WLS Friendly Recipe: Vegetarian Majudara Bowl

Hearty, fragrant, and full of warmth — this classic lentil and rice dish brings together caramelised shallots, tender lentils, and aromatic spices for a deeply satisfying meal. A comforting, protein-rich base that’s perfect with fresh herbs, avocado, or a drizzle of lemon.

 

1 scoop My New Tum Tasteless Protein

200g brown lentils

1 ½ tbsp. olive oil

¼ tsp. ground ginger

Green Harissa Sauce (bought or homemade)

150g cherry tomato

1 avocado, diced

2 tbsp. roasted pine nuts

1 tbs. parsley, chopped

Pop the lentils in a bowl, cover with hot water and set aside to soak until needed. 

In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5–6 minutes, stirring often, until golden and caramelised. Remove half and set aside for topping.

Add the garlic, herbs, lemon zest, and spices to the pot. Stir for 1–2 minutes until fragrant. Add the rice, cooked lentils, salt, tasteless protein and water. Stir well, bring to a simmer, then cover with a lid.

Reduce heat to low and cook for 15 minutes, or until the rice is tender and all the liquid has absorbed.

Fluff with a fork and top with the reserved shallots, herbs, and your choice of toppings — avocado, tomato, pine nuts, or a squeeze of lemon.