Mujadara Vegan & Gluten Free Dish

I grew up eating mujadara (a Lebanese lentil dish) and it’s still one of my all-time faves. The only difference is I now use leeks in place of onions due to my sensitivity to

onions. Lentils are a powerhouse of nutrition! They are particularly rich in dietary fiber, lean protein, folate and iron.

*Mujadura is a naturally vegan and gluten-free dish.

Recipe:

Ingredients:

3 tablespoons of olive oil (This should suffice if you’re using a nonstick pan; add another tablespoon if you’re not, or add a little water if the onions start to stick too much to the bottom of the pan. It’s fine if the onions get very dark and even burn a little–those taste the best.)

2 large yellow onions (If you use Vidalia onions, which are sweeter, it will cut your caramelizing time in half.)

1/2 cup green or brown lentils, picked over for stones and debris

Water

Salt and pepper to taste.

2 pinches of cumin, or to taste.

1/2 lemon Instructions: Cut onions into a small dice. In a large saute pan, skillet, or Dutch oven, heat oil over medium-high heat. When it shimmers, add the onions–it may look like a lot but they will cook down. Stir until onions are coated with oil. Turn heat down to medium. Season with salt and pepper. Stir occasionally until they are deeply caramelized to the shade you want, which can range from amber to blackened. Meanwhile, place lentils in a small saucepan and cover with an inch of water. Bring to a boil over medium-high heat. Let it simmer undisturbed for 15-20 minutes or until tender. Drain. When onions are done, add the drained lentils to the pan and mix together. Taste and adjust for seasoning. Add cumin, if desired. Add juice from 1/2 a lemon.

To find out more about food sensitivities, call (844) 314-1432 or by email Christine@HealthySelfie.com. This is a chance for us to get to know each other. We will evaluate your needs and goals, while I will guide you on the right track. I can work one-on-one in person, by phone or video chat for out-of-area clients.