Mujudara - Authentic Lebanese Lentils and Rice

Prep time 10 minutes | Total Time 45 minutes

Packed with protein and iron this easy to make dish can is a great vegan starter dish. Look for the modification at the end to add an extra boost of calcium.

Ingredients

• 1 medium size yellow onion/ 1 cup

• 1 tablespoons Oil - I use Avocado- but grandma used Olive Oil

• 1-2 Tablespoons of plant based butter- I like Earth Balance or Miyoko’s

• 1 cup of brown/green lentils

• 1/2 cup of rice- Grandma says use Uncle Ben’s

• 6 cups of water

• 1-2 teaspoons allspice

• 1 teaspoon dried basil

• salt to taste

• Optional 1 cup of chopped greens (Kale or Spinach)

Instructions

1. Heat oil in a deep pan or dutch oven over medium low heat for about a minute

2. Add about 1 tablespoon of plant based butter

   (option for whole foods plant based just use about 1/2 cup of vegetable broth to sauté the onion instead of oil/butter)

3. Add in your chopped onion and saute until golden brown- about 10 minutes or until see through and golden brown

4. Add in your lentils (rinse before) and toss to coat in oil/ butter/ onion mixture

5. Add about 6 cups of water- the more you make this the more you can decide what consistency you like

6. Add your spices, allspice and basil

7. Cook for about 20 minutes over med-low heat - it should be simmering- and partially covered so it can thicken

8. Add in your rice *if you want to use brown rice add it in when you add in the lentils

9. Add a teaspoon or 1 & 1/2 teaspoons of salt or to taste

10. Cook for another 20 minutes until lentils and rice are tender

11. Serve warm or cool with pita bread or as a stew

Notes and Adjustments:

If you want to add a boost of calcium add in about a cup of greens like Kale or Spinach. Get creative with this recipe- I love to replace the rice with potatoes and sometimes I add plant based cheese on top or wrap the leftovers in tortillas and freeze them for an easy grab and go lunch.

Enjoy!