Mujadara With Asparagus: Lebanese Lentils And Rice Recipe

Try this Lebanese dish made with Lentils, Rice and asparagus, also known as Mujadara. This is a simple yet hearty dish that is packed with flavor and nutrition.

This recipe is super delicious, and easy to make, pretty cost-effective, and incredibly healthy. It is made with simple ingredients like lentils, rice, caramelized onions, and a blend of spices. You can easily find these ingredients in your pantry. Give this recipe a try and enjoy a taste of Middle Eastern cuisine in the comfort of your own home.

In Indian cuisine, there are similar dishes that share some similarities with Mujadara in terms of ingredients and preparation methods. One such dish is “ Khichdi ” or Khichadi made with lentils and rice. Khichadi or khichdi is a perfect option for a satisfying and nutritious meal as well. Khichdi is a traditional Indian ‘comfort’ food made by cooking rice and lentils together with spices. While the basic recipe for Khichdi consists of rice, lentils (usually moong dal or split yellow lentils), and spices like cumin, turmeric, and ginger, variations exist across different regions of India.

Mujadara or Mujaddara

Mujadara or Mujaddara is a dish consisting of cooked lentils together with groats (hulled grain broken into fragments larger than grits), rice, and garnished with sautéed caramelized onions. Mujadara has historic roots in the Middle East, specifically in the Levantine region, which comprises Palestine, Syria, Jordan, and Lebanon today. It has been an integral part of Mediterranean cuisine for generations and is still loved today.

The process of preparing this dish is easy, which makes it a great option for busy weeknights or lazy weekends. The combination of lentils and rice provides a good source of plant-based protein, fiber, and essential nutrients, making it a wholesome and filling meal. The caramelized onions add a rich and sweet flavor, elevating the dish to a whole new level. Add a pop of seasonal flavor with asparagus. Let’s dive right into the instructions and ingredients list.

Ingredients for Mujadara Recipe with Asparagus

• ½ cup (118 ml) olive oil
• 2 large yellow onions, thinly sliced
• 4 ½ cups (1.06 liters) water
• 2 cups (400 grams) brown or green lentils, rinsed and drained
• 1 teaspoon (5 grams) salt
• 1 cup (200 grams) long-grain white rice, rinsed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground red chili (optional)
• 6-7 stalks of asparagus, trimmed and diced in about 2.5 cm or 1 inch pieces

Substitute List

1. Olive Oil (118 ml): Canola oil Vegetable oil Sunflower oil
2. Yellow Onions (2 large, thinly sliced): White onions Red onions Shallots
3. Long-Grain White Rice (1 cup or 200 grams, rinsed): Basmati rice
4. Ground Cumin (2 teaspoons): Cumin seeds (lightly toasted and ground at home) Garam masala (less quantity as it’s a blend)
5. Ground Red Chili (1 teaspoon, optional): Cayenne pepper or Paprika or Red pepper flakes

Instructions to make the recipe

1. Place rice in a bowl, cover with cold water, and let it soak.

• Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook until deeply browned and crispy, about 20 minutes. Transfer onions to a paper towel-lined plate to crisp further as they cool.

• Rinse lentils and place them in a pot with 1.06 liters of water. Bring to a boil, then simmer covered for 15 minutes.

• Drain soaked rice and rinse under cold water. Add rice to the pot with lentils. Stir in salt, ground cumin, ground coriander, and ground red chili (if using).

Coriander powder

• Clean the asparagus and cut into small pieces. Place diced asparagus on top of rice and lentil mixture.

• Cover the pot and cook undisturbed for 15 minutes. Remove the pot from heat and let it rest, covered, for an additional 5 minutes. Use a fork to fluff and mix rice and lentils together.

• Distribute crispy onions over the prepared mujadara. Serve warm, optionally accompanied by labneh or cucumber yogurt sauce.

Storage and Freezing Mujadara:

Storing Mujadara:

Before storing Mujadara, ensure it has cooled completely. Then, transfer it to an airtight container or sealable plastic bag. Refrigerate the Mujadara, where it can be stored for up to 3-4 days.

Freezing Mujadara:

To freeze Mujadara, first, allow it to cool completely to room temperature. Portion it into smaller serving-sized portions, if desired, for easier thawing and reheating. Place the portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing to prevent freezer burn.

When storing Mujadara or any dish containing rice in the refrigerator, it’s important to avoid keeping the rice for too long. Rice tends to dry out and lose its texture and flavor over time when stored in the fridge for an extended period. To maintain the quality of the rice in your Mujadara, it’s best to consume it within 3-4 days of refrigeration. If you have leftover Mujadara that you don’t plan to consume within this timeframe, consider freezing it instead of keeping it in the fridge.

