I made all three of these recipes last week… and didn’t take a single picture.
Food blogger award of the year, right? 😉
Either way, I did really want to share these recipe so I hope you enjoy as much as I did. All three will certainly be made again in the future.
Mujaddara (مجدرة in Arabic) is the glorious combination of rice, lentils, and onions. It’s actually an ancient dish that has been traced back to an Iraqi cookbook from 1226! It’s the Middle Eastern rendition of rice and beans, AKA a comfort food at its finest. This tasty mixture is flavourful, with earthy notes and aromatic seasoning. On top of its great flavour, mujaddara is super cheap to make.
Mujaddara, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) is the Arabic word for “pockmarked”; the lentils among the rice resemble pockmarks. Because of its importance in the diet, a saying in the Eastern Arab world is, “A hungry man would be willing to sell his soul for a dish of mujaddara.”
Serve with sautéed green vegetables, roasted veggies, or a refreshing salad.
Mujaddara: Arabic Rice with Lentils
- 2/3 cup dry brown lentils, sorted and rinsed
- 2 cups water
- sprinkle salt
- 2 tsp ground cumin
- 2 tsp minced garlic
- sprinkle cinnamon
- sprinkle cayenne pepper
- freshly ground black pepper
- 1/2 cup brown rice, rinsed
- 1/2 cup water
- 1/4 tsp salt
- drizzle oil
- 1 tbsp oil
- 2 white onions, sliced into rings
- Heat cooking oil in a skillet over medium heat. Cook onions until browned and caramelized. Remove.
- Combine lentils, 2 cups water, sprinkle salt, cumin, and garlic powder in the same pot over medium heat. Simmer and reduce heat to low. Cook until lentils are soft, about 20-30 mins.
- Stir rice, remaining 1/2 cup water, 1/4 tsp salt, and a drizzle of oil into the lentils. Cover the pot. Cook until lentils and rice are tender, about 40 mins.
- Add onions back, and mix. Serve.
Each 330-calorie serving boasts over 12 grams of protein, lots of iron, as well as hire and manganese. This recipe is also low in saturated fat, is cholesterol-free, and low in sugar. Eat up!
Special Scrambled Tofu
- 1 block medium-firm tofu
- 1 tsp avocado oil
- 1 tsp minced garlic, or 1/2 tsp garlic powder
- 1 heaping tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp chilli powder
- scant 1/8 tsp cayenne pepper
- 1/8 tsp salt, or more to taste
- 1 tbsp water
- freshly ground black pepper, about 1/8 tsp
- Mix all ingredients except tofu and oil.
- Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil. Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.
- Once the tofu is golden brown, add the spice mixture. Stir and continue cooking until the tofu absorbs the nutritional yeast.
- Serve the scrambled tofu with a side of toast, avocado, salsa, or more – fresh fruit is a neat idea too! I added sautéed peppers and mushrooms to mine.
Golden Coconut Lentil Soup
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 2 cloves garlic or 2 tsp minced garlic
- 1 tbsp grated or minced ginger
- 1/2 tbsp ground turmeric
- red pepper flakes
- 3 carrots, peeled and sliced
- 1 cup red or yellow lentils
- 4 cups water
- 13.5 oz coconut milk
- 1/2 heaping tsp salt
- Add oil to a large pot.
- Sauté onion, garlic, and ginger over medium heat for 3 minutes, or until onions are soft and transparent.
- Add turmeric and red pepper. Sautee for another minute. Add carrots and sauté again. Add lentils and water.
- Place a lid on the pot. Boil over high heat. Turn heat to low and simmer for 20 minutes.
- Stir in the coconut milk. Blend half of the warm soup in a blender or with an immersion blender. Add 1/2 tsp salt, or more/less to taste. Serve with cooked rice or quinoa.