Heirloom Tomato Mujaddara
Combine rice, lentils and Moroccan Heirloom Tomato Soup for a blissfully nutritious and delicious weeknight dinner packed with protein.
Preheat the oven to 400°F.
Cook the bell pepper in 1 Tbsp olive oil over low heat until soft.
Add the rice, raise the heat to medium, and toast until the rice has a soft golden color, about 2-3 minutes. Add the lentils and stir to combine.
Add Roasted Heirloom Tomato Soup and bring to a simmer while stirring. Cover, lower the heat, and simmer for 25-30 minutes until the liquid has evaporated and the rice is tender. (Check package for cooking time.) Turn the heat off and allow the rice to sit covered for 5 minutes.
While the Mujadarra cooks, roast broccoli. Toss florets with 2 Tbsp olive oil, salt and pepper. Roast on a sheet pan for 20-25 minutes until carmelized.
Fluff the rice and toss with the roast broccoli. Garnish with parsley, mint, dill or combination.
1 jarMoroccan Roasted Heirloom Tomato Soup (24 oz.)
1 Tbspolive oil for rice + 2 Tbsp olive oil for roast broccoli
1red bell pepper, chopped
1 cupbasmati rice
1/2 cupdried black lentils
4-5 cupsbroccoli florets
fresh herbs: parsley, mint, dill or combination