A rice and lentil side



Prep time

15 minutes

Cook time

40 minutes

This filling dish is eaten across the Middle East and consists of rice and lentils. Try serving Mejadra as an accompaniment to meats, fish and salads for a real treat.


3 brown onions, thinly sliced
200g green lentils
200g rice, basmati or long grain, washed
parsley, finely chopped, handful
mint, finely chopped, handful
2 tbsps plain flour
2 tsps cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
1 tsp cinnamon
1 tsp allspice
1 tsp granulated sugar
salt and pepper, to taste
200ml vegetable oil


  1. Place the lentils in a medium pan, cover with water and boil for 10 minutes, then strain and set to one side.
  2. Coat the sliced onion with the flour. Then, add the oil to a pan over a medium high heat. Add the onions, fry until they are a golden brown colour. Remove the onions from the pan, strain off any excess oil and leave to dry on a plate.
  3. Place the rice, lentils spices, sugar and seasoning in a medium sized pan with 350ml of water. Bring this to the boil, then add the lid and cook on a low heat for 20 minutes or until all the water is absorbed and the rice is ready.
  4. Mix in the sliced herbs, add the crispy onions on top, and serve. 

Chef’s tips

Try adding other herbs and spices for a variation in flavour. 


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