Rice and grains
ChefRina Abdullah
Mujaddara with Lentils and Bulgur
An easy, home-style mujaddara made with lentils and coarse bulgur. Serve with yogurt and salads for a complete, nutritious meal.
An easy mujaddara with lentils and bulgur—made with ingredients found in every kitchen!
Ingredients
Start here, then move straight into the method.
- 1 cup brown lentils
- 2 cups coarse bulgur
- Water
- Salt
- 2 onions, cut into wedges
- Olive oil
- Meanwhile, slice the onions into wedges, fry them in olive oil until they brown, then place the fried onions over the mujaddara and stir.
- You can garnish the mujaddara with onion wedges; add a little cornstarch to the onions and fry them in corn oil so they keep their shape and do not wilt.
- You can serve the mujaddara alongside yogurt and salads such as fattoush and tabbouleh.
Method
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- After rinsing the lentils, put them in a pot with hot water and allow the lentils to cook until tender.
- Add the bulgur and pour hot water so that the water level is about 2 cm (3/4 inch) above the mixture.
- Add salt and cook on low heat with the pot covered until done.
- Meanwhile slice the onions into wedges and fry them in olive oil until golden, then spoon the fried onions over the mujaddara and stir.
- Close the pot and let rest for 5 minutes before serving.Timers: 5 min
- You can garnish the mujaddara with extra fried wedge onions; some cooks toss a little cornstarch with the onions and fry in corn oil to keep them crisp and prevent wilting.
Recipe tags
Rice and grainsLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- How to make tabbouleh the traditional way
- How to make fattoush
