Mujadara

Mujadara

This hearty, comforting dish of mildly spiced lentils, rice and onions is a signature Middle Eastern side

By , 20 August 2018

(28 votes)

Mujadara
  • 55 Mins

  • Serves: 4

  • Price: 92p per serving

Nutritional Info
Each 305g serving contains
  • Energy

    1697KJ

    406KCAL

    20%
  • Fat

    7.9g

    low

    11%
  • Saturates

    3.1g

    low

    16%
  • Sugars

    4.9g

    low

    5%
  • Salt

    0.73g

    low

    12%
1
of your 5-a-day
of your reference intake.
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
  • Put the lentils in a pan, cover with water, boil, then simmer for 15 mins. Drain and set aside.

  • 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.

  • 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.