Mama's M'Jedrah (Rice and Lentils)

By • August 11, 2015 0 Comments

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Author Notes: My mom was NOT a cook. She was a hippy (burned her bra at Woodstock, etc.) and rebelled against most things, including her lineage as a Syrian Jew. However when it came to cooking Syrian food, she was a pro.
In Aleppo, where my grandparents are from, M'Jedrah was once thought of as the poor man's dish. Ingredients are affordable, it's simple to prepare and full of fiber and protein. This dish gets better with time so I always make a huge batch to eat leftovers for days.
Faryl Amadeus


Serves eight

  • 1 cup uncooked lentils
  • 5 cups water
  • 2 tablespoons coarse salt
  • 2 cups long grain rice
  • 3 tablespoons butter, chopped
  • 3 medium onions, halved and sliced
  • 1/3 cup oil (I used one part olive and one part vegetable)
  1. Rinse lentils.
  2. In a saucepan, combine lentils and 2 cups water.
  3. Cover, bring to a boil and simmer for 15 minutes.
  4. Add the remaining 3 cups of water and salt and bring to boil again.
  5. Wash and drain rice and add to the lentils. Cover and simmer for 25 minutes.
  6. Once water is absorbed add butter pieces.
  7. In a separate pan, heat oil on high and saute onions until crispy. (About 10-15 minutes)
  8. Serve onions over rice and lentils with yogurt.

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