Description
A savory and satisfying Lebanese plant-based meal made with lentils, rice, and caramelized onions covered with a spicy dairy-free yogurt sauce. Easy to make and delicious to eat!
Ingredients
Scale
- 4 Medium Onions (Sliced Thin)
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 3 Cups Water
- 1 Cup Dried Basmati Rice
- 1 Cup Dried Brown Lentils
- ¼ tsp Salt
- ¼ Black Pepper
- Fresh Parsley (Garnish)
Yogurt Ingredients:
- ½ Cup Dairy Free Yogurt
- ¼ tsp Cayenne Pepper
- ½ tsp Smoked Paprika
- ½ tsp Ground Cumin
- ½ Lemon (Zest and Juice)
Instructions
- Prepare all produce.
- In a large pot or Dutch oven coated with a little oil, cook the onions over medium/low heat, stirring frequently. Cook until golden brown, approx. 20 mins.
- While the onions cook, combine all the ingredients for the yogurt sauce in a bowl and refrigerate.
- Once the onions have caramelized, transfer 3/4 of them to a bowl and set aside.
- Add the cumin and coriander to pot cook for 1 minute while stirring.
- Pour the water into the pot and bring to boil. Add the rice and cover. Simmer on low heat for 10 minutes. Stir occasionally.
- Next, add the lentil and cover. Simmer for an additional 20 minutes or until all of the water has absorbed.
- Fluff the mixture with a fork and plate. Top with caramelized onion and the yogurt sauce. Garnish with fresh parsley and ENJOY!
- Leftovers can be refrigerated for up to 5 days. We recommend storing the spiced yogurt in a separate container.
Keywords: Mujadara with Spicy Vegan Yogurt