Don’t let the name intimidate you, this dish is an easy way to pack in fiber and protein, and makes the perfect vegan summer meal, or a great side dish.
2 cups dried farro (Mujadara is traditionally made with rice, but I opted for farro instead because it has about half of the carbs!)
1 cup pre-steamed lentils (I buy Melissa’s – it just saves time!)
3 onions, thinly sliced
1 tbsp coconut oil
2 tbsp pine nuts
1/4 cup plain greek yogurt
2 tbsp fresh mint
2 tbsp fresh thyme, or 1 tsp dried
3 cloves garlic, finely chopped
2 tsp cumin
2 bay leaves
First things first, get your farro (or grain of your choice) cooking to the instructions on the package. For farro you want double the water and it takes about 20 minutes.
Meanwhile put your chopped onions into the coconut oil in a pan with the cumin and thyme on medium heat. You want to cook it slowly and steadily so it starts to brown and just barely caramelize; this should take just about 20 minutes, about the same as the farro!
Remove half of the onions and set aside. Then add in your cooked farro into the onion pan, as well as the lentils, bay leaves, and garlic.
Add 4 cups of water and let this simmer until it soaks it all up, it should take about 40 minutes.
When that is almost done (about 5 minutes) caramelize the rest of your onions in a pan, you want them turning almost burnt – very crispy! At the same time, lightly toast your pine nuts, just until they get a little color and start to smell (do this in a dry pan on the stove).
The yogurt sauce for the top couldn’t be easier – mix in fresh lemon juice and chopped mint into your yogurt, as well as a pinch of salt and pepper, easy right?
That’s IT! This will generously make 4-5 servings. Scoop it out, top it with your yogurt, crispy ‘fried’ onions, pine nuts and mint, and enjoy!
I served mine with a piece of grilled salmon for extra protein.
Nutrition (serving size, roughly 1 1/2 cups):