Lentils, rice and onions come together in this signature ... Additionally, I'll often serve mujadara alongside roasted veggies or a side salad. Allow leftover mujadara to cool to room temperature ...

I usually like to pair it with sides like vegan yogurt, Mint and Cilantro Chutney, and salad. Here are several reasons why ...

Put the lentils in a saucepan and cover with 450 ml water. Add the garlic clove and 1/2 of the onion. 2. Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but ...

In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley ... you can use 150g/5½oz precooked wholegrain rice or freekeh instead.

Drain, and discard the carrots, celery, onions, and bay leaf. Mix the lentils and the cooled orzo in a large salad bowl. Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice ...

Stir the cilantro and mint and then scrape the mixture over the lentils. Stir to combine and serve immediately. This can be refrigerated for up to 4 days. The salad can be served cold or at room ...

Serve straightaway with a green salad and a grating of cheese. Use the extra lentil bolognese to make ... beans to make a chilli and serve with rice: Layer up between sheets of lasagne pasta ...

Quinoa Lentil Salad Recipe: A healthy salad made with superfoods like quinoa, asparagus, lentils and pomegranate. Drizzle some tangy mosambi juice and mustard dressing to balance the flavours. Take ...