Cozy Fall Comfort Food: Veronica’s Lentils and Rice with Cabbage Salad

Posted on September 21, 2017

This is the time of year in the Midwest when days start to grow chilly, and we pull out our big, cozy sweaters. It's also the time to crave warm, flavorful, comfort food. Lentils and Rice with Cabbage Salad is one of my favorite recipes to serve for dinner. It is inexpensive, easy, delicious and plant-based. My kids gobble it up!

Lentils and rice is a traditional Mediterranean dish called Mujadarra. I learned this recipe from my dear friend Fadi who has introduced me to many amazing Lebanese dishes. Here’s the recipe:

Ingredients:

For the lentils and rice:

  • ½ chopped onion
  • 2 Tbs. olive oil
  • 1 cup brown lentils
  • 3 cups water
  • ½ tsp. salt
  • ½ cup rice
  • Fresh parsley
  • Optional: organic butter, cayenne pepper, curry powder

 

For the salad:

  • 1 head raw green cabbage
  • 2 Tbs. olive oil
  • 1-2 Tbs. fresh squeezed lemon
  • 1-2 chopped garlic cloves
  • 2+ Tbs. chopped mint
  • Salt and pepper to taste

 

Directions:

For the lentils and rice: Sauté half (or more) a chopped onion in 2 tablespoons of olive oil until caramelized. Add 1 cup of brown lentils and stir. Add 2 cups water, ½ a teaspoon of salt (more or less to taste) and bring to a boil. Let simmer for 20-25 minutes until lentils are soft. Add ½ a cup of rice (I like to use Basmati Rice), 1 more cup of water and simmer until the rice is cooked. (I sometimes add some real organic butter and/or cayenne pepper or curry powder to the mix to spice it up.) Serve warm with a garnish of fresh parsley.

For the salad: Chop a head of raw green cabbage into thin strips. Toss cabbage with 2 tablespoons olive oil and 1-2 tablespoons fresh squeezed lemon juice. Add 1-2 chopped garlic cloves, 2 or more tablespoons of finely chopped fresh mint leaves, salt, and pepper to taste. Fresh, crunchy and flavorful, it is the perfect complement to Mujadarra.