Mjadera

A traditional vegetarian dish from Northern Israel, made with Caramelized onion, Lentils, and Bulgur Pilaf. Serve this tasty plant-based dish with Zesty Lemon Salad and a spoonful of yogurt on the side

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Course: Main, Side Dish

Cuisine: Ethnic

Keyword: Low Phosphorus, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis

Servings: servings

Calories: 481kcal

Author: Lydia Safadi, MA, RD, LDN

Ingredients

1 cup brown lentils
1 cup bulgur substitute with brown rice if gluten-free
1 medium onion diced or grated
2 tablespoon avocado or grape seed oil
1/4 cup extra virgin olive oil
Salt to taste

Instructions

Rinse the lentils and cook in a pot with 3 Cups of water on medium heat for about 15 minutes. Lentils should be al dente.
While the lentils are cooking, finely dice or grate the onion and sauté with the cooking oil in a saucepan until browned. The darker the onion, the more flavorful the dish- don't be afraid to burn some of the onions.
Add the uncooked bulgur, caramelized onions, 1/4 Cup olive oil, salt to taste and 1 Cup of water to the semi-cooked lentils over low heat and simmer until fully cooked (about 20 minutes). If the water is dried out and lentils/bulgur is still not cooked, add 1/2 Cup water and cook for another 5 minutes until the water is fully absorbed

Nutrition

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