This delicious Mujaddara recipe is an entree made with rice, lentils and rich spices for an easy middle eastern dish that will wow your family for dinner.
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Travel to the middle east without ever leaving your home with this hearty and flavorful Mujaddara. It’s super easy to put together and requires few ingredients.
The more you cook, the more you realize that the best dishes are definitely the simple ones. Clean flavors with a nice balance of textures.
This tasty Mujaddara is easy enough to serve for a weeknight dinner but elegant enough for entertaining. And it makes the best leftovers. My husband loves eating it cold straight from the fridge.
What I love the most about it, is that it’s super customizable. You can add some veggies, nuts, dry apricots, or even change the rice for quinoa, brown rice or even steamed cauliflower for a low-carb option.
Usually, I make a huge batch of Mujaddara on a Sunday and leave it in the fridge for the rest of the week. It’s great to take to work because it reheats easily.
You can either enjoy it as an entree or as a side dish. Since the lentils are hearty enough for me I eat it as an entree with a big leafy salad on the side.
To make this Mujaddara, I used Knorr Bouillion Cubes in beef flavor. They’re available in beef, vegetable, and chicken. If you’re a vegetarian or simply don’t eat meat on occasions, use the vegetable bouillion in your recipe.
Last week I showed you a few recipes that I’ve made with Knorr and today I bring you a Middle Eastern dish just to show you how versatile Knorr is. You can add it to soups, stews, sauces, rice dishes, meat dishes, chicken dishes, etc. Knorr is definitely has been staple in my pantry every since I was little.
I hope you can try this delicious Mujaddara at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 cup dry lentils
- 2 cups water
- 1 Beef or Vegetable Bouillon
- pinch of salt
- 1 cup rice
- 1 cup cooked lentils
- 2 Tbsp olive oil
- 1 clove garlic minced
- 1 tsp allspice optional
- 1 tsp cumin
- 2 cups of water
- 1 Bouillon Cube beef or vegetable flavor
- salt to taste
- Green Onions to garnish optional
Rinse lentils on a colander
On a saucepan place the water and Bouillion cube over high heat. Bring to a boil
Lower the heat to a simmer and add the lentils with a pinch of salt
Cook over low heat uncovered until they soften. About 20-25 minutes
On a small saucepan boil water and add the Boullion cube. Mix until the Bouillion has completely dissolved. Leave aside
Heat a medium size pot over medium-high heat. Add oil, then add rice and garlic
Stir for a minute. Next add the cooked lentils, the spices, and the broth
Lower heat and cover pot and cook rice completely. About 30 minutes, under low heat.
Fluff rice with a fork and test for salt.
Serve warm with green onions as garnish