Lentil Poridge (Mjaddara)
A Lebanese snack of lentils and white rice, seasoned with cumin and simmered on the stove. It comes to the table with green cabbage salad and turnip pickles.
40 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
Soak the white rice in warm water - set aside. Clean the yellow/orange lentils and wash (in a sieve) - set aside.
- 2
Finely dice the onion. On low heat, warm the olive oil in a medium non-stick pot and add the onions.
- 3
In 15 minutes the onions will wilt. Drain the washed lentils and add to the pot. Add the 5 cups of water.
- 4
Raise to medium heat and bring to a boil. Drain the rice and add to the pot. Add the salt and cumin.
- 5
Stir with a wooden spoon (as you would stir porridge). Turn the heat down to low and cover the pot.
- 6
Check back in 25 minutes (aiming for porridge texture). Remover off the stove and pour in a serving dish.
- 7
Let it set for 10 minutes. Usually served cold with the green cabbage salad and turnip pickles on the side.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
