Crazy delicious Mujadara! Lentils and Rice with Crispy Onions!
Mujadara is a Middle Eastern dish of lentils and rice garnished with crispy onions that will surprise your taste buds in the best way possible! FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? PRIVATE RESERVE: EVOO:
???? BLACK LENTILS:
???? CUMIN:
INGREDIENTS:
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? 1 cup black lentils, sorted and rinsed
???? 4 cups water, divided
???? 2 large yellow onions, diced (4 cups)
???? 1 tsp kosher salt, more to taste
???? 1 cup long-grain white rice, soaked in water for 10-15 minutes and drained
???? black pepper
???? ½ to 1 teaspoon cumin
???? Parsley or parsley flakes for garnish
For the fried crispy onion garnish (optional)
???? Oil for frying
???? 1 large yellow onion cut in very thin rings
⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Caramelizing the onions
0:50 Cooking the lentils
1:13 Frying the crispy onions
1:58 Tip for caramelizing onions
2:04 Adding the rice and lentils
2:26 Seasoning the mujadara
2:34 Cooking the mujadara
3:14 Adding the finishing touches
3:40 Taste test
#mujadara #MiddleEasternFood #mediterraneanrecipe #lentilsandrice #lebanesefood #vegetarianrecipe #vegetarian
Homemade Roasted Garlic & Tomato Lentil Salad
Roasted Garlic & Tomato Lentil Salad
Servings - 2 - 3
INGREDIENTSVegetable broth - 600 milliliters
Green lentils - 180 gramsGarlic - 25 gramsOil - 1 tablespoonGrape tomato - 270 gramsOnions - 110 grams
OilSalt - to tasteBlack pepper - to tasteBell pepper - 80 grams
Olive oil - 2 tablespoonsLemon juice - 2 tablespoonsChilli flakes - 1/4 teaspoon
PREPARATION
1. Add 600 milliliters vegetable broth in a heavy skillet, add 180 grams green lentils and bring it to a boil. Simmer, covered for 25 to 30 minutes, or until tender. Drain and transfer to a bowl.
2. Place 25 grams garlic in foil. Drizzle with 1 tablespoon of oil and close foil around garlic.
3. Place it on a baking tray.
4. Line a baking sheet with parchment paper. Arrange 270 grams chopped grape tomatoes and 110 grams chopped onion in a single layer and drizzle with oil. Sprinkle with salt and black pepper.
5. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes or until lightly shriveled.
6. Carefully open garlic and allow to cool. Gently press cloves from garlic head and place in a small bowl, breaking garlic into smaller pieces with the back of a fork.
7. In a mixing bowl add green lentils, garlic, 80 grams bell pepper, baked tomato and onions, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 teaspoon chilli flakes and mix well to combine.
8. Serve.
This one pot Lentil Rice Recipe will PAN OUT AMAZING
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LEARN HOW TO MAKE AN EASY ONE PAN LENTIL RICE RECIPE TODAY!
LAY HO MA! Imagine a bowl of hot fluffy rice flavoured with garlic, onions, spices, and tomato - this is definitely going to be a weekly favourite. Join me in this episode and learn how to make a delicious and easy one pan lentil rice recipe. Let's begin
Ingredients:
1 cup brown lentils
1 cup basmati rice
3 pieces garlic
small piece ginger
1 red onion
1 tomato
2 tbsp olive oil
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder (cayenne pepper)
1 1/2 tsp sweet paprika
1 tsp coriander
pepper to taste
1 1/2 cups veggie stock
few lemon wedges
few sprigs parsley
Directions:
1. Place the brown lentils into a large bowl. Fill with about 3 cups of water and let it soak for 8 hours or overnight. Then, strain out the lentils and set aside
2. Rinse and drain the basmati rice two to three times. Then, set aside
3. Finely chop the garlic and ginger. Dice the red onion and tomato
4. Heat up a sauté pan to medium heat. Add the olive oil and red onions. Sauté for 4-5min
5. Add the garlic and ginger. Sauté for 1-2min. Add the lentils and sauté for about 1min
6. Add the rice, salt, cumin, chili powder (or cayenne pepper), sweet paprika, coriander, and pepper
7. Add the tomato and sauté for about 1min. Add the veggie stock and give the pan a stir to deglaze
8. Turn the heat to medium high and bring to a boil. Then, cover and cook on medium low for 15min. After 15min, turn the heat off and let the rice continue to steam covered for a further 10min
9. Plate the rice and garnish with fresh lemon juice, parsley, a drizzle of olive oil, and freshly cracked pepper
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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#recipe #vegan #wecookvegan
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BLACK LENTILS WITH RED KIDNEY BEANS finished with delicious chilli garlic tadka | Food with Chetna
This is the most delicious, creamy, stunning dal, that is super simple to make but takes a bit of your time, which makes it all worth it in the end. Hope you will enjoy this!
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!