Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

As a child in Syria, Sal Tompkins loved this meatless pilaf she calls mjadara. Petite French green lentils (also called Le Puy) keep their shape better than brown ones.Prep and cook time: About 45 minutes

Sal Tompkins, Pleasanton, CA
This Story Originally Appeared On sunset.com

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Credit: Christina Schmidhofer

Recipe Summary test

total:
45 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

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  • Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

  • Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce.

Nutrition Facts

320 calories; calories from fat 28%; protein 13g; fat 10g; saturated fat 1.7g; carbohydrates 45g; fiber 4.9g; sodium 517mg; cholesterol 2.3mg.
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