1. Brown Rice Khichdi
2. Roasted Mung Daal/Lentils
3. Daal Tadka
4. Spinach Daal/Lentils

Mujadara with Asparagus: Lebanese Lentils and Rice Recipe

Ingredients1x2x3x

• ½ cup Olive oil 118 ml
• 2 Yellow onions large and thinly sliced
• 4 ½ cups Water 1.06 litres
• 2 cups Brown or green lentils 400 grams | rinsed and drained
• 1 teaspoon Salt 5 grams
• 1 cup long-grain white rice 200 grams | long grain, rinsed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground red chili optional
• 6-7 Asparagus trimmed and diced in about 2.5 cm or 1 inch pieces

Instructions

• Place rice in a bowl, cover with cold water, and let it soak.
• Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook until deeply browned and crispy, about 20 minutes.
• Transfer onions to a paper towel-lined plate to crisp further as they cool.
• Rinse lentils and place them in a pot with 1.06 liters of water. Bring to a boil, then simmer covered for 15 minutes.
• Drain soaked rice and rinse under cold water. Add rice to the pot with lentils. Stir in salt, ground cumin, ground coriander, and ground red chili (if using).
• Place diced asparagus on top of rice and lentils mixture. Cover the pot and cook undisturbed for 15 minutes.
• Remove pot from heat and let it rest, covered, for an additional 5 minutes. Use a fork to fluff and mix rice and lentils together.
• Distribute crispy onions over the prepared mujadara.
• Serve warm, optionally accompanied by labneh or cucumber yogurt sauce.

Nutrition

Elevate your breakfast game with this scrumptious Vegan Lemon Blueberry Baked Oats dish, blending the tangy zest of lemon with the sweet burst of blueberries. Perfect for a cozy morning or a nutritious start to your day, this recipe is simple to prepare and packed with wholesome ingredients designed to keep you fuller for longer!

Vegan Lemon Blueberry Baked Oats

Ingredients1x2x3x

• 2 ripe bananas mashed
• 1 cup (240 ml) unsweetened plant milk
• ¼ cup (60 ml) smooth peanut butter
• ¼ cup (60 ml) maple syrup
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ¼ cup (50 grams) Chia seeds
• 1 cup (90 grams) whole rolled oats
• 1 cup (90 grams) Oat flour (made by blending 1 cup of rolled oats to a fine powder)
• 1 cup (148 grams) blueberries, fresh or frozen
• 1 lemon zested and juiced

Optional additions:

• 1 cup (120 grams) chopped walnuts or pecans
• ½ cup (90 grams) dark chocolate chips

Instructions

• Oven Preparation: Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or one of a similar size.
• Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas with plant milk, smooth peanut butter, maple syrup, and the juice and zest of one lemon. Stir well.
• Incorporate Dry Ingredients: To the wet mixture, whisk in the baking powder and sea salt until thoroughly combined. Gently fold in the whole rolled oats and oat flour, followed by the blueberries, ensuring they are evenly distributed throughout the mixture.
• Prepare for Baking: Transfer the batter into the greased baking dish, smoothing the top to create an even layer. If using, sprinkle the optional chopped walnuts or pecans and dark chocolate chips over the mixture. Add an extra layer of blueberries for a burst of flavor and color.
• Bake to Perfection: Place the dish in the preheated oven and bake for 40 to 50 minutes. The baked oats are ready when the top is golden and crisp, and the center has set.
• Cool and Serve : Allow the Lemon Blueberry Baked Oats to cool in the dish for about 10 minutes before slicing. This resting period helps the oats to set, making them easier to cut and serve.
• Serve topped with some plant-based yogurt and an extra drizzle of nut butter.

Nutrition

Enjoy a refreshing Date strawberry Protein smoothie with just a few ingredients and no banana. Perfect for a protein-rich, quick and easy breakfast or snack!

Why You’ll Love This High Protein Vegan Date Strawberry Smoothie

If you are looking for a delicious, nutritious way to start your day or refuel after a workout, then you are at the right place. This vegan strawberry protein smoothie is perfect for you, AND it doesn’t contain any protein powder, packing in 20-22 g of protein per serving!

Packed with protein-rich ingredients like chia seeds, almond butter, soy milk, and soy yogurt, this smoothie is a healthy and plant-based option to help you meet your protein needs.

Plus, it’s naturally sweetened with dates, making it a healthy treat. And for those who prefer to skip bananas in their smoothies, this recipe is banana-free. Get ready to blend up a tasty and satisfying protein-packed smoothie that will leave you feeling energized and nourished.

