Posts tagged as:

meatless

Mujadara: Lentils, Rice and Onions

by beth on March 10, 2010

in Uncategorized

After hav­ing Mujadara many times at local Mid­dle East­ern, par­tic­u­larly Lebanese, restau­rants my hus­band set off to learn how to make it him­self. It has since become one of our go to din­ners. It’s sim­ple, easy and trans­ports you to a far off land in one taste of this dish. I can feel the desert heat, smells the scents of spice mar­kets and hear the sounds of peo­ple walk­ing around through­out these lands that fil­ter through with each bite.

What you need

1 Cup Lentils
1 Cup Rice
3 1/2 Cups Water
4 Onions
1 Tea­spoon Cumin
1 Tea­spoon Salt
1/2 Tea­spoon Pep­per
2 Table­spoons Veg­etable Oil

How to put it together

Slice the onions. The onions should be sliced long, so they look like a rain­bow ver­sus diced into small pieces.

Heat pot on med-high heat. Add 1 Table­spoon of Veg­etable Oil and 1/2 an onion. Cook until onion is caramelized.

Add lentils, water, salt and pep­per. Bring to a boil. Cover, reduce heat and sim­mer for 20 minutes.

After 20 min­utes, add rice and 1 Tea­spoon Cumin. Cover and sim­mer for addi­tional 20 minutes.

Heat a fry­ing pan over med-high heat. Add the remain­ing 1 Table­spoon of Veg­etable Oil and remain­ing onions. Cook until fully caramelized and blackened.

Also, he used green lentils & yel­low onions for this dish.

We usu­ally serve our Mujadara with hum­mus & pita. Let me tell you it goes fast. And it is a great meal to have when you are look­ing for some­thing meat­less, easy, and delicious.

Are the any Mid­dle East­ern or Lebanese dishes that you enjoy?

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Simple Crockpot Vegetable Soup

by beth on February 20, 2010

in food & drink

Sim­ple Crock­pot Veg­etable Soup

It’s a fast & easy recipe today.  You chop & dump into your crock­pot, let it do the rest for you.   It’s per­fect for a meat­less dish & it tastes as good as it smells cook­ing. My, Oh My, does it taste good.  Never knew my veg­gies could be so tempting.

What You Need

6 Cups Water

1 ½ Cups Tomato Puree

1 Cel­ery Stalk chopped

3/4 Cup of Corn

3/4  Cup of Peas

3 Car­rots diced

2 Medium Pota­toes diced into small cubes

½ Red Onion, finely chopped

1 Tea­spoon Pepper

1 ½  Tea­spoon Salt

1  Table­spoon Ital­ian Seasoning

2–3 Gar­lic Cloves (minced)

1 Table­spoon of Olive Oil (for saute­ing the onions)

6 ounces of small shaped noo­dles (you must boil, drain, & add these to your fin­ished soup)

You will need to saute your onions in the Olive Oil just until they are translu­cent. Before adding them into the Crockpot.

Cook in your Crock­pot for 5–6 hours on high.

HOWEVER, wait until after you have cooked the soup for 5–6 hours on high before adding your already boiled noo­dles (we like to add ones that are dif­fer­ent shapes) to the soup.

You will want to cook this in a 6 quart size crock­pot or larger. It makes 12 serv­ings, so if you wanted you adjust the recipe to feed a smaller lot. With our gang here this feed us with leftovers.

After it is done cook­ing & you have added your noo­dles you can then add addi­tional sea­son­ing to taste as you please or keep it as!

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