One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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طريقة تحضير مجدرة الارز (مدردرة) Best Mujadara, Vegan lentils with rice recipe
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مقادير المدردرة (مجدرة ارز):
2 كوب (380 غرام) عدس حبة صغيرة
كوب وربع (238 غرام) ارز مصري
3 ليتر (13 كوب) ماء
1 ملعقة طعام و 1 ملعقة صغيرة ملح
1 ملعقة صغيرة كمون
2/3 كوب زيت زيتون
2 حبة كبيرة بصل (500 غرام او 1 باوند)
مقادير السلطة:
6 ورق خس عادي
3 حبة بندورة (500 غرام) او (1 باوند)
2 حبة خيار (250غرام) او (نصف باوند)
4 بصل اخضر
نصف باقة نعنع اخضر
2 فصوص ثوم مهروسين مع ربع ملعقة صغيرة ملح
1/4 كوب عصير الليمون الحامض
1/4 كوب زيت زيتون
1 ملعقة صغيرة ملح
Mudardara (Mujadara) ingredients:
2 cups (380 g) small lentils
1 1/4 cups (238 g) Egyptian or Calrose rice
3 liters (13 cups) water
1 tbsp + 1 tsp salt
1 tsp cumin
2/3 cup extra virgin olive oil
2 large onions (500 g) (1 pound)
Salad ingredients:
6 leaves romaine lettuce
3 medium tomatoes (500g) (1 pound)
2 cucumbers (250 g) (1/2 pound)
4 green onions
fresh mint (1/2 bunch)
2 cloves minced garlic + 1/4 tsp salt
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp salt
#mujadara #lentilwithrice #suhasdishes #mudardara #veganlentilwithrice #vegetarian #vegan #lebanesemujadara #veganmujadara #lebanesecuisine #mujadararecipe #instafood #lentil #mujadarasalad #arabicsalad #lent
Mujadara (Lentil & Rice) Recipe
Hi everyone! In this video, Eva shows you how she makes Mujadara, a tasty vegetarian lentil dish. You will need about 16 ounces of lentils, a cup of rice, three onions (we use 1 small and 2 medium), olive oil, salt & pepper. We also garnished our mujadara with fresh peppers, but this dish is also yummy with radishes and other veggies. Everyone makes mujadara differently, and this is a little demonstration of how we make it. Feel free to add or take out any ingredient!
We are not professionals and we ask that you remember that this is just for fun! Enjoy and sahtan! :)
Recipe link:
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MUJADDARA (Rice and Lentils with Onions)
Mujaddara ©
Mujaddara is a Pottage meal.
Or poors mans meal.
And there are pre-biblical references to this bean dish.
Why? Cause it was so tasty and full of flavors!
So much so, Eastern Arabs would have a saying after this.
A hungry man would sell his soul for a dish of Mujaddara.
And so it was said.
Lentils are considered to be one of the oldest cultivated crops of human kind.
As far back as 13,000 years ago we see evidence of them in Archaeological digs in Syria and Turkey(Mesopotamia).
They would reach a greatness to the value of currency at one time.
The oldest evidence of its mention is in Al-Baghdadi's cookbook 1226 A.D. Under the Islamic Empire Abbasid Caliphate.
This Lentil meal is very popular during holidays.
And we can see videos of mass productions of it in Palestine and Jordan, here on YouTube.
Also this recipe is from Jordan/Palestine.
And used throughout the Levant.
ENJOY!
Lentils come in a few colors and sizes.
For this dish we use the larger brown lentils as the preferred choice.
They compliment the rice well.
Ingredients:
1 Cup Brown Lentils
1/2 Tsp Cumin
7 1/2 Cups Chicken Stock
1 Tsp Salt
2 Cups Rice
1 Med Onion
Serve with Yogurt and Salad Toppings
Cooking made simply from the Worlds Table
Mujadarra Rice
Full recipe available at
Mujadarra Rice is a Middle Eastern side dish that brings together rice and lentil in a delicious way. And you just know it's Middle Eastern-inspired when you feel the delicate scents of cinnamon and cumin. And, by the way, the caramelized onion on top really makes this dish shine.
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Mejadra: Lentils & Rice - Yotam Ottolenghi's Recipe from 'Jerusalem' | Fresh P
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The best rice dish ever has got to be Yotam Ottolenghi's mejadra, or as some know it mujaddera, or simply as lentils and rice. It's an easy plant based recipe where lentils and rice are cooked with spices and served under a mountain of fried onions. What's not to love? In this video I show you how to make mejadra using a recipe from Otolenghi's book, Jerusalem. His signature style is to take a classic recipe and breath new life into it, here he does that by adding coriander seed, cumin seed, allspice, turmeric and cinnamon. What I love most about this dish is that it is so economical, using pantry staples while being exotic at the same time. In this video I show you how to fry perfect onions every time and which rice is best for making mejadra. I serve mejadra with a simple dollop of yogurt or a simple cucumber salad made of cucumbers, garlic, red onion, cilantro and a little lemon juice. The fresh sour salad pairs beautifully with the earthy warm lentils and chewy sweet fried onions. This dish is not only delicious, it's healthy as lentils are packed with plant-based protein and loads of fiber. If you enjoy this recipe, please leave a comment and subscribe for more like this. Not only do you learn how to cook this dish, but you learn why technique matters when making simple food delicious. This is a recipe the whole family will love, and to me that’s comfort food at it’s very best. The entire recipe is here: (I make one change and that is to reduce the coriander seed to 1 tablespoon, I find 1 1/2 to over power the dish a bit.)
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