Mejadra is a tasty quick one-pot spiced lentil and rice recipe that is ready in 30 minutes. I have taken inspiration from the recipe from Ottolenghi's Jerusalem cookbook.
I swapped out the onions for leaks as that's what I had on hand at the time and have included spices that I had readily available too. A delicately spiced, comforting meal perfect for any vegetarian or vegan friends. This recipe serves 4 or you could serve this as a side for any meat lovers. I love serving this with a leafed salad topped with my oven-roasted carrots, sliced cucumber, crumbled feta cheese and a sprinkling of pistachio nuts or pumpkin seeds.
- 400g sliced leeks or sliced onion fried
- 400g can of green or brown lentils (rinsed and drained)
- 1-2 tbsp sunflower oil (or similar)
- 2 tsp ground cumin powder
- 2 tsp ground coriander powder
- 1/2 tsp ground turmeric
- 1 tsp ground all spice
- 1 tsp ground cinnamon
- 1 tsp sugar
- 200g basmati rice
- 350ml boiled water (increase to 450ml if using brown rice)
- salt + pepper to taste
- In a large lidded fry pan, fry the sliced leeks or onions until soft in .
- Add all the spices and sugar and another splash of oil and fry for 2-5 mins.
- Add rice, boiled water and drained green or brown lentils, gently simmer for 15 mins with the lid on.
- Once cooked, remove the fry pan from the heat and place a clean tea towel over the fry pan and place the lid back on and let this steam for an extra 10 mins.
- Serve with a salad or meat if preferred.