Mujaddara Vegetarian Lentil StewHabeeb Salloum November 1, 2020
From the Vitality Food Feature ‘Meat-Free Protein‘.
One of the greatest examples of these dishes is mujaddara, made from lentils and bulgur or rice. It has been one of the basic foods of Middle Eastern peasants and labourers since the dawn of history. Even in the homes of the wealthy it is often eaten, but behind closed doors. Because of its peasant connection it is never offered to guests. The affluent feel that the few cents it costs to make this ancient dish is not appropriate for their status. Simple to prepare, nourishing, and mouth-watering, it is truly a vegetarian’s dream. (Serves 4-6)
- 1 cup lentils, rinsed
- 5 cups water
- 5 Tbsp olive oil
- 1 large onion, chopped
- 1/4 cup coarse bulgur or rice or quinoa, rinsed
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp butter
1) In a saucepan, place lentils and water, bring to a boil. Cover and cook over medium heat for 30 minutes.
2) In the meantime, in a frying pan, heat oil, then sauté onion over medium heat for about 15 minutes or until golden brown. Stir frying pan contents into lentils, along with, bulgar or rice, salt and pepper. Cover and cook for another 25 minutes. Stir in butter and serve.
3) This dish may be served hot or cold. However, if served cold, the butter should be omitted.
Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at <a href="https://www.amazon.com/Asian-Cooking-Made-Simple-Culinary/dp/1591521343">amazon</a> at: <a href="https://tinyurl.com/zk3ueyv">https://tinyurl.com/zk3ueyv</a>