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This is a Lebanese porridge of rice and lentils…like a very thick lentil soup, with the flavor of carmelized onions. Very good on cold winter days.
Lebanese Porridge (PDF)
Ingredients:
- 1 cup lentils
- 4 cups water
- 1 cup rice
- 2 large onions, chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Rinse the lentils. Bring them to boil in the water, and then simmer for about 25 minutes.
- Fry the onions in the olive oil, until onions are translucent. Reserve some cooked onions as garnish.
- Add the onions, rice, salt and pepper to the lentils, and simmer for about an hour, until rice and lentils are tender. You may have to add a cup or two more of water. Serve warm in a big bowl, garnished on top with reserved onions.
- Serve with tossed salad and Arabic flat bread.
Yield: 4 servings
Recipe courtesy of Cathy Camper
2 Comments
The real flavor, according to my Lebanese sister in law, is when you slowly fry the onions until they are almost blackened, not burnt, but really,really brown and then add it to the top of the mjudderah. Don’t be afraid of browning them beyond your comfort zone. The flavor is great and it is more originally Arabic.
This is good, wholesome food!
I make mine with 1/2 as much rice as lentils. Make sure to watch the liquid so that it doesn’t become too dry. The real flavor comes when you add about 1/2 teaspoon ground cumin at the end. Fabulous!
Robin Wedewer
National Gardening Examiner
Examiner.com