Category Archives: Legumes

Lentil Soup: A potassium-rich environment

She says: This soup is a cinch to put together.  It also gives your body a nice break from the rich, sodium-laden food from the holidays.   But instead of eliminating salt, I prefer to balance things with potassium-rich foods like potatoes, parsley, lentils, and leafy greens, all of which play a role in this hearty restorative.   Double the recipe!  Freeze it, use the leftovers for lunches, or heck … share a quart with a neighbor!

Serve it with a loaf of crusty bread and a mess of Parmigiano for a perfect winter meal to warm you and your family from your head to your toes.

He says:  Whoa, that’s a wealth of lentils in there! And that shot looks positively professional. Guess that makes you a…

…Lentil wealth professional.

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Mujadara – Lentils, Rice, and Caramelized Onion


She says:  Folks, this one is super simple to make.  It’s also super inexpensive, super healthy, and super tasty.

Since lentils and rice have different cooking times, we’re going to partially partially cook the lentils before adding them to the onions and rice.

The deep fried onion topping is a nice, crispy addition.  But, if you are short on time or even if you just want to save the calories and fuss, feel free to leave them out.  This dish will be just as delicious!


He says:  Although his accomplishment was unfairly overshadowed by Sir Edmund Hillary in the mid-’50s, sherpa Tenzing Norgay was the first person to summit Mt. Mujadara without the use of supplemental oxygen. And while the mountain continues to claim lives (as depicted most famously in Jon Krakauer’s Into Thin Tabbouleh), thousands gather at its base camps each year to test their mettle against Mujadara’s steep basmati slopes and unforgiving onion-scented winds.

Mujadara – Lentils, Rice, and Caramelized Onion

Mujadara – Lentils, Rice, and Caramelized Onion


    For the Mujadara:
  • 1/4 cup olive or canola oil
  • 4-5 medium onions, about 1 1/4 pounds, diced
  • 1 cup lentils
  • 1 cup basmati rice or coarse grind bulgur
  • Salt and Pepper, to taste
  • Sour cream or plain yogurt, for garnish
  • Chopped parsley, for garnish
  • For the Fried Onions
  • 1 medium onion
  • 1/3 cup flour
  • oil for frying


    For the Mujadara:
  1. In a 12-inch skillet, heat oil over medium-low heat. Add onions and cook until caramelized, stirring occasionally to ensure they don't burn -- about 20-25 minutes.
  2. In a small saucepan, add 4 cups water with lentils. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Remove from heat
  3. When onions are caramelized, add lentils (and the remaining liquid), rice (or bulgur), and salt and pepper to taste. Stir to combine. Reduce heat to low. Cover and simmer until the rice (or bulgur) are tender, stirring frequently to prevent sticking or burning. Add a bit of additional water if necessary.
  4. For the fried onions
  5. In a small saucepan, heat about two inches of oil over high heat.
  6. Cut onion in half, from pole to pole. Slice onion into thin half-moon shapes.
  7. In a medium bowl, add the sliced onion and toss to separate the onion rings. Add flour and toss to coat.
  8. Fry the onions in batches, stirring a couple times to ensure even browning. When onions are golden brown, remove with a slotted spoon and drain on paper towels.