I have made more than my fair share of lentils, beans, and veggies, served over rice.
This is my take on the Middle Eastern mujadara: punctuated with spices, laced throughout with bright green herbs and topped with glistening, browned onions. I like to make it in a nice, big cast-iron oven, and eat it for days to come. Perhaps this bowl of rice and lentils will warm up your day as well.
You might also like
About The Author
