Vegetarian mains
ChefLoubna Fawaz
Red Lentil Mujaddara
Red lentil mujaddara—delicious and simple! A very popular vegan recipe from southern Lebanon, perfect served with a green salad and yogurt.
Ingredients
Start here, then move straight into the method.
- 1 kg red onions
- vegetable oil for frying the onions
- 2 cups small red lentils for mujaddara
- 5 cups water
- 1 cup coarse bulgur
- salt
- 1 teaspoon cumin
- 1/4 cup olive oil
- Turn off the heat, add 1/4 cup olive oil, and mix the red mujaddara well
Method
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- Fry the large onions, finely chopped, in about 1 cup (or more) of vegetable oil.
- When the onions are browned but not burnt, cook the lentils in water over low heat.
- Before the lentils are fully cooked, turn off the heat.
- After the onions take on a reddish color, drain them from the frying oil and return them to the pan without the oil. Add the remaining lentil cooking water to them and simmer the mixture over low heat for 5 minutes.Timers: 5 min
- Blend the fried onions in an electric blender, then return them to low heat.
- When the onion liquid begins to boil, add the lentils, then add 1 cup of washed coarse bulgur to the lentils with a little salt to taste, and pour in the boiling broth.
- Add 1 teaspoon of cumin or a cumin spice blend (this helps reduce gas or bloating from the lentils).
- Stir everything well and leave the mixture on low heat until the lentils are fully cooked and the water has evaporated.
- Turn off the heat, add 1/4 cup olive oil, and mix the red mujaddara well.
Recipe tags
Vegetarian mainsInternationalDairy freeNut freeEgg free
Notes and serving ideas
- Chicken Cordon Bleu recipe
- Chicken Twister
