Mujaddar-Style Lentils and Rice
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Mujaddar-Style Lentils and Rice

Mujaddar-Style Lentils and Rice

with Harissa Roasted Cauliflower


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

1 unit(s)

Lentils, canned

(May contain Wheat)

¾ cup

Basmati Rice

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

3 unit(s)

Garlic, cloves

285 g


1 tbsp

Harissa Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

7 g


1 unit(s)

Greek Yogurt

(Contains Milk)

1 unit(s)


28 g

Crispy Shallots

(Contains Wheat)


Nutrition Values

Calories550 kcal
Fat16 g
Saturated Fat12 g
Carbohydrate88 g
Sugar6 g
Dietary Fiber10 g
Protein17 g
Cholesterol10 mg
Sodium620 mg
Trans Fat0 g
Potassium1400 mg
Calcium200 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Peel, then mince or grate garlic.
  • Strain lentils, reserving canning liquid.
  • Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan to melt.
  • Add rice, half the garlic and Shawarma Spice Blend. Cook, stirring often, until fragrant and toasted, 1-2 min.
  • Add lentils, canning liquid and enough water to make 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, cut cauliflower into bite-sized pieces.
  • Add cauliflower, Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until tender, 14-16 min.
  • Roughly chop parsley.
  • Zest, then juice half the lemon.
  • Stir together yogurt, remaining garlic, 1/2 tbsp lemon in a small bowl. Season with salt and pepper.
  • Fluff rice with a fork.
  • Add half the parsley, half the cauliflower and half the crispy shallots to rice. Stir to combine.

  • Divide rice and lentils between bowls.
  • Top with the remaining cauliflower.
  • Sprinkle over the remaining parsley and remaining crispy shallots.
  • Dollop over garlic-yogurt sauce.