Rice and Lentils Casserole
Prep. Time
15 minutes
Cook Time
30 minutes
Servings
6-8 plates
Difficulty
Easy
Gluten-Free, Soy-Free
This one is a timeless Middle Eastern classic comfort food that combines the heartiness of lentils with the delicate flavor of rice, all seasoned to perfection. It’s a simple yet satisfying dish, rich in both taste and nutrients. The key to getting this dish just right is in the cooking technique—ensuring the lentils and rice cook together perfectly while absorbing all the delicious flavors. With a little patience and attention to detail, you’ll have a flavorful, tender meal that’s full of warmth. Serve it up with some caramelized onions on top for an extra touch of sweetness and depth. This dish was a staple in my house growing up, and I’ve always loved how it’s both comforting and nourishing. While many people make it with a 1:1 ratio of rice and lentils, I prefer adding a bit more lentils to make it even richer and packed with all the goodness lentils offer.
Ingredients
1.5 cups of green dry lentils, rinsed
1 cup of long grain white rice, rinsed
4 tbsps olive oil
1-2 tbsps salt
1 tbsp Consomme (can be purchased in the Kosher aisle of many large grocery stores) or alternatively, use your preferred store-bought or homemade vegetable broth.
1 large yellow onion, sliced
Instructions
Rinse the lentils well, and place them in a thick-bottomed 6qt pot.
Cover with water to about 2 inch above the lentils.
Bring to boil, then reduce the heat to medium, and cook for about 20 minutes until the lentils are nearly tender (they will soften further while cooking with the rice).
Meanwhile, rinse the rice well and place on a strainer to discard all the water.
Pour the lentils onto a strainer, and collect the cooking water in a bowl. Those water are now rich in nutrients!
Place the lentils back in the pot and add the rinsed rice.
Measure the lentils-cooking water in the same cup you measured the rice - you need 1.5 cups of water, so complete the rest with filtered water if/as needed. If you accidentally discarded the water, no worries! You can always just use fresh water instead.
Add olive oil, salt, consomme or vegetable broth, mix well and cover with the lid.
From this point onward, the lid MUST remain closed.
Bring the pot to boil, and immediately reduce the heat to simmer (if you're working with induction cooktop, reduce the heat gradually). Put a timer on for about 20 minutes, but feel free to check in on your pot.
As soon as it runs out of water, it’s time to turn off the stove.
Do not open the pot and cover the lid with cloth for 10 more minutes at least. That’s how the rice and lentils acquire their extra tenderness - by stewing in their steam.
For serving, add some caramelized onions on the top of the madjad'ra: Preheat a large frying pan with 2-3 tbsps cooking oil to medium heat. Toss in the onion (half rings), stir and cook for 1-2 minutes. Reduce the heat to medium-low, and fry for about 20-30 minutes with occassional stirring or until tender and golden.
Enjoy :)
Notes
Green lentils can be replaced with brown or black lentils, and the cooking method is similar. Do not use red lentils, as they break down quickly when cooked, and are not a good fit for this recipe.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.