Mujadara
Lentils, brown rice and caramelized onions
Warm and aromatic best describes our take on Mujadara, a classic Lebanese dish.
About once a week, we have a lebanese inspired dinner that usually includes our homemade Rustic Hummus, tabbouleh, fresh veggies, pita, and probably potatoes. Eating a meal comprised of a selection of small dishes served as appetizers is my most favourite way to eat, a little bit of this, a little bit of that. Come to think of it, this is probably why I cannot resist a good charcuterie board!
We add spinach to make this recipe a complete meal that hits all the important food groups: A protein (lentils), brown rice (carbohydrate) and spinach (vegetable).
Interested in seeing how we made it? A video follows the recipe, scroll down to view, or you can see it on instagram
Mujadara
Ingredients
Mujadara
- 1/3 cup olive oil
- 3 onions thinly sliced
- 2 tsp sea salt
- 1 tsp fresh ground pepper
- 1 1/2 tsp ground cumin
- cayenne pepper to taste. (I used 1/4 tsp)
- 2 tsp red wine vinegar
- 3 cups lentils canned lentils, drained and rinsed
- 4 cups brown rice cooked (day old rice works really well)
- 3 cups fresh spinach
Instructions
How to make Mujadara
- In a large soup pot or dutch oven, heat oil over medium-high heat.
- Add onions, salt and spices. and cook until they soften, stirring often. This will take about 10 minutes. Deglaze with red wine vinegar.
- Add lentils, brown rice and spinach. Cook until spinach has wilted, about 3 minutes.
- Taste and adjust seasoning. Add a squeeze of lemon juice and remove from heat.