Quinoa Lentil Mujadara with Roasted Aubergines
Ingredients
- 3 tbsp olive oil
- 1 large onion finely diced
- 2 carrots finely chopped
- 2 large celery sticks finely diced
- 2 bell peppers of choice, finely diced
- 2 bay leaves
- 3/4 tsp cumin
- 3/4 tsp mixed spice
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/4 tsp pul biber
- 150g dried lentils (green or brown) washed well, drained
- 600ml water (for lentils)
- 50g dried quinoa, washed and drained
- 600ml water (for lentils and quinoa)
- 3/4 tsp salt
Roasted aubergines
- Baby aubergines
- Olive oil
- Pomegranate molasses
- Garlic cloves
Preparation
Add olive oil to a pan on a med-low heat.
Add onions and soften for at least 8-10 minutes until soft (turn heat down if browning).
Add carrots, celery, peppers and bay and sauté for another 8-10 minutes (add more oil if necessary).
Add spices (not salt), cook for a further 3-4 minutes, add lentils, cook for a few more minutes.
Add 600ml water, salt, bring to boil and simmer on low heat until water fully evaporated (10-15 minutes).
Add quinoa to lentils, stir, then add last 600ml water, bring up to boil, simmer on low heat for 15-20 minutes until water evaporates.
Take off heat, fluff up a little before serving, then serve with crispy onions or roasted aubergines. Dollop of yoghurt or lemony tahini is mighty fine with it too.
Aubergine
Put the baby aubergines on a large foil sheet, drizzle with olive oil and pomegranate molasses, add a few garlic cloves, wrap it up and roast for 45-50 minutes.
Mash the roasted garlic into the lemony tahini.
