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M’judra

Ingredients

2 cups lentils

1½ cup brown rice

6 yellow onions, chopped

4 cloves fresh garlic, diced fine

3 teaspoons high quality sea salt

8 cups high quality water

2 Tablespoons coconut oil

Rinse lentils and place in soup pot with 5 cups water and 1½ teaspoons sea salt. Cover pan, bring to a boil. Turn down and let simmer until lentils are tender. About 45 minutes – 1 hour. Drain lentils and return to soup pot.

Rinse rice and place in separate saucepan with 3 cups water and 1½ teaspoons sea salt. Cover pan, bring to a boil. Turn down heat and let simmer very low (without opening lid) for 45 minutes. Remove from heat and allow to rest for 5-10 minutes before opening. Open pan and fluff rice with a fork. Add rice to lentils.

Sauté onions in coconut oil and caramelize. Just before onions are finished cooking add fresh garlic and sauté. Do not burn garlic. Add onion mixture to lentils. Stir everything together and serve.

M’judra is delicious served with chopped onions on top or with fresh avocado and red pepper seeds as pictured here:

 

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