Mujadara (Lentils and Rice) - The Plant Based School

Name: Mujadara (Lentils and Rice) - The Plant Based School
Ingredients: 4 large onions (white or yellow); 1 tablespoon extra virgin olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider, or balsamic); 1 cup dry lentils (green or brown, uncooked. 2 cups if using cooked or canned lentils); ½ cup basmati rice; 1 tablespoon extra virgin olive oil; 4 scallions (finely chopped (set green tops aside for garnish)); 2 cloves garlic (pressed or minced); 1 teaspoon paprika; ½ teaspoon coriander (ground); ½ teaspoon cumin (seeds or ground); ¼ teaspoon cinnamon; ⅛ teaspoon red pepper flakes (or more to taste); ½ teaspoon turmeric powder ((optional, not traditional)); ½ teaspoon salt (or more to taste); ⅛ teaspoon black pepper; 1 handful flat-leaf parsley (+ cilantro (optional)); 4 wedges lemon; 1 cup greek yogurt (mixed with ¼ tsp coriander, ½ tsp paprika, ¼ tsp salt (or dairy-free yogurt))

"Learn how to make Mujadara, a comforting Middle Eastern lentil and rice dish with warm spices, caramelized onions, and fresh herbs...."

INGREDIENTS

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4 large onions (white or yellow)

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1 tablespoon extra virgin olive oil

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1 tablespoon sugar

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¾ teaspoon salt

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1 cup water

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1 tablespoon vinegar (apple cider, or balsamic)

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1 cup dry lentils (green or brown, uncooked. 2 cups if using cooked or canned lentils)

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½ cup basmati rice

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1 tablespoon extra virgin olive oil

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4 scallions (finely chopped (set green tops aside for garnish))

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2 cloves garlic (pressed or minced)

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1 teaspoon paprika

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½ teaspoon coriander (ground)

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½ teaspoon cumin (seeds or ground)

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¼ teaspoon cinnamon

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⅛ teaspoon red pepper flakes (or more to taste)

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½ teaspoon turmeric powder ((optional, not traditional))

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½ teaspoon salt (or more to taste)

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⅛ teaspoon black pepper

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1 handful flat-leaf parsley (+ cilantro (optional))

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4 wedges lemon

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1 cup greek yogurt (mixed with ¼ tsp coriander, ½ tsp paprika, ¼ tsp salt (or dairy-free yogurt))

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