Mjeddrah (Lebanese Lentil Rice) Recipe

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Mjeddrah (Lebanese Lentil Rice)
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Ingredients:

Directions:

  1. Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
  2. In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
  3. Stir in water and lentils. Cover and cook on high 6-8 hours.
  4. When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.7 Kcal (1259 kJ)
Calories from fat 63.2 Kcal
% Daily Value*
Total Fat 7.02g 11%
Sodium 23.58mg 1%
Potassium 551mg 12%
Total Carbs 47.36g 16%
Sugars 3.19g 13%
Dietary Fiber 14.29g 57%
Protein 12.24g 24%
Vitamin C 10.8mg 18%
Vitamin A 0.1mg 4%
Iron 3.6mg 20%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 124.61 Kcal (522 kJ)
Calories from fat 26.19 Kcal
% Daily Value*
Total Fat 2.91g 11%
Sodium 9.77mg 1%
Potassium 228.33mg 12%
Total Carbs 19.62g 16%
Sugars 1.32g 13%
Dietary Fiber 5.92g 57%
Protein 5.07g 24%
Vitamin C 4.5mg 18%
Iron 1.5mg 20%
Calcium 21.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • high fiber

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