israeli

Mejadra with Crispy Onions and Tahini

Name: Mejadra with Crispy Onions and Tahini
Yield: 1 serving
Cuisine: israeli
Ingredients: 49 g brown lentils, dry; 42 g basmati rice, dry; 126 g onion, thinly sliced; 15 g olive oil; 21 g tahini; 11 g lemon juice; 2 g ground cumin; 1 g kosher salt; 0.35 g black pepper; 280 g water

This simmered dish pairs onion, thinly sliced with tahini, brown lentils, dry and basmati rice, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

82 g Carbohydrates

28 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

49g brown lentils, dry 172 kcal
42g basmati rice, dry 153 kcal
126g onion, thinly sliced 50 kcal
15g olive oil 133 kcal
21g tahini 125 kcal
11g lemon juice 3 kcal
0.88 tsp (2g) ground cumin 8 kcal
0.53 tsp (1g) kosher salt 0 kcal
0.18 tsp (0g) black pepper 1 kcal
280g water 0 kcal

Cooking instructions

brown lentilswater
Rinse lentils. In a small pot, simmer lentils in water until just tender, 12-15 minutes; drain.
brown lentilsbasmati riceground cuminkosher saltblack pepperwater
In the same pot, combine cooked lentils, rice, 1.25 cups water, cumin, salt, and pepper. Bring to a boil, then cover and simmer on low 14-16 minutes until rice is tender.
onionolive oil
While it cooks, heat olive oil in a skillet. Add sliced onion and cook 10-15 minutes until deep golden and crisp in places.
Rest the mejadra 5 minutes off heat, then fluff with a fork.
tahinilemon juicekosher saltwater
Mix tahini with lemon juice and a splash of water to make a pourable sauce; season with a pinch of salt.
oniontahini
Serve mejadra topped with crispy onions and drizzled with tahini.