Mujadara with green lentils
Mujadara is a Middle Eastern dish of rice and Mr Organic lentils mixed with lots of golden, deeply caramelised onions. It makes a satisfying meal served with some vegetables and plenty of creamy plain yoghurt.
Ingredients
Metric
Imperial
- oil, for cooking
- 3 onions, finely sliced
- salt
- butter
- 2 garlic cloves, grated to a paste
- 1 tsp ground cumin
- 2 bay leaves
- 175g of basmati rice
- 350ml of vegetable stock
- 400g of tinned lentils
- mint leaves, for garnish
- yoghurt, to serve
Method
Heat a dash of oil in a large saucepan and add the onions along with a pinch of salt. Cook the onions over a medium heat - a higher heat than if you were slowly caramelising them - as you want them to take on quite a bit of colour. Cook them, stirring very regularly, until they are deep golden brown - around 20 minutes
Cook the rice by adding a small chunk of butter to a saucepan and softening the garlic for a couple of minutes over a medium heat. Add the ground cumin and bay leaves and stir into the garlic butter. Add the rice and stock, stir to combine then bring to a boil and reduce to a very gentle simmer. Put a lid on and cook for 10 minutes, then turn off the heat
- butter
- 2 garlic cloves, grated to a paste
- 1 tsp ground cumin
- 2 bay leaves
- 175g of basmati rice
- 350ml of vegetable stock
Warm the lentils through in a saucepan and stir through the rice once cooked. Stir some of onions through the rice and lentils and then scatter the rest on top
- 400g of tinned lentils
Serve the mujadara topped with some mint leaves, and a dollop of yoghurt on the side
- mint leaves, for garnish
- yoghurt, to serve
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