This dish is about the best combination of tasty, economical, and healthy that I have found. I had my first taste of Mujadara at a Lebanese cafe around the corner, and I immediately loved it. The savory use of cinnamon along with cumin and allspice makes it a perfect vegan and gluten free addition to the Thanksgiving menu - which is nice if you have 3 vegans at the table like we do. :) Plus, it's a wonderful excuse for some yummy caramelized onions. MMMmmmm....
The combination of lentils and brown rice not only makes a complete protein, but also provides iron, magnesium, phosphorus, potassium, zinc, manganese, copper, selenium, and a little calcium. You can learn more about their combined nutritional powers at Livestrong.com
When served as an entree, I like to pair this with a Greek salad or tabbouleh to add a little freshness to the meal.
* Side note: For some reason, I've found that the flavor changes depending on the temperature it's served at. When warm, the cumin stands out more; and when cold, I get more of the cinnamon. I think it's equally good hot or cold!
