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| From An Opera Singer in the Kitchen |
Can I get some Lebanese or Syrian food? This is probably one of my favorite cuisines but one I do not often try or remember to make. Last week I was craving lentils, perhaps because my body wanted either protein or iron, but in either case, I listened and quickly prepared a meal that was filling, delicious and all together nutritious.
Ryan cannot stand lentils or many types of beans because of texture and flavor. Are there foods you can’t stand because of texture? I made this new dish hoping that I could inspire him to like lentils ina new way, but alas, no luck for me. Good thing anyway since I made this for lunch and he could have himself a peanut butter an jelly sandwich.
Another great thing about this dish is that these are normal staples that can be available in your pantry. Did you know that there are more than 10 different types of lentils? Lentils have high levels of protein and are known for containing minerals, dietary fibers, folate and thiamine. The most important factor for many and important for vegans and vegetarians is the the magnificent source of iron that lentils contain. If you have an iron deficiency (anemia), then lentils are a WONDERFUL source of iron. My mother raised her iron levels eating kale and lentils stew!
Mujaddara is primarily eaten in Lebanon, Syria, Pakistan and many other Mediterranean regions. It is combined with sweet and savory spices and basmati rice. The end result almost looks like a rice and bean pilaf but with SO MUCH flavor. Total time to make this meal is 45 minutes and very much worth it!
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| From An Opera Singer in the Kitchen |
Mujaddara with Cucumber Tomato Mint Relish
serves 3
1 cup French green lentils
2 1/2 + 2/3 cups water
1/2 cup basmati rice
1 cup onion, diced
2 garlic cloves, minced
1/2 teaspoon allspice
1 teaspoon cinnamon
1 1/2 tsp cumin
1 teaspoon sea salt
2 Tablespoons olive oil
Rinse lentils and place in a medium pot and cover with 2 1/2 cups water. Simmer for 20 minutes. Meanwhile, soak the basmati rice in water.
In a medium saucepan, heat the olive oil on medium heat. Add onions and garlic and saute’ for 7-10 minutes. Drain the rice and add to the onion mixture. Add the spices and continue cooking for another 7 minutes.
Add rice and onion mixture to the lentils and add the 2/3 cup water and cover. Lower heat to medium low and cook for 20 minutes.
Mujaddara is ready to eat. Prepare relish while dish cooks.
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| From An Opera Singer in the Kitchen |
Cucumber Tomato Mint Relish
makes 1 1/2 cups
1/2 tomato, diced
1/2 English Cucumber, diced in 1/2 inch pieces
2 Tablespoons mint, chopped
1 Tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon sumac
1/4 teaspoon salt
Toss the vegetables and mint together and add the olive oil, salt,sumac and lemon juice. Serve on top of the Mujaddara.
