When the crisp cooler season sets in, a bowl of earthy lentils and fluffy jasmine rice will warm your stomach. Make our simple take on traditional Middle Eastern Mujadara at home with Amy’s Lentil Soup. This vegan dish can stand alone, but we also love it with a green salad topped with walnuts and a simple vinaigrette.
1 can Amy’s Lentil Soup
1 large yellow onion, sliced
3 cups cooked jasmine rice
2 tablespoons chopped parsley for garnish
In a medium skillet over medium-low heat, cook the sliced onions in olive oil slowly until they are a deep golden brown color.
Heat Amy’s Lentil Soup according to instructions. Spoon a layer of the cooked, hot rice into a bowl and top with a ladle-full of lentil soup. Garnish with caramelized onions and chopped parsley.