keep an eye on it - depending on the type of rice and lentils you use, you may need to add more water. When cooked, season to taste with salt and pepper.
5
Meanwhile, heat the remaining butter or oil in a small frying pan, and fry the sliced onions until they are dark golden in colour, adding the garlic towards the end of the cooking.
6
When ready to serve, mix about three-quarters of the fried onion into the rice and lentil mixture, then transfer the mixture into a large serving dish. Pour the yoghurt on top, and garnish with the remaining fried onion. Serve immediately.
460
kcal
Calories
16
g
Fat
69
g
Carbs
11
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 11 ingredients. The key ingredients include: 4 tablespoons butter or 4 tablespoons olive oil, 8 ounces green lentils (225g) or 8 ounces brown lentils, washed (225g), 1 1/4 pints water (725ml), 8 ounces rice, washed (225g), and more.
Yes, Megadarra, Esau'S Dish, Or Lentils With Rice 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.
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