M'jadra

Lentils & rice with crispy onion & pickles

M'jadra

Lentils & rice with crispy onion & pickles
Method
Serves 4

Using a medium sized pot bring 4 cups of water to the boil and add lentils. Boil for 5 minutes and tip out water. Add 1 1⁄2-2 cups of water to pot and add the partially boiled lentils again.

Add rice and bring to a simmer.

In a separate fry pan add 1⁄4 cup olive oil and diced onion. Fry until light brown.

When the water in the pot has almost completely reduced, add the cooked onions and olive oil. Stir and add salt. Allow water to evaporate, leaving a moist mix.

In a separate frying pan add 1⁄4 cup olive oil and fry off finely sliced onion. Fry to a dark gold brown to bring out sweetness of the onion. Place cooked onions on paper towel to drain excess oil.

To Serve

Pile the lentil mixture into a deep plate and decorate with golden fried onion slices. Serve with either pickled cabbage or radish.


Chef’s Tip: This is best served with pickled vegetables such as red cabbage, turnips and radish – use 1/3 quality white vinegar to 2/3 water and salt (to taste) for an easy pickling recipe.

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