Name: Bulgur Mujadara Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 cups (420 g) brown lentils, small variety preferred; 5 cups (1200 ml) water; 1 ½ cups (250 g) coarse bulgur, brown or white, preferably #2; 3 teaspoons ground cumin; 2 teaspoons salt; ¼ teaspoon ground black pepper; ½ cup (120 ml) olive oil, extra virgin preferred (light can be used); 16 ounces (450 g) yellow onion, sliced or diced

Description

Bulgur Mujadara is a hearty Middle Eastern dish made with brown lentils, coarse bulgur, and caramelized onions. This flavorful and nutritious recipe combines cooked lentils and bulgur infused with cumin and spices, topped with sweet, golden onions sautéed in olive oil. Perfect as a wholesome main or side dish, Mujadara is simple to prepare and offers a comforting blend of textures and earthy flavors.

Ingredients

Scale

Main Ingredients

2 cups (420 g) brown lentils, small variety preferred
5 cups (1200 ml) water
1 ½ cups (250 g) coarse bulgur, brown or white, preferably #2
3 teaspoons ground cumin
2 teaspoons salt
¼ teaspoon ground black pepper

For Caramelized Onions

½ cup (120 ml) olive oil, extra virgin preferred (light can be used)
16 ounces (450 g) yellow onion, sliced or diced

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Instructions

Prepare the Lentils: Wash and rinse the brown lentils and bulgur thoroughly under cold water to remove any debris and excess starch.
Cook the Lentils: In a large pot or Dutch oven over medium-high heat, combine the lentils with 5 cups of water. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for about 10 minutes or until the lentils are almost cooked but still firm.
Add Bulgur and Spices: Add the rinsed bulgur to the pot with the lentils. Stir in 3 teaspoons ground cumin, 2 teaspoons salt, and ¼ teaspoon ground black pepper thoroughly to combine.
Cook the Bulgur: Bring the mixture back to a boil, then cover with the lid, reduce the heat to medium-low, and cook for about 15 minutes or until all the water is absorbed and the bulgur is tender.
Let the Mujadara Rest: Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the grains to steam fully and absorb flavors.
Caramelize the Onions: Meanwhile, heat a skillet over medium heat. Add the olive oil and sliced yellow onions. Cook the onions, stirring regularly to prevent burning, until they turn golden brown and caramelized. If your skillet is small, cook the onions in two batches.
Optional Crispy Onions: For extra crispy onions, you can sauté additional sliced onions coated lightly with flour or cornstarch in olive oil until crispy and golden.
Combine and Serve: Stir most of the caramelized onions into the cooked mujadara mixture, reserving some onions for garnish on top.
Plate the Dish: Serve the mujadara warm in bowls or plates, topped generously with the reserved caramelized or crispy onions for added texture and flavor.

Notes

Make sure to rinse lentils and bulgur well before cooking to remove any grit and impurities.
Cooking times may vary depending on the type and age of lentils used; adjust simmering time accordingly to avoid mushiness.
For a vegan and gluten-free version, use certified gluten-free bulgur or substitute with quinoa or rice.
Caramelized onions add a rich sweetness; avoid burning by stirring frequently and cooking over medium heat.
Leftover mujadara can be refrigerated for up to 3 days and reheated gently on the stovetop.