Mujaddara (Sp?)
Description
Mujaddara is a humble yet deeply satisfying staple of Middle Eastern cuisine, combining earthy brown lentils with chewy bulgur wheat. This vegetarian dish relies on simple ingredients to create complex flavors. The lentils are simmered until tender but not mushy, then mixed with toasted bulgur and warm spices like cumin. The true star, however, is the topping: onions slowly fried in olive oil until deeply golden and sweet. The contrast between the savory, spiced grain mixture and the rich, caramelized onions makes this a perfect weeknight dinner or side dish. It is naturally vegan, gluten-free options exist with rice, and it tastes even better as leftovers.Ingredients
Directions
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Sort through the lentils to remove any stones or debris, then rinse them thoroughly under cold water.
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Place the lentils in a medium saucepan and cover with 3-4 inches of water or vegetable broth. Bring to a boil, then reduce heat to low and simmer until tender, about 20-25 minutes.
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Meanwhile, dice the onion. If you prefer a larger amount of caramelized onions, use two onions; reserve one for the cooking process if desired, or use all for the topping.
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Heat olive oil in a large skillet over medium-low heat. Add the diced onions and cook slowly, stirring occasionally, until they are deeply golden brown and caramelized, about 20-30 minutes. Remove onions from the skillet and drain on paper towels. Season lightly with salt.
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Once the lentils are tender, drain any excess liquid. If using bulgur, add the dry bulgur to the hot lentils. The residual heat and moisture will help cook the bulgur. Alternatively, toast the bulgur in the same skillet used for the onions before adding it to the lentils.
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Stir the cumin, salt, and black pepper into the lentil and bulgur mixture. Let it sit covered for 5-10 minutes to allow the grains to absorb moisture and the flavors to meld.
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Serve the lentil and bulgur mixture hot, topped generously with the crispy caramelized onions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 134.7kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 6.9mg1%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 6.2g25%
- Sugars 2.3g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Variations: You can substitute brown rice for the bulgur wheat if you prefer a gluten-free option. In that case, cook the rice according to package directions and mix with the cooked lentils.
Storage: Mujaddara stores well in the refrigerator for up to 3-4 days. It often tastes better the next day as the flavors continue to develop. Reheat gently on the stove with a splash of water to restore moisture.
Tips: Do not rush the caramelizing of the onions. Low and slow cooking is key to achieving a sweet, nutty flavor without burning. If the onions start to brown too quickly, reduce the heat.
Spice Adjustment: Feel free to add a pinch of cinnamon or allspice to the lentils for a warmer flavor profile, which is common in some regional variations.
