Monday: breakfast for dinner
Tuesday: egg noodles, steamed broccoli & miso soup
Wednesday: taco/fajitas night
Thursday: pasta w/ lentil tomato sauce
Friday: orzo & pea soup, salad & fresh bread
Saturday: going out for the day
Sunday: mujudarah (recipe below), tabbouleh, hummus & fresh Arabic bread
I LOVE mujudarah!! Probably because I LOVE caramelized onions. There are a couple of ways this dish can be made, but this is my favorite way to make it because of the flavor that the sweet onions add. Yes, this dish takes a long time to make, but is so worth it. I start this in the morning because I usually let the onions caramelize on med-low heat, which takes about 3 hours for them to be perfect for this dish. It is a perfect dish to make on a Sunday while you are buzzing around the house cleaning or getting ready for the week. Make sure to have fresh Arabic bread to eat this with.
1 Cup of green or brown lentils
1/2 Cup of white rice
3/4 Cup of olive oil
3-4 medium onions
1 Tbsp. salt
6 cups of water
Peel onions and slice thin. Heat the oil in a large pot or dutch oven. Add the onions and cook on medium low heat. Make sure to stir often so they don't burn or stick and if they start to cook to fast turn the heat down since you want to caramelize them. Somewhere around 3 hours.
Add lentils and water to the pot and turn heat up to medium. When it starts to simmer, turn down a little and cook for 20 minutes.
Add rice and salt and bring back to a simmer and cook for 20 minutes, stirring occasionally to prevent sticking.
Turn off heat and let sit for 10-15 minutes so that the lentils and rice will absorb all of the liquid. Enjoy with fresh bread.