A simple classic that’s packed with delicious flavor!

Watch the Video:

This version of the traditional Middle Eastern dish, Mujadara, is made with bulgur and lentils. It’s usually made with rice, but I use bulgur (cracked wheat) because I think it makes the dish a little heartier. You can find it at your local Mediterranean or Middle Eastern grocery food store. I also use the small green lentils because they don’t mush like brown lentils, but either would be good. Bulgur and lentils are packed with protein, fiber, and minerals, making this dish a complete powerhouse. Plus, it’s delicious! The perfect meal for lent, or you just want to keep it vegan. I know it will become a household favorite.

Why this will be a favorite

Sweet caramelized onions

Warm cumin spice

Soft tender lentils

Chewy, nutty bulgur

A delicious, nutritious, hearty dish with warm spiced sweet, caramelized onions, lentils, and bulgur.

Simple ingredients

Bulgur wheat
Bay leaf
Green -or brown lentils
Water or stock
Salt
Freshly cracked black pepper
Large onions -halved and thinly sliced
Olive oil -try the one in our shop straight from Crete!
Ground cumin
Lemon wedges for serving
Garnish –finely chopped parsley

How to make Bulgar and Lentils known as Mujadara

Sort the lentils, rinse, and drain.
Bring 5-6 cups of water to a boil.
Then, add the bay leaf, a teaspoon of salt, and the lentils.
Cook for 15 minutes and then drain the water.
In the meantime, add the onions to a shallow skillet.
Season with a heavy pinch of salt and add the olive oil.
Cook the onions over medium heat until golden -about 20-25 minutes.
Remove from the heat and set aside.
Add the bulgur, cooked lentils, salt, pepper, cumin, and 2 cups of water or stock to a pot, and bring to a boil.
Reduce the heat to low and simmer for 20-25 minutes.
Fluff and transfer to a serving platter.
Top with the caramelized onions and garnish with parsley and lemon wedges.

Serving

You can serve mujadara with anything… fish, beef, or even as the main course. I like to serve it with a little dollop of Greek yogurt and a cucumber, olive oil, and parsley salad. The combination is so yummy! If I have leftovers, I eat them for breakfast with a fried egg on top. The egg yolk oozes into the mujadara and makes it even creamier. Try it with my Tuna Cakes, Mediterranean Chicken Kebab Skewers, or Braised Lamb Shanks. You’re going to love it. Kali Orexi!