mujaddara with garlic-lemon sauce

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yields: 4 servings
3 tbsp olive oil, divided
2 onions, sliced
1/2 c small brown lentils
1/2 c basmati rice
2 c water
1 tsp cumin
1 tsp cardamon
1 tsp cinnamon
1 lemon, juiced
5 cloves garlic, minced
1 generous pinch salt
black pepper, to taste
pita bread for serving
1. heat 1 tablespoon of oil in a small saucepan over medium heat. add the onions and cook, stirring occasionally, until they become very soft and begin to turn brown-about 10 minutes; push onions to one side and add the cumin, cinnamon, and cardamom and cook until fragrant, about 30 seconds.
2. add the lentils, rice, and water. cover and cook 40 minutes or until all of the water has been absorbed and the rice and lentils are both fully cooked. remove from heat and let cool slightly. season to taste with pepper.
3. meanwhile, make the garlic-lemon sauce. sprinkle the salt over the garlic and use the side of a large knife to mash the two together to form a thick paste. add this paste to a small dish, along with the lemon juice. stir together to combine. whisk in the remaining olive oil.
4. to serve, spoon the lentil mixture onto a pita. fold the bread in half over the lentils, using your fingers to press the filling into a compact form (it will be sticky enough to hold together if you apply a little pressure - this will help prevent it from falling out of the pita as you eat it). spoon the sauce over the lentils or serve on the side for dipping.
approx. 120 calories, 6 grams fat, 3 grams fiber, 3 grams protein. (calculated without pita, as that will vary by brand)
Meal   BrunchCuisine   Middle Eastern
Dish   Main DishCooking Method   Simmer
Main Ingredient   Beans/LegumesPrep Time   less than 15 minutes
Cooking Time   1 hour 
Features   Dairy-Free, High-Fiber, Low-Calorie, Low-Fat, Low-Sodium, Vegan, Vegetarian

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