¾ cup (144 g) (5.1oz) dry green lentils, rinsed and picked through
¾ cup (150 g) (5.3oz) dry brown jasmine rice, rinsed and picked through
3 cups (705 ml) vegetable broth
1 tbsp (15 ml) olive oil or melted coconut oil
2 white onions, chopped (10 ounces, or 340 g)
1 leek, thoroughly cleaned and sliced thinly, white and light green parts
6 ounces, or 170 g Vegetable broth or water, as needed
4 cloves garlic, grated, or pressed
½ tsp fine sea salt, or to taste
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika
¼ tsp cayenne pepper, or to taste
2 tbsp (12 g) (0.42oz) chopped fresh mint
2 tbsp (8 g) (0.28oz) chopped fresh parsley or (2 g) (0.71oz) cilantro Zest and juice of a small organic lemon
¼ cup (35 g) (1.2oz) chopped toasted peanuts, cashews, or pine nuts, optional
Directions
Place the lentils and rice in a rice cooker.
Cover with the broth and stir to combine.
Cover with the lid and cook until tender, 40 to 45 minutes. (Alternatively, cook the lentils and rice on the stove top, following the directions on the package of rice.)
In a large skillet, add the oil and heat on medium heat. Add the onions and leek and sauté until browned, about 15 minutes.
Add vegetable broth, 1 tbsp (15 ml) at a time, as needed, if the onions stick to the pan during that time.
Add the garlic, salt, cinnamon, cumin, coriander, paprika, and cayenne pepper, stirring to combine.
Stop stirring and cook until the onions are crisped, and the spices toasted and fragrant, about 5 minutes.
Place the lentils and rice in a large bowl and add the spiced onions on top; thoroughly and gently fold the onions into the lentils and rice.
Once you are ready to serve, fold the mint, parsley or cilantro, zest, and lemon juice into the mujaddara, and garnish each serving with nuts. Adjust the seasonings as needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Note that this dish tastes even better when it gets to sit for a while. Gently reheat before serving.