High Protein Vegan Date Strawberry Protein Smoothie Ingredients and Substitutes:

• Soy milk (unsweetened) : You can substitute with almond milk, oat milk, coconut milk, or any other plant-based milk of your choice.
• Soy yogurt (plain or vanilla) : If you don’t have soy yogurt, you can use oat yogurt, almond yogurt, coconut yogurt, or any other type of yogurt you prefer.
• Chia seeds: Chia seeds can be replaced with flax seeds, hemp seeds, or ground nuts for added protein and fiber.
• Strawberries : You can use any other type of berry such as blueberries, raspberries, or blackberries as a substitute for strawberries.
• Medjool dates (add more if you want it to be sweeter): If you prefer a different natural sweetener, you can use honey, maple syrup, agave nectar, or stevia.
• Almond butter (for extra protein and richness): Almond butter can be swapped with peanut butter, cashew butter, sunflower seed butter, or any other nut or seed butter you prefer.
• Vanilla extract: If you don’t have vanilla extract, you can use almond extract, maple syrup, or a dash of cinnamon for flavor.
• Ice cubes : If you don’t have ice cubes, you can use frozen fruit or omit them altogether for a less chilled smoothie. Adjust the amount based on how thick or thin you prefer your smoothie to be.

1. Can I use fresh strawberries instead of frozen?

Yes, you can use fresh strawberries if you prefer. Just add some ice to the smoothie to achieve a cold and thick consistency.

1. Can I use a different type of milk or liquid?

Absolutely! Feel free to use any milk of your choice, such as almond milk, coconut milk, or even water. You can also use orange juice or apple juice for a different flavor.

1. Can I add other fruits to this smoothie?

Of course! You can mix in other fruits like blueberries, pineapple, banana, or mango to create a unique blend. Feel free to freeze the fruit beforehand for a thicker smoothie.

1. Can I add sweetener to the smoothie?

Yes, you can add sweetener of your choice if desired. You can use maple syrup, agave nectar, or a sugar substitute to adjust the sweetness to your liking.

1. How can I make this smoothie in advance for busy mornings?

You have two options: you can either freeze the prepared smoothie and thaw it overnight for a quick breakfast, or you can prep the ingredients, freeze them, and blend them with the liquids in the morning for a fresh smoothie.

Other smoothies from the blog:

• Mango Lassi
• Mango Cardamom Nice-Cream

Date Strawberry Protein Smoothie: No Protein Powder, No Banana

Ingredients1x2x3x

• 1 cup soy milk unsweetened
• ½ cup soy yogurt plain or vanilla
• 1 tablespoon chia seeds or flax seeds
• 1 teaspoon vanilla extract
• 4-5 large strawberries fresh or frozen
• 2 pitted Medjool dates add more if you want it to be sweeter
• 2 tablespoons almond butter for extra protein and richness
• Ice cubes optional, adjust based on your preference for thickness

Instructions

• If your dates are not soft, soak them in warm water for about 10 minutes to soften them up.
• In a blender, add the soy milk, soy yogurt, chia seeds, strawberries, softened dates, and almond butter. Add some ice cubes if desired for a colder and thicker smoothie.
• Blend on high until smooth and creamy. Add more soy milk if needed to reach your preferred consistency.
• Enjoy your smoothie immediately for the best flavor, or keep it chilled in the refrigerator.

Nutrition

Mujadara with Asparagus: Lebanese Lentils and Rice Recipe

Ingredients1x2x3x

• ½ cup Olive oil 118 ml
• 2 Yellow onions large and thinly sliced
• 4 ½ cups Water 1.06 litres
• 2 cups Brown or green lentils 400 grams | rinsed and drained
• 1 teaspoon Salt 5 grams
• 1 cup long-grain white rice 200 grams | long grain, rinsed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground red chili optional
• 6-7 Asparagus trimmed and diced in about 2.5 cm or 1 inch pieces

Instructions

• Place rice in a bowl, cover with cold water, and let it soak.
• Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook until deeply browned and crispy, about 20 minutes.
• Transfer onions to a paper towel-lined plate to crisp further as they cool.
• Rinse lentils and place them in a pot with 1.06 liters of water. Bring to a boil, then simmer covered for 15 minutes.
• Drain soaked rice and rinse under cold water. Add rice to the pot with lentils. Stir in salt, ground cumin, ground coriander, and ground red chili (if using).
• Place diced asparagus on top of rice and lentils mixture. Cover the pot and cook undisturbed for 15 minutes.
• Remove pot from heat and let it rest, covered, for an additional 5 minutes. Use a fork to fluff and mix rice and lentils together.
• Distribute crispy onions over the prepared mujadara.
• Serve warm, optionally accompanied by labneh or cucumber yogurt sauce.

Nutrition