Mujadara: Middle-Eastern Rice and Lentil Pilaf
with Caramelised Onions and Garlic Yogurt Sauce
A delicious and hearty vegetarian dish, packed with plant-based protein and warm spices. Popular throughout the Levant and Egypt.
Cals 770 · Prot 28 · Carbs 131 · Fat 17
Vegetarian
Tips for Kids
Global Eats
35 min
A delicious and hearty vegetarian dish, packed with plant-based protein and warm spices. Popular throughout the Levant and Egypt.
Cals 770 · Prot 28 · Carbs 131 · Fat 17
Vegetarian
Tips for Kids
Global Eats
Ingredients
Mujadara
Brown lentils
100 Grams
Brown onion
1 Piece
Olive oil
0.5 Tbsp
Salt
0.3 Tsp
Long grain rice
150 Grams
Coriander cumin powder
4 Grams
Cinnamon powder
1 Gram
Water
400 ML
Vegetable stock cube
15*
1 Piece
Salad
Cherry tomatoes
150 Grams
Cucumber
1 Piece
Rocket
40 Grams
Olive oil
0.5 Tbsp
Pomegranate molasses
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Pine nuts
2*
30 Grams
Crispy onions
20 Grams
Yogurt
Lemon
1 Piece
Fresh parsley
15 Grams
Garlic cloves
1 Piece
Natural yogurt
4*
170 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*15 Celery, *2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3222 / 770 |
| Fats (g) | 16.8 |
| of which saturated (g) | 2.8 |
| Carbohydrates (g) | 131 |
| of which sugars (g) | 19.9 |
| Fibers (g) | 13.6 |
| Proteins (g) | 28.3 |
| Salt (g) | 1.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Par-boil lentils
- Rinse and drain the lentils.
- Bring a small pot of salted water to a boil over a high heat.
- Once boiling, add the lentils and cover.
- Cook on low heat for 10-12 min or until they are par-boiled, or halfway cooked through.
- Drain. Set aside.
Tip! Make sure not to overcook the lentils as they will finish cooking with the rice in step 3.
2 Caramelise onion
- Meanwhile, peel and finely slice the onion.
- Heat a large non-stick pot over a medium-high heat with a drizzle of olive oil.
- Once hot, add the pine nuts.
- Fry for 1 min until starting to brown.
- Spoon them out quickly, and set aside.
- Return the pot to the heat, add the onion with a pinch of salt.
- Fry for 12-14 min, stirring occasionally, until deeply caramelised.
Tip! If the onions are sticking, add a splash of water in between to loosen them up.
3 Cook rice
- Wash and drain the rice.
- Add the rice, the coriander cumin powder, and cinnamon powder to the onions.
- Fry for 1 min stirring to coat the grains in the oil.
- Add the par-boiled lentils, measured water, and vegetable stock cube and mix well.
- Bring to a boil, then reduce the heat to medium-low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice and lentils are fully cooked through.
- Remove the pot from the heat. Keep covered until serving.
4 Make yogurt sauce
- Meanwhile, slice the lemon in half.
- Pick and finely chop the parsley leaves.
- Peel and finely mince the garlic into a paste.
- In a small bowl, combine the yogurt, garlic, parsley, and the juice of half the lemon.
- Season with a pinch of salt and pepper.
- Reserve the rest of the lemon and some parsley for garnish.
Tip! Not a fan of raw garlic? Leave it out or use only a small amount. If cooking for kids, reserve a plain portion of yogurt to the side.
5 Make salad
- Slice the cherry tomatoes in half.
- Chop the cucumber into half moons.
- In a large bowl, combine the rocket, cherry tomatoes, and cucumber.
- Drizzle some olive oil, the pomegranate molasses, and season with a pinch of salt and pepper.
- Set the salad aside.
Tip! If cooking for kids, reserve a plain portion of cucumber and tomatoes to the side.
6 Serve
- Serve the Mujadara: Middle-Eastern Rice and Lentil Pilaf.
- Garnish with the crispy Caramelised Onions, pine nuts, and parsley.
- Serve the Garlic Yogurt Sauce, salad, and lemon wedges alongside.
Tip! If cooking for kids, serve the mujadara, vegetables, and yogurt separately. Serve the pine nuts and crispy onions as "sprinkles" to the side.
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