Mujaddara with Cucumber Yoghurt
- 45 min
- β β¬2.08
- 2 servings
- Easy
Main ingredients: brown lentils, cucumber, rice, and onion. Allow about 45 minutes for 2 servings.
Estimates per serving, whatever the number of servings. 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
Heat olive oil and cook 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 9/13 of the listed tap water to the boil, then simmer gently for 15 minutes.
Stir in the rice
Stir in the rice and remaining 4/13 of the listed tap water, 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
Divide brown lentils and rice between the serving bowls.
Finish
Serve with cucumber
Serve with cucumber and unsweetened soy yogurt alternative; finish with onion. Serve warm.
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Recipe from VegPlan Β· https://vegplan.app/recipes/mujaddara-cucumber-yogurt
