Mujaddarat Bulgur (Vegan Lentil Pilaf)

Hearty and healthy Lebanese bulgur lentil pilaf with Middle Eastern spices, topped with caramelized onions.

Course Main Course

Cuisine Middle Eastern

Diet Gluten Free, Halal, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 40 minutes

Servings people

Calories 494kcal

Author Farah Abumaizar

Ingredients

1/3 cup vegetable oil
2 large yellow onions, thinly sliced
1 cup rinsed and cleaned brown lentils
4.5 cups water, divided
1 vegetable stock cube (or chicken if not vegetarian)
1.5 tablespoon cumin powder
1.5 teaspoon salt, plus a little extra pinch for onions
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
8-10 peeled whole garlic cloves
1 cup rinsed coarse bulgur

Instructions

Heat the vegetable oil together in a large pot over medium high heat. Once hot, add the sliced onions. Add a pinch of salt. Stir every few minutes until onions are deeply brown and evenly caramelized about 10 minutes. Reduce heat slightly if onions are turning too dark before becoming soft. After this time reduce heat to low and let them cook for a further 10 minutes or so, then remove half of the onions to a paper towel lined plate.
Place the rinsed lentils in the saucepan with the remaining half of the onions, and cover with 2.5 cups of water or until lentils are covered.
Add the bouillon cube, cumin, salt, black pepper, ground coriander, and turmeric. Add the peeled garlic cloves, and stir to combine.
Bring to a boil, then cover and reduce heat to medium low, simmering for 25- 30 minutes until lentils are tender with just a little bit of a bite to them. Halfway through simmering time, check the pot and if the water has dried out add a splash more water.
When lentils are done cooking, add in the rinsed bulgur to the lentil water mixture. Add the extra 2 cups of water. Bring to a boil, then cover and cook on low heat for 20 minutes or until bulgur is cooked and water has evaporated.

Video

Notes

Tips and Notes:

If you want the lentils to cook faster, soak the lentils in some hot water for about 30 minutes.
Take the time to really caramelized the onions until they turn a deep golden brown.
This recipe is NOT gluten free, as bulgur is a wheat product. It is vegan however!

Storing leftovers: You can store leftovers for up to 4 days in a tightly covered container in the fridge. I usually have some extra caramelized onions I store too so that I can top leftovers with more onions.

Freezing Mujadara: Although it may become slightly mushy, you can freeze it for up to 3 months. You can then gently reheat on the stove with a splash of water.

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