Easy One Pot Vegan Recipe. Yes Please!
We just got back from a family vacation where we celebrated Rosh Hashana (Jewish new year’s eve). We had so much fun at the beach, enjoying the sand and the ocean. As much as I love our neighborhood lagoon, (yes, I said LAGOON) it is NOT a replacement for the beach.
So we came back late in the evening to an empty refrigerator and a tired mom (yes, it happens sometimes). So, what’s for lunch tomorrow?! I was freaking out thinking I should quickly run to the store and buy some fresh products to make meatballs or something, but I was way too tired to do so. I instantly scanned my pantry and found rice and lentils, ah! I’m going to make Mujaddara! A mix of green lentils with rice makes a complete protein which is what all plant-based/vegan diet lovers are seeking, right? Packed with amino acids and vitamin b’s, this dish (also known as Megaradda or mejadra) is a middle eastern dish that has been cooked for ages, and since I was raised in a Mediterranean diet, I’m now eating that dish for so many years (seriously, SO many years!) We usually serve it with cold yogurt dressing and topping the mujaddara with caramelized onion, but I don’t really like caramelized onion, and my kids are not always in the mood for yogurt so you can definitely skip it if you wish!
It is SO easy to make it, two ingredients ONLY! and less than 30 minutes, that you can basically rest through. It’s vegan/plant-based, gluten free, clean whole food (if you are on clean eating diet, like me), and you’re kids will love it!
Prep time: 2 minutes Cook time: 37 minutes
1 cup of green lentils
1.5 cup of basmati rice
Salt, pepper and 1 tbsp of olive oil
Wash the lentils under running water, set aside. Wash the rice under running water until you notice clear water.
Heat your pot and add the olive oil. Add the lentils in and stir for 1 minute, cover with water (about one and a half cups of water) and cover with a lid. Let cook for 12 minutes and then add in the rice top with salt & pepper to taste and gently stir the rice and lentils until well blend, add in about a cup of water, make sure the rice is fully covered with water, cover with lid. Cook the rice on medium heat for about 5 minutes and then reduce to low heat for an additional 20 minutes or until rice thoroughly cooked. Let the pot stand for about 5 more minutes with the lid on before serving. Ah! That’s it! Super duper easy right? It’s not a fancy dish but it is so delicious, healthy and keep your blood & sugar level balanced so that you won’t be hungry!
If you wish to add the yogurt dressing here’s the recipe:
1/2 cup of Greek yogurt
Half of English cucumber, sliced to cubes or your preferences
Dry mint/chopped fresh dill/dry basil
Pinch of salt
3 tbsp of water
Mix yogurt with water, start with two spoons. If you like it dressing runnier, you can add one or two more tbsp of water. Stir in the herbs and salt, mix until blend and serve.
You can replace the basmati rice with any rice you have at home. Just be minded, the dish may be a little sticky, depends on the rice type. If you wish to replace the white rice with brown rice, I’d suggest to cook it with the lentils since brown rice takes longer to prepare.
If you like, you can add spinach in the last minute of the cooking and gently stir it in.
You can add caramelized onion or top the dish with crushed walnuts/hemp seeds (about one tbsp) or roasted pistachios.
Was that super easy as I promised it would be?