lentil dinner

These veggie lentil tacos are our new go-to meal. SO TASTY and stacked with lentil protein and fiber, it’s time to take dinner up to the next level.

Lentil Tacos

olive oil

taco shells ((store-bought

onion

garlic

water

brown lentils, cooked

tbsp salsa ((store-bought

tbsp fajita/burrito seasoning ((store-bought

salad

cherry tomatoes

cheddar cheese, grated ((obviously not vegan))

Dice the onions and garlic.

Heat the oil in a frying pan and add the onion. Cook on medium heat until soft.

Add the garlic and drained lentils and stir well.

Next, add the fajita seasoning and the water. Keep stirring it well.

In the meantime, put the taco shells or wraps in the oven. They’ll just need 2-3 minutes to cook, but check packet instructions.

Wash the salad and tomatoes, then slice the tomatoes.

Cook the lentils until the water has evaporated – this won’t take long.

Layer lentils along the bottom. Next is the optional cheese. Then comes the salsa followed by the salad and tomatoes. Enjoy!

To stack the taco:

One Pot Lentil Shrimp Jambalaya Bowls {Grain Free}

Lentil Shrimp Jambalaya {Grain Free}

(170 grams) sliced pre-cooked andouille sausage

1–2 Tablespoons light olive oil

celery

bell pepper

jalapeño, sliced (deseed for less spicy)

tomatoes

lentils lentils (see notes)

thyme thyme

paprika

bay leaf

Tablespoon arrowroot starch

red pepper flakes,

In a large pot over medium heat, add 1 Tablespoon oil. {NOTE: If using uncooked sausage, brown 5-6 minutes or until golden brown and remove from the pot and set aside. Extra oil will be needed for sautéing veggies.}

In the same pot, add the onion, celery, bell pepper, jalapeño, and garlic and sauté until the veggies are softened and fragrant.

Next stir in the crushed tomatoes, cooked lentils, cajun spices, smoked paprika, thyme and bay leaf. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low, cover and simmer for 5 minutes. 

Add the shrimp, okra, and browned sausage to the pot and stir to combine with spices, vegetables, and lentils. Cover and cook until shrimp and okra are cooked through, about 5 to 6 minutes. 

For thicker jambalaya, add slurry. In a small bowl, whisk together the arrowroot and water until well combined. 

Mix in the slurry and stir every couple minutes on low until the jambalaya thickens.  Remove bay leaf before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. 

Looks soooo good! I'm loving all of the spice and veg!

Oh, I just want to grab a bowl of this now. Look at all those amazing veggies, so beautifully cooked and photographed.It's only 6.20am as I write this AND it's too long to wait until dinner! Gah! ;-)

Just give me the damn recipe. You don't need to write a novel about the dish before you post the ingredients and directions...

Love Emeril, love shrimp, love this nourishing bowl meal.

Just love this dish Lindsay.  Our lunch time feast today, served with lots of lime and parsley (and a beer!) So quick, easy and totally delicious. Great power food for training!

AWESOME recipe!  I added a little bit extra of the veggies plus a carrot as noted and this dish is delicious, filling and healthy!

This mujadara turns simple lentils, rice, and caramelized onions into a wholesome, flavor-packed one-pot meal that’s satisfying, affordable, and perfect for an easy dinner or meal prep.

Mujadara (Lentils and Rice)

onions

extra virgin olive oil

sugar

salt

vinegar (apple cider

lentils (green

basmati rice

scallions (finely chopped)

garlic (grated)

coriander

cumin

cinnamon

turmeric powder (optional)

red pepper flakes (or more to taste)

black pepper

flat-leaf parsley (chopped)

cilantro (chopped, optional)

lemon (and Greek yogurt

Caramelize the onions

Caramelize the onions: Peel and thinly slice 4 large onions. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat.Add onions, 1 tablespoon sugar, and ¾ teaspoon salt and cook for 5 minutes, stirring often. Add 1 cup water, reduce heat to medium-low, and simmer for about 20 minutes until the water is gone and the onions are very soft and golden brown.Turn heat to high, add 1 tablespoon vinegar, and cook for 2 minutes. Set aside.

Cook the lentils and rice

Cook the lentils and rice: While the onions cook, bring two pots of salted water to a boil.Add 1 cup dried lentils (rinsed) to one pot and simmer for 15 to 30 minutes until tender but not mushy. Drain well.Add ½ cup basmati rice (rinsed) to the other pot and simmer for 8 to 10 minutes until tender with a slight bite. Drain well.Using canned lentils or cooked rice? Skip boiling them and add them directly in the next step.

