Moroccan Lentils (Mujadara) - Instant Pot
Here's a comfort food infused with aromatic Moroccan spices and caramelized shallots. It's economical, easily made in an Instant Pot or on the stovetop (see Note below). Use it as a side dish or dress it up as a main in a variety of ways, depending on whether you want it to be vegan or vegetarian, your mood or the season. The flavours blend overnight, so leftovers the next day taste even better. Taken from feastingathome, this can be a go-to dish.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1 cup brown or green lentils (red lentils become mushy)
1 1/2 tablespoons olive oil
2–3 fat shallots or onion, thinly sliced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoons coriander
1 teaspoon allspice (see Note below to make your own)
1/2 teaspoon cinnamon
1/2 teaspoon turmeric, optional
1/4 teaspoon ground ginger
1 1/2 teaspoons kosher salt
lemon zest from one small lemon
1 cup brown rice or brown basmati rice (rinsed and drained)
3 cups water
Method
Place the lentils in a bowl and cover with hot tap water or boiling water, letting them soak until time to add to the Instant Pot.
Set the Instant Pot to the Saute function. Saute the shallots in the oil, 4-5 minutes, stirring constantly, until tender and fragrant and slightly caramelized. Remove half, saving them for the topping.
Add the garlic and saute until fragrant, about 1-2 minutes.
Add all the spices, the salt, lemon zest and water. Stir well.
Drain the lentils and add them along with the rinsed rice to the Instant Pot. Stir well.
Cover the Instant Pot and set to Normal Pressure, High for 11 minutes. Let the steam release naturally for at least 10 minutes.
While the pot is cooking, prepare any of the optional garnishes: the remaining caramelized shallots, tomatoes, avocadoes, roasted vegetables, feta, yogurt, toasted almonds or pine nuts, parsley or mint.
To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ). Either mound it on a plate with garnishes or divide it among bowls and top with garnishes.
Note: To make this on a stovetop, parcook the lentils in boiling water for 15 minutes. While they're boiling, drizzle olive oil in a Dutch oven, heat and cook the shallots, stirring often until golden and caramelized. Remove half to use as a garnish and continue with the recipe.
Drain the lentils and add them along with the rice, spices, salt and the water to the pot. Bring to a simmer, cover tightly and cook on low heat for 20 minutes. Check to see if the lentils and the rice are tender. If not, continue to cook a few more minutes, adding more water if necessary. If using small black or green lentils, check the cooking directions for the cooking time. Adjust the parcooking time according to the size of a lentil. For example, tiny black beluga lentils take 20 minutes to cook, so you would not need to par-cook.
Note: How to Make Your Own Allspice
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
Grind the ingredients in a mortar and pestle or otherwise crush and blend together.
Here's a comfort food infused with aromatic Moroccan spices and caramelized shallots. It's economical, easily made in an Instant Pot or on the stovetop (see Note below). Use it as a side dish or dress it up as a main in a variety of ways, depending on whether you want it to be vegan or vegetarian, your mood or the season. The flavours blend overnight, so leftovers the next day taste even better. Taken from feastingathome, this can be a go-to dish.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1 cup brown or green lentils (red lentils become mushy)
1 1/2 tablespoons olive oil
2–3 fat shallots or onion, thinly sliced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoons coriander
1 teaspoon allspice (see Note below to make your own)
1/2 teaspoon cinnamon
1/2 teaspoon turmeric, optional
1/4 teaspoon ground ginger
1 1/2 teaspoons kosher salt
lemon zest from one small lemon
1 cup brown rice or brown basmati rice (rinsed and drained)
3 cups water
Method
Place the lentils in a bowl and cover with hot tap water or boiling water, letting them soak until time to add to the Instant Pot.
Set the Instant Pot to the Saute function. Saute the shallots in the oil, 4-5 minutes, stirring constantly, until tender and fragrant and slightly caramelized. Remove half, saving them for the topping.
Add the garlic and saute until fragrant, about 1-2 minutes.
Add all the spices, the salt, lemon zest and water. Stir well.
Drain the lentils and add them along with the rinsed rice to the Instant Pot. Stir well.
Cover the Instant Pot and set to Normal Pressure, High for 11 minutes. Let the steam release naturally for at least 10 minutes.
While the pot is cooking, prepare any of the optional garnishes: the remaining caramelized shallots, tomatoes, avocadoes, roasted vegetables, feta, yogurt, toasted almonds or pine nuts, parsley or mint.
To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ). Either mound it on a plate with garnishes or divide it among bowls and top with garnishes.
Note: To make this on a stovetop, parcook the lentils in boiling water for 15 minutes. While they're boiling, drizzle olive oil in a Dutch oven, heat and cook the shallots, stirring often until golden and caramelized. Remove half to use as a garnish and continue with the recipe.
Drain the lentils and add them along with the rice, spices, salt and the water to the pot. Bring to a simmer, cover tightly and cook on low heat for 20 minutes. Check to see if the lentils and the rice are tender. If not, continue to cook a few more minutes, adding more water if necessary. If using small black or green lentils, check the cooking directions for the cooking time. Adjust the parcooking time according to the size of a lentil. For example, tiny black beluga lentils take 20 minutes to cook, so you would not need to par-cook.
Note: How to Make Your Own Allspice
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
Grind the ingredients in a mortar and pestle or otherwise crush and blend together.