¾ cup (144 g) dry green lentils, rinsed and picked through
¾ cup (150 g) dry brown jasmine rice, rinsed and picked through
3 cups (705 ml) vegetable broth
1 tablespoon (15 ml) olive oil or melted coconut oil
2 white onions, chopped (10 ounces, or 340 g)
1 leek, thoroughly cleaned and sliced thinly, white and light green parts
(6 ounces, or 170 g) Vegetable broth or water, as needed
4 cloves garlic, grated, or pressed
½ teaspoon fine sea salt, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
2 tablespoons (12 g) chopped fresh mint
2 tablespoons (8 g) chopped fresh parsley or (2 g) cilantro
Zest and juice of a small organic lemon
¼ cup (35 g) chopped toasted peanuts, cashews, or pine nuts, optional
1Place the lentils and rice in a rice cooker. Cover with the broth and stir to combine. Cover with the lid and cook until tender, 40 to 45 minutes. (Alternatively, cook the lentils and rice on the stove top, following the directions on the package of rice.)
2In a large skillet, add the oil and heat on medium heat. Add the onions and leek and sauté until browned, about 15 minutes.
3Add vegetable broth, 1 tablespoon (15 ml) at a time, as needed, if the onions stick to the pan during that time. Add the garlic, salt, cinnamon, cumin, coriander, paprika, and cayenne pepper, stirring to combine. Stop stirring and cook until the onions are crisped, and the spices toasted and fragrant, about 5 minutes.
4Place the lentils and rice in a large bowl and add the spiced onions on top; thoroughly and gently fold the onions into the lentils and rice.
5Once you are ready to serve, fold the mint, parsley or cilantro, zest, and lemon juice into the mujaddara, and garnish each serving with nuts. Adjust the seasonings as needed.
6Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Note that this dish tastes even better when it gets to sit for a while. Gently reheat before serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.