Moujaddara

Moujaddara is a hearty Lebanese breakfast dish made with lentils, quinoa, and caramelized onions, offering a deliciously earthy flavor and satisfying texture. This Paleo-friendly version replaces traditional rice with quinoa, making it a nutritious start to your day.

Ingredients

• Green lentils - 100 grams
• Quinoa - 100 grams
• Onion - 1 large, thinly sliced
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Vegetable broth - 500 milliliters
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Rinse the green lentils and quinoa under cold water and set aside.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook, stirring frequently, until caramelized and golden brown, about 15-20 minutes.
3. Once the onions are caramelized, add the minced garlic and cumin, cooking for an additional 1-2 minutes until fragrant.
4. Add the rinsed lentils and quinoa to the saucepan, stirring to combine with the onions and garlic.
5. Pour in the vegetable broth, then season with salt and black pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils and quinoa are tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for 5 minutes.
8. Fluff the moujaddara with a fork, drizzle with the remaining olive oil, and garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 54 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, supporting digestive health.
• Packed with vitamins and minerals such as iron, magnesium, and folate.

Tags