Lentil and Rice Bowl with Green Harissa Sauce (Majudara-Inspired)

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Lentil and Rice Bowl with Green Harissa Sauce (Majudara-Inspired)

This Lentil and Rice Bowl with Green Harissa Sauce (Majudara-Inspired) combines hearty brown lentils and rice with a flavorful green harissa sauce. The dish features a blend of spices, caramelized shallots (or onions), and fresh toppings like cherry tomatoes, avocado, and pine nuts (or a substitute). Enjoy a satisfying meal that’s both comforting and vibrant, with easy storage and freezing options.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Meal Type: Dinner, Lunch
Special: Freezer-Friendly, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Pressure Cooker, Stove
Ingredient: Lemons, Lentils, Rice, Tomatoes
Servings: 4 - 6
Ingredients
For the Lentils and Rice:
  • 1 cup(s) uncooked brown lentils 7 oz, rinsed
  • 1 cup(s) uncooked rice 6.5 oz, rinsed
  • 3 cups(s) water
  • 1 tablespoon(s) olive oil
  • 1 yellow onion finely chopped
  • 4 clove(s) garlic minced
  • 1 tablespoon(s) fresh parsley chopped
  • 1 tablespoon(s) fresh cilantro chopped
  • 1 lemon zested
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) ground allspice
  • 1 teaspoon(s) ground cinnamon
  • 1/3 teaspoon(s) turmeric
  • 1 ½ teaspoon(s) salt
For the Green Harissa Sauce:
  • 1 cup(s) fresh parsley leaves
  • 1 cup(s) fresh cilantro leaves
  • 2 clove(s) garlic
  • 1 jalapeño sliced (adjust for heat preference)
  • 1 teaspoon(s) smoked paprika
  • 1 teaspoon(s) ground cumin
  • ½ teaspoon(s) salt
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) apple cider vinegar
  • 1 cup(s) silken tofu 8.5 oz (or sub plain vegan yogurt)
Toppings:
  • 1 cup(s) cherry tomatoes halved
  • 1 avocado diced
  • 2 tablespoon(s) roasted pine nuts (or sub sunflower seeds or sliced almonds)
US Customary - Metric
Instructions
  • Cook the Lentils and Rice: In an Instant Pot or large pot, heat 1 tablespoon olive oil. Sauté the chopped onion until caramelized, then add minced garlic, parsley, cilantro, lemon zest, spices, and salt. Stir in the lentils, rice, and water. Cover and cook on High pressure for 11 minutes in the Instant Pot or simmer covered until lentils and rice are tender.
  • Make the Green Harissa Sauce: While the lentils and rice are cooking, place parsley, cilantro, garlic, jalapeño, smoked paprika, ground cumin, and salt in a food processor. Pulse until finely chopped. Add tofu, olive oil, and apple cider vinegar. Blend until smooth.
  • Assemble the Bowl: Once the lentils and rice are cooked, fluff and divide into bowls. Top with green harissa sauce, cherry tomatoes, diced avocado, and roasted pine nuts. Add a squeeze of lemon juice if desired.
  • Storage and Freezing: Store leftovers in an airtight container in the fridge for up to 4 days. Both the lentil and rice mixture and the green harissa sauce can be frozen separately for up to 3 months; just thaw them in the fridge overnight before reheating.
Notes
For an oil-free version, omit the olive oil from both the lentils and rice mixture and the green harissa sauce. Sauté the onions and garlic in a splash of water or vegetable broth, and use additional water or broth in the sauce to achieve the desired consistency.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 594kcal | Carbohydrates: 83g | Protein: 22g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 477mg | Potassium: 1221mg | Fiber: 22g | Sugar: 6g | Vitamin A: 2208IU | Vitamin C: 60mg | Calcium: 137mg | Iron: 8mg
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