Middle Eastern Rice and Lentils (Mujadara)
Middle Eastern Rice and Lentils (Mujadara) is a delicious vegan side dish made with red lentils, basmati rice, caramelized onions and aromatic spices.
- 1 cup basmati rice
(rinsed and drained)
- 1 cup vegetable broth
- 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 onion
- salt and pepper to taste
- 1 teaspoon cumin
- ½ cup cilantro chopped
Place 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.
At 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.
In a separate pan add olive oil and onions and cook over low medium heat until caramelized, about 8-10 minutes.
Add 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.
Serving: 1g | Calories: 375kcal | Carbohydrates: 68g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 542mg | Fiber: 15g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 4mg