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Mejadra Style Lentils & Rice

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Mejadra Style Lentils & Rice
Basmati lentils Main Course Mejadra Middle Eastern Pulses Quick Dinner Rice Vegetarian

by India Matthews January 29, 2026

A fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.

Mejadra is a classic Middle Eastern comfort food. India Matthews' version combines our tender whole British-grown lentils with spiced basmati rice, elevated by the crunch of golden fried onions and a bright, citrusy garlic yoghurt sauce.

Ingredients

  • 2 Red Onions, thinly sliced
  • 125g Green or Brown Lentils
  • 2 tbsp Cumin Seeds
  • 100g Basmati Rice
  • 1 tbsp Olive Oil (plus extra for onions)
  • 1 tsp Turmeric
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • 1 tsp Honey
  • 35g Raisins or Dates (optional)
  • 175ml Water
  • Large handful Fresh Herbs (Parsley, Coriander or Mint)

For the garlic yoghurt:

  • 75g Yoghurt
  • Juice of ½ Lemon
  • 1 Garlic Clove, grated or finely chopped
  • 1 tbsp Olive Oil
  • Salt and Pepper

Method

  1. Heat a generous glug of olive oil in a medium-sized pan over medium-high heat. Fry the sliced onions for 7 minutes until golden and crispy, then set aside on a paper towel.
  2. Meanwhile, boil the lentils in a saucepan of water for 12-15 minutes until softened but still with a bite. Drain and set aside.
  3. Return the saucepan to the heat and toast the cumin seeds for a few minutes until fragrant.
  4. Add the rice, 1 tbsp olive oil, turmeric, cinnamon, allspice, honey, salt, and pepper. Stir to coat the rice.
  5. Add the cooked lentils and 175ml water. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Remove from heat and let steam for 10 minutes with the lid slightly ajar.
  7. While steaming, whisk together the yoghurt, lemon juice, garlic, olive oil, salt, and pepper in a small bowl.
  8. Fluff the rice with a fork and stir in the raisins (if using), half the fried onions, and half the herbs.
  9. Transfer to a dish, top with remaining onions and herbs, and serve with the garlic yoghurt.
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