Everyone has that go to dish when the fridge is getting empty, you forgot to defrost meat or fish, and you want a quick and healthy lunch or dinner…that hopefully your kids will eat.
If I take out the healthy part, it is usually pita/laffa pizza or some kind of pasta thrown together.
But when I have just a bit more energy, I go for Red Lentil Soup or Mujadara.
For those who aren’t familiar, Mujadara is a “Middle Eastern” or “Arabic” dish of rice, lentils and fried onions. Easy, fast, tasty, healthy, vegan, gluten-free…the list goes on.
(I am still post-partum, hence lots of Mujadara going on these days.😉)
We usually eat it (like below) with either pickled beets or an Israeli salad on the side or right on top.
What you need:
1 cup of green lentils
1.5 cup rice
2 -3 medium onions sliced
1 tsp cumin
A dash of turmeric
- Combine the lentils, 2 cups water, a teaspoon of salt and cumin, and a dash of turmeric in a medium size pot. Bring to a boil, reduce heat to meduim-low, and cook until the lentils begin to soften, 20 to 30 minutes.
- While the lentils are cooking, fry the onions in a good amount of olive oil (about 2 TBSP) on low heat for the entire time the lentils cook. (You don’t want them to burn, you want them almost caramelized).
- When the lentils are ready, stir in the onions (with all the remaining oil), rice, 1 3/4 cups water, another teaspoon of salt and a bit of black pepper(optional) into the lentils. Let it boil, then simmer on low heat until the lentils and rice are tender, about 40 minutes.
- Enjoy, enjoy, enjoy. 🙂
Here are some other Middle Eastern recipes you might like from Modest Jerusalem:
Spicy Moroccan Fish with Cilantro and Red Peppers
Moroccan Halva Cookies (Vegan and No-bake)
I am also happy to hear from you…
What is your go-to dish when the fridge is bare?
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