Vegan Recipe ☆ Mujadarra (Lentils with Rice)

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.

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

Cooking Directions

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

Nutrition Facts

• calories350.3
• carbohydrateContent57.2 g
• fatContent6.6 g
• fiberContent18 g
• proteinContent16 g
• saturatedFatContent1 g
• sodiumContent22.5 mg
• sugarContent3.4 g