Mujaddara is a vegan, gluten-free, eggless, nut-free, soy-free and lactose- free Middle Eastern dish made from lentils, brown rice and onions spiced with herbs and spices.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 69 mins – easy
🍽 8 servings – 218 kcal per serving
|
Serving
113g |
Fat
3g |
Sat. fat
0g |
Sodium
150mg |
|
Carbs
39g |
Fibers
4g |
Sugars
3g |
Proteins
8g |
INGREDIENTS
- ½ tsp black pepper
- ½ tsp salt
- 1 cup lentils
- 1 cup brown rice
- 4 onions
- 1½ tbsp olive oil
- 1 lemon
- 2 cloves of garlic
- ½ tsp ground cumin
- ½ tsp cayenne pepper
TOOLS
- 1 knife
- 1 saucepan
- 1 skillet pan
- 1 plate
- 1 wooden spoon
- 1 squeezer
- 1 lid
STEPS
Cut the lemon in half.
Squeeze the lemon halves using a squeezer to get lemon juice.
Peel the onions and slice them with a knife. Peel and chop the garlic.
Put the lentils in a saucepan and heat over high heat. Pour 3 cups of water into the saucepan and cook for 2 minutes. Then cook over low heat for 5 more minutes.
Drizzle olive oil over a skillet pan and turn on the heat. Add the onion slices and chopped garlic to the skillet pan and stir with a wooden spoon. Cook for 4 minutes, add brown rice, and stir again with a wooden spoon. Cook for 4 more minutes, then turn off the heat to get an onion-rice mixture.
Transfer the onion-rice mixture to the saucepan. Then add 1 cup of water and cover with a lid. Cook for 40 minutes, remove the lid and stir with a wooden spoon. Sprinkle with ground cumin, cayenne pepper, salt, and black pepper. Then drizzle the lemon juice over it and stir again with a wooden spoon. Turn off the heat.
Transfer the contents of the saucepan to a plate.
It’s ready to be served !
