Lebanese Mjadra Lentil Rice Lettuce Cups
Elevate your weeknight dinners with these vibrant and wholesome Lebanese Mjadra Lentil Rice Lettuce Cups! Combining the earthy goodness of tender lentils and fluffy rice with the warm, aromatic flavors of cumin, coriander, and allspice, this dish is a modern take on a Middle Eastern classic. Nestled in crisp butterhead or romaine lettuce leaves, each bite offers a refreshing crunch balanced by the smoky richness of caramelized onions. This gluten-free and vegetarian recipe is not only easy to prepare but also perfect for meal prepping or serving to guests as a light yet satisfying appetizer or main dish. Garnished with fresh parsley and a squeeze of zesty lemon, these lettuce cups are a delightful burst of flavor and texture that will transport your taste buds straight to the heart of Lebanon.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup White or brown rice
- 4 cups Water
- 4 tablespoons Olive oil
- 2 whole Large onions
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Allspice
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 12 pieces Butterhead or romaine lettuce leaves
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Lemon wedges
Instructions
Rinse the lentils and rice under cold water until the water runs clear. Set them aside.
In a medium saucepan, combine the lentils and 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook the lentils for 10 minutes, then add the rice and the remaining 2 cups of water.
Simmer the lentils and rice together for an additional 20 minutes, or until both are tender and the water is absorbed. Remove from heat and cover to keep warm.
Peel and thinly slice the onions. In a large skillet, heat the olive oil over medium heat, then add the onions. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply caramelized and golden brown.
Reserve half of the caramelized onions for garnish. To the skillet, add the ground cumin, coriander, allspice, salt, and pepper, and stir to combine.
Add the cooked lentil and rice mixture to the skillet with the onions and spices. Stir well to combine, ensuring the flavors are evenly distributed. Cook for an additional 3-5 minutes to allow the flavors to meld.
Wash and dry the lettuce leaves, keeping them intact. Arrange them on a serving platter.
Spoon the lentil and rice mixture into each lettuce leaf, filling them generously but leaving enough room to fold the edges slightly for easy eating.
Top each lettuce cup with a small portion of the reserved caramelized onions and a sprinkle of fresh parsley.
Serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 20.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
