In my ongoing effort to improve my family’s health and serve delicious food that is plant based, I’m sharing this easy to prepare recipe. Mujadara is a Middle Eastern dish that is packed with flavor as well as protein. This recipe fits perfectly into a Mediterranean eating program. Lots of fresh veggies, legumes and fruit makes it easy! I cut up fresh tomatoes, cucumbers and chopped lots of fresh cilantro to sprinkle over the top. The whole wheat pita bread is baked fresh in the local Harris Teeter bakery here on the island. A dollop of good, plain Greek yogurt complete the meal. I have also served a traditional cucumber raita with this dish and that is a wonderful side as well. I hope you’ll try this and find it as filling and delicious as we do! I think you’ll love the aromatic herbs and how they fill the kitchen with the most amazing fragrance as this cooks!
Mujadara
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cinnamon
1 teaspoon chili powder
2 cloves garlic, minced
1 large onion, peeled and diced
2 teaspoons sea salt
4 tablespoons olive oil
cup brown lentils, rinsed and picked over to remove any “stones” (you can soak these for a couple of hours if you wish, but I usually don’t find it necessary with lentils)
2 cups water
1 1/2 cups brown basmati rice
2 cups of water
Place the olive oil in a large dutch oven. Add the spices and minced garlic and let simmer for about five minutes. Add the diced onion and cook for ten minutes, or until the onion is transparent and just beginning to brown. Add the lentils and 2 cups of water, simmer for twenty minutes. Add the rice and the remaining two cups of water, simmer for 1/2 hour, adding more liquid if needed. You’ll want to adjust the flavors and add more salt if needed. This is a wonderful warm weather meal, served with ice cold beer or sweet tea!
