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Mujadara with Tahini and Crispy Onions

Mujadara with Tahini and Crispy Onions

Cooking Time:1 hour

Serves 4-6

What You Need:

  • 1½ cups brown or green lentils
  • 2 cups long grain rice
  • 2 onions, sliced
  • 1 bunch parsley leaves, chopped
  • 1 pouch of Haven’s Kitchen Golden Turmeric Tahini sauce
  • 1 cup of plain yogurt

How To Make It:

  1. In a large Dutch oven or stock pot, add 4 cups of water and the lentils. Bring to a boil, then simmer and cook covered until the lentils are tender but not fully cooked, about 10 to 15 minutes. Most of the liquid should be absorbed 
  2. Add the rice to the pot of lentils, plus 2 cups of water and a pinch of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender, about 18 to 20 more minutes
  3. Meanwhile, in another large skillet, heat 2 tbsp of olive oil over medium heat, sauté the onions. Cook until evenly golden brown and translucent, about 15 minutes
  4. Remove the rice and lentil mixture from the heat, stir in about half of the cooked onions, about ¼ pouch of the Golden Tahini sauce, and half of the chopped parsley
  5. Use the rest of  the crispy onions and parsley to garnish the dish and serve with the yogurt combined with a hefty squeeze of the Golden Turmeric Tahini

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