Mujadara with Cucumber Yoghurt

Nutrition per serving

Ingredients

• Lentil, green, hulled, dry
• Basmati Rice
• Onion, mature, brown skinned, peeled, raw
• Olive Oil
• Ground Cumin
• Coriander, fresh, raw
• Delight vegetable stock
• Sea Salt
• Pepper, black, ground
• Plain Greek Yogurt
• Cucumber, Lebanese, peeled, raw
• Lemon Juice
• Mint, fresh, raw

Instructions

1. 1.Rinse the lentils and rice. Thinly slice the onion. Grate the cucumber and squeeze out excess moisture.
2. 2.Heat the olive oil in a saucepan over medium heat. Add the sliced onion and cook for 10–12 minutes, stirring regularly, until soft and golden brown.
3. 3.Add the lentils, ground cumin, ground coriander and vegetable stock. Bring to a boil, then reduce the heat and simmer for 10–15 minutes until the lentils begin to soften.
4. 4.Stir in the rinsed rice, cover and cook gently for another 12–15 minutes, or until the rice and lentils are tender and the liquid has been absorbed. Add a little extra water if needed.
5. 5.Combine the Greek yoghurt, grated cucumber, lemon juice and chopped mint in a small bowl.
6. 6.Season the mujadara with salt and black pepper. Serve with the cucumber yoghurt on the side.