Lentil Bulgur Mujadara
A comforting and deeply savory Middle Eastern classic featuring tender lentils, wholesome bulgur, and loads of sweet, caramelized onions.
Ingredients
- •1 cup brown or green lentils, rinsed and picked over (200g)
- •1 cup coarse bulgur wheat (180g)
- •3 large yellow onions, thinly sliced
- •1/4 cup extra virgin olive oil (60ml)
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground cinnamon
- •1 3/4 cups vegetable broth or water (420ml)
- •1 teaspoon salt
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Place the lentils in a medium saucepan, cover with water by a couple of inches, bring to a boil, then reduce heat and simmer for about 15 minutes until just tender but not mushy. Drain and set aside.
- 2
Heat the extra virgin olive oil in a large skillet over medium-high heat and add the thinly sliced onions.
- 3
Cook the onions, stirring frequently, for 15 to 20 minutes until deeply browned and caramelized, being careful not to burn them. Remove about a third of the onions and set aside for final garnish.
- 4
Add the cumin, coriander, and cinnamon to the remaining onions in the skillet and sauté for 1 minute until fragrant.
- 5
Stir in the drained lentils, coarse bulgur wheat, salt, and black pepper, mixing well to coat everything in the spiced oil.
- 6
Pour in the vegetable broth, bring the mixture to a gentle boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes.
- 7
Remove the pot from the heat and let it steam, covered, for another 10 minutes to allow the bulgur to fully fluff up.
- 8
Fluff the mujadara gently with a fork, transfer to a serving platter, and top with the reserved caramelized onions.
💡 Chef tips
- For extra depth of flavor, use homemade vegetable broth instead of water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated with a splash of water.
- Serve alongside a fresh cucumber-tomato salad and a dollop of dairy-free yogurt for a complete meal.
✅ How it should turn out
The finished mujadara should be fluffy and fragrant, with tender grains of bulgur and lentils mingling with sweet, deeply caramelized onions and warm spices.