Lentil Poridge (Mjaddara) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A delicious lentil dish that will become your go-to option for an easy high protein high fiber meal. Traditionally, it is served with a uber-simple cabbage salad and turnip pickles. I will be posting - after mastering - the recipes for other lentil varieties (small, medium and large black lentils). Enjoy! Ingredients:
1 medium onion |
3 tablespoons extra virgin olive oil |
2 cups orange lentils |
1/2 cup white rice |
5 cups water |
2 teaspoons salt |
1 teaspoon ground cumin |
Directions:
1. Soak the white rice in warm water - set aside.
2. Clean the yellow/orange lentils and wash (in a sieve) - set aside.
3. Finely dice the onion.
4. On low heat, warm the olive oil in a medium non-stick pot and add the onions.
5. In 15 minutes the onions will wilt.
6. Drain the washed lentils and add to the pot.
7. Add the 5 cups of water.
8. Raise to medium heat and bring to a boil.
9. Drain the rice and add to the pot.
10. Add the salt and cumin.
11. Stir with a wooden spoon (as you would stir porridge).
12. Turn the heat down to low and cover the pot.
13. Check back in 25 minutes (aiming for porridge texture).
14. Remover off the stove and pour in a serving dish.
15. Let it set for 10 minutes.
16. Usually served cold with the green cabbage salad and turnip pickles on the side.
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