Middle Eastern Soups & curriesdinnerVegetarianPescatarianVeganGluten-freeDairy-freeNo added sugar

Lentils and Rice (Mjeddrah)

Name: Lentils and Rice (Mjeddrah)
Yield: 3 servings
Cuisine: Middle Eastern, Soups & curries
Ingredients: ½ cup brown lentils, soaked an hour or more; ½ cup onion, sliced; A little chopped carrot, celery, etc. (optional); 2 tablespoons olive oil; ½ cup long grain brown rice, rinsed; 3 cups water; ½ teaspoon whole or ground cumin; Minced garlic (optional); Dried chile pepper (optional); ½ cinnamon stick (optional); A few cardamom pods (optional); Salt to taste; Pepper to taste

Mjeddrah is a stout lentil and rice stew, a Lebanese staple.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

An illustration of the kind of dish. There is no photo of this recipe yet.

Ingredients

Makes

½ cup brown lentils, soaked an hour or more
½ cup onion, sliced
A little chopped carrot, celery, etc. (optional)
2 tablespoons olive oil
½ cup long grain brown rice, rinsed
3 cups water
½ teaspoon whole or ground cumin
Minced garlic (optional)
Dried chile pepper (optional)
½ cinnamon stick (optional)
A few cardamom pods (optional)
Salt to taste
Pepper to taste

Ingredients for 3 servings (1 kg) · the original recipe

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.
3
If desired, sauté the rice for a short time, but do not let it burn.
4
Add the rice, water, cumin, garlic, chili pepper, cinnamon, and cardamom to the pot of onions. Bring to a boil, cover, and simmer for 40 minutes to 1 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.
Stovetop
5
Season with salt and pepper.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.