Mujadara with Young Spinach

Walid Al-TamimiChef

Ingredients

• Washed and drained green lentils
  360 grams
• Washed and drained Egyptian rice
  100 grams
• Young spinach leaves
  200 grams
• Lemon Juice
  90 ml
• Vegetable Oil
  2 tablespoons
• One medium-sized onion, chopped
  1 piece
• Crushed garlic cloves
  6 cloves
• Water
  2000 ml
• Two cubes of Maggi chicken broth
  2 cubes

Steps

1. 1

   Heat the vegetable oil in a large pot and sauté the chopped onion for three minutes or until softened. Add the garlic, water, Maggi chicken broth, and lentils. Allow the ingredients to boil and simmer for 50 minutes or until the lentils are cooked.

   Required Tools:

   Pot

   50 min
2. 2

   Blend the mixture using an immersion blender or food processor until it becomes sticky. Then, return it to the heat. Add the rice and stir continuously over low heat for 20 minutes or until the rice is well cooked and the mixture reaches the desired thickness. (Add some hot water as needed).

   Required Tools:

   🍳

   Immersion blender

   20 min
3. 3

   Remove the mixture from the heat and stir in the spinach leaves. Let the leaves wilt for five minutes. Then, add the lemon juice, stir, and serve.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags