Brown lentils and rice with caramelized onions (Megadarra) from The New Book of Middle Eastern Food (page 97) by Claudia Roden

  • long grain rice
  • brown lentils
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can use green lentils for brown lentils. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use green lentils for brown lentils. See recipe for variations.

  • CandyB on August 15, 2013

    Delicious, but make sure the onions are caramelised

  • mama_c on April 20, 2013

    Try the 'boil' technique for rice... add raw rice to boiling liquid, boil down to the point where the water level is even with the top of the rice and 'holes' start to form, then turn down the heat to barely simmer for about 5 minutes (longer for brown rice), then turn very low or off and cover for at least another 5 minutes.

  • britt on April 21, 2011

    I both love this recipe and am frustrated by it because my rice is always either undercooked or gummy. I may give up and cook the rice separately.

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