I love lentil recipes and was totally thrilled when I came across this recipe. Here is my own version of Mujaddara. Tender brown lentils, rice and golden-brown braised onions come together to conjure up a real taste sensation on your plate. The mixture of oriental spices gives this dish a unique flavor.Serve with a refreshing yogurt dip and garnish with chives and pomegranate seeds.
300gcooked lentilsfrom the tin, or 150 g raw lentils
Oil for frying
3large white onions
2 red onions
1PinchSalt
150mlVegetable broth
1TspCumin
Salt and pepper
Yogurt dip
500gSoy skyr
Juice of half a lemon
1/2TspSalt
2Garlic cloves pressed
1CovenantChives
Toppings
Chives
Pomegranate seeds
Instructions
Cook rice
Cook the rice according to the packet instructions, drain and set aside.
Fry the onions
Peel the white and red onions and cut into rings.
Heat the oil in a pan, fry the onion rings for 15 minutes until golden brown and season with a pinch of salt.
Remove two tablespoons of the onions and keep for the topping.
Prepare the yogurt dip
In a bowl, mix the soy yogurt with the lemon juice, salt, crushed garlic cloves and finely chopped chives.
Keep cool.
Preparing and serving the lentil rice
Add the cooked lentils, coriander and vegetable stock to the braised onions in the pan.
Stir well and season with cumin, salt and pepper. Simmer until the stock has been absorbed.
Divide the lentil rice between plates, pour over the prepared yogurt dip and garnish with the reserved braised onions, fresh chives and pomegranate seeds.
Enjoy your meal!
Nutrition
Nutrition Facts
Mujaddara - Oriental lentil rice
Amount per Serving
Calories
826
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
404
mg
18
%
Potassium
1103
mg
32
%
Carbohydrates
162
g
54
%
Fiber
19
g
79
%
Sugar
28
g
31
%
Protein
31
g
62
%
Vitamin A
206
IU
4
%
Vitamin C
57
mg
69
%
Calcium
461
mg
46
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
