Mujaddara with Harissa Cherry Tomatoes & Cucumber Yogurt

Name: Mujaddara with Harissa Cherry Tomatoes & Cucumber Yogurt classic Levantine rice & lentils with fried onions
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 g Basmati rice; 1 pack Lentils; ½ piece Cucumber; 100 g Organic full-fat yogurt; 1 sachet(s) Ground cumin; 2 teaspoon Ground turmeric; 250 g Red cherry tomatoes; 10 g Fresh flat leaf parsley & mint; 1 piece Garlic; ½ piece Lemon; 1 sachet(s) Hello Harissa; 1 piece Onion; 40 g Onion chutney; 1.5 teaspoon Ground cinnamon; 2 tablespoon Olive oil; 1 tablespoon Balsamic vinegar; 1 teaspoon Honey [or plant-based alternative]; 500 milliliters Low sodium vegetable stock

classic Levantine rice & lentils with fried onions

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There is a new ingredient in your box! This harissa from Hello Harissa is a spicy, aromatic blend of chili and spices - perfect for adding flavour to curries, meats and sauces.

Tags:

Veggie

•Calorie Smart

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Basmati rice

½ pack

Lentils

(May be present: Gluten)

¼ piece

Cucumber

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ sachet(s)

Ground cumin

1 teaspoon

Ground turmeric

125 g

Red cherry tomatoes

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

½ piece

Garlic

¼ piece

Lemon

½ sachet(s)

Hello Harissa

½ piece

Onion

20 g

Onion chutney

¾ teaspoon

Ground cinnamon

Not included in your delivery

1 tablespoon

Olive oil

½ tablespoon

Balsamic vinegar

½ teaspoon

Honey [or plant-based alternative]

250 milliliters

Low sodium vegetable stock

Nutrition Values

Energy (kJ)2813 kJ

Calories672 kcal

Fat18.3 g

Saturated Fat3.9 g

Carbohydrate106.4 g

Sugar16.2 g

Dietary Fiber17.2 g

Protein19.1 g

Salt2.9 g

Potassium579 mg

Calcium24.8 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Strainer

•Baking Sheet with Baking Paper

•Bowl

•Tall-Sided Pan

Cooking Steps

Heat the oven to 200°C.
Prepare the stock in a pot or saucepan. Add the rice, cumin, cinnamon and turmeric.
Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
Crush or mince the garlic in the meantime.

Transfer the cherry tomatoes to a parchment-lined baking sheet and drizzle with olive oil.
Add the balsamic vinegar, the honey, the Hello Harissa* and half of the garlic. Season with salt and pepper, then toss well to coat.
Roast in the oven for 10 - 15 minutes.
In the meantime, drain and rinse the lentils. Slice the onion into half rings.

*Take care, this ingredient is spicy! Use as preferred.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion for 4 minutes, then add the onion chutney and fry for 1 more minute. Season with salt and pepper.
Transfer the lentils to the rice and mix well to combine.
Finely dice the cucumber and roughly chop the fresh herbs.
Cut half of the lemon into wedges and juice the rest into a bowl.

To the lemon juice, add the cucumber, the yogurt, the rest of the garlic and half of the herbs. Mix well and season to taste with salt and pepper.
Serve the mujaddara on deep plates. Top with the onions, cucumber yogurt and cherry tomatoes.
Garnish with the rest of the fresh herbs.
Serve the lemon wedges alongside.