Majadra is an Arab dish going back as far as the 13th century, therefore it has many variations. This version is vegan with the added twist of quinoa, and it's also a complete protein meal. The basis is lentils and grains with caramelized onion. The lentils in question can be any type; brown, green, Puy, etc. My favourite grain to use is brown rice because it has a nutty flavour that complements the lentils beautifully, and the quinoa adds great texture. Majadra is commonly served as a side dish or can be a meal in itself. It can be served warm or at room temperature depending on taste buds and seasons.
Ingredients 3/4 cup lentils
1 cup brown rice
1/2 cup red quinoa
knob of coconut oil
1 large onion, sliced
2 tsp cumin powder
handful of chopped parsley
Add coconut oil and sliced onions to a large pot. Add pinch of salt and stir to coat.
Cook on low heat for 15-20 mins until caramelized. Keep the heat low, if onions start to burn add a bit of water.
Add cumin and mix, ready when fragrant. Transfer to the serving bowl.
Rinse rice and lentils until water runs clear, drain. Add 4.5 cups fresh water and the grains to the same pot. Heat to boil, cover, then lower to gentle simmer, cook 25-30 mins. Rinse quinoa, drain and add to pot. Cook for a further 15-20mins. Turn off the heat and let stand for 5-10 mins. Add salt to taste and mix gently.
Transfer cooked grains and lentils to serving bowl and mix with onions. Add parsley. Eat.