Mujadarra (Lentils with Rice) Recipe

Recipesfull introduces to you: Vegan Recipes. (Mujadarra (Lentils with Rice) Recipe). I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Mujadarra (Lentils with Rice) Recipe

Ingredients

14 ounces dry brown lentils

2 carrots

grated

3 tablespoons olive oil

2 onions

thinly sliced

3 cloves garlic

crushed

or more to taste

2 tablespoons water

or more as needed

1 ½ teaspoons ground cumin

¼ teaspoon ground cayenne pepper

¼ teaspoon yellow curry powder

4 cups cooked brown rice

or as needed

Pumpkin Flax Quickbread

Everyday Cooking

Directions

Step 1

Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender about 10 minutes. Add grated carrots; cook until slightly softened about 10 minutes. Drain lentils and carrots.

Step 2

Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.

Step 3

Sprinkle cumin cayenne curry powder salt and pepper over lentils; stir until heated through and fragrant about 5 minutes. Serve over rice.

Nutritional Information

Mujadarra (Lentils with Rice) Recipe

Servings Per Recipe:8

Calories: 350.3

% Daily Value *

Protein: 16g 32%

Carbohydrates: 57.2g 18%

Dietary Fiber: 18g 72%

Sugars: 3.4g

Fat: 6.6g 10%

Saturated Fat: 1g 5%

Vitamin A Iu: 3056.1IU 61%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.5mg 30%

Vitamin C: 5.7mg 10%

Folate: 250.8mcg 63%

Calcium: 56.1mg 6%

Iron: 4.6mg 26%

Magnesium: 109.5mg 39%

Potassium: 628mg 18%

Sodium: 22.5mg 1%

Thiamin: 0.4mg 36%

Calories From Fat: 59.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like