Mujadara Platter (ve) Recipe
Organic lentil and bean stew, onions, turmeric rice, fattoush salad, hummus, beet dip, pickles, pita.
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Ingredients
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Lentil and Bean Stew
Turmeric Rice
Fattoush Salad
Hummus
Beet Dip
Pickles
Method
Lentil and Bean Stew
- 1
Prepare the Stew
In a large pot, sauté the chopped onion and minced garlic in a bit of olive oil until translucent. Add the lentils, kidney beans, cumin, coriander, turmeric, salt, and pepper, stirring to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 25-30 minutes, or until the lentils are tender.
Turmeric Rice
- 2
Cook the Rice
In a medium saucepan, rinse the basmati rice under cold water until the water runs clear. Add the rinsed rice to the saucepan along with the water, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
Fattoush Salad
- 3
Prepare the Salad
In a large bowl, combine the mixed greens, chopped tomato, diced cucumber, and sliced radishes. Tear the pita bread into bite-sized pieces and add to the salad. In a small bowl, whisk together the olive oil, lemon juice, sumac, and salt. Pour the dressing over the salad and toss to combine.
Hummus
- 4
