Mujaddara

Mujaddara is a soulful, rustic staple from the Middle East that pairs earthy brown lentils with nutty bulgur wheat. The star of the dish is the crispy, sweet caramelized onions that crown the mixture, adding a rich depth of flavor. This hearty meal is naturally vegan and vegetarian, making it perfect for weeknight dinners or as a side dish. It is economical, simple to prepare, and incredibly satisfying. The combination of soft grains and crunchy onions offers a delightful texture contrast. Serve it warm with yogurt or pickles for a complete, wholesome experience.

Cooking Method: Stewing

Cuisine: Middle Eastern

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 134.7

Dietary: Vegan, Vegetarian

Description

Mujaddara is a soulful, rustic staple from the Middle East that pairs earthy brown lentils with nutty bulgur wheat. The star of the dish is the crispy, sweet caramelized onions that crown the mixture, adding a rich depth of flavor. This hearty meal is naturally vegan and vegetarian, making it perfect for weeknight dinners or as a side dish. It is economical, simple to prepare, and incredibly satisfying. The combination of soft grains and crunchy onions offers a delightful texture contrast. Serve it warm with yogurt or pickles for a complete, wholesome experience.

Ingredients

3/4 cup Bulgur Wheat
1 cup Brown Lentils
2 large Yellow Onions
1 teaspoon Ground Cumin
3 tablespoons Olive Oil
1 pinch Salt
1 pinch Black Pepper

Directions

1
Rinse the lentils under cold water and place them in a medium saucepan. Cover with water by about 2 inches and bring to a boil. Reduce heat to low, cover, and simmer until tender but not mushy, about 20-25 minutes. Drain any excess water.
2
While lentils cook, finely dice one large onion. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and saut&# 195;Â© until softened and lightly browned, about 5 minutes.
3
In a small bowl, combine the bulgur with 1 cup of hot water (or vegetable broth). Cover and let stand for 10 minutes until the water is absorbed. Fluff with a fork.
4
In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the second finely diced onion. Cook slowly, stirring frequently, until deeply caramelized and dark brown, about 20-30 minutes. Do not rush this step.
5
In a large bowl, combine the cooked lentils, fluffed bulgur, sautÃÂ©ed diced onions, and ground cumin. Season with salt and pepper to taste. Mix well to combine.
6
Transfer the lentil and bulgur mixture to a serving platter. Top generously with the caramelized onions. Serve warm.

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.

Keywords: mujaddara, lentils, bulgur, caramelized onions, middle eastern, vegan, vegetarian, comfort food, healthy, dinner, grain bowl, easy recipe

Read it online: https://www.chefs-mate.com/recipe/mujaddara/