People often ask me what I make for lunches, and I have to be honest; I will make one meal on Sunday night and eat it everyday for lunch the entire week, provided that it’s adequately delicious.
Even better is when the meal gets better over the course of the week, like this one. The longer the flavors mingle, the more comforting this dish becomes. (For the record, it’s actually called mujaddara.)
Even even better is when that meal maintains some semblance of “healthy.” Granted, I doubled the yogurt sauce recipe, but I also added carrots and celery because I’m aware that some of you have New Year’s resolutions that you’re interested in keeping, and my cupcakes are no help. I wanted to redeem myself this week.
Speaking of New Year’s resolutions — what meals are you looking to make more of in 2013? I’d love some new post inspiration.
Note: This recipe can easily be made vegan by substituting the butter for more olive oil, and using a vegan yogurt. (My real vegan roommate suggests the coconut alternative as the almond was too sweet.)
Recipe from Food 52. I added carrots and celery.