RCI-VG.004.0004.001
Mjeddrah
Cuisine of Lebanon | Vegan cuisine is a stout lentil and rice stew, a Lebanese staple.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- brown lentils½ cupsoaked an hour or more
- long grain brown rice½ cuprinsed
- water3 cups
- onion½ cupsliced
- whole or ground cumin½ teaspoon
- olive oil2 tablespoons
- salt and pepper to taste1 unit
Method
1
Pick over the lentils to remove any stones.
2
Sauté the onion and any other vegetables in the olive oil for a minute or two. Optionally, sauté the rice for a short time but do not let it burn.
3
Add the water and other ingredients, bring to a boil, and simmer, covered, for 40 minutes to an hour. You will have to check it occasionally and add water - the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.