Recipe | Vege
Majadrah - Lentils, Rice and Onions

Back in the late eighties I was living in North Sydney. Most days I'd go down to the local Lebanese takeaway booth and buy a felafel roll. Very yum it was too. Not surprisingly after a couple of years of this I became friendly with the owner. One day, instead of my normal felafel roll, he offered me some of his own lunch ... it was a lentil and rice dish topped with caramelised onions. I loved it. It was only years latter that I discovered it is called Majadrah and that I began to make it for myself. It is a hit with both Galit and Dana.

250 grams large green or brown lentils, rinsed
1 litre water

  • Bring to the boil in a covered pot
  • Reduce the heat and simmer for 20 minutes (don't salt them yet - it'll keep them hard)

6 tablespoons extra-virgin olive oil
800 grams onions (about 4 large ones), cut in half and sliced

  • Fry the onions in a large pan over a low heat for about 20 minutes.
  • Remove half to add to the lentils.
  • Turn up the heat to medium/high and fry the remaining onions until almost caramelised.
  • Use as garnish

salt and pepper
250 grams long-grain rice

  • Add the rice and half the onions to the lentils.
  • Cook, covered, for another 20 minutes
  • Service on a large dish garnished with the caramelised onion