Magadreh

Name: Magadreh
Ingredients: 2 ml freshly ground black pepper; 125 ml vegetable oil; 5 onions, sliced; 500 ml small brown lentils; 1 tsp salt and freshly ground black pepper to taste; 2 tbsp vegetable stock powder; 3 tbsp vegetable oil; 3 cups basmati rice; 1 tsp salt and freshly ground black pepper to taste; 4½ cups water

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

This is one of my favourite recipes and something we ate quite a lot of at home. It is best eaten warm and is usually served as a side–although the lentils make it so hearty I could eat bowls of magadreh just as it is. The trick is to cook your onions until soft, shiny and golden brown to get a good caramelised flavour.

Ingredients

500 ml small brown lentils
5 onions, sliced
125 ml

Main course
Gluten-free
Vegan

Method

Cook the lentils by boiling them in 3 times the amount of water until they are just soft.

In a frying pan, fry the onions with 125 ml oil, 1 teaspoon of salt and