Egyptian Lentils (Mujadarrah)


Apparently this is Middle Eastern comfort food….and I can see why.  Try it out for yourself and you will be surprised.  Although the recipe may seem simple, it’s high on flavour and nutrients and the texture is awesome.

Pulses – by that I mean beans, lentils and peas – are very healthy foods.  They are high in both kinds of fibre that lower your cholesterol and make your gut happy and regular, have a low glycemic index (doesn’t spike your blood sugar), they are nutrient dense and a good source of plant based protein.  Lentils are also grown in Canada so from a ecological stand point, they are great too 🙂

This recipe is based off of

Ingredients: (Serves 4)

– 2 medium sized onions, sliced

– 2-3 cloves of garlic (optional)

– 1 – 2 tbsp oil

– Dash of salt and pepper

– Cooked rice (about 3 cups depending on how much you want)

– 1 can of lentils, rinsed or cooked dried lentils


1. Cook rice.  Open lentil can and rinse well….or simmer lentils in water until tender, drain.

2. Slice onions and add to pan with oil.  Cook on low-medium heat until the onions are softened and browned (about 10 minutes).

3. Add lentils to the onion pan and heat until warmed.

4. Add rice to the bowl, top with lentil and onion mixture.  Add a dollop of sour cream or try my dairy free sour cream (equally delicious!).




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