Mejadra - Middle-Eastern Fragrant Rice with Lentils
With onion, roasted cherry tomatoes and yoghurt
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Basmati rice
½ pack
Lentils
(May be present Gluten)
¼ piece
[Persian] cucumber
50 g
Organic full-fat yogurt
(Contains Milk)
½ sachet(s)
Ground cumin
1 teaspoon
Ground turmeric
½ piece
Bay leaf
125 g
Red cherry tomatoes
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
1 piece
Garlic
¼ piece
Lemon
½ sachet(s)
Hello Harissa
½ piece
Onion
20 g
Onion chutney
¾ teaspoon
Ground cinnamon
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
½ piece
Low sodium vegetable stock cube
250 milliliters
Water
Nutrition Values
Utensils
Cooking Steps
- Heat the oven to 200°C..
- Boil the water in a pot or saucepan (see pantry for amount). Add the rice, bay leaf, cumin, cinnamon, turmeric and crumble in the stock cube.
- Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Crush or mince the garlic.
- Divide the tomatoes on a parchment-lined baking sheet and add a drizzle of olive oil, balsamic vinegar, harissa, honey and half the garlic.
- Toss to coat all the tomatoes. Season with salt and pepper. Roast in the oven for 10 - 15 minutes.
- Chop the onion into half rings.
- Heat a drizzle of olive oil in a frying pan. Fry the onion over medium-high heat for 4 - 5 minutes or until soft. Add the onion chutney at the last minute; season with salt and pepper. Remove from the pan and set aside.
- In the meantime, drain and rinse the lentils. When the rice is done, transfer to the rice and mix everything together.
- Cut the cucumber into small cubes and chop the mint and parsley.
- Cut half of the lemon into wedges, and juice the rest into a small bowl.
- In a small bowl, combine the lemon juice with the yoghurt, the rest of the garlic, and half of the herbs. Season with salt and pepper.
- Serve the rice and lentils on deep plates, top with the onions and roasted tomatoes.
- Garnish with the cucumber salad and the rest of the fresh herbs.
- Serve with the lemon wedges.
Did you know...tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!