Mujadara Vegan & Gluten Free Dish
I grew up eating mujadara (a Lebanese lentil dish) and it’s still one of my all-time faves. The only difference is I now use leeks in place of onions due to my sensitivity to
onions. Lentils are a powerhouse of nutrition! They are particularly rich in dietary fiber, lean protein, folate and iron.
*Mujadura is a naturally vegan and gluten-free dish.
Recipe:
Ingredients:
- 3 tablespoons of olive oil (This should suffice if you’re using a nonstick pan; add another tablespoon if you’re not, or add a little water if the onions start to stick too much to the bottom of the pan. It’s fine if the onions get very dark and even burn a little–those taste the best.)
- 2 large yellow onions (If you use Vidalia onions, which are sweeter, it will cut your caramelizing time in half.)
- 1/2 cup green or brown lentils, picked over for stones and debris
- Water
- Salt and pepper to taste.
- 2 pinches of cumin, or to taste.
- 1/2 lemon
Instructions:
- Cut onions into a small dice. In a large saute pan, skillet, or Dutch oven, heat oil over medium-high heat. When it shimmers, add the onions–it may look like a lot but they will cook down. Stir until onions are coated with oil. Turn heat down to medium. Season with salt and pepper.
- Stir occasionally until they are deeply caramelized to the shade you want, which can range from amber to blackened.
- Meanwhile, place lentils in a small saucepan and cover with an inch of water. Bring to a boil over medium-high heat. Let it simmer undisturbed for 15-20 minutes or until tender. Drain.
- When onions are done, add the drained lentils to the pan and mix together. Taste and adjust for seasoning. Add cumin, if desired. Add juice from 1/2 a lemon.
To find out more about food sensitivities, call (844) 314-1432 or by email Christine@HealthySelfie.com. This is a chance for us to get to know each other. We will evaluate your needs and goals, while I will guide you on the right track. I can work one-on-one in person, by phone or video chat for out-of-area clients.
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