Riz Moudardara

Nutrition · per serving

Steps

1. 1

   Rinse the lentils and rice separately under cold water until the water runs mostly clear. Finely dice the onion and chop the garlic so everything cooks evenly.

   120 g brown lentils, rinsed100 g long-grain rice, rinsed
2. 2

   Heat the olive oil in a wide, heavy pot over medium heat. Add the onion and cook for 4 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds.

   15 ml olive oil1 medium, about 150 g yellow onion, finely diced2 cloves garlic, finely chopped
3. 3

   Stir in the lentils, tomatoes, tomato paste, oregano, paprika, bay leaf, salt, and black pepper. Cook for 1 minute to toast the spices and concentrate the tomato.

   120 g brown lentils, rinsed400 g chopped tomatoes15 g tomato paste1 tsp dried oregano1 tsp ground paprika1 bay leaf¾ tsp salt¼ tsp black pepper
4. 4

   Pour in the vegetable stock and bring to a lively simmer. Cover and cook for 12 minutes, stirring once or twice so the lentils do not settle on the bottom.

   600 ml vegetable stock
5. 5

   Stir in the rinsed rice. Cover again and simmer for 10 to 12 minutes, until the rice is tender and the lentils are soft but still holding their shape. Add a splash of water if the pot becomes dry before the rice is cooked.

   100 g long-grain rice, rinsed
6. 6

   Remove the bay leaf. Stir in the lemon juice, then taste and adjust the seasoning if needed. Cover and rest for 2 minutes so the grains finish absorbing the sauce.

   15 ml lemon juice
7. 7

   Divide between two bowls, scatter with fresh parsley, and serve hot. The finished stew should be thick and spoonable, not dry.

   15 g fresh parsley, chopped

Origin & History

Lentils and rice are longstanding staples across the eastern Mediterranean and Levant. This one-pot combination belongs to the same family of comforting dishes as moudardara, traditionally served with caramelized onions and brightened with lemon.