Majadrah – Lentils, Rice and Onions

Back in the late eighties I was living in North Sydney. Most days I’d go down to the local Lebanese takeaway booth and buy a felafel roll. Very yum it was too. Not surprisingly after a couple of years of this I became friendly with the owner. One day, instead of my normal felafel roll, he offered me some of his own lunch … it was a lentil and rice dish topped with caramelised onions. I loved it. It was only years latter that I discovered it is called Majadrah. I began to make it for myself. It is a hit with both Galit and our 3 year old daughter.

Majadrah - Lentils, Rice and Onions
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  1. 250 grams large green or brown lentils, rinsed
  2. 1 litre water
  3. 6 tablespoons extra-virgin olive oil
  4. 800 grams onions (about 4 large ones), cut in half and sliced
  5. salt and pepper
  6. 250 grams long-grain rice
  1. Bring lentils and water to the boil in a covered pot
  2. Reduce the heat and simmer for 20 minutes (don't salt them yet - it'll keep them hard)
  3. Fry the onions in oil in a large pan over a low heat for about 20 minutes.
  4. Remove half to add to the lentils.
  5. Turn up the heat to medium/high and fry the remaining onions until almost caramelised.
  6. Use as garnish
  7. Add the rice and half the onions to the lentils.
  8. Cook, covered, for another 20 minutes
  9. Service on a large dish garnished with the caramelised onion
Balagan Recipes

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