Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Good morning! At this moment I am in glorious Kansas, enjoying time with friends and family but also missing my home and husband in Portland. It’s tough to have things be so far away, but I’m making the most of it. And I’m extremely proud of my little brother, whose graduation we celebrated this weekend.
I’ve been meaning to attempt to make moujadra at home for a long time – it’s a very simple, vegan, Middle-Eastern dish that is standard at the little market across the street from my office. It’s nothing too crazy, but it is certainly delicious.
Do you see how many caramelized onions that is? Oh yes. Lots. And that is the best part.
This dish is so very easy to make. Just a little time-consuming. You will need:
– 1 cup uncooked lentils, picked over to remove casings/stems
– 2 cups of cooked rice (great way to use leftovers!)
– 2.5 cups of vegetable broth
– Vegetable Oil
– Truffle Oil
– One white onion
– Salt and pepper
Start by cooking the lentils to al dente in the vegetable broth with plenty of salt. This will probably take 20-30 minutes in a saucepan. I think texture makes a big difference here, so be careful not to overcook them. Lentils are kind of hard to manage sometimes.
When you put the lentils on, cut the onion into thin rings and cook in 2 tbsp vegetable oil on medium heat to caramelize. This will take a while – probably 20+ minutes. Stir only occasionally and allow the onions to become dark brown.
When everything is cooked, toss the rice, lentils and onions together and drizzle with a half tablespoon of truffle oil. Salt to taste.
I suggest eating with plain yogurt or baba ghanoush. This dish is good on its own, but when complimented with a little tang it is out of this world.