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Heirloom Tomato Mujaddara


45 mins
Serves 4

Combine rice, lentils and Moroccan Heirloom Tomato Soup for a blissfully nutritious and delicious weeknight dinner packed with protein.

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Cook the bell pepper in 1 Tbsp olive oil over low heat until soft.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Fluff the rice and toss with the roast broccoli. Garnish with parsley, mint, dill or combination. 

Ingredient list

  • 24 oz
    Moroccan Roasted Heirloom Tomato Soup
  • 1 Tbsp
    olive oil for rice + 2 Tbsp olive oil for roast broccoli
  • 1
    red bell pepper, chopped
  • 1 cup
    basmati rice
  • 1/2 cup
    dried black lentils
  • 4-5 cups
    broccoli florets
  • fresh herbs: parsley, mint, dill or combination