eCook Meal
Lebanese Mujadara & Hummus
with dried cranberries & pomegranate molasses
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R236.27
for 4 servings · R59.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 4Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Dried Cranberries needs 80 gDried Cranberries 250 g 250 g at R85.99 · 32% of packR27.52
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Flaked Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Tahini needs 85 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Baby Marrow needs 600 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.33× packR55.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Pomegranate Molasses
- Dried Brown Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lebanese Mujadara & Hummus?
The preparation time for Lebanese Mujadara & Hummus with dried cranberries & pomegranate molasses is between 30 and 45 minutes.
What is the total time required to make Lebanese Mujadara & Hummus with dried cranberries & pomegranate molasses?
The total time required to make Lebanese Mujadara & Hummus with dried cranberries & pomegranate molasses is between 40 and 55 minutes.
How many servings does Lebanese Mujadara & Hummus provide?
4 servings
What are the main ingredients in Lebanese Mujadara & Hummus?
Almonds, Baby Marrow, Cannellini Beans, Dried Brown Lentils, Dried Cranberries, Fresh Mint, Lemon, NOMU Moroccan Rub, Onion, Pomegranate Molasses, Tahini, Vegetable Stock, White Basmati Rice
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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Lebanese Mujadara & Hummus?
Almonds, Baby Marrow, Cannellini Beans, Dried Brown Lentils, Dried Cranberries, Fresh Mint, Lemon, NOMU Moroccan Rub, Onion, Pomegranate Molasses, Tahini, Vegetable Stock, White Basmati Rice
How many calories does Lebanese Mujadara & Hummus have?
771 calories
How much fat content does Lebanese Mujadara & Hummus have?
grams