Recipes
Mujadara
This hearty, comforting dish of mildly spiced lentils, rice and onions is a signature Middle Eastern side
This hearty, comforting dish of mildly spiced lentils, rice and onions is a signature Middle Eastern side
(36 votes)
Cook: 55 Mins
Serves: 4
Price: 92p per serving
Nutritional Information
Each 305g serving contains
Energy
1696kj
406kcal
1696kj
406kcal
20%
Fat
7.9g
7.9g
Med
11%
11%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
4.9g
4.9g
Low
5%
5%
Salt
0.73g
0.73g
Med
12%
12%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
556kj/133kcal
Typical energy values per 100g:
556kj/133kcal
Ingredients
150g green lentils, rinsed
20g unsalted butter
1tbsp rapeseed oil
1 large white onion, finely sliced
1 clove garlic, sliced
200g basmati rice, rinsed
1 cinnamon stick
1 bay leaf
½tsp ground allspice
1tsp cumin seeds
450g pouch Extra Special Roast Chicken Stock
50g pomegranate seeds
2tbsp chopped parsley
Method
1
Put the lentils in a pan, cover with water, boil, then simmer for 15 mins. Drain and set aside.
2
Heat the butter and oil in a large pan over a medium setting. Add the onion and garlic. Cook for 15-20 mins, stirring occasionally, until golden and starting to crisp. Remove half the onion from the pan and set aside.
3
Add the rice, cinnamon stick, bay leaf, allspice and cumin seeds to the pan. Fry for 1 min then add the lentils and stock. Bring to a boil, cover, then simmer for 15mins or until the rice is just cooked. Take off the heat, allow to stand for 10 mins, discard the bay leaf then transfer to a serving dish. Scatter over the reserved onion, pomegranate seeds and parsley to serve.