Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse. Use it as a topping for Cauliflower “Rice” or any commercial, salt-free riced vegetable or serve it over Slow-Cooker Baked Winter Squash. It’s also delicious over potatoes or as a bean replacement in taco salad/haystacks.
Difficulty Level: Easy
Yield: 7 (1 cup) servings
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes
4 cups water
1 1/2 cups lentils, uncooked, rinsed and drained
1/2 cup onion, finely chopped
1 1/2 teaspoons salt
1/3 cup tomato paste
2 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon basil
1 14.5 oz. can (1 3/4 cups) petite-diced tomatoes
Combine water, lentils, onion and salt in covered saucepan and boil lightly for 1 hour, until lentils are soft.
Add remaining ingredients and mix well. Heat for 2 minutes and serve.
Nutritional Data: calories 199.10, fat 0.49g, sat fat 0.08g, cholesterol 0mg, sodium 576.08mg, carbohydrates 37.33g, fiber 6.90g, sugars 5.04g, protein 12.81g
Created by JoAnn Rachor, Copyright © AdventHealth Press