Food Recipes Mujadara With Yogurt and Herbs 3.0 (1) 1 Review Don’t let the potentially unfamiliar name of Mudjara dissuade you from trying it. It's a Middle Eastern dish of lentils with onions and rice made with fragrant spices like cumin and coriander. Basically, it’s an easy pantry-ingredient dinner that turns into a satisfying and hearty dish. Not to mention, it comes together in one pot thanks to using pre-cooked lentils as a short-cut. The fresh, crispy salad is the perfect balance to the rich flavors of the mujadara. If you can find heads of little gem, small romaine-like heads of lettuce, they would be perfect here. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on March 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 30 mins Yield: 4 servings Ingredients 4 tablespoons olive oil, divided 2 yellow onions, chopped 1 teaspoon ground cumin 1 teaspoon ground coriander ½ cup basmati rice 1 cup vegetable broth or water 1 ½ teaspoons kosher salt, divided 1 15-oz. can lentils, rinsed and drained ½ cup fresh cilantro leaves, torn ¼ cup fresh mint leaves, torn 1 ½ tablespoons plus 2 tsp. sherry or red wine vinegar, divided 12 ounces baby gem lettuce, leaves separated ¼ teaspoon black pepper ½ cup plain whole-milk yogurt Directions Heat 2 tablespoons oil in a large skillet over medium. Add onions and cook, covered, stirring occasionally, until deeply browned, 12 to 14 minutes. Add cumin and coriander and cook, stirring constantly, until fragrant, about 1 minute. Add rice and cook, stirring constantly, for 1 minute. Add broth and ½ teaspoon salt; bring to a boil. Reduce heat to medium-low; cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat. Stir in lentils, cilantro, mint, 1½ tablespoons vinegar, 1 tablespoon oil, and ¾ teaspoon salt. Toss lettuce with pepper and remaining 1 tablespoon oil, 2 teaspoons vinegar, and ¼ teaspoon salt. Top lentil mixture with yogurt. Serve with salad. Rate it Print