A warm bowl of lentils is comfort food to me. Every country has its own version of lentils, cooked to perfection with spice blends representative of that particular country. It is just fascinating to me how we all are so similar and yet so different! I was in Brussels few weeks ago, famished and exhausted, walking around looking for a perfect place to eat. Though ‘hangry’ (hungry +angry) I was adamant about dining like a fine lady. Mind you, there was no way I was going to settle for some greasy friets (fries). Fortunately, I came across a charming little Lebanese restaurant. I was captured by the young host with a radiating smile. He was so inviting and kind that there was no way I could say no to that face. I love Middle Eastern food so I knew there would not be much on the menu that I wouldn’t love. That’s where I had Mujadara for the first time. Mujadara, is made with green lentils to which one can either add bulgur (also known as dalia), couscous or rice. The recipe with bulgur is to die for but I decided to make my own healthy and gluten free version of it with quinoa. With lentils rich in lean protein, dietary fiber, and quinoa rich in antioxidants, this recipe is a well rounded, nutritious feast in itself. But hey, if you wish to eat it as a side with meat protein like kebabs, you should know there is no judging in Pooja town!
Total time: 1 hour (Prep time: 10 mins +Cook time: 50 mins)
INGREDIENTS
- French (green) lentils – 1½ cup
- Quinoa – 1 cup
- Red onion – 1 medium, chopped
- Bay leaf – 1 leaf
- Lebanese 7 spice – 1 teaspoon. You can make your own 7 spice by using spices in this ratio- Ground coriander – 1/4 teaspoon, paprika – 1/4 teaspoon, ground cinnamon – 1/4 teaspoon, ground cardamom – 1/4 teaspoon, ground cumin -1/4 teaspoon, ground nutmeg – 1/4 teaspoon, ground clove – 1/4 teaspoon
- Crushed pepper – 1/4 teaspoon
- Garlic – 2 cloves, finely chopped
- Water – 4 cups for lentils and 2 cups for quinoa
- Avocado oil – 1/3 cup
- Extra virgin olive oil – 2 tablespoon
- Salt – To taste
DIRECTIONS
Prepping and cooking the lentils
- Wash the lentils thoroughly, until the water runs clear.
- Soak the lentils in water for about an hour before cooking. This will help expediting the cooking process.
- In a saucepan add the lentils, 4 cups of water, 1/2 teaspoon of salt and bay leaf.
- The lentils should take somewhere between 20- 30 minutes to cook completely. Lentils need to be fork tender and not mushy.
- Remove from the flame and drain the water, dispose the bay leaf and set it aside.
Cooking the Mujadara
- In a large skillet (with a lid) add 1/3rd cup of avocado oil. Let it heat for about a 1 minute on medium to high heat.
- To caramelize the onions, add the chopped onions to the skillet and sauté for about 5 to 7 minutes. The idea is to turn the onions to a dark caramel color. Be mindful of not burning the onions. Last thing you want to do is to introduce a carcinogen into your body.
- Add the lentils and stir.
- Next step is to bloom the spices, add the 7 spice mixture and sauté for about a 1 minute.
- Add garlic and stir for about 30 seconds.
- Add the quinoa, 2 cups of water and 1/2 teaspoon salt.
- Place the lid on the skillet and let the entire mixture cook for about 20 minutes. When all the water has been absorbed by the quinoa and the lentils, Mujadara is ready.
- Drizzle some olive oil and serve.
NOTES
- Quinoa: Quinoa can be replaced with bulgur, couscous or cooked rice. Cook time and quantity of water may vary. Bulgur usually takes about 5-7 minutes to cook. 1 cup of bulgur will need 2 cups of water.
- Lebanese seven spice: If you do not have the spice blend or the ingredients, use all spice with 1/4 teaspoon of cumin powder. You may also replace the spice blend with garam masala.
- Avocado oil: Can be replaced with any odorless cooking oil.
