Mujadara – Lebanese Lentil Rice – a healthy bowl full of energy!
The base for Mujadara – Lebanese Lentil Rice consists of lentils and rice flavored with Moroccan spices. All topped with caramelized shallots. In addition, cool, crunchy and raw vegetables in summer. But only perfect with a delicious sauce such as vegan tahini dip, natural yoghurt or tzatziki. It’s not all Moroccan, but these dips are perfect accompaniments to mujadara.
Seasonal accompaniments to mujadara
In summer, serve mujadara with fresh and crunchy vegetables from your garden as seasonal vegetables. Our plate last week came with colorful cocktail tomatoes, creamy avocados, cool cucumber, fresh herbs and mint. I sprinkled pine nuts on top, but you can omit that or substitute other toasted nuts or grains. Some crunchy texture is good in this vegan dish. As a dip, I seasoned soy yoghurt with some tahini, lemon juice, salt and pepper. Super refreshing in this weather.
In the cooler months, you can enjoy oven-cooked winter vegetables such as cauliflower, carrots, parsnips, etc. or even roasted pumpkin with mujadara.
This mujadara recipe can be prepared quickly and easily in a pot or in a pressure cooker. We immediately cooked some more and kept it in the fridge for dinner two days later. To our surprise, our son (8) also devoured this delicious lentil rice. 🤷
The basic recipe is simple, delicious and quick. Any seasonal vegetables can do, whatever you prefer. Fresh, cooling tomatoes in summer or roasted root vegetables in winter.
The caramelized shallots on the mujadara are a must-don’t skip them.
if you like Mujadara – Lebanese Lentil Rice, you might also be interested in these dishes:
- Khichadi – feel-good food, also with rice and lentils
- Spelled barley salad with fried vegetables
- vegan rondini with lentil bolognese
- Ayurveda bowl with radish pickles and tahini miso drizzle
- Tortelloni stuffed with chanterelles
Mujadara – Lebanese Lentil Rice
optional side dishes:
- Tahini yogurt vegan
- Check the cooking times listed on the rice and lentil packaging. Decide in which order you need to cook these two ingredients so that they end up cooked at the same time. I use brown rice and lentils, both of which need to cook for about 30 minutes.
- Peel and slice the shallots.
- Peel and coarsely chop the garlic.
- Fry the shallots in a pan with hot oil for about 5 to 6 minutes. They should be soft and slightly caramelized afterwards.
- Remove half of the shallots and set aside, along with the finished lentil rice for the topping.
- Now add the chopped garlic to the shallots in the saucepan and sauté until fragrant, about 1 to 2 minutes.
- Now add all the spices to the pot and let them roast briefly until they begin to smell. Now add lemon zest and 750 ml water to the pot.
- Put the rice and lentils (observing the cooking times) in the pot. Cover and cook over low heat according to package directions until rice and lentils are tender. Add more water if necessary.
- Meanwhile, prepare any favorite side dishes.
- For example, I had: avocados, colorful cherry tomatoes, spring onions, cucumbers, fresh lamb’s lettuce, figs and a vegan tahini dip (soy yogurt with tahini, a squeeze of lemon juice, salt and pepper). Served with roasted pine nuts, fresh cress, parsley and mint.
- To serve, place the mujadara on plates and place the caramelized shallots on top. All around you arrange your salad or vegetable selection incl. dip