Heat a generous amount of oil in a large skillet.
Fry the onion circles till browned but not burnt.
take out and place on paper towel.
In the same oil fry the chopped onion to a deep
golden color. Add 2 cups of water to the skillet
and bring to a boil.
Add clean and washed lentils to the skillet and
bring again to a boil. Do not cover. Lower the flame
and leave to cook for about half an hour. Check a
few times on the lentils. You do not want them mushy
or even nearly mushy!
Add the rice and 2 cups of boiling water and the
spices. Do not cover. Bring to a boil. Slightly
reduce the flame but the water should still look
boiling with bubbles. When most of the water has
been absorbed, lower the flame a lot, put a lid on
the pot and cook for another 15 or so mins. Leave
closed for a few minutes prior to serving.
Alternatively, instead of lowering flame as
mentioned above, at this point you can put the
Majadera in a preheated oven at 160 C and leave
for a good few hours. You can make it in the
morning, leave it in the oven and come home for
lunch to a delicious meal. Decorate with the onion
rings.
Serving
Suggestions
Serve as a side dish or as a main dish with Israeli slad. I love putting plain yogurt over it at times!
Originally Submitted
1/18/2013
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