Real African Dishes: [MC-AllEthnic-Recipes] Arab Pureed Split Lentils - Mujadara Safra; 28g Carbohydrate; 11g Dietary Fiber

Saturday, May 15, 2010

[MC-AllEthnic-Recipes] Arab Pureed Split Lentils - Mujadara Safra; 28g Carbohydrate; 11g Dietary Fiber

* Exported from MasterCook *

Arab Pureed Split Lentils - Mujadara Safra

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
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1 cup split orange lentils -- picked over and rinsed
1/4 cup short-grain rice -- picked clean
1/4 cup extra virgin olive oil
2 medium onions -- chopped
1 teaspoon salt
For garnish: -- fresh mint leaves and olives

Combine the lentils, rice, olive oil, onions, and 2 1/2 cups water in a medium saucepan, and bring to a boil over high heat. Skim off the foam that forms on the surface. Cover the pan, reduce the heat, and simmer, stirring occasionally, for 20 minutes. Then add the salt and stir. The lentils should have consistency of pudding and be tender to the bite.

Transfer the lentils to a serving dish, garnish with the mint leaves and olives, and serve at room temperature. (Alternatively, chill them in the refrigerator and serve cold).

Serves 6.

AuthorNote: This is a family favorite, one that I always serve with Tomato Salad. We eat it the same way every time, too, by scooping up some of the salad in soft Arab flatbread and then following it a taste of Mujadara. For a vegetarian Lenten feast, include Fried Eggplant with Hot Chiles, Broad Bean Salad, and Fried Halloumi Cheese.

My grandmother always advised against adding any salt to the lentils until they were at least halfway cooked - she claimed that seasoning them early would increase their cooking time. The age and type of lentils you use may have on impact on how long they take to cook, but I follow my grandmother's rule anyway. If the lentils turn thick like mashed potatoes, stir in 1/4 cup water to bring them back to the consistency of porridge. Mujadara is traditionally served with Arab flatbread, a bowl of olives, and a plate of quartered white onions.

Cuisine:
"MidEastern"
Source:
"The Arab Table by May S. Bsisu, 2005."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 231 Calories; 9g Fat (35.8% calories from fat); 10g Protein; 28g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 903920 0 0 0 0 0