Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Loved this recipe. I did use rice instead of bulgar to keep it gluten free. Next time I’ll double the roasted veggies so it’s more veggies compared to lentil mixture. Thanks for another great recipe.
I will double the veggies next time.!
Due to heart disease what can we substitute for the tahini, remember no oils!
We have always had our mujadara with a roasted red pepper sauce. The original version was high in oil, but you can omit that, which is what I do now. It also has some nuts, which I use, but if you don’t want those, I bet they can be omitted, too. I use roasted red peppers from a jar if you don’t want to roast your own. It’s absolutely delicious! Recipes are available online. I saw one on Minimalist Baker. FOK has a red pepper sauce that uses tofu.
Do you cook bulgar before combining with lentils? Is tahini ok for reversing heart disease diet?
Bulgur wheat is already cooked before being dried, so no need to cook it before mixing into the lentils, covering it and letting it stand rehydrates, steams, and heats it through to perfection.
This is a recipes I will use again and again…. It is easy, it is cheap and the taste is fantastic….
Delicious! Great flavors! We added arugula too. The tahini sauce has a nice zingy flavor with the lemon and garlic and brings all the ingredients together really nicely. Definitely satisfying and hearty, we will make this again.
Excellent! I also added some flaked almonds, fresh avocado, and a little balsamic drizzle on top.
Super easy and DELICIOUS! We will be making this again! I loved using bulgur with this!
I did make some small adjustments:
Tahini dressing I added 2tbsp white miso paste, 2tbsp white vinegar. I also added 2 cloves of pasted garlic to the lentil mixture in the last step.
This recipe is one of my all-time FOK favorites. It’s quick, easy and a complete meal. I don’t usually bother with the lettuce, but do add extra veggies to roast.
OMG we get this all the time at the middle eastern restaurant. I LOVE Mujadara. The key is to use a ton of Tahini, so make sure to get extra for drizzling. Trust.