Mejadra, Rice With Lentils

1. 1

   Cook the lentils in water until they soften, about 30 minutes. Drain and set aside.

2. 2

   Heat the olive oil in a saucepan and fry the onions until golden. Add the lentils and season with cumin, salt, and pepper. Add the rice and stir-fry for a minute or two until the rice grains turn opaque.

3. 3

   Add 3 cups boiling water, bring to a boil, lower the heat, cover and cook for 20 minutes. Turn off the heat, fluff with a fork, cover, and let rest for 10 minutes before serving.

4. 4

   Before serving, fry the onion rings in oil until brown and crisp and arrange over the mejadra.

* Per serving · 4 servings · Values may vary.

No additional tips available.