Add the spices and combine

Add the spices and combine: Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 4 scallions (chopped), saving the green tops for garnish, and cook for 2 minutes.Add 2 cloves garlic (grated), 1 teaspoon paprika, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ⅛ teaspoon red pepper flakes. Cook for 1 minute, stirring.Add lentils, rice, half the caramelized onions, 2 tablespoons flat-leaf parsley, optional cilantro, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for a few minutes until hot and well combined. Taste and adjust the salt.

Garnish and serve

Garnish and serve: Transfer the mujadara to a serving platter and top with the remaining caramelized onions, scallion tops, and parsley.Serve warm with lemon wedges and Greek yogurt or yogurt tahini sauce.

This sounds delicious! How much water do you need for the rice and for the lentils
Thank yoi

I tried a Mujadara cookbook version unsuccessfully and dismissed the NYTimes version as likely bland before finding this one.  I love Nico's version for the warm, spiced goodness and rich multilayer flavours and eye-pleasing colours.  Sugar and balsamic to caramelise and flavour, good one Nico!

I used the seasoned lentil water to boil the rice. The basmati came out tender and separated nicely.  The turmeric eventually adds colour to the rice so I didn't care about the lentil water staining the white grains.  

It did make me wonder if boiling the rice and lentils can be combined in step 2 to save time/effort with the same result?

This dish has amazing flavor using simple ingredients.  I am new to cooking so it takes me much longer than the estimated times.  I love this recipe and the plant based site, in general .  Yum!

This was really delicious! My children devoured it! It warms you from the inside due to the spices; it feels healthy AND delicious. Thank you!

This was absolutely delicious. 
Whoever was saying the seasonings are too much, probably didn’t even try the recipe. The caramelized onions add a great twist and flavor. Who is to say there is only one way to make mujadara. This varioution was absolutely mouth watering. Even my kids loved it and we will absolutely make it again and try more of your recipes which all look delicious.

My house smells so delicious and fragrant.
The taste was an explosion of flavours and warmth! 

I added spinach and grated carrot so I can make these into wraps for meal prep. 

I'm always looking for tasty and lip smacking recipes using lentils and this one will be added to my rotation and Pinterest board!

Love this recipe! So comforting and hearty. I made it with red lentils by mistake and it was still amazing, a bit more creamy - and I kinda like it better that way! It's an amazingly forgiving dish with wonderful flavors I keep going back to.

This dish did not disappoint!  I meal prep and was looking for a quick and simple recipe.  This will definitely go into my rotation.

Been doing this a couple of times now. Delicious everytime!

https://www.youtube.com/watch?v=C1ne7lkiJPo

⭐️ Get Recipe:

Lentils and rice "mujadara" is a comforting and delicious lentil and rice dish from the Middle East.

It features boiled lentils and rice flavored with warm spices, caramelized onions, and fresh herbs.

You’ll love our Mujaddara recipe because it’s easy to make with simple ingredients, packed with flavor, nourishing, and satisfying.

⭐️ Ingredients
Caramelized Onions
500 grams (4 large) onions white or yellow
1 tablespoon olive oil
1 tablespoon sugar
¾ teaspoon salt
250 grams (1 cup) water
1 tablespoon vinegar apple cider or balsamic

Other Ingredients
200 grams (1 cup) dried lentils green or brown + 4 cups water and 1 teaspoon salt to cook them
100 grams (½ cup) basmati rice + 3 cups water and ½ teaspoon salt to cook them
1 tablespoon extra virgin olive oil
4 scallions finely chopped (reserve green tops for garnish)
2 cloves garlic pressed or grated
1 teaspoon paprika
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon turmeric powder optional, not traditional
1/4 teaspoon red pepper flakes or more to taste
½ teaspoon salt or more to taste
⅛ teaspoon black pepper
2 tablespoons flat-leaf parsley chopped
2 tablespoons cilantro chopped, optional

0:00 Intro
0:23 Caramelized onions
1:20 Lentils and rice
2:37 Flavor base
4:19 Combine ingredients
5:01 Serving suggestion
6:11 Storage

❤️ Nico & Louise
#rice #lentils #dinnerrecipe

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Top 4 lentil dinner recipes from across the web

The most viewed lentil dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed lentil dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine