Rice and lentils with roasted vegetables

March 21, 2020 Published by Dina Leave your thoughts

Mujadara is a classic middle eastern dish that I love and occasionally make. It consists of cooking rice and lentil together and topping with cruspy chopped onion. Simply delish.

This is a version of the concept, made with leftover rice and lentils that I had and mixed with roasted ribbons of carrots and parsnips. This business of #stayhome, #flattenthecurve and #quarantinecooking is working well in my kitchen. I hope I am supporting the community by sharing recipes that are easy to make at home with pantry staples.

Rice and lentils with roasted vegetables

Recipe by Dina Honke
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calorieskcal

Ingredients

  • 1 small onion, sliced vertically into strips.

  • 2 tablespoons olive oil

  • 3 cups cooked rice, white or brown

  • 2 cups cooked green lentils

  • Salt and pepper

  • Roasted Carrot and parsnip ribbons
  • 1 large carrot, sliced into ribbons on a mandolin or with vegetable peeler

  • 1 large parsnip, sliced into ribbons on a mandolin or with vegetable peeler

  • 2 teaspoons olive oil

  • Salt and a pinch of sugar

  • Garnishes
  • a handful of chopped parsley

  • A handful of toasted, chopped pistachios

Directions

  • Rice and Lentils
  • Heat the oil in a large skillet.
  • Add onion and cook until golden, You can add a pinch of sugar to help with the caramelization.
  • When onion is golden add the rice and cook, stirring, until heated through.
  • Add the lentils and mix through the rice, stirring gently until heated through.
  • Add salt and pepper to taste
  • Roasted carrots and parsnip ribbons
  • Place the carrot and parsnip ribbons on a baking sheet and toss with olive oil, salt and a pinch of sugar. Use pepper if you wish.
  • Place in a preheated 400F oven until soft and beginning to turn golden. Be careful not to burn.
  • assembling the dish
  • Add parsley to the rice in the skillet.
  • Add the roasted ribbons and mix them in.
  • Sprinkle the pistachios over.
  • Tahini sauce
  • Mix 1/3 cup tahini paste with juice from half a lemon, water and salt to a whip[ping cream consistency. You can add juice from 1/2 an orange to achieve a citrusy flavour.
  • Serve alongside the rice and lentils.

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