Mujedereh (Bulgar and Rice)

Happy Monday everyone! I don't know about anyone else, but the time change really hit me hard today! But not until about 10am. I still woke up at 5am per usual, went to the gym, got ready, headed to work, and felt super energized! Until 10am hit...and then I felt like I just wanted to find the nearest bed and knock out! Thank God I made it through the work day and finally got home! My mom made one of my favorite dishes for dinner tonight, so I thought I'd share it. It's called Mujedereh but it is basically a type of lentil rice, but with bulgar wheat! Bulgar has a ton of fiber and nutrients, and pairing it with the lentils makes this a nutritious and filling meal! You can also substitute the bulgar with rice or quinoa to make this gluten free! I've tried both versions in addition to the original one and all taste incredible! Mujedereh (makes 5-6 servings)

1 cup lentils

1/2 cup bulgar

3 cups low sodiumchicken broth

salt to taste

1 tablespoon olive oil

1/2 cup sliced onions

2 T pine nuts

Start by bringing the chicken broth to a boil. Add the lentils and cook for about 20 minutes, or until the lentils are soft. Then, add the bulgar, cover the pot, and let the lentils and bulgar cook together for another 20 minutes, or until the mixture is mushy and soft. Add salt to taste.

While the lentils and bulgar are cooking, heat up the olive oil in a skillet. Add the sliced onions and pine nuts and sauté until they are browned. Once everything is done, serve up the Mujedereh and top with the sautéed onions and pine nuts!

And that's it! This is a pretty simple recipe that is easy to make and is great for leftovers! Have a great night everyone!

Eggplant and Zucchini Marinara

I thought I would share a recipe I whipped up last night. It's a random combination of foods but came out tasting great! I am calling it Eggplant and Zucchini Marinara with Lentils! I had some eggplant and zucchini in the fridge that I didn't want to go back...plus half a jar of marinara sauce. So I got working in my kitchen!

First, I chopped up my eggplant and a bag of mini zucchinis I got from Trader Joe's...if you have normal sized zucchini, you would only need about 3-4! After chopping them up, I steamed them on my stovetop. While the veggies steamed, I boiled 2/3 cup of green lentils in some water for about 25-30 minutes until they softened up!

Once the veggies were done steaming, I poured out all the water from underneath the steamer, then used to same pot (what can I say, I am a minimalist) to put the steamed veggies in. Then I mixed in half the jar of marinara sauce. Once the lentils were done, I drained the water and added them as well!

This dish turned out so warm, delicious, and filling! It's so easy and quick and is perfect to make in bulk to take to school or work with you!