One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara Easy Plant-Based Recipes for Vegans

1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)

1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)

3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)

1 Tablespoon ginger (very finely chopped)

1 Tablespoon garlic (very finely chopped)

¾ Cup Strained Tomatoes / Passata / Tomato Puree

1 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

¼ to ½ Teaspoon Cayenne Pepper OR to taste (Optional)

Salt to taste (I added total 1+½ teaspoon of pink Himalayan salt)

2 Cups / 475ml Water

subheading: Garnish:

¾ cup / 70g Parsley (finely chopped)

Freshly Ground Black Pepper to taste (I added ½ teaspoon)

Lemon or Lime juice to taste (I added 1+½ tablespoon lemon juice, I like it a bit sour)

Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)

✅ USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).

Directions at youtube.com

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