Almost every region has its version of seasoned rice and beans, and the Middle East is no exception. For me, the highlight of mujaddara is the deeply caramelized onions that are simply irresistible. The dish also uses lentils, which largely retain their shape and give the dish its name: “mujaddara” means “pockmarked” or “pimpled” in Arabic. In this version, we cook the cauliflower rice and lentils separately to maximize texture.
Tzatziki, meanwhile, is a similar preparation to the Indian raita, but is usually thicker and creamier in consistency because it is made with Greek yogurt. I find the pairing of these dishes particularly alluring as a complete meal.
This is a hearty, filling salad to pack in a cooler or bring on a picnic. It’s also an easy dish to prepare in a rental home if you bring along some cooked, canned lentils. I sometimes put this over a bed of salad greens to make it more of a meal.
Lentil soup seasoned with bacon is a Mexico City staple, with every fonda offering it at least weekly. If you like, add a dollop of Tomatillo Salsa and offer warm tortillas at the table.
PREP TIME: 45 MINUTES • TOTAL TIME: 1 HOUR 45 MINUTES • SERVES 6
This recipe is adapted from Angela Liddon’s Glowing Spiced Lentil Soup from her popular plant-based food blog, Oh She Glows. Red lentils are a fantastic source of fiber making this hearty stew a heart-healthy go-to. With 90 percent of the Daily Value (DV) of folate and 37 percent of the DV of iron for every 1 cup of cooked lentils consumed, this recipe is a perfect choice for women looking to optimize their essential nutrient intake and promote reproductive health.
In college, when I tried to make lentils for the first time, I undercooked them so severely that I immediately wrote them off. When I finally got the courage to try again, I realized that, honestly, I just didn’t really like lentils that much, even when they were properly cooked. Then one day I saw a recipe that called for black lentils and I was so taken by their striking, caviar-like appearance I was willing to give lentils another go. I am so glad I did because black lentils are truly the lentils for people who, like me, found all others to be a yawn. They cook quickly, hold their shape, and have an earthy, full-bodied flavor, almost like black beans.
Butternut squash and lentils are a perfect combo for a cool fall day. This recipe is comfort food all the way - it’s full of flavor and has a satisfying crunch. Lentils, pumpkin seeds, and butternut squash are great for the gut. All the spices in this dish boost our immunity, too.
Recipe introduction by Managing Producer Sally Swift as originally included in our Weeknight Kitchen newsletter:
When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils?
This shows just how delicious frugality can be.