Mujadara Lentils w/ Spiced Yogurt & Fresh Mint
Veggies | Protein | Fat | Grain (Optional)
Servings 2
Calories
Ingredients
Veggies
- 1 large yellow onion or 2 small onions, sliced into strips
Protein
- 1/2 cup brown or green lentils
- 1 cup yogurt of choice (I use vegan yogurt) 8 oz
Grain
- 1/2 cup white or brown basmati rice dry
Fat
- 2 Tbsp 1 oz olive oil
Condiments & Spices
- 2 garlic cloves
- 1 bay leaf
- 1 tsp cumin
- 1 cup vegetable broth
- fresh mint to garnish
Spiced Yogurt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon sweet paprika omit if avoiding nightshades
- Juice & zest of half a lemon
- 1/4 tsp good quality sea salt
Instructions
- Begin cooking the rice, plain, according to your preferred method.
- In a small saucepan, combine the lentils with the garlic, bay leaf, cumin, 1/4 tsp salt, black pepper, and 1 cup of vegetable broth and simmer, uncovered, over low heat for 25-30 minutes or until fully cooked.
- In a large skillet (I prefer cast-iron), heat the olive oil over medium-low heat and add the onions along with a pinch of salt and pepper. Stir every few minutes. The goal is to carmelize the until they are very soft, charred, sweet, and delicious. This should take about as long as the rice and lentils.
- Stir the remaining spices into the yogurt to make a spiced yogurt sauce. This is delicious as either a thicker dollop of yogurt or a thinner sauce for drizzling.
- When the rice and lentils are cooked serve separately or mixed together, and garnish with fresh mint, yogurt sauce, and salt and pepper to taste.