Anyway, the recipe for Mujadara (Lentils and Rice with Fried Onions) called for tons of Olive oil (6T) and was very plain (no spices), and another called for 1/2 cup and several spices I love. I figured I could do it with less oil and more spices.
*Note, the second recipe called for 1 t. cumin seeds, I had none, so I just used 1/2 t. ground cumin.
Since I was already cooking lentils, quinoa and black beans, I didn't really follow the recipe fully either. You can look here a them and decide for yourself which you like best and do it that way, or try it my way. It was my first time making this, and I think it turned out pretty tasty - but then again I've never had Mujadara before, so what do I know! *shrugs* I also figured this would be a recipe my mom might like cuz she loves lentils and she LOVES Fried Onions (not to mention plain yogurt).
In a large skillet on medium heat add:
2 T coconut oil (virgin expeller pressed)
1/2 t ground cumin
1/2 t ground black peppercorns (it's supposed to be 1/2 cracked black peppercorns - but I only had the grinder kind - winged it!)
(Let the oil get hot, then spoon the cumin in and swish it around the pan - then grind the pepper over it all and let heat - then stir/swish it around again to cover the pan.
While that heats for a minute or two slice thinly or in circles then add to pan:
1/2 large red onion
1/2 large sweet onion
(If it seems to be a little dry add about 1/4-1/2 cup water and stir all around and spread out onions to cook somewhat evenly.)
Once 'fried' then add and stir in well:
1/2 t. ground cayenne pepper
1/2 t. ground cumin
1 cinnamon stick
1/2 c water
(Here you can pull out some of the onions for garnish if you wish - since it was just me, I skipped that step - then later just threw on a few on top for the photo *wink*)
To this mixture add:
2 c cooked Quinoa (the recipes call for long grain or basmati rice, but since Quinoa is rice-like to me and healthier than rice - I booted the rice)
1.5 cup cooked lentils - in their water from cooking - I just scooped it over from the sauce pan without rinsing the lentils, so the mixture would have that added lentil broth (instead of adding more plain water).
You can also cook the lentils in a broth (I'd maybe use a packet of Herb-Ox Sodium Free Beef or Chicken Broth next time.)
Stir this all well and cover and reduce to low for about 5-10 min to absorb the spices.
Spoon Mujadara into a bowl, slop on a dollop of plain fat free yogurt, a squeeze of fresh lemon juice, then toss some onions on for garnish and enjoy!
You can also use sour cream (regular, or lite or fat free - your call) in place of yogurt.
I wasn't going to use anything, but I have a full container of yogurt I need to use, so on it went. I used one heaping teaspoon, as I have plans for the rest of the yogurt - some very healthy dessert treats!
Note: I did not add any sodium to the water for the cooking of the Quinoa or the Lentils, so the only sodium in this recipe came from the yogurt. The yogurt, Land O'Lakes Plain Fat Free is 120 calories, 150 mg sodium per 8oz serving. I used one heaping teaspoon - so it was pretty minimal overall.
I also think that next time, I'd add some more veggies: red pepper, broccoli, quartered grape tomatoes, maybe even some chopped kale or spinach, and maybe even some shredded cooked lean chicken for a variation. Or maybe even some sliced apple!
In the comments for recipe 2, the spicier one, some people thought that there was too much heat from the 1/2 t cayenne. I like food hot, and really didn't notice any 'heat', so I'd probably up the cayenne some too.
Overall this was pretty tasty. So tasty I had another bowl without the yogurt and lemon this time and you could really taste the cinnamon. Mmm.
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