Mazidra

Salad and I did not get off to a good start. In fact, we still have our issues. No offense, but a pile of lettuce with some plastic-y tomatoes and carrot curls just doesn’t do much for me.

But this salad is different. Maybe because it isn’t really a salad.

Unlike a regular salad that leaves you grumble-bellied in a couple hours, Mazidra (pronounced MAH‘ ZI DRAH) is a hearty meal on a plate that will leave you satisfied (and happy) for hours.

All the Textures! Flavors! Colors!

Not only is this Mazidra delicious and filling, but it’s also quite beautiful.

We’ve got whole-grain brown rice, luscious lentils, tangy tomatoes, cool cucumbers, salty olives, spicy onions, and rich and creamy avocados. Layer all those up on your plate and top with an extra-generous dollop or two or five of this vegan sour cream (don’t be shy – creamy, saucy Mazidra is a good Mazidra), and you have yourself a filling meal.

The Perfect Meal for Company

Mazidra is super adaptable and is the perfect meal to serve when you have dinner guests because everyone can make it how they like it. Build your own deliciousness.

And being the wonderfully flexible meal that it is, Mazidra can also be served in a wrap.

Easy, Vegan, Gluten-Free Weekday Meal

Not only is this a perfect meal for company, it’s also great for quick, week-day meals. Simply make rice, lentils, and the vegan sour cream ahead of time at the beginning of the week and you have Mazidra fixings all week long!

You’ll be so glad you didn’t order take-out.

Slimming Mazidra

Coming in at 20 grams of fiber per serving, this dish is great for weight loss!

Fiber also reduces risk of chronic diseases like heart disease, diabetes, and cancer.

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Mazidra

A make-it-how-you-like-it,  full-of-flavor,  vegan,  and gluten-free main dish that EVERYONE will love.

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Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Course Main Course

YIELD 4 servings

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

• 3 cups cooked brown rice
• 3 cups cooked lentils - (Canned lentils work fine or you can use the recipe below.)
• 1/2 cup finely diced sweet onion or green onion
• 1 cup diced fresh tomato - (about 2 Roma tomatoes)
• 2 cups chopped small cucumber - (about 1 large)
• 1 cup sliced olives - (I like these tree-ripened olives.)
• 1 medium avocado, diced - (or more if desired)
• 1 1/3 cups Jennifer's Kitchen Vegan Sour Cream - or Jennifer's Kitchen Dill Dressing

Optional Toppings

• minced fresh parsley
• minced fresh dill

Instructions

• Place approximately 3/4 cup hot rice on each plate.
• Spoon approximately 3/4 cup hot lentils over rice.
• Top with approximately 2 tablespoons diced onions, 1/4 cup diced tomato, 1/2 cup finely diced cucumber, 1/4 cup sliced olives, and 1/4 (or more) sliced avocado.
• Top with a generous dollop of sour cream.
• Serve immediately.

Notes

Mazidra is best with lentils that are a little saucy but not too soupy. If your lentils are soupy, you may want to drain them a little.

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Basic Lentils

High in fiber, protein, and folate these simple lentils are very good and very good for you.

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Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Main Course

YIELD 3 cups (approximately)

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

• 1 1/4 cups dry, uncooked lentils
• 5 cups water
• 1 bay leaf
• 1 teaspoon granulated onion
• 1/4 teaspoon dried basil
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon salt - or more to taste

Instructions

• Place all ingredients except salt in sauce pan. Cover and bring to boil over high heat.
• Reduce heat and simmer for 1 hour or until very, very soft.
• Remove bay leaf and stir in salt.
• Serve hot.

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