Mujaddara (Lebanese Style Lentils and Rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 232.4
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 4.6 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 6.9 g
- Protein: 8.7 g
View full nutritional breakdown of Mujaddara (Lebanese Style Lentils and Rice) calories by ingredient
Introduction
A delicious casserole made easier by planning to cook extra rice and lentils earlier in the week. Great anytime of day and delicious room temperature or warm. Originally published on my blog, Lydia's Flexitarian Kitchen A delicious casserole made easier by planning to cook extra rice and lentils earlier in the week. Great anytime of day and delicious room temperature or warm. Originally published on my blog, Lydia's Flexitarian KitchenNumber of Servings: 6
Ingredients
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1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
pinch red pepper flakes
2 tablespoons olive oil (plus more for drizzling over top)
3 cup onions, chopped into petals
2 1/2 cups cooked rice
2 cups cooked lentils
1 cup chopped parsley or cilantro
Tips
You can use more or less rice, onions and lentils to accommodate what you have on hand. The values listed were used to calculate nutrition information.
This recipe is from my blog, Lydia's Flexitarian Kitchen
Directions
Mix the cumin, cinnamon, salt, pepper and coriander in a small bowl, set aside.
Heat the olive oil in a large skillet or dutch oven. Add a pinch of red pepper flakes and the onions.
Cook the onions over medium high heat until they begin to change color than reduce the heat to low.
Stir in about half the spice mix and cook for 20 - 30 minutes until the onions become sweet and very tender.
Meanwhile, cook the lentils and rice if not using leftovers.
When the onions are ready, add the lentils, rice and remaining spice mix. Mix well in the skillet and cook another 10 minutes (or until warmed through if using leftovers)
Before serving, stir in the parsley. Adjust the salt and pepper. Drizzle the individual servings with olive oil if desired.
Serving Size: makes about 6 1.5 cup servings
Heat the olive oil in a large skillet or dutch oven. Add a pinch of red pepper flakes and the onions.
Cook the onions over medium high heat until they begin to change color than reduce the heat to low.
Stir in about half the spice mix and cook for 20 - 30 minutes until the onions become sweet and very tender.
Meanwhile, cook the lentils and rice if not using leftovers.
When the onions are ready, add the lentils, rice and remaining spice mix. Mix well in the skillet and cook another 10 minutes (or until warmed through if using leftovers)
Before serving, stir in the parsley. Adjust the salt and pepper. Drizzle the individual servings with olive oil if desired.
Serving Size: makes about 6 1.5 cup servings