Mujadara rice bowl

A vegetarian rice dish inspired by the popular Middle Eastern mujadara. Brown rice is cooked with cumin, cayenne, and a pinch of cinnamon, then layered with green lentils and caramelized red onions with cumin seeds. Mixed with toasted pumpkin seeds and roasted red peppers for some crunch and color. Served with a side of sesame-roasted carrots and a fresh spicy cilantro ‘shug’ sauce made with garlic, jalapeño, and lemon.

Brown rice with lentils, bell pepper and onion, carrot slices and coriander sauce

This meal contains 186 grams of vegetables.

Ingredients: 25% carrot, water, 12% brown rice, 11% green lentils, 7% white onion, 7% red onion, olive oil, 3% red pepper, 3% coriander, pumpkin seeds, orange juice, SESAM OIL, 1% spring onion, CELERY, 1% onion, honey, SESAME SEEDS, 1% garlic puree [garlic, garlic roasted, water, vinegar, salt, citric acid (E330), citrus fiber], concentrated tomato puree, garlic, sea salt, <1% jalapeno pepper, corn starch, parsley, mint, cumin seeds, sage, lemon juice concentrate, oregano, black pepper, thickener (E415), lactic acid bacteria