Lentils and Rice (Mjeddrah)

Ingredients

• 100 gLentil
• 90 gRice
• 80 gOnion
• 30 gCarrot
• 20 gCelery
• 30 mlOlive oil
• 720 mlWater
• 0.5 tspCumin
• 1 pcsGarlic
• 1 pcsChili pepper
• 0.5 pcsCinnamon
• 3 pcsCardamom
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Pick over the lentils to remove any stones; soak at least 1 hour if desired.
   • Rinse the rice under cold water until the water runs clear.
2. 2

   Sauté

   • Heat the olive oil in a pot over medium heat.
   • Sauté the sliced onion (and optional carrot and celery) for 1–2 minutes, until softened but not browned.
3. 3

   Toast the rice (optional)

   • If you like, briefly toast the rice in the pot for a minute, taking care not to burn it.
4. 4

   Cooking

   • Add lentils, rice, water and spices (cumin, garlic, dried chili, cinnamon stick half, cardamom pods) to the pot.
   • Bring to a boil, cover, then simmer on low for 40–60 minutes. Check occasionally and add water if needed. It's done when both rice and lentils are tender but there is still a little liquid left (not soupy).
5. 5

   Season

   • Season with salt and pepper to taste and let rest briefly before serving.