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Mujadarrat Bulgur in a bowl on top of ao kitchen towel, with some served on another plate with cucumber mint yogurt

Mujaddarat Bulgur (Vegan Lentil Pilaf)

Hearty and healthy bulgur pilaf cooked with lentils and spiced with Middle Eastern Spices, topped with caramelized onions.
5 from 5 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: lentil, vegan, vegetarian, healthy, middle eastern
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 people
Calories: 300kcal
Author: Farah Abumaizar


  • 1 cup rinsed and cleaned brown or green lentils
  • 2 cups water (plus additional later)
  • 1 bouillon cube, chicken or vegetable
  • 1.5 tbsp cumin powder
  • 1/2 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • salt to taste
  • 5-6 peeled whole garlic cloves
  • 1 cup rinsed bulgur, coarse

For the caramelized onions:

  • 2 large yellow onions, thinly sliced
  • 3 tbsp vegetable oil
  • 2 tbsp olive oil

For the cucumber mint yogurt:

  • 2 cups yogurt
  • 2 cucumbers, finely diced
  • 1 tbsp dried mint
  • 3-4 cloves crushed garlic
  • 1 tsp salt


For the mujaddara:

  • Place the rinsed lentils in a saucepan, and cover with the 2 cups of water or until lentils are covered.
  • Add the bouillon cube, cumin, black pepper, ground coriander, turmeric, and a little salt. Toss in the peeled garlic cloves.
  • 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. If the water covers the bulgur you don't need to add anymore, but if it doesn't add enough water to just submerge the bulgur. Bring to a boil, then cover and cook on low heat for 20 minutes or until bulgur is cooked and water has evaporated.

For the caramelized onions:

  • While lentils and bulgur are cooking you can make your onions. Heat the vegetable and olive oil together in a large skillet over medium high heat. Once hot, add the sliced onions. 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 to a paper towel lined plate.

For the cucumber mint yogurt:

  • Mix together all the ingredients for the cucumber yogurt. You can add less or more garlic according to your preferences. Taste for salt and seasoning and adjust accordingly, then store in fridge tightly covered with plastic wrap until using.


Recipe adapted from Wicked Wifey.
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Calories: 300kcal