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| Vegetarian | Lentil Lovers | Oct 24 2007 04:30 (UTC) |
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| oops - I misattributed your lentil chard recipe to another poster, but anyways it was really great and tasty. Thanks. | |||
| Vegetarian | Lentil Lovers | Oct 24 2007 04:27 (UTC) |
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Original Post by neelshah74:
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| Vegetarian | Lentil Lovers | Oct 24 2007 04:21 (UTC) |
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DM84: Your recipe is simple and fantastic! Very tasty (and probably a lot less carbs than my mujaddra recipe). Thanks for offering it up - worked out great and so easy. |
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| Vegetarian | Lentil Lovers | Oct 16 2007 17:22 (UTC) |
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| Good call it definitely still tastes great w/o that much XVOO, and the quinoa substitution for bulgur improves the makeup of carbs vs protein and general nutrition content considerably | |||
| Vegetarian | Lentil Lovers | Oct 12 2007 18:51 (UTC) |
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| This is one of my favorite dishes in the world - and I've been a vegetarian for 25 years and grew up eating delicious Indian food (and have the potbelly to prove it - which is why I'm on this site!).
Anyways - Mujadara (Imjadara?also known as mujadra, mujadara, mujeddra, and mdardarah) is a "peasant" dish which is popular in the Middle East and has ancient roots (Lebanese, Syrian, Israeli, Palestinian), It is very nutritious "comfort" food with lots of fiber. The traditional recipe calls for rice or bulgur; I have experimented with brown bulgur (which is "whole" cracked wheat) and quinoa as well and the recipe becomes even more nutritious. I am at work so stole the recipe below from another website but this is closest to the recipe I use, probably b/c it is adapted from the same recipe! Enjoy! Source: http://eggandsoldier.com/?p=93 The combination of spices you see below is not at all traditional and entirely my own (and goes slightly in the direction of North Africa), though the recipe is based on Claudia Roden?s Mujadra bel Burghul from The New Book of Middle Eastern Food (Knopf, 2000). Imjadara 4 cups stock (vegetable or beef as you like) 1 tablespoon tomato paste 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon coriander 1/2 teaspoon cumin 1/2 teaspoon turmeric Pinch of cayenne or a tiny squeeze (about 1/4 teaspoon) of chili pepper paste Salt and pepper to taste 1 cup brown or green lentils, rinsed 1 1/4 cups coarse-ground bulgur 6-8 tablespoons extra-virgin olive oil 2 large onions, halved and thickly sliced In a large, heavy pot, bring the stock to a boil. Stir in the tomato paste and all spices except the salt and pepper, then add the lentils. Simmer, with the lid on, for about 15 minutes or until the lentils are almost tender. Taste, and add salt and pepper if desired (you probably won?t need the salt if you?ve used a pre-prepared stock). Stir in the bulgur, put the lid back on, and cook over very low heat for another 10-15 minutes. Check it; if it seems dry, add a splash of water. Put the lid back on, remove from heat, and let the pot sit for another 10 minutes or so, after which time the bulgur should be tender and nicely plumped. Stir in 5 tablespoons of the olive oil (I occasionally stop at 3 if the bulgur is very moist.) As your stock is coming to the boil, get started on the onions. Heat 3 tablespoons of the olive oil in a large skillet. Add the onions and fry over medium heat for about 30 minutes, stirring often, until they?re very brown. Turn the heat up towards the end to caramelize the onions. Serve the lentils and bulgur topped with the onions and accompany, if you like, with thick Greek yogurt. The dish may be served hot or cold. Serves 4 as a main, 6 as a side dish. |
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| Vegetarian | Embarassing Topic-Constipation and Veggie | Oct 12 2007 18:11 (UTC) |
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All of the advice given is great - keep drinking lots of water all day long and try the olive oil idea. One other idea - and you should study this on your own carefully - is to look at juice fasting (there are books on this such as "Idiot's guide to fasting" which helped me). This often helps flush things out.
I did developer lactose intolerance at 32 for a year and then it went away after a year...very strange but I understand not so uncommon. |
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