Mujadara aka Lentils with Bulgur and Caramelized Onions
- itsjdieb
- Feb 17, 2021
- 3 min read
Updated: 2 days ago
If there's one dish that represents the heart of Levantine cooking, it's Mujadara (pronounced moo-ja-da-ra). This simple Middle Eastern recipe combines lentils, bulgur wheat, and caramelized onions to create a nutrient-dense, affordable, and flavorful recipe.
Often called the "meal of the poor" throughout Syria and the Levant, Mujadara proves that simple ingredients can create something truly special. Historically, many rural families relied on homegrown grains and legumes like bulgur and lentils, making this dish both economical and highly nutritious.
I've been enjoying Mujadara ever since I was 8 years old and it remains as one of my all-time favorite comfort foods. I love enjoying it on its own, but it's also delicious with a fresh salad, plain yogurt, or served as the base of a healthy grain bowl. If you're looking for an easy vegan dinner packed with fiber and plant-based protein, this traditional Syrian Mujadara recipe is for you!
Yields: 4
Portion: 1 bowl
Prep time: 10 minutes
Cook time: 30-40 minutes
Total time: 40-50 minutes
This recipe is dairy free and vegan.
Ingredients:
1 cup of green lentils
1 ½ tbsp of salt
2 cups of bulgur
Extra virgin olive oil
¼ white onion, thin strips
Instructions:
Cook the lentils: Add the lentils to a medium-sized pot and fill the pot 2 inches above lentils with water. Stir in 1/2 tablespoon salt and cook over medium heat for 10–12 minutes, until the lentils begin to soften. They should not be fully cooked, as they will continue cooking with the bulgur. As the lentils cook, skim off any foam or residue that rises to the surface.
Add the bulgur: Add the bulgur directly to the same pot. Add additional water if needed so the grains can cook properly. Cook for about 10 minutes.
Season and finish cooking: Taste test for salt and adjust. Add 1 more tablespoon of salt if necessary and continue cooking until the water has been absorbed. The mixture should be tender and fluffy, not dry. Always keep boiling water next to you to add to pot (never add cold water). Reduce the heat to low.
Caramelize the onions: While the mixture finises cooking, thinly slice the onion into strips. In a frying pan, add enough olive oil to generously coat the onions. Cook over medium heat until the onions become deep golden brown and caramelized.
Combine and serve: Add the oil of the caramelized onions into the pot of Mujadara. Turn off the heat and allow the dish to rest for 5–10 minutes before serving. Top with caramelized onions. Serve with salad, yogurt, or add to a salad if you would like. Enjoy!
FAQ:
Is Mujadara healthy?: Yes. Mujadara is rich in plant-based protein, dietary fiber, and complex carbs. It's a satieting meal that's also iron-friendly!
Is this Mujadara recipe vegan?: Yes. This recipe is naturally vegan and dairy-free.
Is Mujadara gluten-free?: No. Bulgur wheat contains gluten. To make a gluten-free version, substitute the bulgur with cooked quinoa or rice. If you do use rice, that's actually a recipe called "Mudardara".
Can I make Mujadara ahead of time?: Yes! Mujadara is a great meal-prep recipe and stores well in the refrigerator for several days. Many people find it tastes even better after the flavors have had time to develop.
Why are my lentils mushy?: The lentils were likely overcooked before the bulgur was added. Cook them only until slightly tender since they will continue cooking later.
Can I freeze Mujadara?: Yes. Allow the Mujadara to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
What can I serve with Mujadara?: Mujadara pairs well with plain yogurt, Arabic salad (like this one I linked here) fattoush, pickled vegetables, roasted vegetables, and/or grilled meat.
Comments