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Middle Eastern Rice and Lentils (Mujadara) / https://www.hwcmagazine.com

Middle Eastern Rice and Lentils (Mujadara)

June 29, 2017

Middle Eastern Rice and Lentils (Mujadara) is a delicious vegan side dish made with red lentils, basmati rice, caramelized onions and aromatic spices.

Middle Eastern Rice and Lentils (Mujadara) / https://www.hwcmagazine.com

Middle Eastern Rice and Lentils (Mujadara) / https://www.hwcmagazine.com

Seriously, we could eat anything, almost anything if you add caramelized onions.  Caramelized onions are slightly sweet and so comforting.  Well, maybe almost anything as if you have a liver and onions there is not enough ketchup in the world to camouflage that taste.

We used the little red lentils instead of green or brown lentils as they take half the time to cook, give a little pop of color and are delicious. Middle Eastern Rice and Lentils (Mujadara) is happily gluten-free, vegan, and cardiac friendly.

Middle Eastern Rice and Lentils is a great accompaniment to our Middle Eastern Feast. Stay Tuned to HWC Magazine (Healthy World Cuisine) as over the next 4 posts you are going to learn how to make everything you need to make this delicious vegan Middle Eastern Feast. Check out this spread! We have made falafel, baba ghanoush, red pepper hummus, Tabbouleh, roasted vegetables, fresh vegetables, pita breads and pickled vegetables.

Middle Eastern Rice and Lentils (Mujadara) / https://www.hwcmagazine.com

How many of you do meatless Mondays? Middle Eastern Rice and Lentils (Mujadara) is a fantastic little high protein dish so delicious your carnivores will forget all about the beef. Not only is this dish a great main dish but also a little fun side dish and heats up great for lunch on the go or even delicious in a sandwich wrap.

Middle Eastern Rice and Lentils (Mujadara) / https://www.hwcmagazine.com

Rice and beans are a complete protein and budget friendly. Do you want to do an experiment, together? Lets compare one-month meatless Monday’s grocery bills compared to one month of meat, fish, and poultry for each meal of the week. How much do you think you will save? Are you doing this already? Comment below and let us know how much you’re saving and if you have any awesome tricks for keeping your carnivores happy.

Middle Eastern Rice and Lentils (Mujadara) / https://www.hwcmagazine.com

We can tell you that it will make a very significant difference in your grocery budget. We are talking for a family of 4 about $80-$100 USD savings per month. Now, you are probably saying well that is not much but lets do the math $100 x 12 = $1200. Sounds pretty good already, right?  Lets say you did this over 5 years. $1200 x 5 = $6000 USD. Now that is nothing to sneeze about. Heck, we are going to take our savings and go to Disney Land!!!

Middle Eastern Rice and Lentils (Mujadara) is so simple to make, with only 5 ingredients and you can have it on your table in 15 minutes, if you make with white basmati fragrant rice.

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Middle Eastern Rice and Lentils (Mujadara) / https://www.hwcmagazine.com

Middle Eastern Rice and Lentils (Mujadara)

By HWC Magazine  , , , , ,   

June 29, 2017

Middle Eastern Rice and Lentils (Mujadara) is a delicious vegan side dish made with red lentils, basmati rice, caramelized onions and aromatic spices.

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 servings

Ingredients

1 cup basmati rice (rinsed and drained)

1 cup vegetable gluten-free broth - water

1 cup red lentils (dals) (rinsed and drained and picked over for things that don’t belong)

1 cup water

1 bay leaf

1 tablespoon olive oil

1 large onion chopped

salt and pepper to taste

1 teaspoon ground cumin

½ cup chopped cilantro

Directions

1Place your basmati rice in a small sauce pot and add the vegetable broth or water, cover with a tight fitting lid and bring to a boil, then turn down heat to slow simmer for about 12 minutes or until tender. Set aside.

2At the same time, place your washed and picked over red lentils and water in a pot uncovered, place in 1 bay leaf and simmer over low heat for about 10 minutes or just until the red lentils are tender. (Do NOT salt the water as this makes the lentils tough) Drain lentils and set aside.

3In a separate pan add olive oil and onions and cook over low medium heat until caramelized, about 8-10 minutes.

4Add the cooked red lentils and caramelized onions to the cooked basmati rice and add salt and pepper to taste, cumin and roughly chopped fresh cilantro and stir to combine.

5Enjoy!

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  • I love middle eastern dishes, and these rice lentils mujadara looks so intriguing. I have never had something like this before, but I know I am going to love this.

    • Caramelized onions makes any dish into super star for sure. Thank you Anu.

  • kitchenriffs

    Caramelized onions are SO good, aren’t they? Anyway, love lentil dishes like this — we eat dried legumes/pulses all the time. So full of flavor! And you’re right — really economical too. Winner!

    • Dried legumes/pulses are really a delicious way to incorporate a little protein in your diet while keeping the budget in check. 🙂

  • I could make a meal out of this rice alone so I’d need to double up! Would love to try this.

    • Thank you Monica. We love meatless Mondays and this is one of the easiest dishes to make when you are low on time.

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