M'judra (Lentils and Rice)

M'judra (Lentils and Rice)

Contributed by : Amherstburg Food and Fellowship Mission

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Middle Eastern Recipes : Side Dishes

This hearty, humble dish is known as the "poor man's meal" in Lebanon - and it's packed with flavour, history, and love. Made from just three ingredients - rice, lentils, and onions - M'judra is both affordable and nourishing.

Caron, Maggie, and Eve chose this dish because it reflects the core of their family's values - cooking should be healthy, easy, and accessible. "At the Mission, we want to share recipes that people will actually cook," Caron explains. M'judra has fed generations in their family, and now, it continues that tradition at the Mission table.

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Recipe Servings

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Ingredients for
M'judra (Lentils And Rice)

2 - 19oz cans of lentils
1 cup Rice (long grain, parboiled is best)
3 large onions, slivered
8 tbsp olive oil
1 1/2 tsps salt
1/2 tsp black pepper
2 cups water

How to Make
M'judra (Lentils And Rice)

In a frying pan, saute the onions in the oil on medium heat until they turn deep brown.
Set aside half the onions for garnish and liquify the other half in a food processor, adding 2 tsps of water.
Stir the rice, liquified onions, lentils, salt, pepper and 2 cups of water into a pot.
Taste and adjust for salt.
Let the liquid boil, cover and simmer until all the liquid is gone.
Remove from heat immediately.
To serve, fluff the rice with a fork and spoon into a platter.
Garnish with the other half of the sautéed onions. Serve hot.