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Mujadara-Style Lentils and Rice

Mujadara-Style Lentils and Rice

with Harissa Roasted Cauliflower and Garlic-Yogurt Sauce
0.0(130)
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Calories
: 
690 kcal
Protein
: 
28g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Wheat
  • May contain traces of allergens
  • Gluten
  • Wheat
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Sulphites
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Lentils, canned

(May contain traces of: Gluten, Wheat)

¾ cup

Basmati Rice

(May contain traces of: Wheat, Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy)

7 g

Shawarma Spice Blend

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

2 unit(s)

Garlic, cloves

285 g

Cauliflower

7 g

Parsley

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Lemon

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

7 g

Harissa Spice Blend

Not included in your delivery

⅓ tsp

Salt*

⅓ tsp

Pepper*

1 tbsp

Oil*

1 tbsp

Butter*

(Contains: Milk)

Calories690 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate110 g
Sugar7 g
Dietary Fiber14 g
Protein28 g
Cholesterol20 mg
Sodium1180 mg
Trans Fat0.3 g
Potassium1100 mg
Calcium175 mg
Iron7.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Zester
•Small Bowl

Cooking Steps

Start rice
1
  • Before starting, preheat the oven to 425˚F. Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • Peel, then mince or grate garlic.
  • Heat a medium pot over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
  • Add rice, half the garlic and Shawarma Spice Blend. Cook for 1-2 min, stirring often, until fragrant and toasted.
Cook rice
2
  • Add lentils, canning liquid, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high. 
  • Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
  • Remove the pot from heat. Set aside, still covered.
Roast cauliflower
3
  • Meanwhile, cut cauliflower into bite-sized pieces.
  • To a parchment-lined baking sheet, add cauliflower, Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 14-16 min, flipping halfway through, until tender.
Make garlic-yogurt sauce
4
  • Roughly chop parsley.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • To a small bowl, add yogurt, remaining garlic, half the lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper. Stir to combine.
Finish rice
5
  • Fluff rice with a fork.
  • Add half the parsley and half the cauliflower to rice. Stir to combine.
Finish and serve
6
  • Divide rice mixture between bowls.
  • Top with the remaining cauliflower.
  • Sprinkle remaining parsley and crispy shallots over top.
  • Dollop garlic-yogurt sauce over top.
  • Squeeze a lemon wedge and sprinkle remaining lemon zest over top.

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