Mujaddara with Cucumber Yoghurt
- 45 min
- β β¬2.08
- 2 servings
- Easy
brown lentils, cucumber, and rice: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
Prepare
Cut onion into thin slices
Cut onion into thin slices. Cut cucumber and flat-leaf parsley finely.
Cook
Brown onion
Heat olive oil and cook onion over medium heat for 22 minutes, stirring regularly. Transfer onion to a plate and set aside.
Bring the lentils
Bring the lentils, cumin, iodised salt and the tap water listed in the ingredients to the boil, then simmer gently for 15 minutes.
Cook the rice with the lentils
Stir in the rice and remaining the tap water listed in the ingredients, cover and cook gently for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
Mix cucumber
Mix cucumber, unsweetened soy yogurt alternative, lemon juice and flat-leaf parsley thoroughly.
Divide brown lentils and rice between the serving bowls
Divide brown lentils and rice between the serving bowls.
Finish
Serve with cucumber and unsweetened soy yogurt alternative
Serve with cucumber and unsweetened soy yogurt alternative; Finish with onion Serve warm.
More vegan recipes
Vegetable Chickpea Paella
Lentil and Rice Stuffed Cabbage Rolls
Egyptian Koshari
White Bean Minestrone
Chickpea Nori Potato Cakes
Courgette Chickpea Fritters with Tomato Salad
Crispy Chickpea Vegetable Couscous
Ratatouille with White Beans
Red Lentil Dal with Rice
Creamy Red Lentil Rigatoni
Crispy Potato Curry Bowls
