Lunch · Lebanese · 10 min
Mujaddara with Caramelized Red Onion and Toasted Za'atar
- Calories
- 390
- Protein
- 13g
- Carbs
- 65g
- Fat
- 6g
Ingredients
- 16 g freekeh
- 35 g brown lentils
- 80 g hearts of palm
- 0.75 cup water
- 1 tsp extra-virgin olive oil
- 0.25 tsp salt
- 50 g red onion
- 3.1 g sumac
- 3.1 g za'atar spice blend
Method
- 01Rinse the dry freekeh and brown lentils thoroughly under cold water.
- 02In a small saucepan, combine freekeh, brown lentils, water, and salt. Bring to a boil, then cover, turn heat to low, and simmer for 20 minutes until tender and liquid is absorbed.
- 03While grains cook, heat olive oil in a non-stick skillet over medium-low heat. Add sliced red onions and a splash of water; cook slowly for 10-12 minutes, stirring often, until soft, deep golden, and caramelized.
- 04Add sliced hearts of palm to the skillet during the final 2 minutes of cooking to warm through and lightly brown.
- 05Fluff cooked freekeh and lentils with a fork, then fold in half of the caramelized onions and hearts of palm.
- 06Plate the mixture, top with remaining caramelized onions, and sprinkle sumac and za'atar spice blend over the top before serving warm.
Cook it with the whole plan around it
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