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Mujadara with Green Beans

Mujadara with Green Beans

& Crispy Onions

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Mujadara is a traditional Lebanese dish, authentically made with just 4 ingredients: rice, lentils, onion and olive oil. That version is beautiful, but we think our twist on the classic is pretty special too. With slivered almonds, aromatic cumin and crispy fried onion, this dinner is a perfect presentation of flavour and texture.

Allergens:Tree Nuts

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Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 bag

green beans

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 clove

garlic

½ sachet

cumin

1 tin

lentils

½ bag

baby spinach leaves

1

red onion

½ bunch

parsley

½

lemon

Not included in your delivery

3 cup

water

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2540 kJ
Fat24.4 g
of which saturates2.7 g
Carbohydrate74.1 g
of which sugars4.4 g
Dietary Fibre0 g
Protein17.1 g
Cholesterol0 mg
Sodium60 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Saucepan
Strainer
Large Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the basmati rice well. Trim and halve the green beans. Peel and crush the garlic, and rinse and drain the lentils. Wash the baby spinach. Finely slice the red onion, finely chop the parsley and cut the lemon into wedges.

2

Place the Basmati rice and water in a large saucepan with a pinch of salt over a high heat. Bring to the boil, then reduce the heat and simmer for 6-8 minutes. Add the green beans and cook for a further 2 minutes. Drain and set aside.

3

Heat a medium frying pan over medium heat and add the slivered almonds to toast. Cook for 3-4 minutes, shaking the pan occasionally or until golden. Remove almonds from pan and set aside in a small bowl.

4

Heat half of the olive oil over a medium heat in the same frying pan, then add the garlic and cumin. Stir with a wooden spoon and cook for 2 minutes or until fragrant. Add the lentils and baby spinach to the pan, season well with salt and pepper, and cook for a further 2 minutes, or until the baby spinach has wilted. Transfer to a large bowl and set aside.

5

Using the same frying pan again, heat the remaining olive oil over a medium heat and add the red onion. Cook for 5-6 minutes, stirring occasionally, to ensure the onion doesn’t burn. Stirring too much will prevent the onion from becoming crispy. Don’t be too concerned if the onion is a little bit charred, this adds to the flavour and authenticity of the dish.

6

Add the cooked Basmati rice to the lentil mixture and stir gently to combine. Divide between plates and top with the crispy onion, toasted almonds and parsley. Serve with the lemon wedges.