Beet & Lentil Mujadara Bowls
with Minty Yogurt Drizzle
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
Say the words comfort food in parts of the Middle East, and someone will mention mujadara. The classic combo of lentils and rice is soothing and filling, with added appeal from savoury-sweet caramelized onions (already prepped for you). Spiced with our fragrant Berbere Bounty mix, it’s a base for creative vegetarian bowls holding a salad of boiled beets and cool cucumbers, bathed in a lemon-garlic vinaigrette. Fresh mint yogurt is a divine final drizzle.
We will send you:
- 225g Yellow beets
- 1 Bunch of mint
- 2 Garlic cloves
- 1 Lemon
- 3 Cucumbers
- 540ml Lentils (canned)
- 25g Caramelized onions
- 160g White rice
- 100g Greek yogurt
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pot
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
3 g
Sodium
590 mg
Total Carb
144 g
Sugars
17 g
Protein
41 g
Fibre
20 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Drain and rinse the lentils. Mince the garlic.
Make the mujadara
In a medium pot, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the lentils and onions. Fluff and keep warm.
Boil the beets
Meanwhile, peel and halve the beets; cut into ¼ inch wedges. Add to the pot of boiling water and boil, 15 to 20 min., until tender. Drain and rinse under cold water.
Make the salad
Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces. Juice the lemon. In a large bowl, combine the lemon juice, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P. Add the cucumbers and beets; toss well.
Make the minty yogurt
Pick the mint leaves off the stems; finely chop the leaves. In a small bowl, combine the yogurt, mint, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the mujadara between your bowls. Top with the salad. Drizzle with the minty yogurt. Bon appétit!
