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Lentil and Leeks dish Lebanese influenced Mujadara

By Alexandra Rossi

THU APR 22, 2021

I am always looking for ways to eat lentils and if I can add travel magic to my plate I am in Culinary Heaven ...

This is a twist on Middle Eastern cuisine , called Mujadara ... you can use onions instead of leeks and it is super easy to make all in one dutch oven Le Creuset is my favorite...!

1/ Cover 1 cup of lentil du puy of water in your Dutch oven and cook for 10 minutes

2/ Drain and place to the side

3/ Slice 1 leek very thin and sauté in olive oil and a head of garlic thin sliced in your Dutch oven till tender

4/ Add 2 Table Spoon of the seven Lebanese magic spices : cinnamon, nutmeg, ginger, fenugreek, allspice, pepper, and cloves

5/ Add 1 Table spoon of Cumin powder and 1 bay leaf, salt to taste

6/ Add 1 Cup long grain brown basmati rice and stir for a minute

7/ Add the lentils, add 4 cups of water or enough to cover it all and an inch more let it boil...

8/ Cover and simmer for 20 minutes

9/ Add Spinach and Dandelion cut in small pieces just on top cook for 10 minutes very low heat with lead on

10/ Stop the heat , let stand for a few minutes and eat.... enjoy