Moujendra ( Mejadra ) in the Slow Cooker - or not!

Mounjendra is comfort food in our house. It was the first multi-ingredient dish I ever served my daughter when she was first eating solid foods - and it was what she wanted for her birthday dinner this year. (Her other declared favorite is Pizza : )

I really like making it in the slow cooker, since it requires no stirring or watching and the lentils don't become mushy from stirring.

Moujendra

Rinse & Sort & Place in Slow Cooker (or pot)

Onions should be toasty brown before adding to lentils.
If you like, you can make lots of these onions & freeze them for
adding to various dishes as needed.

1 # lentils (2 1/2  cups)

8 cups water
1  ¼ cups long grain brown rice (short grain rice is not good here - will make gluey dish. White rice may be used, but must be added about 1/2 way thru cooking time to avoid over cooking)
2 chopped, browned onions

Cover & cook on high till done – about 1 ½ hours if boiling water is used to start,

 or 2 ½ to 3 hours if starting with cold water.

If cooking in a pot on the stove top, simmer, stirring occasionally for about 45 minutes.

This dish is done when lentils & rice are tender. If there seems to be a little too much liquid when lentils are tender, it will be absorbed if you let it stand for a bit after turning off the heat.

 

Salt generously (I use nearly a Tablespoon of salt) & Serve

 

We like to serve this dish with a large dish of chopped, raw veggies to serve over the top. Each bite of lentils is combined with a bite of veggies.

Tip for dining with Omnivores: This is a very filling, hearty dish all by itself. But, if you desire, you can serve a tray of summer sausage and cheese alongside for Omnivores.

 

 

A typical dish of veggies for topping Moujendra or Pilafs.

 

 

Family Favorite Lentil Soup

Despite my lack of photographic skills, this soup is full of beautiful colors
Orange Carrots, Red tomatoes, Green Spinach - lovely to look at.

I created this Lentil Soup recipe more than 20 years ago. It has been a long standing family favorite with children and adults alike. Some of the kids who grew up eating it are now making it for their own kids.

It's simple to make, ultra-cheap, and packs in a huge amount of nutrition. And, kids in the family who dislike many of the ingredients love the soup! Go Figure!




My Lentil Soup
Doubles well, but needs very large pot

There are about 20 kinds of Lentils! This recipe uses the standard
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.

1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots

1 spoon garlic (about 3 cloves)
Add
2 1/2 cups sorted and  rinsed lentils (1 1# bag)

1 (14 oz) can diced tomatoes

1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)

1 tsp dry mustard*

1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.

Freezes very well. This is a great recipe to double and freeze half for later.

Serving Ideas:
Serve in a Bowl with Crusty Bread and a Salad on the side. A few olives provide a nice contrast.
Serve Greek Style: Puree soup with an immersion blender, and serve with red wine vinegar
Dollar-Stretcher: Serve over Spaghetti or other pasta- offer toppings like chopped onions, tomatoes, olives, etc. This is a great variation for the second batch.
For Omnivores: May be served with shredded cheddar.

*In place of mustard & ginger, a seasoning like Mrs. Dash may be used