A Twist on Mujaddarah: Lentils Gone Right

A Vegetarian Nutritionally Dense Meal

Side view.

Side view.

 

Mujaddarah is a popular Middle Eastern dish made of brown lentils and rice. Some variations serve it with tomato sauce while others prefer plain yogurt. In the past I used to make Mujaddarah with brown lentils and rice topped with browned onions, aside organic plain yogurt and a diced salad. Today I took the recipe on a twist.

My father purchased Certified Organic Basmati Brown Rice and I wanted to give it a try with this dish. I know that it takes longer to cook so I soaked it for 1 hour in water. Instead of just onions on top I threw in red, orange, yellow and green bell peppers as well as fresh chopped parsley. I have to say my entire family was pleased with this dish.

Lentils are very beneficial, high in both protein and fiber and known for heart benefits. Throwing in brown rice adds fiber and whole grains too. Aside I made a salad with avocados (my favorite!), fresh parsley, lettuce, tomatoes, and bell peppers. I topped it with some hot sauce and had a delicious yet nutritious meal!  

 If you’re a person who gets bloated or GI issues from eating lentils and beans, I highly recommend that instead of running away from them, try soaking them or buying pre-sproated lentils. 

Ingredients:
2 cups brown lentils, soaked and washed

2 cups Certified Organic Brown Basmati Rice, soaked

Himalayan Pink Salt, Ground Cumin, other spices of your choice for taste

5 medium onions sliced intro long strips

1 red, yellow, green, and orange bell pepper sliced into strips, organic 

Extra Virgin Olive Oil or Organic Virgin Coconut Oil

 

Directions:

  1. Soak the brown rice and lentils in separate bowls for 1 hour.
  2. In a pot put about 6 cups water and add brown lentils. Boil on high heat for 15 minutes. Add the brown rice and spices and allow to boil for about 10 more minutes (until tender).
  3. When the water goes down cover and lower the heat for 5-7 minutes

    IMAG6498

    Brown lentils & Organic Brown Rice cooking until tender

  4. Put the oil, onions and peppers  in a skillet and stir fry on high heat until the onions brown well
Skillet w/ oil, bell peppers, onions, and chopped parsley.

Skillet w/ oil, bell peppers, onions, and chopped parsley.

       5. Place the Mujaddarah in a serving platter. Top with onion mixture.

 

Mujadarah gone right.

Mujadarah gone right. Top it w/ the onion & pepper mix.

 

             6. Serve with salad, grass-fed yogurt, and hot sauce if desired.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

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Noor’s Lemony Veggie Grape Leaves

Grape Leaves are a very popular dish in my culture. I made these two shown below a year ago while down South visiting my favorite uncle, and this is one of his favorite dishes so my sister and I got down to business. They are usually made with rice, ground beef, tomatoes, and parsley, but being a cook, I enjoy playing around with different ingredients (usually to make dishes healthier). This recipe is vegetarian and very tasty! Feel free to use any veggies or meat for the filling that you feel suit. (I’ll definitely make a step by step post for these in the near future, since many people question the rolling process). 😉

Homemade, veggie full, lemon topped grapeleaves.

Homemade, veggie full, lemon topped grapeleaves.

Ingredients:

2 jars grape leaves, washed

2 cups washed rice, brown rice, or burghul (cracked wheat)

1 cup lemon juice fresh squeezed

½- ¾ cup extra virgin olive oil

2 large tomatoes

1 bunch fresh parsley

2 bunches green onions

5 cloves fresh garlic pounded

1-2 red, yellow, green bell peppers (optional, and organic preferred)

1 tablespoon fresh or dried mint

1 teaspoon Himalayan Pink Salt

¼ tsp cumin, ground

1 teaspoon all spice (7 spice) My mom makes this fresh at home. 

2 teaspoons onion powder

Directions:

  1. Wash brown rice/burghul well in a large mixing bowl.
  2. Wash and chop tomatoes, parsley, green onions, fresh garlic ground, and optional bell peppers. Add to mixing bowl.
  3. Add lemon juice, EVOO, and spices. Mix well.
  4. Roll into the grape leaves by placing a small line of filling the middle, folding the edges, and rolling tightly. Stack and cook in a pressure cooker about 45-60 minutes.
  5. Enjoy it with cucumber yogurt salad!

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