Our chefs lift humble ingredients to new heights in this vegetarian meal based on mujadara—a popular dish in the Middle East that combines lentils and rice to form a complete protein. In this version, Jasmine rice is cooked with cumin, cayenne, and just a pinch of cinnamon, then layered with green lentils and jammy red onions flecked with cumin seeds. A jolt of freshness comes in the form of schug, a spicy bright cilantro sauce that includes garlic, jalapeño, and lemon. Toasted pine nuts provide crunch while scallions and roasted red peppers add pops of color. Tahini-roasted carrots on the side complete the meal.

Ingredients: Water • Carrots • Red onion • Brown basmati rice • French green lentils • Olive oil • Red bell pepper • Pine nuts • Cilantro • Green onions • Lemon juice • Jalapeno • Tahini (ground sesame seeds) • Minced garlic (water, garlic, citric acid) • Sea salt • Mirepoix (carrot, onion, celery) • Roasted garlic (olive oil, garlic) • Sugar (agave syrup) • Sesame seed oil • Garlic • Cumin • Cumin seed • Sesame seeds • Garlic powder • Onion powder • Cayenne pepper • Cinnamon • Black pepper • Crushed red pepper flakes.