Lebanese food tops the chart of my Favorite Cuisines-They have wide range of food that are vegan -Mujaddhara (apparently it is pronounced as jjadhara-without Mu). It is my comfort food. I make it with brown rice/quinoa. One of my dearest mates got me Lebanese lentils as a gift for my husband’s birthday. It was the best gift ever. 🙂 I made a huge huge batch of mujaddhara and had some lentils left over 🙂 Made this amazing soup called Adas Bil Hamod-it is pretty much Spinach, Lentils & Lemon 🙂 Probably the best soup I have had in a while.
- Onion-1/2-finely chopped
- Garlic-3 pods-finely chopped
- Spinach -2 handfuls- finely chopped
- Lebanese lentils-(browish green one)-1/3 cup
- Chili powder/Cayenne pepper, Coriander ground & Cumin ground-1/2 tsp each
- Water-4 cups
- Salt-to taste
- Olive oil-2 tsp
- Mint leaves, Parsley leaves-10 leaves each-finely chopped
- Lemon Juice-from 1/2 lemon (more the ‘lemon’y you like)
- To a saucepan, add oil, add onion and garlic, fry until golden brown, add spinach, mint leaves, parsley, fry until mushy, add washed and rinsed lentils
- Add ground spice powders, salt, water, cover and cook for 30 mins on low heat.
- Once warm, add lemon juice
- Serve Warm as part of a wholesome Vegan Lebanese Platter-Mini-Falafel bites, Spinach Hummus and Mujaddhara