Mjaddra (also Mjadra, Mjeddrah, Mjedrah) is a stout lentil and rice stew, a Lebanese staple.

Ingredients

• ½ cup brown lentils, soaked an hour or more
• ½ cup long grain brown rice, rinsed
• 3 cups water
• ½ cup onion, sliced
• ½ teaspoon whole or ground cumin
• 2 tablespoons olive oil
• Salt and pepper to taste

Procedure

1. Pick over the lentils to remove any stones.
2. Sauté the onion and any other vegetables in the olive oil for a minute or two. Optionally, sauté the rice for a short time but do not let it burn.
3. Add the water and other ingredients, bring to a boil, and simmer, covered, for 40 minutes to an hour. You will have to check it occasionally and add water - the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.