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Lentil stew (Mujadara)

Lentil stew (Mujadara)


  • 1 cup brown lentils 
  • 8 cups of water 
  • 1 pound of Midamar Halal 93% Lean Ground Beef 
  • 1 teaspoon of extra virgin olive oil 
  • 1 teaspoon of allspice 
  • 1/2 teaspoon pepper 
  • 1/2 a cup of chopped carrots
  • 1/2 a cup of frozen peas 
  • 1 medium yellow onion, finely chopped 
  • 3/4 cup cracked wheat #3    
  • Yogurt, for serving, optional 
  • Salt to taste 


Heat olive oil in a pot on medium heat, add onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Remove onions onto a separate plate and cook ground beef in the same pot.

When the ground beef is fully cooked, add lentils, cracked wheat and stir for one minute. Add water, spices, onions, carrots, and peas and let simmer for 20 minutes or until lentils and cracked wheat have softened. Serve with yogurt, Yields 6 servings.


    • Avatar
      Dec 4, 2018

      Do we have to soak the lentils for a few hours or overnight first before adding to the stew?

      • Avatar
        Dec 18, 2018

        It is not required but It is always a good idea! Soaking Lentis and other legumes will help with the digestion of them. Also rinsing them after soaking may help improve flavor. Thanks for your comment!

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