Mom’s Mujadara

Mujadara is a Middle Eastern dish that my mom made often when I was growing up and still does to this day. It is a complete protein and grain dish. Although it is very simple to make, the flavors are subtle and interesting. As the rice cooks together with the lentils, they share some of their attributes with one another. The rice takes on some color from the lentils and the flavor of the dish as a whole is much deeper than if you were to cook the two separately and serve them at the same time. 

Yield: 4 portions / Prep Time: 10 minutes / Cooking Time: 25 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1½ cups rice
• 1½ cups green lentils
• 6 cups vegetable stock
• 1½ tablespoons cumin seeds
• Salt
• Black pepper

Procedure

1. Heat the oil in a large pot on a medium heat and cook the onion and whole cumin seeds for 5 minutes.
2. In the meantime, wash the rice and lentils.
3. Once the onion is slightly caramelized, add all other ingredients (including rice and lentils) to the pot and bring to a boil.
4. Turn the heat down low, cover the pot and cook for 20 – 25 minutes or until all the liquid has been absorbed.
5. Remove from heat and let sit for 5 – 8 minutes before serving.

Goes wonderfully with a side of tahini and kale salad.

This recipe can be found in The Doron Yoga Cookbook, available for download here.

Enjoy your cooking journey and taste the bliss!