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Recipe - Middle-eastern Lentils and Rice

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Mujadora (Lentils and rice) is a signature dish from the middle-east which is unapologetically vegan.  Rather than having to modify a meat dish, this dish has been designed from its inception as vegan. 

Whilst not sticking strictly to the way that this recipe would have been made in ancient times, my modern interpretation certainly pays homage to the classic dish.   Serve this dish as a main course or as a side dish. 

 
Ingredients

Serves 4

• 2 Tbsp. oil
• 1 onions, finely chopped
• 1 Tsp. garlic paste
• 1 Tsp. ground coriander
• 1 Tsp. ground cumin
• 1 Tsp. ground turmeric
• 1/4 Tsp. ground cinnamon
• 1 cup basmati rice
• 1 1/4 cups boiling water
• 1 Tsp. chicken flavoured stock powder
• 400g can brown lentils - drained and rinsed
• Salt and pepper to taste
• Chopped coriander of parsley to garnish.

 
Method

• Sauté onion and garlic in the oil until the onions are just starting to turn brown.  Add the ground coriander, cumin, turmeric and cinnamon and stir through until fragrant.
• Add rice and stir to coat in the oil.
• Add water, stock powder and drained lentils.
• When boiling cover and simmer on lowest heat for 10 - 12 min
• Rest of the heat for a further 5-10 min to absorb any remaining liquid.

Fluff the rice up with a fork.  Add salt and pepper to taste, and garnish with chopped parsley or coriander.

About the Recipe

• This recipe is suitable for vegetarians and vegans
• Basmati is a long grain variant of rice which is known for its fluffy consistency and for the characteristic separation of grains when cooked, rather than clumped together like stickier varieties. Separate grains are important for this dish so please don't substitute a sticky rice variety.
• You can of course use brown lentils that you have cooked yourself, but canned legumes are so more convenient for the busy lifestyle that most of us lead. 
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Left overs of this recipe reheat well in the microwave so it makes a good packed lunch for work.

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