What are the main ingredients in Lebanese Mujadara & Hummus?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter (optional)

What is the nutritional information of Lebanese Mujadara & Hummus?

Calories: 771, Carbs: 136 grams, Fat: grams, Protein: 25.6 grams, Sugar: 22.5 grams, Salt: 1084 grams

How do I prepare Lebanese Mujadara & Hummus?

LET IT SIMMER AWAY: Rinse the lentils and place in a pot. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked. GOLDEN ALMONDS & ONIONS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until nicely crisped, then remove the pan from the heat. GET IN THE MIX: When the lentils have finished simmering, stir in the rinsed rice and the stock. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes. WHILE THE RICE IS COOKING...: Place the drained cannellini beans, the tahini, the juice of 2 lemon wedges, and a drizzle of olive oil in a blender. Pulse until smooth, transfer to a bowl, and mix through some seasoning. Use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over ¼ of the Moroccan Rub and ½ of the dried cranberries. Set aside for serving. In a small bowl, combine the pomegranate molasses with 15ml of oil, some lemon juice and season to taste. Set aside. FLAVOUR-PACKED SALAD: Place the baby marrow rounds in a bowl. Toss through the lemon zest, the remaining Moroccan Rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow for 2-3 minutes until charred. Return to the bowl and toss through the remaining dried cranberries. A TRIP TO LEBANON!: Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the almonds and mint leaves. Spoon in the baby marrow salad and garnish with a lemon wedge and drizzle over the pomegranate molasses to taste. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!

What should be prepared from my kitchen to make Lebanese Mujadara & Hummus?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter (optional)

Lebanese Mujadara & Hummus

Get ready for a taste of Lebanon! Mujadara is an Arabic dish of lentils, rice, crisped onion, and almond flakes boasting a variety of flavours and textures. We’ve pumped it up with a Lebanese-style cannellini bean hummus and a baby marrow, dried cranberries, and pomegranate molasses salad. Allow us to transport you to faraway lands.

Lebanese Mujadara & Hummus

with dried cranberries & pomegranate molasses

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Cannellini Beans
Dried Brown Lentils
Dried Cranberries
Flaked Almonds
Fresh Mint
Lemon
Lemons
NOMU Moroccan Rub
Onion
Onions
Pomegranate Molasses
Tahini
Vegetable Stock
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter (optional)

Serves 1

LET IT SIMMER AWAY
Rinse the lentils and place in a pot. Submerge in 300ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked.
GOLDEN ALMONDS & ONIONS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until nicely crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice and the stock. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
WHILE THE RICE IS COOKING...
Place the drained cannellini beans, the tahini, the juice of 1 lemon wedge, and a drizzle of olive oil in a blender. Pulse until smooth, transfer to a bowl, and mix through some seasoning. Use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over ¼ of the Moroccan Rub and ½ of the dried cranberries. Set aside for serving. In a small bowl, combine the pomegranate molasses with 10ml of oil, some lemon juice and season to taste. Set aside.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the lemon zest, the remaining Moroccan Rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow for 2-3 minutes until charred. Return to the bowl and toss through the remaining dried cranberries.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into a bowl and top with the crispy onion. Scatter over the almonds and mint leaves. Spoon in the baby marrow salad and garnish with a lemon wedge and drizzle over the pomegranate molasses to taste. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!

Dried Brown Lentils - 30g
Flaked Almonds - 15g
Onion - 1
White Basmati Rice - 75ml
Vegetable Stock - 5ml
Cannellini Beans - 120g
Tahini - 22,5ml
Lemon - 1
NOMU Moroccan Rub - 7,5ml
Dried Cranberries - 20g
Pomegranate Molasses - 15ml
Baby Marrow - 150g
Fresh Mint - 3g

Download the Recipe

Serves 2

LET IT SIMMER AWAY
Rinse the lentils and place in a pot. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked.
GOLDEN ALMONDS & ONIONS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until nicely crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice and the stock. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
WHILE THE RICE IS COOKING...
Place the drained cannellini beans, the tahini, the juice of 2 lemon wedges, and a drizzle of olive oil in a blender. Pulse until smooth, transfer to a bowl, and mix through some seasoning. Use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over ¼ of the Moroccan Rub and ½ of the dried cranberries. Set aside for serving. In a small bowl, combine the pomegranate molasses with 15ml of oil, some lemon juice and season to taste. Set aside.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the lemon zest, the remaining Moroccan Rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow for 2-3 minutes until charred. Return to the bowl and toss through the remaining dried cranberries.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the almonds and mint leaves. Spoon in the baby marrow salad and garnish with a lemon wedge and drizzle over the pomegranate molasses to taste. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!

Dried Brown Lentils - 60g
Flaked Almonds - 30g
Onions - 2
White Basmati Rice - 150ml
Vegetable Stock - 10ml
Cannellini Beans - 240g
Tahini - 45ml
Lemon - 1
NOMU Moroccan Rub - 15ml
Dried Cranberries - 40g
Pomegranate Molasses - 30ml
Baby Marrow - 300g
Fresh Mint - 5g

Download the Recipe

Serves 3

LET IT SIMMER AWAY
Rinse the lentils and place in a pot. Submerge in 700ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked.
GOLDEN ALMONDS & ONIONS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until nicely crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice and the stock. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
WHILE THE RICE IS COOKING...
Place the drained cannellini beans, the tahini, the juice of 3 lemon wedges, and a drizzle of olive oil in a blender. Pulse until smooth, transfer to a bowl, and mix through some seasoning. Use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over ¼ of the Moroccan Rub and ½ of the dried cranberries. Set aside for serving. In a small bowl, combine the pomegranate molasses with 20ml of oil, some lemon juice and season to taste. Set aside.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the lemon zest, the remaining Moroccan Rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow for 3-4 minutes until charred. Return to the bowl and toss through the remaining dried cranberries.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the almonds and mint leaves. Spoon in the baby marrow salad and garnish with a lemon wedge and drizzle over the pomegranate molasses to taste. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!

Dried Brown Lentils - 85ml
Flaked Almonds - 45g
Onions - 3
White Basmati Rice - 225ml
Vegetable Stock - 15ml
Cannellini Beans - 360g
Tahini - 65ml
Lemons - 2
NOMU Moroccan Rub - 22,5ml
Dried Cranberries - 60g
Pomegranate Molasses - 45ml
Baby Marrow - 450g
Fresh Mint - 8g

Download the Recipe

Serves 4

LET IT SIMMER AWAY
Rinse the lentils and place in a pot. Submerge in 900ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked.
GOLDEN ALMONDS & ONIONS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until nicely crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice and the stock. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
WHILE THE RICE IS COOKING...
Place the drained cannellini beans, the tahini, the juice of 4 lemon wedges, and a drizzle of olive oil in a blender. Pulse until smooth, transfer to a bowl, and mix through some seasoning. Use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over ¼ of the Moroccan Rub and ½ of the dried cranberries. Set aside for serving. In a small bowl, combine the pomegranate molasses with 25ml of oil, some lemon juice and season to taste. Set aside.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the lemon zest, the remaining Moroccan Rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow for 3-4 minutes until charred. Return to the bowl and toss through the remaining dried cranberries.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the almonds and mint leaves. Spoon in the baby marrow salad and garnish with a lemon wedge and drizzle over the pomegranate molasses to taste. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!