Lunch · Lebanese · 15 min
Mujaddara with Caramelized Scallions and Toasted Sesame
- Calories
- 633
- Protein
- 25g
- Carbs
- 83g
- Fat
- 18g
Ingredients
- 0.3008 cup freekeh
- 1.5 oz red lentil pasta
- 1 cup scallions
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 0.5 tsp ground cumin
- 0.25 tsp black pepper
- 0.5 tsp salt
- 3.0094 tbsp sesame seeds
Method
- 01Bring a medium pot of salted water to a boil. Add cracked freekeh, reduce heat to medium-low, cover, and simmer for 20 minutes until tender with a pleasant chew. Drain well.
- 02In a separate pot of boiling salted water, cook red lentil pasta for 6-8 minutes until al dente. Drain and set aside.
- 03Heat extra virgin olive oil in a wide skillet over medium heat. Add chopped scallion whites and sauté for 8-10 minutes, stirring frequently until deeply caramelized and fragrant.
- 04Add ground cumin, cooked freekeh, and cooked red lentil pasta to the skillet with caramelized scallions. Toss gently over medium heat for 2 minutes to heat through and meld flavors.
- 05Deglaze the pan with apple cider vinegar, scraping up any browned bits from the bottom. Season with salt and black pepper.
- 06Transfer to a bowl. Top with reserved fresh raw scallion greens and a generous dusting of toasted sesame seeds before serving.
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