Onions— Yellow onions are perfect for mujadara, but you can also use red onions, white onions or shallots. You can slice all the onions or slice the ones you caramelise and dice the ones that go into the pan with the lentils and rice. Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis.

Meanwhile, heat 2 tablespoons olive oil in another large, deep pan and cook the diced onions for 3-4 minutes over medium heat until slightly softened. Veganistan respectfully claims as its territory all the land, seas, and skies of the earth, and declares the entire planet a zone of nonviolence and mutual respect among all living beings. Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestanand Persepolis. Mujadarais a naturally vegan Middle-Eastern recipe made with lentils, rice and caramelised onions. Infused with warming spices and served topped with caramelised onions, this fragrant and delicious recipe is great for lunch or a light dinner. Garlic— Add as much garlic as you like — I like to make mujadara lentils with at least 4 garlic cloves.

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Bring to a simmer, then cover the pan with a lid and lower the heat to low-medium. Cook for 30 minutes or until the rice and lentils are cooked to your likening. Spices— Different mujadara recipes use different spices. I personally like to make it with a mix of warming spices like ground cumin and ground cinnamon. I also add two bay leaves. You can also make it with just cumin or with a spice blend such as baharat. Overall this was not a good cookbook for me though it is gorgeous and for those cookbook readers who want to see more vegan recipes for the Middle East region and who are accomplished cooks this might be a good book for them. I was disappointed though. I expected to really like this book and expected to find many more recipes that were appealing to me and doable for me.Rice— Basmati rice is perfect for mujadara. You can soak it in cold water for half an hour before cooking this recipe. If you want to use brown basmati rice, you may need to add 15 to 20 minutes to the cooking time. The newest release from prolific food writer Sally Butcher, Veganistan is full of healthy, accessible, and delicious vegan recipes for everyone, inspired by a Middle Eastern kitchen. Mujadara is a simple recipe originating from the Middle East and especially popular across Lebanon and Syria. Olive oil— Use the best quality extra virgin olive oil to make mujadara, as it really makes a difference.

Even though mujadara is a budget-friendly recipe made with very humble ingredients, it’s still super flavourful and satisfying. The Middle East is a region lush in its vegetation, a gift to the non-meat-eater. Much of the cuisine is naturally plant-based, with a lot of the flavor of recipes coming from the herbs, spices, cooking methods, and sheer joie de cuisine traditional to Middle Eastern dining.This mujadara recipe is the perfect thing to try if you love onions. You’ll have to caramelise onions separately while the rice and lentils are cooking, but the flavours are so worth the effort! Why you’ll love mujadara Stir in the caramelised onions (reserve some for garnishing) and parsley. Adjust the seasoning and serve topped with the reserved caramelised onions. Recipe notes and tips Mujadara can be served hot, cold or at room temperature. It will keep well in the fridge for up to 3 days in an airtight container, and you can reheat it in the microwave or allow it to warm to room temperature.