Yield 4 Servings
This beautifully fragrant and tasty lentils rice pilaf, Mjedra also known as Lebanese Lentils and Rice, is as delicious as it is simple and wholesome. This humble Lebanese dish is deeply satisfying and soul warming with its earthy spices, tender lentils, and fluffy rice ensuring the entire family will come running to the table, making it an ultimate Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients, and gluten free.
Mjedra (Lentils & Rice) Ingredients:
Cabbage Salad (Malfouf) Ingredients:
*Vegetable Stock: We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you use another brand of vegetable broth, then adjust the water/vegetable broth ratio accordingly.
*Seven Spices: Seven Spices is a Lebanese spice consisting typically of black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom (8 spices). There are a variety of Arabic Seven Spices available with variations. We prefer the Lebanese Seven Spices.
*Small Brown Lentils (Pardina/Spanish Brown): You can substitute any type of lentil for the brown lentil (other than red); however, you will need to adjust the cooking time. Small brown lentils typically cook within 20 to 25 minutes. If left to cook longer than 35 to 40 minutes, they can start to get mushy which is fine if you are making the pureed mjedra, but not, if you are making traditional mjedra. ALSO see the notes on rice as you need to coordinate their tenderness timing with 10 minutes or so. We have found that the Small Brown Lentil works beautifully with this recipe.
*Rice: The beauty of this recipe is you can substitute any type of rice you wish as well. The key is to find the best time to place both the lentils and rice (separately or together) into the pot so they are both tender at the same time, so adjust your times accordingly. If you are using a brown rice, then brown rice typically takes longer to cook than a white or basmati rice. Also, green lentils typically take longer to cook than the small brown lentils. If you are combining green lentils and brown rice, then you can add both the green lentils and brown rice at the same time and cook them with the cover on the pot to ensure they are both done at the same time or at least close to the same time. If you are nervous about the coordination of cooking times, then cook your lentils until tender and add cooked rice near the last 10 minutes or so of the cooking time.
*Sea Salt: You may need to add some sea salt. We added 1 teaspoon (plus) to the Mjedra as we felt the added sea salt improved the flavor. We added 1 teaspoon to the Malfouf salad as we felt it improved the flavor. Feel free to adjust the sea salt according to your diet and taste preferences.
*Malfouf salad: Traditionally, Malfouf salad is made with olive oil. Leaving the olive oil out of the recipe makes the salad garlicky and tart. We loved it this way.
*Nutritional Information: Does not include toppings (Malfouf, cabbage salad)
Cuisine Middle Eastern
Serving Size 1 Serving
Amount Per Serving
% Daily Value
Total Fat 1.3 g
Saturated Fat 0.2 g
Sodium 624.7 mg
Total Carbohydrates 51.9 g
Dietary Fiber 16.6 g
Sugars 3.2 g
Protein 15.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Monkey and Me Kitchen Adventures at https://monkeyandmekitchenadventures.com/mjedra-lebanese-lentil-and-rice/